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This easy S'mores Cookies recipe brings all the flavors of the classic campfire treat to your kitchen, but in the form of delicious homemade cookies. These tasty treats are stuffed with buttery.
Rainbow S'moreo Cookies Recipe How to Make It
Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper. In a large bowl, whisk together the flour, graham cracker.
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Preheat the oven to 325° and have ready two cookie sheets lined with parchment paper or silicone baking mats. Use a sharp pair of kitchen shears to cut the marshmallows in half and set aside. For the dry ingredients, in a medium-sized mixing bowl, whisk together flour, baking soda and salt. Set aside until ready to use.
S'moreo Stacked Cookies
With an electric mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla and beat well. Add flour and baking soda half at a time, until well combined. Fold in graham cracker crumbs and chocolate chips, reserving some chips to press into the tops of the cookies.
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In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed.
Rainbow S’moreo Cookies
Instructions. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. In large mixing bowl cream together the butter, granulated sugar and brown sugar for 2-3 minutes. Add egg, egg yolk and vanilla and mix. Add flour, graham cracker crumbs, baking soda and salt and mix until combined.
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Place onto 2 parchment paper-lined sheet pans, spacing them evenly, and push a square of the milk chocolate bar into the top of each. Chill for 30 minutes. Preheat the oven to 350 degrees F. Bake.
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Scrape down the bowl with a spatula. Combine the flour, graham cracker crumbs, baking soda, and salt in another bowl. Whisk to combine. With the machine on low, slowly add the flour mixture. Mix until just combined. With a spatula fold in the milk chocolate chips, mini chocolate chips, and marshmallows.
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Step 1: Combine Wet and Dry Ingredients. In a large bowl, cream the butter and sugars until blended. A hand mixer on medium will get the job done in 4-6 minutes. Beat in the egg and vanilla. Then, in a separate small bowl, whisk together the flour, salt, baking powder, baking soda and cornstarch.
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Mix well. Add the flour, baking soda and salt, folding until just combined . Carefully fold in the Baker's Corner Dark Chocolate Morsels and graham crackers until just combined. Scoop out the cookies using a 1 ounce cookie scoop. Place your thumb in the middle to form a cavity and place half a marshmallow inside.
Rainbow S’moreo Cookies
In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, then slowly beat in the flour mixture.
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Sprinkle lightly with sea salt and repeat for the remaining 4 graham crackers. Before baking, place the baking sheet in the refrigerator to chill for another 25 minutes. This will prevent the cookies from spreading too much in the oven. Bake for 22-24 minutes, until the cookies are golden brown but still soft.
Rainbow S’moreo Cookies
With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined and thick, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beater.
S'moreo Sandwich Cookies
Turn the mixer to low speed and add in the flour until it's just combined. Chop up 6 of the milk chocolate bars. Add chopped chocolate and dehydrated Marshmallow Bits into the dough and stir until combined. Using a large cookie scoop place the dough onto the lined baking sheet, about 2 inches apart.
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Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat for 2-3 minutes until creamy. Add eggs and vanilla and beat well until incorporated. Add flour, cornstarch, baking soda, and salt, mixing just until combined.
S'moreo Stacked Cookies
Preheat the oven to 350°F. Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown. Use a spatula to remove the cookies to cool on a wire rack. For the best results, place the cookies near a fan to cool them quickly. Serve immediately or store in an airtight container and enjoy within 24 hours.
