Crumbl S'mores Cookies with Chocolate chips
These Crumbl caramel cheesecake cookies are made with a graham cookie base, a smooth cream cheese frosting, then topped with salted caramel to finish it off.
Servings: 8 cookies
Ingredients
Graham cracker cookies
- 1/2 cup Butter softened, salted or unsalted
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla butter emulsion
- 1 & 1/3 cup AP flour
- 1/2 cup graham crackers finely crushed, about 3.5 sheets, for the cookie dough
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1/4 cup graham crackers finely crushed, about 2 sheets, for rolling the cookies.
- 1/2 cup semi sweet chocolate chips or milk chocolate chips for more of a Crumbl cookie flavor
- 8 tsp Marshmallow fluff
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
- Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla butter emulsion and mix again.
- Add in the flour, graham cracker crumbs, salt, baking soda, and mix just until the flour mixture disappears. Fold in the chocolate chips.
- Using a large cookie scooper, scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands then roll them in the crushed graham crackers.
- Using your finger make a well in the center of each cookie, going about halfway through the cookie dough. Place on the prepared baking sheet, and fill each well with about 1 teaspoon of marshmallow fluff.
- Bake the cookies in the preheated oven for 13-14 minutes. Let them cool down on the baking sheet for 20 minutes before transferring to a cooling rack. Top each cookie with the extra crushed up graham crackers and enjoy! *READ NOTES
Notes
*If you would like more marshmallow creme, you can top each cookie with 1-2 more teaspoons of marshmallow fluff after baking.
How to store Crumbl S'mores cookies?
These cookies can be stored in an airtight container at room temperature for up to 4 days. You can also store them in an airtight container in the fridge for up to a week. Make sure to pop these cookies in the microwave for 10-15 seconds to get them ooey-gooey again before enjoying them.Nutrition
Calories: 403Calories | Carbohydrates: 52g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 614mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 390IU | Calcium: 70mg | Iron: 3mg
