Soft and Chewy Smores Cookies
I love smores but like most busy adults, I don’t frequently find myself just hanging around campfires and roasting marshmallows over an open flame.
The last time that happened was probably 1987 and I was a Girl Scout.
Which is why these cookies are a beautiful thing. Bringing the taste of smores indoors.
And bringing that taste of smores inside a soft, tender, chewy chocolate chip cookie.
I adapted my favorite chocolate chip cookie base because the cookies turn out exceedingly soft, every time. There’s cornstarch in the dough and if you haven’t it yet, welcome aboard the Soft Cookie Train.
And try other variations using it, including M&Ms Cookies, Snickers Cookies, Twix Bar Cookies, Caramel Corn Chocolate Chip Cookies, and Soft and Puffy Peanut Butter Coconut Oil Cookies, a current Pinterest hit.
But this adaptation is my favorite. I added crushed graham crackers, mini marshmallow bits, and chocolate chips. The result is nothing short of the gooey, chewy, moist, chocolaty heaven.
They’re enough to make the Brownie Scouts jealous that they have to stand around swatting bugs and getting stinky hair for their smores.
The graham crackers soften slightly while baking, but retain some crunch, which is a perfect contrast to the the little marshmallow bits that stay chewy.
I used Kraft Jet-Puffed Mallow Bits, rather than actual marshmallows, because they survive the baking process better. The bits are sold in the baking aisle of most grocery stores or Target, but if you can’t find them, use regular mini marshmallows.
There’s an abundance of chocolate in every bite because smores aren’t good unless there’s chocolate coating your fingernails and dripping all over.
Keep the napkins handy.
The cookies were so good they broke my camera. As I was finishing the photo shoot the first time around, my camera started acting up. I didn’t think much of it, and thought maybe I was imagining things.
I packed it in for the day, we ate all the cookies, I put the memory card into my computer, and discovered that none of the images recorded and then my camera wouldn’t power on properly. Freakout.
For most other recipes, I would have just said, Screw it. Not remaking or reshooting them.
But these cookies are too good not to share, and I had to break in my new camera body anyway. Even though the lens is the same one I always use for cookies, when attached to the new body, it performed better. I don’t know if you think the image quality seems better, but I do.
There are infinitely worse things in life than having to remake these.
Soft and Chewy Smores Cookies
My favorite chocolate chip cookie dough base is loaded with graham crackers, marshmallow bits, and plenty of chocolate in these super soft and chewy cookies. They encompass the flavor and texture of chocolate chip cookies, crossed with the flavor of smores, minus the need or work of starting a campfire, makes these moist and gooey cookies an automatic win.
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup coarsely chopped graham crackers, about 4 full-size cracker sheets
2 cups (one 12-ounce bag) semi-sweet chocolate chips
1 1/4 cups Marshmallow Bits (regular mini-marshmallows may be substituted; if using, shelter them with some dough and don’t let them bake directly on baking sheet to prevent scorching)
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want ooey-gooey Smores-like cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy, gooey centers). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Deep Dish Double Chocolate Golden Grahams Smores Bars (Vegan & GF options)
Marshmallow Peanut Butter Double Chocolate Pillowtop Bars (GF with Vegan options) – One of my fave desserts of 2011, combining sweetened condesed milk, oats, peanut butter, chocolate. Soft, squishy, and gooey
What’s your favorite way to eat smores?