S’mores Cookies

This take on our Classic Chewy Chocolate Chip Cookies incorporates mini marshmallows and crushed graham crackers for a bonfire-less s’mores treat.

Ingredients

This cookie recipe requires the following 12 ingredients:

• all-purpose flour (measured correctly)
• salt
• baking soda
• cornstarch
• vegan butter
• light brown sugar
• granulated sugar
• nondairy milk
• pure vanilla extract
• vegan semisweet chocolate chips or chunks
• vegan graham cracker pieces
• vegan mini marshmallows

How to

1. Prepare. Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper.
2. Whisk the dry ingredients. In a medium-sized bow, whisk together the flour, salt, baking soda and cornstarch.
3. Beat the wet ingredients. In a separate large bowl, add the butter, brown sugar and granulated sugar. Beat until light and fluffy, scraping the sides as needed. Add the milk and vanilla and beat again until creamy.
4. Combine and add chocolate chips, graham crackers, and marshmallows. Add about half of the flour mixture to the butter mixture and mix until combined. Add the rest of the flour mixture and mix until just combined. Fold in the chocolate chips, graham cracker pieces, and mini marshmallows.
5. Scoop. Using a cookie scooper, create balls of dough and place them on the prepared baking sheets, leaving about room between the balls of dough for spreading.
6. Bake. Bake for 9-11 minutes, or until they are slightly golden-brown – they may look slightly underbaked, but will firm up as they set.

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S’mores Cookies

This take on our Classic Chewy Chocolate Chip Cookies incorporates mini marshmallows and crushed graham crackers for a bonfire-less s'mores treat.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Servings 3.5 dozen

Ingredients

  

• 2 1/4 cups (281 g) all-purpose flour (spooned and leveled or weighed)
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp (5 g) cornstarch
• 3/4 cup (1 1/2 sticks [169 g]) vegan butter, softened
• 1 cup (220 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 ml) nondairy milk
• 2 tsp (10 ml) pure vanilla extract
• 1 cup (168 g) vegan semisweet chocolate chips (or chunks)
• 1 cup (4 sheets broken up / 62 g) vegan graham cracker pieces
• 3/4 cup (72 g) vegan mini marshmallows

Instructions

 

• Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper.
• In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, salt, baking soda and cornstarch.
• In a separate large bowl, add the butter, brown sugar and granulated sugar. Beat until light and fluffy, scraping the sides as needed. Add the milk and vanilla and beat again until creamy.
• Add about half of the flour mixture to the butter mixture and mix until combined. Add the rest of the flour mixture and mix until just combined. Fold in the chocolate chips, graham cracker pieces, and mini marshmallows.
• Using a cookie scooper, create 1 1/2 tablespoon (28 g) balls of dough and place them on the prepared baking sheets, leaving about 2 inches (5 cm) between the balls of dough for spreading.
• Bake for 9-11 minutes, or until they are slightly golden-brown – they may look slightly underbaked, but will firm up as they set