S'mores Cookies

Name: S'mores Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 40 medium
Ingredients: 2 ½ cups (318 grams) all-purpose flour; 1 cup (8 full crackers or 120 grams) graham cracker crumbs; 1 teaspoon baking soda; 1 teaspoon salt; ⅛ teaspoon cinnamon; 2 sticks (226 grams) unsalted butter; ¼ cup (50 grams) granulated sugar; 1 cup (200 grams) light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup (170 grams) miniature chocolate chips; 1 ½ cups mini marshmallows; 2-3 milk chocolate candy bars

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4.9

204 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
40 medium
Course
Dessert
Cuisine
American

S'mores Cookies

Joshua Davis

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S'mores Cookies are loaded with chocolate chips and graham cracker crumbs, topped with mini marshmallows and Hershey's chocolate. All the classic campfire treat flavors are packed into this quick and easy cookie recipe!

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Ingredients

Servings

2 ½ cups (318 grams) all-purpose flour
1 cup (8 full crackers or 120 grams) graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
⅛ teaspoon cinnamon
2 sticks (226 grams) unsalted butter, at cool room temperature
¼ cup (50 grams) granulated sugar
1 cup (200 grams) light brown sugar
2 large eggs, at cool room temperature
1 teaspoon vanilla extract
1 cup (170 grams) miniature chocolate chips
1 ½ cups mini marshmallows
2-3 milk chocolate candy bars, broken into pieces

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Instructions

Preheat oven to 375°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon.
In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, then slowly beat in the flour mixture. Stir in the chocolate chips with a rubber spatula.
Use a medium spring-loaded cookie scoop to drop 1 1/2-tablespoon sized balls onto the prepared baking sheets, spacing about 1 1/2 inches apart.
Bake for 6 to 7 minutes, or until they have spread and are just beginning to set at the edges. Remove from the oven.
Push 2 to 3 marshmallows and pieces of chocolate bar into each cookie. Return to the oven and bake an additional 3 to 4 minutes or until golden brown at the edges. Cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

*This recipe can be halved if needed. Simply divide all ingredients in half and proceed with the instructions as written to yield 20 medium-sized cookies.