Description
Oreo S’mores Cookies are a delightful fusion of classic s’mores and Oreo cookies, combining chewy cookie dough, crushed Oreos, toasted marshmallows, and melted chocolate for an irresistible treat perfect for any sweet tooth or special occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, melted
- 1 ¼ cups brown sugar
- ½ cup white granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups crushed Oreos
For the Topping
- Jumbo marshmallows
- Hershey’s chocolate bar (cut into squares)
- Extra crushed Oreos for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Wet Ingredients: In a large mixing bowl, blend the melted butter, brown sugar, and white granulated sugar together until well combined, creating a chewy cookie base.
- Add Eggs and Vanilla: Crack in the eggs and add the vanilla extract, mixing until smooth and creamy, forming the cookie dough base.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of leavening agents.
- Incorporate Dry into Wet: Gradually add the dry mixture to the wet ingredients, stirring just until the dough comes together to avoid tough cookies.
- Fold in Crushed Oreos: Gently fold in the crushed Oreos to add crunch and flavor.
- Shape Cookies: Using a cookie scoop or spoon, drop generous balls of dough onto the prepared baking sheet, leaving space for spreading.
- Initial Bake: Bake the cookies for about 5 minutes until they start to set.
- Add Marshmallows: Remove cookies from the oven and place a jumbo marshmallow in the center of each cookie.
- Final Bake: Return the cookies to the oven and bake for 5-8 more minutes until marshmallows are soft and golden toasted.
- Add Chocolate and Garnish: Immediately after baking, press a square of Hershey’s chocolate into the center of each marshmallow and sprinkle extra crushed Oreos on top.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use parchment paper for easy cleanup and to prevent cookies from sticking.
- Do not overmix the dough to keep the cookies tender.
- Adjust marshmallow size depending on preference, jumbo marshmallows provide a gooey, toasted center.
- Press the chocolate into the marshmallow when warm to ensure it melts slightly.
- Allow cookies to cool sufficiently before handling to prevent breaking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
