These cookies are a delicious twist on your favourite campfire treat. They’re are soft and chewy, filled with graham crackers and chocolate, then stuffed with gooey marshmallows for the ultimate dessert
Ingredients
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup crushed cinnamon graham crackers
1 teaspoon ground cinnamon – optional
1 cup butter, room temperature
¾ cup brown sugar
½ cup granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
1 teaspoon vanilla extract
⅔ cup semi-sweet chocolate chips
½ cup roughly chopped milk chocolate
1 cup mini marshmallows, for dough
2 cups mini marshmallows, for filling
Mix together flour, salt, cinnamon, baking soda, and baking powder. Set aside.
Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside.
Cream the butter and sugars together until fluffy. Slowly add the egg and yolk one at a time, then the vanilla. Beat well, then slowly add the flour mixture and beat until just incorporated.
Fold in the graham crackers, chocolate, and mini marshmallows.
Take a tablespoon of the cookie and create a small indentation.
Stuff 4 – 5- mini marshmallows into the indentation. Make sure they are TIGHTLY packed in. Top with another 2 teaspoons of cookie dough and press together until the dough completely covers the marshmallows.
Repeat with the remaining dough and marshmallows. Top the finished cookies with additional chocolate and/or marshmallows to make them prettier, if desired!
Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator for at least an hour, preferably overnight (for up to three days)
Preheat the oven to 350°F.
Uncover the cookies and bake for 8 – 9 minutes or until a light golden brown. (Please also note that, in general, s’mores stuffed cookies will look underbaked. This is normal. We want them underbaked, because that’s what makes them soft and chewy. They continue to bake while on the baking sheet.)
Use a spatula to remove the cookies to cool on a wire rack. For the best results, place the cookies near a fan to cool them quickly.
Serve immediately or store in an airtight container and enjoy within 24 hours.
