S'mores Cookies

These S'mores Cookies require a bit of timing to get right, but the results are well worth the effort. The key is adding the marshmallows and extra toppings partway through baking to prevent burning while still achieving that perfect toasted marshmallow look and flavor. Follow these steps carefully for cookies that capture all the magic of a campfire s'more.

1. Step 1: Proper preheating ensures even baking.

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Step 2: Creaming incorporates air for a lighter texture.

   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.

3. Step 3: Adding eggs one at a time prevents curdling.

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.

4. Step 4: Whisking dry ingredients distributes leavening agents evenly.

   In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.

5. Step 5: Overmixing develops gluten, resulting in tough cookies.

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.

6. Step 6: Folding preserves the air incorporated during creaming.

   Fold in 1 cup of the chocolate chunks using a rubber spatula, reserving the remaining 1/2 cup for topping.

7. Step 7: Consistent sizing ensures even baking.

   Using a cookie scoop or tablespoon, drop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.

8. Step 8: Adding toppings midway prevents marshmallows from burning.

   Bake for 8 minutes, then remove from the oven. Working quickly, press a few mini marshmallows, reserved chocolate chunks, and graham cracker pieces onto the top of each partially baked cookie.

9. Step 9: Watch closely as marshmallows can burn quickly.

   Return to the oven and bake for an additional 3-4 minutes, until the edges are golden brown and the marshmallows are puffy and lightly toasted.

10. Step 10: Initial cooling on sheets allows cookies to set up properly.

    Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

11. Step 11: Proper storage maintains freshness and texture.

    For the gooiest experience, enjoy while still slightly warm. Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

For a fun variation, try using different types of chocolate such as milk chocolate, dark chocolate, or even chocolate with caramel. You can also experiment with flavored marshmallows for a unique twist on this classic treat. For an extra-special presentation, serve these cookies warm with a scoop of vanilla ice cream on top.