Summer is sadly coming to a close, but that doesn’t mean s’mores season is over. Tbh, is s’mores season really even a thing? I make s’mores year-round on the stove or even in the microwave when I don’t have a campfire situation available. No matter the season, these s’mores cookies are sure to up your dessert game.
Bennie’s Scrumptiously Gooey Inside-out S’mores Cookies
Ingredients
Instructions
Preheat oven to 350˚
Mix together all dry ingredients: flour, baking powder, baking soda, salt, brown sugar, and granulated sugar. Combine eggs and butter in a separate bow and mix together. Pour wet ingredients into dry mixture, add chocolate chips, and stir all ingredients together.
Cover bowl of cookie dough with plastic wrap and refrigerate for 1 hour.
While the dough is cooling, take out the marshmallows and graham crackers. First, crush up the graham crackers into crumbs. You can either do this by breaking the graham crackers with your hand or by smushing with a rolling pin. To smush them up with a rolling pin, first break the graham crackers into small pieces and place them in a large sealed plastic bag. For the nice way, chop up the pieces by rolling over the plastic bag with a rolling pin. Alternatively, if you want to get your anger out or be a dope drummer for a hot sec, just go ahead and smack/smash the graham crackers in the plastic bag with the rolling pin (or really with any blunt object).
If you have mini marshmallows, you don’t have to make them smaller, but if you have large (or regular size) marshmallows, cut them up into smaller pieces.
Spoon out the cookie dough onto a sheet pan covered with parchment paper. Press down in the middle of each dollop of dough to create an indent, but make sure to leave some dough at the bottom of the indent so you don’t make a hole all the way through.
Fill each indent with a piece of marshmallow (or one mini marshmallow) and some graham cracker crumbs. I usually roll the marshmallow in the crumbs before placing it in the indent and then sprinkle more crumbs on top. Cover the top of the indent with a little bit of extra dough, and place in the oven to bake for 15 minutes or until the edges are golden brown.
Place the cookies on a cooling rack and let sit for about 10 minutes. Plate and enjoy your scrumptiously gooey s’mores cookies!