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–+ servings

Best S'mores Cookies

These gooey, chewy, salty-sweet cookies will bring back your childhood memories of toasting s’mores. Pure magic!
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Course Dessert
Cuisine American
Servings 12 extra large cookies

Ingredients
  

  • 1 cup butter softened
  • 1 ¾ cups light brown sugar
  • 3 teaspoons vanilla extract
  • 1 large egg yolk
  • 1 large egg
  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 16 ounces about 2 cups dark chocolate, chopped, such as Lindt or Ghirardelli
  • 4 ounces semi-sweet chocolate chips about ½ cup
  • 1 ½ cups crushed pretzels
  • 1 ½ cups toffee bits or crushed heath bar crushed
  • 6 graham crackers halved
  • 6 Hershey candy bars halved
  • 24 large marshmallows
  • sea salt for sprinkling

Instructions
 

  • Preheat oven to 350°F.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 3 minutes.
  • Add the brown sugar and beat on medium speed until mixture is light and fluffy, about 4 minutes.
  • Add vanilla, egg yolk, egg, and a tablespoon of warm water on low speed and continue to mix until combined.
  • In a medium bowl, whisk together the dry ingredients: the flour, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the bowl. Add the chocolates, crushed pretzels, and 1 cup of the toffee bits and mix until combined. Place the mixture into the refrigerator for at least 30 minutes.
  • To assemble for baking, place the graham cracker halves on a baking sheet lined with parchment paper and add a large marshmallow (or equivalent amount of mini marshmallows) on top of each half. Sprinkle ½ of the heath bar over the top of the marshmallow. For each cookie, completely cover the cracker, marshmallow, and pretzel with a cookie dough ball. You can use a cookie scoop or make dough balls with your hands.
  • Bake for 10 to 12 minutes or until the cookies are golden. Remove from oven and allow them to cool on a cooling rack for a few minutes before serving.
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