S’mores Cookies

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Delicious cookies filled with marshmallows and chocolate chips are baked on a graham cracker sheet and topped with a Hershey Bar piece for the best tasting S’mores Cookies!

S’mores are one of those things that make me think of being a kid and going camping in the woods.   We made them when I went to Girl Scout Camp, we made them when I went camping with my family, and we made them late at night over a fire at friends houses.

However, now that I’m older I’m not really big on camping and going out into the woods.   That doesn’t mean I still don’t get my s’mores fix.   I make plenty of delicious S’mores desserts.

What are S’mores?

S’mores are a campfire treat that are popular in the United States.   They consist of three simple ingredients: toasted marshmallows, chocolate bars, and graham crackers. The name “s’mores” comes from the phrase “some more,” which is their name because they are so delicious people often want to eat more than one.

My Old Fashioned S’mores Fudge is fairly easy to make if you have a candy thermometer and it just melts in your mouth.  Rich and decadent S’mores Cupcakes are one of my most popular cupcake flavors. When I don’t want to heat up the kitchen No Bake S’mores Cake is my summer go to.

While all those dessert give me a taste of the s’mores I love they all feel like they are missing something.   I’ve been looking for a cookie that would mimic the chocolate, marshmallow, and graham cracker flavor and I think I’ve finally found it.

These s’mores cookies have something that most others don’t.   They are actually baked on a graham cracker so the graham cracker flavor doesn’t get lost!

What Flavor Graham Cracker should I use?

Traditionally, s’mores are made using plain or honey flavored graham crackers. I usually buy the honey flavored so that is what we use.  These classic graham cracker flavors complement the sweetness of the marshmallows and chocolate without overpowering them. However, there are also flavored graham crackers available that can be used.   Chocolate grahams add an extra dimension of chocolate flavor while cinnamon grahams add a bit of spice to the s’mores.  Ultimately, the choice of graham cracker flavor is a matter of personal preference.

While this can make these cookies a bit messy to make, just know that they are totally worth it. When the cookies come out of the oven the first time I use a spatula to press the dough back onto the graham cracker where it usually stays for the second baking.

Ingredients:

• butter (I use salted but you can use unsalted)
• brown sugar
• granulated sugar
• egg
• vanilla extract
• all purpose flour
• baking soda
• salt (I like sea salt)
• chocolate chips (I use semi-sweet but you can use milk chocolate or dark chocolate)
• mini marshmallows
• Hershey bars (or other chocolate bars that can be broken into pieces)
• graham crackers (I like honey flavored ones)

To make the cookies preheat the oven to 375 degrees.   Place 16 half graham cracker sheets on two baking sheets spacing them at least 2 inches apart.  It’s important to space them out because the cookie dough will expand. 

In a large bowl cream together the butter and sugars.   Add in the egg and vanilla and mix until combined.

In a medium bowl combine the flour, baking soda, and salt.   Mix well.

Add the flour mixture to the butter mixture and mix until well combined.  Fold in the chocolate chips and the mini marshmallows.

Scoop or spoon a tablespoon to a tablespoon and a half of dough and put it on top of each graham cracker.  I used my small, #60 cookie scoop for this.   You can use a bigger one but the dough is going to spread.  I found that my small scoop covered the graham cracker and just barely ran off the sides.

Bake the cookies in the oven for 7 minutes.   Remove from the oven and if any of the dough has spread off the sides of the graham crackers use a spoon and press it as close to the graham cracker as possible.  Do this quickly while the dough is still hot.

Press one rectangle of a Hershey bar on top of each cookie.   Return the cookies to the oven and bake for another 5-7 minutes or until the cookies are beginning to brown.

Remove the cookies from the oven, let them cool for 5 minutes, then remove them to a cooling rack to cool completely.

How do you store these cookies?

Store the cookies in an air tight container for 4-5 days.  If stacking them make sure the chocolate bar on top has cooled completely then layer in a container with a piece of parchment paper or waxed paper in between the layers.

These cookies are delicious and definitely taste like s’mores.   They are fairly sweet but in a good way.   Because the cookies are baked on a graham cracker sheet they are pretty easy to pick up or stack.

I loved that the cookies themselves are full of chocolate and gooey marshmallows.  The chocolate on top adds flavor and the graham cracker bottom is definitely a star.   I can’t wait to make these again for my kids at school!

S’mores Cookies

Graham cracker sheets topped with cookie dough studded with chocolate chips and mini marshmallows.

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Prep Time: 10 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 23 minutes minutes

Servings: 16 cookies

Author: Hezzi-D

Equipment

• 1 mixing bowls
• 2 cookie sheets
• 1 small cookie scoop #60

Ingredients

• 1/2 c. butter softened (1 stick)
• 1/3 c. brown sugar packed
• 1/3 c. sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 1/4 c. all purpose flour
• 1/2 c. chocolate chips
• 1/2 c. mini marshmallows
• 2 regular sized Hershey bars broken into pieces
• 8 sheets graham crackers broken into squares (halves)

Instructions

• Preheat the oven to 375 degrees.
• In a medium bowl whisk together the flour, baking soda, and sea salt. Set aside.
• In another medium bowl cream the butter, brown sugar, and sugar. Mix well.
• Add the egg and vanilla to the sugar mixture and mix until well combined.
• Add the sugar mixture to the flour mixture and mix until combined.
• Fold in the chocolate chips and marshmallows.
• Place graham cracker squares on baking sheets, making sure they are at least 2 inches apart.
• Spoon a large tablespoon of dough on top of each square. Press down on the dough.
• Bake for 7 minutes and then remove from the oven. Place a Hershey bar piece on top of the dough and then return to the oven.
• Continue to bake for 5-7 minutes or until golden brown.
• Remove from oven and let sit for 5 minutes before removing to a cooling rack to cool completely.

Notes

Recipe adapted from The Girl Who Ate Everything