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Campfire S'mores Cookie Delights

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Serves Makes about 24 cookies | Prep Time 15 | Cook Time 10

Why I Love This Recipe

The first recorded version of the s'more dates back to the early 1920s, when it was published in a handbook for Girl Scouts. The recipe was called 'Some More,' a play on words that became the iconic name we know today.

Ingredients You'll Need

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1 cup semisweet chocolate chips, divided
1 cup graham cracker crumbs, divided
1 cup mini marshmallows, divided


Preheat oven to 375°F. Line two baking sheets with parchment paper.

In a large bowl, beat the softened butter and both sugars with an electric mixer until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

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

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in 1/2 cup of the chocolate chips, 1/2 cup of the graham cracker crumbs, and 1/2 cup of the mini marshmallows.

Scoop out dough by rounded tablespoons and place them about 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are lightly browned and the centers are still slightly underbaked.

Remove from the oven and immediately press the remaining chocolate chips, graham cracker crumbs, and mini marshmallows into the tops of the warm cookies.

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

Store in an airtight container for up to 5 days.

Pairs Well With

A cold glass of chocolate milk or a steaming mug of hot cocoa for the ultimate campfire-inspired treat.

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