why make this recipe
Crumbl S’mores Cookies are a delicious twist on the classic campfire treat. They combine the flavors of graham crackers, chocolate, and gooey marshmallows in a cookie form. This recipe brings the fun of s’mores indoors, making it perfect for any occasion. They are easy to make, incredibly tasty, and will surely impress friends and family. Plus, who wouldn’t want a cookie that tastes like a s’more?
how to make Crumbl S’mores Cookies
Ingredients:
- 8 tablespoons unsalted butter (4 ounces)
- ½ cup light brown sugar, packed (3.5 ounces)
- â…“ cup granulated sugar (2.3 ounces)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 â…“ cups all-purpose flour (6.65 ounces)
- 4 sheets graham crackers (full sheets, about 66g)
- ¾ teaspoon baking soda
- â…› teaspoon salt
- ¾ cup milk chocolate chips
- 8 large marshmallows (cut in half the long way)
- 2 tablespoons milk chocolate chips
- 1 tablespoon unsalted butter
- 1 graham cracker
- 2 teaspoons unsalted butter
Directions:
-
Brown Butter: Start by browning the unsalted butter. In a saucepan, melt the butter over medium heat until it turns a golden brown color and has a nutty smell. Remove from heat and let it cool slightly.
-
Mix Ingredients: In a large mixing bowl, combine the brown butter, light brown sugar, and granulated sugar. Mix well until smooth. Add the egg and vanilla extract, and continue mixing until fully incorporated.
-
Add Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the wet mixture until just combined.
-
Fold in Chocolate: Gently fold in the milk chocolate chips.
-
Prepare Graham Crackers: Take the graham crackers and crumble them into smaller pieces. Then, fold these crumbles into the cookie dough.
-
Shape Cookies: Scoop the cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
-
Add Marshmallows: Press half of a marshmallow into the center of each cookie dough scoop.
-
Bake: Bake in a preheated oven at 350°F (175°C) for about 10–12 minutes, until the edges are golden but the center is still soft.
-
Chocolate Drizzle: While the cookies cool, melt 2 tablespoons of milk chocolate chips and 1 tablespoon of unsalted butter together. Drizzle this mixture over the cooled cookies.
-
Final Touch: Crush 1 graham cracker and sprinkle it over the cookies for added crunch and flavor.
how to serve Crumbl S’mores Cookies
These cookies can be served warm or at room temperature. They are perfect for a dessert table, a picnic, or just as a cozy treat at home. Pair them with a glass of milk or a hot chocolate for an extra special experience.
how to store Crumbl S’mores Cookies
To store these cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can also freeze them. Just seal them in a freezer-safe bag or container, and they’ll last for up to three months.
tips to make Crumbl S’mores Cookies
- Make sure your butter is properly browned but not burnt.
- Use room temperature eggs to help the dough mix evenly.
- If you like extra chocolate, feel free to add more chocolate chips.
- For a chewier cookie, slightly underbake them.
variation
You can switch up the type of chocolate used in this recipe. Instead of milk chocolate, try dark chocolate or even white chocolate for a different flavor. You can also add nuts or dried fruit for added texture.
FAQs
1. Can I use other types of cookies instead of graham crackers?
Yes! You can use digestive biscuits or any other sweet cracker as a substitute.
2. What can I use if I don’t have unsalted butter?
You can use salted butter, but it may slightly change the flavor. Just be careful not to add additional salt to the recipe.
3. How do I prevent the marshmallows from burning?
Make sure to place the marshmallows on the cookies before baking, and keep an eye on them during the last few minutes of baking to avoid burning.
Crumbl S'mores Cookies
Ingredients
Method
- Start by browning the unsalted butter in a saucepan over medium heat until it turns a golden brown color and has a nutty smell. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the brown butter, light brown sugar, and granulated sugar. Mix well until smooth. Add the egg and vanilla extract, and continue mixing until fully incorporated.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the wet mixture until just combined.
- Gently fold in the milk chocolate chips.
- Crumble the graham crackers into smaller pieces and fold these into the cookie dough.
- Scoop the cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Press half of a marshmallow into the center of each cookie dough scoop.
- Bake in a preheated oven at 350°F (175°C) for about 10–12 minutes, until the edges are golden but the center is still soft.
- While the cookies cool, melt 2 tablespoons of milk chocolate chips with 1 tablespoon of unsalted butter. Drizzle this mixture over the cooled cookies.
- Crush 1 graham cracker and sprinkle it over the cookies for added crunch and flavor.
