This cookie is a textural dream. It’s a soft and chewy cookie with bits of crunchy graham cracker and gooey marshmallow and chocolate. If you love s’mores and chocolate chip cookies, (and honestly who doesn’t?), you need to make this recipe.
These cookies are super fun! I start with a variation of my Chewy Chocolate Chunk Cookies and mix in a delicious graham cracker crunch, plenty of chocolate, and some mini marshmallows. After they’re baked I press a bit of Hershey bar into the top of each one. They are the most popular cookie to come out of my kitchen.
What you’ll need to make S’mores Cookies:
- Graham crackers
- Miniature marshmallows
- Hershey bars
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Flour
- Baking soda
- Salt
- Chocolate chips
What to do:
- Make the graham cracker crunch by combining crushed graham cracker crumbs, melted butter, and a bit of sugar, spreading the mixture on a baking sheet lined with parchment paper, and baking for about 10 minutes at 350 degrees, taking it out and stirring a couple times throughout the baking time. Set the crunch aside to cool completely before making the cookies.
- Combine the dry ingredients in a small bowl.
- Cream together the butter and sugars for a few minutes until nice and fluffy. Add the eggs and vanilla and continue creaming for another few minutes, scraping the sides of the bowl as needed, until the mixture is fluffy and emulsified.
- Add the dry ingredients and either mix it on low or mix it by hand.
- Add the graham cracker crunch, chocolate chips, and marshmallows and mix by hand until everything is evenly dispersed.
- Line a baking sheet with wax paper or parchment paper. Use a 1/4 cup scoop to portion out the dough onto the baking sheet. Cover it with plastic wrap and refrigerate the dough overnight.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Bake the cookies a few at a time (I do six per pan), leaving about 2-3″ of space to allow for spreading, for about 15-18 minutes or until the edges and the marshmallows begin to brown.
- When you take the cookies out of the oven they will have spread into weirdly shaped blobs because of the marshmallows. Immediately take a silicone spatula and use it to gently shape the cookies into a circle. You can skip this step if you don’t mind the misshapen cookies, but if you want to do it you must do it as soon as you take them out of the oven and work quickly before the cookies set.
- While the cookies are hot from the oven, press 2 pieces of Hershey bar into the top of each cookie.
- Allow to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
S'mores Cookies
June 12, 2023
: 16
: 40 min
: 15 min
: Easy
Ingredients
- Graham Cracker Crunch:
- One sleeve of graham crackers
- 2 T granulated sugar
- 3 T unsalted butter (melted)
- Cookie Dough:
- 1 cup (227 g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1 cup (220 g) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups (325 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 (12 oz) bag milk or semi-sweet chocolate chips
- 1 1/4 cups (65 g) miniature marshmallows
- 3 Hershey's chocolate bars
Directions
- Step 1 For the Graham Cracker Crunch: Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper.
- Step 2 Crush the graham crackers with a rolling pin in a plastic bag, or in a food processor.
- Step 3 Combine the graham cracker crumbs, the granulated sugar, and the melted butter until moistened.
- Step 4 Spread the mixture on the parchment lined baking sheet.
- Step 5 Bake for 10 minutes, stirring twice.
- Step 6 Remove from the oven and cool completely before making the cookie dough.
- Step 7 For the cookie dough: Combine the all-purpose flour, baking soda, and salt in a small mixing bowl.
- Step 8 In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the granulated sugar and the brown sugar until light and fluffy.
- Step 9 Add the eggs one at a time along with the vanilla extract, beating well after each, until fluffy and completely emulsified.
- Step 10 Add the flour mixture and mix on low until just combined.
- Step 11 Add all of the graham cracker crunch, the chocolate chips, and the miniature marshmallows and mix by hand until evenly dispersed.
- Step 12 Line a baking sheet with wax paper. Use a 1/4 cup scoop to portion the dough onto the baking sheet. Place them right up against each other so there is enough room for all of the dough.
- Step 13 Cover the dough tightly with plastic wrap and refrigerate overnight or up to two days.
- Step 14 When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Step 15 Place the cookie dough balls on the baking sheet leaving 2-3 inches between them to allow for spreading (I do 6 per baking sheet).
- Step 16 Bake for 15-18 minutes, or until the edges are golden brown.
- Step 17 Remove from the oven and place on a cooling rack.
- Step 18 If the cookies are misshapen you can use a silicone spatula to carefully reshape them into rounds, but you must do it immediately before the cookies begin to set.
- Step 19 While the cookies are still hot, press 2 squares of Hershey bar into the top of each cookie.
- Step 20 Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.