These soft and gooey Salted Caramel S’mores Cookies are everything you love about a s’more; gooey marshmallows, delicious graham crackers and melty chocolate with the addition of caramel and coarse sea salt. I mean, what more could you ask for in a dessert?? These delicious cookies are soft and chewy in the center and crispy around the edges. These will surely be a hit! If you are looking for more cookie recipes, check out some of my favorites!Brown Butter Chai Chocolate Chunk CookiesOatmeal Cookies with Tahini, Dates + Chocolate ChunksSalted Chocolate Chip Candy Bar Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp cornstarch
- ½ tsp salt
- ¾ cup 1 ½ sticks unsalted butter, melted & cooled 5 minutes*
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 tsp pure vanilla extract
- ½ cup semi-sweet chocolate chips or chocolate chunks
- 1/4 cup finely crushed graham crackers
- 1 cup mini marshmallows
- ½ cup caramel cups
- 2 Hershey’s chocolate bars, broken into pieces
- coarse salt, for topping
Instructions
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract.
- Pour the wet ingredients into dry ingredients and mix together with a rubber spatula. Fold in the chocolate chips and crushed graham crackers.
- Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days.
- Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a cookie scoop, portion out cookie dough, and place 12 on each cookie sheet. Flatten the cookies a bit with your hand and then press a few mini marshmallows and a piece of Hershey bar in each cookie. Top with a sprinkle of coarse sea salt.
- Bake the cookies for 10–12 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes.
- After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
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