Description
Gooey Teddy Grahams s’mores cookies melt classic campfire memories into irresistible bite-sized treats. Chocolate, marshmallow, and graham cracker crumbs combine for a nostalgic dessert you cannot resist savoring.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1 cup crushed teddy grahams
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup chocolate chips
Baking and Sweetening Ingredients:
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
Marshmallow and Topping Ingredients:
- 1 cup mini marshmallows
- 1/2 cup marshmallow fluff
- 1/4 cup chocolate syrup
- 1 tsp salt
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper, creating a foundation for your gooey s’mores cookies.
- Cream together butter and both sugars in a large mixing bowl until the mixture becomes light and fluffy, ensuring a smooth base for your cookie dough.
- Incorporate eggs and vanilla extract into the butter-sugar mixture, blending thoroughly to create a uniform consistency.
- In a separate bowl, combine graham cracker crumbs, crushed teddy grahams, baking soda, and salt, forming the dry ingredient mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring until a cohesive dough forms with an even texture.
- Gently mix in chocolate chips, distributing them evenly throughout the cookie dough for maximum chocolate flavor.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving adequate space between each cookie for spreading.
- Bake for 10-12 minutes, until the edges turn golden brown and the centers appear slightly soft.
- Remove from the oven and immediately top each cookie with mini marshmallows, allowing residual heat to slightly melt them.
- Drizzle marshmallow fluff and chocolate syrup over the warm cookies, creating a decadent, gooey finish.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to complete cooling.
Notes
- Swap Teddy Grahams with gluten-free graham crackers to create a celiac-friendly version that maintains the nostalgic cookie texture.
- Reduce sugar content by using dark chocolate chips and cutting sugar quantities by one-third for a less sweet, more adult-friendly treat.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and ensure thicker, chewier cookies with distinct edges.
- Use a silicone baking mat instead of parchment paper for more even heat distribution and easier cookie removal without potential sticking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 248
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 37 mg