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–+ servings

Crumbl Copycat S’mores Cookies

These cookies capture the delicious flavors of toasted marshmallows, chocolate, and graham crackers in a chewy and irresistible treat, perfect for any gathering or a cozy night in.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the cookie dough
  • 1 cup browned butter Make sure to brown the butter until golden for a nutty flavor.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can substitute with a mixture of whole wheat flour for a lighter option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the mix-ins
  • 1 cup graham cracker crumbs
  • 1 cup milk chocolate chips Can be replaced with dark chocolate or peanut butter chips.
  • 1 cup toasted marshmallows Press onto cookies right after baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth.
  3. Add in the egg and vanilla extract. Stir well until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually incorporate the dry mixture into the butter mixture, mixing until just combined.
  6. Gently fold in the graham cracker crumbs and chocolate chips.
  7. Drop spoonfuls of dough onto a parchment-lined baking sheet, ensuring space between each cookie.
  8. Bake for 10-12 minutes or until the edges turn golden brown.
  9. Immediately press a few toasted marshmallows onto each cookie right after they come out of the oven.
  10. Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgSugar: 12g

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies with layers separated by parchment paper.

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