The Best Smores Cookies Recipes

THE BEST SMORES COOKIES

Steps:

• Preheat the oven to 410 degrees (traditional bake & yes, that temp is correct!). Prep two large aluminum cookie sheets with parchment paper and set aside.
• In a stand mixer fitted with a paddle attachment, whip up the butter until it's light an fluffy. Add in the sugars and cream together for 3 minutes. Scrape down the sides of the bowl with a spatula.
• Add in vanilla and then one egg at a time (whipping up between additions).
• Add in the flour, graham cracker powder, salt, baking soda, and cornstarch. Pulse until just combined (don't overmix!).
• Either on the lowest speed possible, or hand stirring, (reserve a few pieces to press onto the outside of the cookie dough balls), add in the rest of the ingredients (chips, chunks, grahams, and mallows).
• Split the dough in half, and then each half into 4 balls. Place 4 cookie dough balls the size of baseballs onto each cookie sheet (8 cookie dough balls total - yes, they're huge cookie dough spheres!). Press on chocolate chips for presentation, if desired.
• Bake for 9 minutes. They should be mounded and toasty on the outside, but gooey on the inside. KEEP THEM ON THE PAN for 5 minutes to continue baking, pressing in the edges where needed to keep their circular shape around the sides, and then transfer them to a cooling rack to finish cooling.

SMORES COOKIES

Steps:

• Roughly chop the Graham crackers and Hershey's bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don't halve them.
• Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
• Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
• Gradually add flour mixture to butter mixture, beating on low speed until just combined.
• Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
• Refrigerate dough for an hour or more.
• Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey's bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
• Leave on pan to cool completely.