S'mores Cookies

Thick, chewy, and loaded with chocolate, graham crackers, and marshmallows, this one-bowl s'mores cookie recipe is a guaranteed hit!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Chilling Time 1 30

Total Time 2

Servings cookies

Calories 277

Author Jessica Hylton

Ingredients

½ cup vegan butter 1 stick or 112g, softened to room temperature
1 cup brown sugar 200g
3 tablespoons vegan milk room temperature
1 teaspoon vanilla extract
1 ¾ cups flour 210g
1 tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon sea salt
2 ounces chopped vegan chocolate chunks or 1 chocolate bar chopped up
½ cup chocolate chips
½ cup graham crackers or however amount you desire
7 large vegan marshmallows halved (1 half per cookie)

Instructions

Cream together the vegan butter and sugar for 3 minutes using a stand or hand mixer You can also use a whisk and mix vigorously. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
Into the bowl add the flour, cornstarch, baking soda and sea salt on top. Mix this into the wet ingredients. Mix gently until fully combined (about 1 minute with mixer, 2-3 minutes manually). Fold in the chopped chocolate, chocolate chips and graham crackers and stir until just combined. Chill in the fridge for 1 1/2 hours.
Scoop out the cookies as 1⁄4 cup per cookie. Press down, and add half a marshmallow into the centre, then curl/form the cookie dough around the marshmallow heaping tablespoon each. Allow 3 inches apart for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
Bake at 350°F/180°C for 15 minutes. Remove immediately from the oven. Let them cool on the baking sheet for 5 minutes (don’t skip this part) then move the cookies to a wire rack to cool completely.
Devour!

Video

Notes

To store: These s'mores cookies will keep in an airtight container at room temperature for up to 3 days.

To freeze: To freeze the cookie dough, shape it as described in the recipe and place on a parchment-lined baking sheet. Freeze until solid, then transfer to an airtight container or freezer bag and store in the freezer for up to 3 months.

When you’re ready to bake the cookies, let them thaw in the refrigerator before baking. Or if you prefer, you can bake the cookie dough straight from frozen; just add 2-3 additional minutes of baking time.

To freeze already-baked cookies, place them in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy, thaw at room temperature before eating.