Name: Gooey S’mores Cookies Without Eggs Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup shortening; ¾ cup white sugar; ¾ cup brown sugar; ½ cup applesauce; 1 teaspoon vanilla extract; 1 ½ cups mini marshmallows (pulled apart); 12 snack-size Hershey’s chocolate bars (broken into pieces); 3 full-size graham crackers (broken into pieces)

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Introduction

These Gooey S’mores Cookies are the perfect treat for anyone craving that classic campfire flavor without using eggs. Soft, chewy, and loaded with marshmallows, chocolate, and graham crackers, they bring the nostalgia of s’mores into an easy-to-make cookie.

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
¾ cup white sugar
¾ cup brown sugar
½ cup applesauce
1 teaspoon vanilla extract
1 ½ cups mini marshmallows (pulled apart)
12 snack-size Hershey’s chocolate bars (broken into pieces)
3 full-size graham crackers (broken into pieces)

Instructions

Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper.
Step 2: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
Step 3: In a stand mixer, cream together shortening, white sugar, and brown sugar until smooth. Scrape down the sides of the bowl.
Step 4: Add applesauce and vanilla extract to the mixer and mix until well combined.
Step 5: Gradually add the flour mixture in batches, about 1 cup at a time, mixing on low speed. Scrape the sides of the bowl as needed to fully incorporate.
Step 6: Gently fold in the mini marshmallows, broken chocolate pieces, and graham cracker pieces by hand.
Step 7: Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake in the preheated oven for 8 minutes until the edges are set but the centers remain soft.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer taste, you can substitute half of the shortening with butter.
Try using dark chocolate instead of milk chocolate for a deeper flavor.
To prevent marshmallow melting too much, fold them in gently and avoid overmixing.
If you prefer a crunchier cookie, bake an additional 1-2 minutes but watch carefully to avoid burning.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, warm gently in the microwave for 10-15 seconds to bring back the gooey texture.

How to Serve

A small stack of soft, golden-brown cookies with visible marshmallow pieces melting into gooey white patches, and dark chocolate chunks partially showing on top and inside each cookie. The cookies have a slightly cracked texture with a chewy look, stacked on a light wooden board with bark edges, surrounded by whole marshmallows and a piece of chocolate bar, all sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use eggs instead of applesauce?

Yes, you can substitute ½ cup of applesauce with 1 large egg if you prefer, but this recipe is designed specifically to be egg-free.

Will the marshmallows melt during baking?

The marshmallows will soften and become gooey, which is part of the cookie’s charm, but by folding them in gently and baking for just 8 minutes, they should hold their shape without completely melting away.