Soft Smore Cookies Recipe

Is there anything that screams summer quite like s’mores? The combination of gooey marshmallow, rich chocolate, and crunchy graham cracker is a classic for a reason. But what if you could enjoy that campfire goodness in a perfectly portable, incredibly delicious soft and chewy s’more cookie? This recipe takes everything you love about the original and transforms it into a treat that’s perfect for bake sales, potlucks, or a cozy night in. With fall approaching, these cookies bring a nostalgic warmth and a taste of summer memories right into your kitchen. Get ready to experience s’mores like never before!

I’ve spent years perfecting cookie recipes, from classic chocolate chip to exotic flavor combinations. This soft and chewy s’more cookie recipe is a culmination of that experience, focusing on achieving the perfect texture and that unforgettable s’more flavor profile. I’ve meticulously tested different ratios of ingredients and baking techniques to ensure every bite is a burst of marshmallow, chocolate, and graham cracker perfection. Trust me, this recipe is a game-changer! And it’s going viral on dessert blogs because everyone’s looking for that comfort food vibe.

These cookies are more than just a sweet treat; they’re a memory waiting to happen. Imagine the smiles on your family’s faces as they bite into these gooey delights. Let’s get baking!

Ingredients for S’more Cookie Perfection

The quality of your ingredients matters when crafting the perfect soft and chewy s’more cookies. Here’s a breakdown of what you’ll need and why each ingredient plays a crucial role:

• All-Purpose Flour: Provides the structure for the cookies. Use a kitchen scale for the most accurate measurement. Too much flour will result in dry cookies.
• Graham Cracker Crumbs: Essential for that signature s’more flavor. I recommend using a food processor to create fine, even crumbs. You can also use a rolling pin and a zip-top bag. Store-bought graham cracker crumbs work too.
• Granulated Sugar & Brown Sugar: A blend of both sugars creates a balance of sweetness and moisture. Brown sugar contains molasses, which contributes to the cookie’s chewiness and flavor.
• Unsalted Butter: Provides richness and flavor. Make sure your butter is softened to room temperature for proper creaming.
• Eggs: Bind the ingredients together and add moisture. Use large eggs for consistency.
• Vanilla Extract: Enhances the overall flavor profile. Use pure vanilla extract for the best results.
• Baking Soda: Leavens the cookies, giving them a soft and airy texture.
• Salt: Balances the sweetness and enhances the other flavors.
• Chocolate Chunks or Chocolate Bar (chopped): Semi-sweet or dark chocolate works best. You can use chocolate chips, but chunks create a more decadent experience.
• Mini Marshmallows: The quintessential s’more ingredient! Use fresh mini marshmallows for the best melt and texture.

Substitution Tips:

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. Ensure it contains xanthan gum for binding.
• Dairy-Free: Substitute the butter with a dairy-free butter alternative. Choose one with a high fat content for the best results.
• Sugar-Free: Use a sugar substitute suitable for baking. Erythritol or Stevia blends often work well.

Expert Tips for Perfect S’more Cookies

Here are some of my tried-and-true tips to guarantee soft and chewy s’more cookies every time:

• Chill the Dough: Chilling the dough for at least 30 minutes (or even overnight) prevents the cookies from spreading too much during baking. This also allows the flavors to meld together.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are set and the center is still slightly soft. They will continue to set as they cool.
• Marshmallow Placement: Gently press the mini marshmallows into the tops of the cookies during the last few minutes of baking. This prevents them from melting completely and creates those gooey, toasted peaks.
• Use a Cookie Scoop: A cookie scoop ensures that all your cookies are the same size, which helps them bake evenly.
• Baking Sheet Prep: Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
• Toast the Graham Cracker Crumbs (Optional): Toasting the graham cracker crumbs lightly before adding them to the dough can enhance their flavor.

My Personal Testing Notes: I experimented with different types of graham crackers and found that honey graham crackers provide the best flavor. I also tried using marshmallow fluff in the dough, but it made the cookies too sticky. Sticking with mini marshmallows on top gave the best result.

Storage and Cookie Swaps

Proper storage is key to maintaining the soft and chewy texture of your s’more cookies.

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months.
• Reheating: To reheat frozen cookies, let them thaw at room temperature or warm them briefly in the microwave.
• Cookie Swaps: These cookies are perfect for cookie swaps! Package them in festive tins or boxes and share the s’more love. Consider adding a small card with the recipe for others to enjoy.

FAQ: Your S’more Cookie Questions Answered

Here are some frequently asked questions about making soft and chewy s’more cookies:

Why are my cookies flat?

Flat cookies can be caused by several factors, including using melted butter instead of softened butter, not chilling the dough, or using too much sugar. Make sure your butter is softened but not melted, chill the dough for at least 30 minutes, and measure your ingredients accurately.

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can use regular marshmallows, but you’ll need to cut them into smaller pieces. Mini marshmallows are easier to work with and provide a better distribution of marshmallow flavor.

How do I prevent the marshmallows from burning?

To prevent the marshmallows from burning, add them to the cookies during the last 2-3 minutes of baking. Keep a close eye on them and remove the cookies from the oven when the marshmallows are lightly toasted.

Can I add other ingredients to the dough?

Absolutely! Feel free to add other ingredients like chopped nuts, pretzels, or even a sprinkle of sea salt for a salty-sweet twist.

What kind of chocolate is best for these cookies?

Semi-sweet or dark chocolate chunks work best in these cookies. They provide a rich, chocolatey flavor that complements the sweetness of the marshmallows and graham crackers. Milk chocolate can also be used if you prefer a sweeter cookie.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Let it come to room temperature slightly before scooping and baking.

Why are my cookies dry?

Dry cookies are usually caused by overbaking or using too much flour. Make sure to measure your flour accurately and bake the cookies until the edges are set but the center is still slightly soft. They will continue to set as they cool.

Share the S’more Love!

These soft and chewy s’more cookies are the perfect way to enjoy the classic campfire treat without the campfire. With their irresistible combination of gooey marshmallows, rich chocolate, and crunchy graham crackers, these cookies are sure to be a hit with everyone. Whether you’re baking for a special occasion or just craving a sweet treat, this recipe is a guaranteed crowd-pleaser.

Now it’s your turn! Bake a batch of these delightful cookies and share them with your friends and family. Don’t forget to leave a comment below and let me know how they turned out. And be sure to tag me in your photos on social media – I can’t wait to see your s’more cookie creations!

Craving more cookie creations? Check out my recipes for Ultimate Chocolate Chip Cookies, Peanut Butter Blossom Cookies, and Oatmeal Raisin Cookies!

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