Prepare to be transported back to your childhood with the most irresistible cookie experience ever - the Copycat Girl Scout S'mores Cookies! 🍪🔥 Imagine biting into a perfect blend of gooey marshmallows, rich chocolate chips, and crumbly graham crackers, all wrapped up in a soft, buttery cookie that'll make your taste buds dance with joy. These aren't just cookies; they're a nostalgic journey that captures the essence of campfire memories right in your own kitchen. Whether you're a die-hard Girl Scout cookie fan or simply someone who loves an epic dessert, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini marshmallows
- 1 cup chocolate chips
- 1 cup graham cracker crumbs
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the graham cracker crumbs, chocolate chips, and mini marshmallows using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- • Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture. • Don't overmix the dough; mix just until ingredients are combined to keep cookies tender. • For extra gooey marshmallows, try adding a few extra on top of each cookie right before baking. • Use a cookie scoop for uniform size and even baking. • Let cookies cool completely on the wire rack to help them set and develop the perfect crisp edges. • For maximum freshness, store in an airtight container and consume within 2-3 days. • Want an extra indulgent twist? Drizzle some melted chocolate over the cooled cookies for added decadence.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
