S’MORES GRAHAM CRACKER SHORTBREAD
Imagine the delightful essence of campfire s'mores transformed into a melt-in-your-mouth shortbread cookie. S'mores Graham Cracker Shortbread offers the perfect blend of buttery sweetness and the classic flavors of graham crackers, chocolate, and marshmallow. This recipe is not only easy to whip up but also brings nostalgia and comfort to every bite, making it an irresistible treat for gatherings, parties, or a cozy night in. You'll want to savor these cookies with friends or enjoy them solo—either way, they're sure to impress!
Recipe Card
S'mores Graham Cracker Shortbread
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 24 cookies
- Yield: 2 dozen cookies
- Cuisine: American
- Course: Dessert
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips and mini marshmallows gently.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes
- For a richer flavor, consider browning the butter before mixing it with sugar.
- Store these cookies in an airtight container at room temperature for up to one week.
- You can substitute the chocolate chips with your favorite candy bar pieces for a different twist.
- If making ahead, these cookies freeze well; just ensure they're wrapped tightly.
Frequently Asked Questions
Can I substitute the butter with margarine?
Yes, margarine can be used as a substitute, but the flavor and texture may differ slightly.
How should I store leftover cookies?
Keep them in an airtight container at room temperature. They can also be frozen for longer storage.
Can I make these cookies gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.
What can I use instead of mini marshmallows?
Chopped marshmallow fluff or larger marshmallows cut into smaller pieces can be used if mini marshmallows are unavailable.
Enjoy baking and indulging in these delightful treats!
