S’Mores Cookies
Happy Fall Yal!! You know when fall hits, you just need s’mores in your life. Well…what if you combined those s’mores contents with a great chocolate chip cookie to create s’mores cookies? Yep, the blending of two favorites have taken us over the top in fall baking.
Seriously.
S’mores meets chocolate chip cookies…
What could be better than adding graham crackers to the chocolate cookie dough and then adding miniature marshmallows and Hershey’s chocolate the last few minutes of baking?
S’mores cookies, that’s what…
I love that you can make the cookie dough ahead and bake before serving…or bake ahead of time. Just trust me that serving them warm, with a few seconds in the microwave if made ahead, bring their chocolately, s’mores goodness back to the fresh out of the oven ones.
When I was trying out and tweaking this recipe, I learned that if you decide to leave the marshmallows in too long to toast?…well…you might end up with melted marshmallows.
No worries.
Simply add new ones where they were as they come out of the oven to replace melted ones and as they cool, the bottoms will still attach and look like nothing went wrong!
Depending on your scoop size, the recipe makes 2-3 dozen, so plan accordingly and make note of how many your scoop creates for you.
For those chocolate lovers in your life? YOU may be their new best friend.
S’mores Cookies
Equipment
- 1 Baking Sheet
- 1 mixer
- 1 oven
- 1 set measuring cups/spoons
- 1 sheet parchment paper
- 1 scoop to make even sized cookies
- 1 cutting board and knife
- 1 cooling rack
Ingredients
- 3/4 C butter, room temperature
- 1/2 C sugar
- 1/2 C light brown sugar, packed
- 2 large eggs
- 1 t vanilla
- 1 C graham cracker crumbs
- 1 3/4 C all-purpose flour
- 1/2 t salt
- 1/2 t baking soda
- 1 C semi-sweet chocolate chips
- 2-3 1.5 oz Hershey's chocolate bars, cut into pieces
- 1 C miniature marshmallows
Instructions
- Measure and prep all ingredients.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, using a mixer, cream together butter, sugar, and brown sugar until light and fluffy–about 3 minutes.
- Add eggs and vanilla and continue mixing until blended.
- In a separate mixing bowl, whisk together graham cracker crumbs, flour, salt and baking soda.
- Add dry mixture slowly to the butter mixture and mix until combined.
- Stir in the chocolate chips.
- Cover and refrigerate the cookie dough for about 15 minutes before baking.
- While chilling the dough, preheat oven to 375℉.
- Use a large scoop, and scoop chilled cookie dough balls onto the parchment paper lined baking sheet.
- Press down slightly in the middle of each ball with the back of a spoon to flatten each cookie a little.
- Bake cookies in preheated oven for 8 minutes.
- Remove from oven and add 3 small pieces of Hershey's chocolate and 3 miniature marshmallws to each cookie.
- Return cookies to the oven for 3-5 minutes, being careful to watch that marshmallows don't melt.
- Remove from the oven and leave the cookies on the cookie sheet for about 10 minutes before adding to a cooling rack.
- TIP: If marshmallows melt, simply add more marshmallows where they melted when you remove cookies from the oven.
- After cooled, store in an airtight container until ready to serve. A few seconds of warming in the microwave when serving makes them even better.
- NOTE: You can make dough ahead and keep dough in an airtight container in the fridge for up to 3 days.
Notes
These were so good that they had to be shared in the VUE magazine, page 43.
Don’t these check off all the boxes for a great fall cookie?
The texture of the cookie changes slightly with the addition of those graham cracker crumbs.
The chocolate chips inside and chocolate pieces with marshmallows on top make it an over the top decadent cookie.
One that will please all the chocolate lovers who have their feet under your table.
Make a batch to take to your next gathering. Don’t forget to warm slightly in the microwave before serving to just add to the chocolate melting in your mouth.
Add a great hot beverage or a cold glass of milk and you have taken cookies to a new level.
TIP: If you can find gluten free graham crackers or graham cracker crumbs with gluten free flour…you can make them for those who need that version.
If these cookies put you in the mood for cookie baking? Try these other recipes…
Here’s some of the tools that I love to use when making these…
Happy Fall Baking,
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