S'mores Cookies

Buttery, tender and loaded with lots of gooey bits, these cookies will have you coming back for not just some... but lots more!

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

1 cup / 250 ml: softened butter
1 cup / 250 ml: packed brown sugar
3/4 cup / 175 ml: granulated sugar
1/2 cup / 125 ml: Egg Creations Whole Eggs Original, well shaken
2 tsp / 10 ml: vanilla extract
3 cup / 750 ml: all-purpose flour
1 tsp / 5 ml: baking soda
1/4 tsp / 1 ml: salt
1 1/2 cup / 375 ml: roughly chopped milk chocolate (or milk chocolate chips)
1 cup / 250 ml: roughly crumbled graham crackers
1 cup / 250 ml: mini marshmallows

Combine butter with brown and granulated sugars in a stand mixer fitted with a paddle attachment. Beat until fluffy.
Gradually beat in eggs and vanilla. Meanwhile, stir flour with baking soda and salt in a separate bowl. Add to butter mixture; beat on low until combined. Add chocolate, graham crackers and marshmallows. Mix until evenly distributed.
Using small cookie scoop (about 11/2 tbsp/22 mL), portion cookies about 2-inch/5 cm apart on parchment paper-lined baking sheets. Chill for 15 minutes.
Preheat oven to 350°F/180°C.
Bake sheets, one at a time on the centre rack, for 12 minutes or until cookies have spread out and are golden on the bottom. Cool completely on baking sheets.

Cookies can be stored between sheets of parchment in an airtight container for up to 4 days at room temperature or frozen for up to 1 month.
To have warm cookies on hand anytime, place the sheet of scooped cookies in the freezer. Once solid, transfer to a ziptop freezer bag and store for up to 1 month. Bake from frozen, adding 1 to 2 minutes extra time as needed.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Garnish your favourite Asian dish with egg strips. Make a thin omelet, slide onto a cutting board and roll into a tight cylinder for easy slicing.