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S'mores Cookie

A unique variation of the epic s'mores using graham cracker cereal and instant pudding. Toasting the marshmallows gives an authentic touch.
Print Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 32 minutes
Course Snack
Cuisine American
Servings 20 people
Calories 837.5 kcal

Equipment

  • 1 Electric Mixer Stand or hand mixer for creaming butter and sugars
  • 2 Large Mixing Bowls For dry and wet ingredients
  • 1 Fine-mesh Sieve For sifting flour, baking soda, and salt
  • 2 Baking Sheets
  • 1 2-ounce ice cream scoop For uniform cookie size

Ingredients
  

Main

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ pound butter at room temperature
  • ¾ cup packed brown sugar
  • ¼ cup white sugar
  • 1 3.4 ounce package instant vanilla pudding mix (such as Jell-O®)
  • 2 large eggs
  • 1 teaspoon vanilla extract or more to taste
  • 1 cup semisweet chocolate chunks
  • 1 cup honey graham cereal such as Golden Grahams®
  • ½ 10.5 ounce package miniature marshmallows

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift flour, baking soda, and salt together in a large bowl.
  • Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add instant pudding and mix well. Add eggs and vanilla extract, blending thoroughly and scraping down sides of the bowl as necessary. Slowly add flour and mix well. Stir in chocolate chunks and cereal until well combined.
  • Drop cookie dough onto an ungreased baking sheet using a 2-ounce ice cream scoop. Use rounded tablespoons if you prefer smaller cookies.
  • Bake in the preheated oven until edges are golden, about 15 minutes. Place 5 or 6 marshmallows on top of each cookie.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place cookies under broiler, leaving the door open. Bake until marshmallows are slightly toasted, 15 to 30 seconds, watching carefully. Remove cookies from oven. Let rest for 1 minute before cooling on a wire rack.

Notes

1. Ensure butter is genuinely at room temperature; this is crucial for a smooth, light, and fluffy creamed mixture, leading to better cookie texture. 2. The instant vanilla pudding mix is key here—it adds moisture and tenderness, helping to keep the cookies soft. 3. When broiling the marshmallows, keep a very close eye on them, as they can burn in seconds. Leaving the oven door ajar, as suggested, helps regulate the intense heat. For more controlled toasting and an even golden finish without risking a burnt cookie, consider using a culinary torch after removing the baked cookies from the oven. 4. Using chocolate chunks rather than chips will provide a more indulgent, melty chocolate experience.