Elevate Your S'mores Game with Kitcheninthebox Hand Mixer and These Irresistible S'mores Cookies!
Indulge in the ultimate summer treat with these thick and chewy S'mores Cookies! The Kitcheninthebox Hand Mixer makes creating this nostalgic dessert a breeze. Its cordless design and powerful mixing capabilities ensure perfectly combined ingredients and smooth cookie dough, right at your fingertips.
Ingredients
For the Cookies
14 and 1/2 tbsp salted butter, melted 1/2 cup + 6.5 tbsp or 206 grams
3/4 cup dark brown sugar, packed 163 grams
3/4 cup granulated sugar 156 grams
2 large eggs, at room temperature
1 and 1/2 tsp vanilla extract
2 and 2/3 cups all-purpose flour, spooned & leveled or weighed out 347 grams
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 full-size hershey's chocolate bars, roughly chopped
1 and 1/3 cups semi-sweet chocolate chips 230 grams
8 whole graham crackers, crushed* *Crush them in a bag with rolling pin so that you have a mix of small chunks and fine crumbs.
For Assembling
24 full size marshmallows
3 whole graham crackers, crushed into fine crumbs *for rolling
extra chocolate chips, for "touch-ups"
Instructions
Make Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars until well combined, about 30-60 seconds. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients, then the hershey's pieces, chocolate chips, and graham cracker crumbs.
*Note: You can do 350℉ if your oven doesn't allow you to enter any temp.
Scoop & Stuff the Cookies: Place the extra graham cracker crumbs (from the "assembling" part of ingredients above) onto a small plate. Scoop dough into balls 55 grams in size. Flatten each dough ball, then place a marshmallow in the center of each and encase the marshmallow in the dough so just a bit is peeking out at the top. Then, roll each dough ball in the graham cracker crumbs (around the sides, not over the mallow).
Pre-heat your oven to 365℉. Line a few cookie sheets with parchment paper.
Chill Cookies: Chill the stuffed cookies in the freezer for 30 minutes – the dough needs to feel solid.
Bake: Place about 5 cookies on a sheet (leaving the rest in the freezer). Bake for 8-10 minutes. The edges will appear *just* set and the cookies will almost seem like they need a minute more – this is the perfect time to pull them out! They will set up to the perfect soft-baked consistency as they cool. See note below.
Immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. (Some of the cookies will go a bit wonky in the oven – this is normal!) This also helps them appear thicker. You can also pop a few extra chocolate pieces onto any bare spots on top of the cookie to make them look fancy.
Note: The marshmallows will be light golden brown, or they may not be very brown at all – you can use a kitchen torch to toast the mallow centers a bit further after the cookies are baked!
Serve & Store: Let cookies cool on the baking sheet on a cooling rack for 5-15 minutes before digging in to the warm gooey goodness. Store cooled cookies in an airtight container at room temperature for 3-4 days.