What’s more perfect than gathering around the campfire with loved ones and making a batch of s’mores? Putting it into a cookie of course!

Transport yourself back to those warm summer nights, huddled around a roaring fire, with my Campfire S'mores Cookies recipe. Creating these treats has always held a special place in my heart, evoking the fondest memories of my childhood. Every summer, I eagerly anticipated Friday nights spent crafting an endless supply of s'mores, while engaging in heartfelt conversations or reminiscing about the cherished moments we experienced during our high school days. S'mores, in all their simplicity, embody a time of innocence and joy that I yearn to recreate year after year. Hence, the creation of these delightfully ooey-gooey cookies became an absolute necessity. Nothing quite compares to the exquisite combination of toasty graham crackers, velvety Hershey's chocolate, and gooey marshmallows melting in harmony. Each bite is a nostalgic journey, a sweet homage to the past, and an opportunity to relive those treasured memories just packed into a perfectly crafted cookie.

Smores Cookies

*Makes 12 cookies

Cookie Dough

200 grams all-purpose flour 

4 grams  kosher salt

4 grams baking soda

169 grams unsalted butter, divided

200 grams light brown sugar

50 grams granulated sugar

1 large egg

2 large egg yolks

2 tsp. vanilla extract

70 grams graham cracker, chopped

124 grams milk chocolate bar, chopped

12 marshmallows 

Cookie Coating

70 grams graham crackers, chopped

62 grams milk chocolate bar, chopped

Whisk together the flour, salt, and baking soda in a small bowl; set aside.

Add 113 grams of butter to a large saucepan, set over medium heat and mix with a rubber spatula. Cook until butter foams and browns, about 4 minutes. Transfer butter to a large heat proof mixing bowl and let cool for 1 minute. 

Cut remaining 56 grams of butter into small pieces and add to brown butter. Mix until all the butter is completely melted. Once butter is melted, add both sugars and whisk until all the sugar is incorporated, there should be no more lumps of sugar. 

Add egg and egg yolks and whisk until the mixture is very smooth, add the vanilla. 

Fold the dry ingredients into the butter mixture. Before you incorporate all of the dry ingredients, add in the chopped milk chocolate and graham crackers. Continue folding until everything is evenly incorporated and no more dry ingredients remain. 

Let the dough rest in the fridge for 10 minutes to firm up the dough. While your dough is resting, cover a baking sheet or tray with parchment paper and put aside. 

After your dough has firmed up, take about 2 tablespoons of cookie dough and form the cookie dough around one of the marshmallows. Tightly roll the cookie dough into a ball, making sure that none of the marshmallow is poking through. Place the cookie dough ball on the parchment covered baking sheet, continue these steps until you have no more cookie dough. You should get 12 cookie dough balls. 

Once you have prepared all your cookie dough, cover the dough balls in cling film and let rest in the fridge for at least 4 hours or overnight. This step is very important because you want to make sure the marshmallow is really cold before being baked so it won’t melt in the cookie too quickly. 

When you’re ready to bake your cookies, preheat the oven to 375°F and line your baking sheets with parchment paper. 

While your oven is preheating, chop up the extra graham crackers and milk chocolate bar. Coat the top of each cookie ball with the chopped crackers and chocolate by pressing them into the dough balls. 

Place your coated cookie balls on your prepared baking sheets 2 inches apart from one another. Bake the cookies for 10-15 minutes or until the cookies are golden brown on the edges and the marshmallow starts to bubble from the center of the cookie.

When baked, remove from the oven and allow the cookies to cool on the pan for 5-8 minutes. Transfer the cookies to a wire rack to cool completely. Enjoy with a tall glass of cold milk.

*Notes:

Don’t worry if the middle of the cookie looks a little underdone, the cookies will continue to bake while they are cooling on the pan. You want to make sure not to overbake the cookies, if you bake them too long the marshmallow will caramelize and melt into the cookie. It gives the cookie a sticky texture, more like a rice crispy treat, not the ooey gooey marshmallow center that we are striving for. 

When forming the cookie balls around the marshmallow, you want to make sure the cookie dough is thick enough around the marshmallow. If it’s too thin, especially on the bottom of the cookie, the marshmallow will poke through prematurely during the baking process.

It’s important to let the cookies cool enough on the baking sheet. If you remove them too soon your marshmallow will still be too hot and stick to the parchment, especially if it melted through the cookie dough. If it sticks you could end up with a cookie with a hole and no gooey marshmallow. A very sad site indeed!