These S’mores Cookies are packed full of chocolate chips, biscuit chunks and mini marshmallows. A S’more in a cookie what could possibly be better?
Let’s just pause here to say that this post has been kindly contributed by the lovely Sarah from A Spoonful of Vanilla. All of Sarah’s links are below and she does the most wonderful baking so please do check her out.
S’mores are one of my favourite treats and I always seem to eat them in the colder weather, there is just something comforting and warming about a big squishy s’more.
Reasons To Love This Recipe:
These cookies are so soft and gooey they are the perfect treat. If you prefer your cookies a little less soft just bake them for an extra 5 minutes. Why not warm them up in the microwave for 2 minutes or in the oven for 5 minutes and top with Ice Cream.
The cookies can be made and frozen. Then when you have a cookie craving just pop 1 or 2 into the oven and bake. So long as you keep them covered, they will last up to 3 months in the freezer.
What are S’mores?
S’mores are typically a campfire treat in the United States and Canada. They first appeared in a cookbook in the 1920s when it was called a Graham Cracker Sandwich. This is because it was made using one toasted marshmallow a layer of chocolate sandwiched between two pieces of graham crackers.
To make the cookies, start by beating together the butter and sugar until they are pale and fluffy. In this recipe, I used a combination of light brown sugar and white granulated sugar. The light brown sugar makes the cookies chewier but also gives a slight caramelly taste. The granulated sugar results in a flatter cookie.
Once you have mixed the two together add in the egg, plain flour, bicarbonate of soda and vanilla extract and mix again until a dough is formed.
Add in the chocolate chips, crushed biscuits and mini marshmallows and mix again until they are evenly distributed. I live in the UK, and we don’t have Grahams Crackers so instead, I used a plain digestive biscuit. You could use any biscuits you fancy why not try using your favourite.
I crushed these randomly and there are a few different ways you could do it. Either by crushing the biscuits in your hand or you could put them into a food processor and pulse. You don’t want the biscuits to be crumbs, rather different sized chunks.
If the dough is still a little dry add 1tsp of milk and mix again. Repeat until you reach the desired consistency.
Roll the dough into individual balls around 100g each and place them into a freezer-safe container. You could also place them onto a baking tray lined with baking parchment.
Freeze, for 1 hour.
Just before the end of the freezing time preheat the oven and line two baking trays with baking parchment.
Baking the Cookies
Place the cookie dough balls onto the baking trays. Remember and space them out as they will flatten as they bake and you don’t want them to end up touching.
If you don’t want to bake them all just now, just take out as many as you need from the freezer and bake these. The rest will keep in the freezer for up to three months.
Bake in the oven for 12-15 minutes.
How Do I Know the Cookies Are Baked?
You will know the cookies are ready when they have flattened, and the chocolate chips have melted.
It can be quite tricky to tell when cookies are baked because they will still be very soft when you take them out of the oven.
I would recommend leaving the cookies to cool fully on the baking tray. This means they will have a chance to firm up.
If you want to make the cookies chocolate just remove 25g of plain flour and replace it with cocoa powder.
I used milk chocolate chips in this recipe, but you could switch these for dark or white chocolate. You could also use a mix of different kinds of chocolate.
For the Cookies
- 125 g Unsalted Butter
- 175 g Light Brown Sugar
- 1 Large Egg
- 325 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Corn Flour
- 1 tsp Vanilla Extract
- 100g Chocolate Chips
- 75g Crushed Biscuits
- 50g Mini Marshmallows
- 1-3 tsp Whole Milk
- Add the butter and sugar to a large bowl and mix until pale and creamy. Add in the egg, plain flour, bicarbonate of soda, cornflour and vanilla extract and mix again until a dough is formed.
- Add in the chocolate chips, crushed biscuits and mini marshmallows and mix again until they are evenly distributed. If the dough is quite dry you can add in 1tsp of milk and mix again, repeating until you reach the desired consistency.
- Roll the dough into balls around 100g each and place them in a freezer-safe container.
- Put the cookie dough balls into the freezer for 1 hour.
- Just before you remove the cookie balls from the freezer preheat the oven to 180C (160C Fan) and line two baking trays with baking parchment.
- Place the cookie dough balls onto the baking trays. Make sure they are spaced apart as they will flatten and spread in the oven and you don’t want them to touch.
- Bake in the oven for 12-15 minutes.
- Leave the cookies to cool fully on the baking tray. They will be quite soft when you first take them out of the oven but will firm up as they cool.
Thanks so much to Sarah for this fab recipe which we can’t wait to try out. We will let you know as soon as we do. Now here is her blog link. You can also check her out online.
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A Little Bit About Me
My name is Sarah, and I am the face behind A Spoonful of Vanilla. I started my blog in January 2020 as a place to share all my creations. I have loved baking since I was young but started creating and experimenting with my own recipes when I studied at university. I have always found baking the perfect way to de-stress and just forget about everything going on in the outside world for a few hours. There are just so many different flavour combinations and types of bakes to try the possibilities are endless.