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.
Prep Time25 minutes mins
Cook Time10 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: amerian
Servings: 8 cookies
Calories: 403Calories
Graham cracker cookies
- ½ cup Butter softened, salted or unsalted
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla butter emulsion
- 1 & ⅓ cup AP flour
- ½ cup graham crackers finely crushed, about 3.5 sheets, for the cookie dough
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- ¼ cup graham crackers finely crushed, about 2 sheets, for rolling the cookies.
- ½ cup semi sweet chocolate chips or milk chocolate chips for more of a Crumbl cookie flavor
- 8 teaspoon Marshmallow fluff
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
*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.
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