Baking with Linh - How to make my S’more Cookies

Have you ever craved that nostalgic campfire s’mores flavor but didn’t want to deal with the mess of melted marshmallows and sticky fingers? Or maybe you’re just starting out in the kitchen and want something fun, cozy, and totally doable. This beginner-friendly s’mores cookie recipe brings all the gooey, chocolatey, graham-cracker goodness into one soft, chewy cookie, without needing any fancy equipment or hard to find ingredients. No torch, no mixer, no stress. Just simple steps, pantry staples, and a whole lot of deliciousness.

Basic information:

Makes about 20 cookies (each not yet baked scoop is about 5 cm in diameter)

Prep time: 15 minutes (may take longer depending on how fast you work and measure the ingredients)

Rest time: 30 < minutes

Cook time: 10-14 minutes (depending on how your cookies bake)

Cool time: minimum of 10 minutes

Overall time: ~60 minutes

Ingredients needed:

• 1 1/2 cups of melted butter

• 1 cup of white sugar

• 1 cup of brown sugar

• 2 eggs

• Vanilla

• 3 cups of flour

(make sure this is sifted to prevent any unwanted clumps forming)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 3 Hershey bars

• Graham crackers 

(I used mini crackers)

• Marshmallows

Equipment needed:

• Measuring cups

• Silicone/ plastic spatula

• Big mixing bowl

• Parchment paper

• Baking tray

• Ice cream scooper (optional)

Step 1: Preheat your oven to 175 degrees celsius and line your baking tray with parchment paper.

Step 2:

Into a mixing bowl combine your melted butter, brown sugar, and white sugar.

Step 3: Add and mix in your eggs, and your vanilla extract.

TIP: The more vanilla extract you add the better (depending on your preference). 

Step 4: Fold in your dry ingredients: Flour, salt, and baking soda.

TIP: Try not to overmix your dough to prevent it being stiff. Fold in your dry ingredients until everything is just combined.

Step 5: Fold in your chocolate chips/ bits.

TIP: Again, try not to stiffen your dough and fold it until the chocolate chips/ bits are evenly distributed around.

Step 7: Separate the cookie dough into balls.

Step 8: Put the marshmallow on top of the graham cracker and then cover with a piece of cookie dough. Don’t do what I did.

Step 9: Cover your cookies and let it chill in the fridge for at least 30 minutes

TIP: If you want less round and more spread out cookies allow your cookie dough to rest to room temperature after taking it out of the fridge.

Step 10: Take your baking tray which you lined up before, (I used aluminum foil instead of parchment paper as I ran out of parchment paper) roll up balls of cookie dough, about 5 cm in diameter using an ice cream scoop or your hands and a spoon for support. 

Step 11: Place your tray into the preheated oven and let your cookies bake for about 12-14 minutes.

TIP: At the 12 minute mark, you should check on your cookies. You will know they are done when the outer ridge of the cookie is hard and browned while the middle is still uncooked.

Step 12: Take out your tray and let it rest on the counter for at least 10 minutes. This allows that uncooked middle to cook perfectly leaving you with a soft gooey centre.