This easy Pioneer Woman S’mores Cookies recipe is the perfect treat for any occasion! These warm, chewy cookies are loaded with gooey marshmallows, rich milk chocolate, and crunchy graham cracker crumbs. With simple ingredients, you can whip up this delicious dessert in no time, making it a fun and flexible dessert everyone will love!
Ingredients Needed
- 1 cup salted butter, melted
- 1 cup granulated sugar
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 1 large egg, beaten
- 2 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 tablespoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup milk chocolate chips
- 1 cup mini marshmallows
- 2 milk chocolate bars (about 3.5 oz each)
- 6 large marshmallows, halved
How To Make S’mores Cookies
- Mix Wet Ingredients: In a large bowl, mix together the melted butter, granulated sugar, honey, vanilla extract, and beaten egg until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, kosher salt, baking powder, and baking soda.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Then fold in the milk chocolate chips and mini marshmallows.
- Shape Cookie Dough: Use a 1/3-cup scoop to roll the dough into 12 large balls. Place them onto two parchment paper-lined baking sheets, spacing them evenly.
- Add Chocolate: Press a square of the milk chocolate bar into the top of each dough ball. Chill the cookies in the refrigerator for 30 minutes.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Bake Cookies: Bake the cookies for 12 minutes, rotating the pans halfway through for even baking.
- Broil Marshmallows: Switch the oven to broil, let it preheat for 2 minutes, then add a halved marshmallow (cut side down) to the top of each cookie. Broil for 1-2 minutes until the marshmallows are toasted.
- Cool and Enjoy: Remove the cookies from the oven, let them cool slightly, and enjoy your delicious s’mores cookies!
Recipe Tips
- Chill the Dough: Always chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much during baking.
- Use Room Temperature Butter: If you’re using butter that’s not completely melted, make sure it’s at room temperature to mix evenly into the dough.
- Don’t Overbake: Bake the cookies for 12 minutes. They’ll continue to cook on the pan, so avoid overbaking to keep them soft and chewy.
- Add Extra Chocolate: Feel free to add extra milk chocolate chips or chunks to make these cookies even more indulgent.
- Watch the Broiling: When broiling the marshmallows, keep a close eye on them to prevent burning. Just 1-2 minutes is enough to get the perfect golden top!
How To Store Leftovers
- Refrigerate: Store them in an airtight container in the fridge for up to 5 days.
- Freeze: Place leftovers s’mores cookies in a freezer bag or airtight container. They freeze well for 3 months. To thaw, leave them at room temperature for about 1 hour before eating.
Nutrition Facts
Serving Size: 1 cookie (approximately 2 oz)
- Calories: 230
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 290mg
- Potassium: 50mg
- Total Carbohydrate: 33g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 2g
More Pioneer Woman Recipes:
Pioneer Woman S’mores Cookies
Description
This easy Pioneer Woman S’mores Cookies recipe is the perfect treat for any occasion! These warm, chewy cookies are loaded with gooey marshmallows, rich milk chocolate, and crunchy graham cracker crumbs. With simple ingredients, you can whip up this delicious dessert in no time, making it a fun and flexible dessert everyone will love!
Ingredients
Instructions
- Mix Wet Ingredients: In a large bowl, mix together the melted butter, granulated sugar, honey, vanilla extract, and beaten egg until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, kosher salt, baking powder, and baking soda.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Then fold in the milk chocolate chips and mini marshmallows.
- Shape Cookie Dough: Use a 1/3-cup scoop to roll the dough into 12 large balls. Place them onto two parchment paper-lined baking sheets, spacing them evenly.
- Add Chocolate: Press a square of the milk chocolate bar into the top of each dough ball. Chill the cookies in the refrigerator for 30 minutes.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Bake Cookies: Bake the cookies for 12 minutes, rotating the pans halfway through for even baking.
- Broil Marshmallows: Switch the oven to broil, let it preheat for 2 minutes, then add a halved marshmallow (cut side down) to the top of each cookie. Broil for 1-2 minutes until the marshmallows are toasted.
- Cool and Enjoy: Remove the cookies from the oven, let them cool slightly, and enjoy your delicious s’mores cookies!
Notes
- Chill the Dough: Always chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much during baking.
- Use Room Temperature Butter: If you’re using butter that’s not completely melted, make sure it’s at room temperature to mix evenly into the dough.
- Don’t Overbake: Bake the cookies for 12 minutes. They’ll continue to cook on the pan, so avoid overbaking to keep them soft and chewy.
- Add Extra Chocolate: Feel free to add extra milk chocolate chips or chunks to make these cookies even more indulgent.
- Watch the Broiling: When broiling the marshmallows, keep a close eye on them to prevent burning. Just 1-2 minutes is enough to get the perfect golden top!
Pioneer Woman S’mores Cookies