Easy S’mores Cookies:-Taking a fantastic recipe for gooey, soft chocolate chip cookies and stuffing them with marshmallows and then sprinkling them with graham cracker crumbs results in the creation of Smores Cookies.
Because everyone enjoys them so much, this cookie recipe is the only one you need for the long summer months.
Easy S’mores Cookies
S’mores Cookies ingredients :
- One cup (120 grammes) flour for everything
- ½ teaspoon (about 2 grammes) Baking powder
- ¼ teaspoon of salt
- 3 ounces and 6 tablespoons butter without salt, softened
- ½ cup sugar in small pieces
- 3 tablespoons (about 41 grammes) sugar brown
- 1 big egg
- 1 tablespoon (5 mL) Vanilla powder
- ¾ cup Dark chocolate chunks
- 6 big marshmallows cut in half, or 36 little marshmallows
- 4 whole graham cracker sheets, split up and used
Instructions :
Bake at 375 degrees Fahrenheit. Place parchment paper on baking sheets and set them aside.
To make the mixture, combine the flour, graham cracker crumbs, baking soda, salt, and cinnamon in a medium basin and whisk them together.
Take a large basin and use an electric mixer that is equipped with the paddle attachment to beat the butter, granulated sugar, and brown sugar together on medium-high speed for approximately two to three minutes, or until the mixture is light and fluffy.
One egg at a time, beating thoroughly after each addition, add the eggs to the mixture. Whisk in the vanilla extract, and then gradually incorporate the flour mixture. With a rubber spatula, incorporate the chocolate chips into the mixture.
If you have a medium spring-loaded cookie scoop, use it to drop balls that are approximately 1 1/2 teaspoons in size onto the baking sheets that have been prepped, leaving about 1 1/2 inches of space between each ball.
It should take between six and seven minutes in the oven, or until they have spread out and are beginning to set at the edges. Take the dish out of the oven.
Each cookie should have two to three marshmallows and chunks of chocolate bar inserted into it. Place the dish back into the oven and continue baking for an additional three to four minutes, or until the edges are golden brown.
After waiting for five minutes, transfer the mixture to wire racks so that it can cool fully.
It is possible to keep cookies at room temperature for up to three days if they are stored in an airtight container.
How to Store Smores Cookies :
When stored in an airtight container, these cookies can be stored at room temperature for up to three days without going bad. It has never happened to me that they have lasted that long in my home, but a container that is airtight is effective.
Putting them in the refrigerator is not something I would advocate doing since marshmallows are hydroscopic, which means they absorb water, and they will get sticky when exposed to cold air.
After the graham cracker pieces have been inserted into these dough balls, you are permitted to freeze them without any problems.
First, place them on a baking sheet and freeze them without touching them. Once they are frozen, transfer them to a bag so that they can be stored more easily. After that, if you are baking from frozen.
add an additional one to three minutes to the total baking time. It is important to remember to save an additional sheet of graham crackers to crush on top of the cookies once they have been removed from the oven.
