The softest cookies filled with Valentine’s colored M&M’s, miniature chocolate chips, graham cracker pieces, and miniature marshmallows. This batch makes 13-14 large cookies.
These cookies are jam-packed with awesome amazing S’mores flavor.
But these are not just any s’mores cookie. These are the softest, chewiest, thickest, and most flavor-filled cookie. I am pretty obsessed with these S’mores cookies. And equally obsessed with the cute tag that goes with these ones. Check it out:
These cookies are possibly my simplest cookies I’ve published to date. And as much as I’ve loved some of my other creations, I have to say, these are my absolute favorite. I mean, I’m totally a sucker for s’mores. And put in cookie form? Such a great combination!
Also, guess what? No chilling the dough! As easy as chilling dough is, I just hate that step. When I want cookies, I want them, like, right now! I’m not the most patient person, if you couldn’t tell…
Melted butter (or even butter that is too soft and almost melted) creates a very flat cookie. A lot of times recipes will call for softened butter and people (I’ve been there!) microwave the butter to get it to soften. Microwaving the butter will make the butter too melty and your cookie will most likely spread into a flat toffee-like cookie.
Still yummy, yes. But not as pretty and (I think) a bit less tasty!
For this recipe, I call for cool, room temperature butter. I immediately creamed the butter with sugar and it mixed together into a creamy and fluffy mixture extremely well.
- The amount of “mix-ins:” these cookies are chock-full of chocolate, graham crackers, and marshmallows. I used 1/2 of M&M’s, 1/2 cup of graham crackers, 1/2 cup of mini chocolate chips, and about 1/2 cup of marshmallows. That’s a lot for just 13-14 cookies. But it makes every single bit filled with flavor and lots of texture.
- The size of these cookies: They are pretty massive cookies when they go into the oven. I packed a cookie scoop very full, stuffed in marshmallows and covered with some more cookie dough. Here’s a visual of how the cookies should look going into the oven:
If you are going to use regular cold butter, I recommend letting butter sit out for about 1 hour. The egg needs to be a room temperature as well, so leave that out with the butter.
If you forget about leaving the butter and egg out and don’t have time to wait, that’s okay. To get an egg at room temperature quickly, place the egg in a small bowl with warm water for about 5 minutes. And to get butter at room temperature quickly, cut out the butter needed and place it on a plate. Fill up a glass with very hot water and let it sit for about 45 seconds. Quickly empty the water, dry out the glass, and then place the warm glass inverted on top of the butter. The butter will be softened in about a minute.
- 1/2 cup regular butter at room temperature*
- 1/2 cup white sugar
- 1/4 cup + 1 tbsp. brown sugar, lightly packed
- 1 large egg, at room temperature
- 1 tsp. vanilla extract
- 1 and 1/2 all-purpose flour, measured correctly**
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup Valentine's colored M&M's
- 1/2 cup (2 sheets) graham cracker, coarsely broken up
- 1/2 cup miniature chocolate chips
- 1/2 cup miniature marshmallows
- Preheat the oven to 350 degrees F.
- Combine the room temperature butter with the white and brown sugar in a medium sized bowl.
- (Leave out butter to get to room temperature. Do not microwave the butter or let it get too melted or the cookies will flatten.)
- Mix the butter and sugars together with hand beaters or in a stand mixer until creamy and fluffy. Mix in the egg and vanilla and beat until just incorporated.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir together and slowly add the dry ingredients to the wet ingredients.
- Mix until combined.
- Break up 2 sheets of graham crackers with your hands into small pieces.
- With a wooden spoon, stir in the M&M's, graham crackers, and chocolate chips.
- Pack a cookie scoop completely full with the dough.
- Press 3 miniature marshmallows into the cookie scoop filled with dough and work the dough around the marshmallows. Add more dough to make a large cookie ball - about 3 and 1/2 tablespoons big,
- The balls should be high round balls and the dough should make 13-14 large cookies so separate the dough accordingly.
- Place the cookies on a baking sheet a few inches apart and bake for about 7-9 minutes. You want to take them out when they have just become puffy and have light brown spots on the tops and edges.
- Be careful to not over-bake. My cookies took exactly 8 minutes and one batch took 7 minutes.
- Remove the cookies to a cooling rack and the cookies will deflate a bit, but still remain thick and soft.
- Store in an airtight container for 6-7 days or freeze the cookies for up to 2 months.
You may want to check out these Valentine’s treats (click on the picture):