Skip the campfire and whip up a batch of S’mores Cookies! Made with graham cracker cookie dough, chocolate chips & marshmallow bits, these s’mores cookies taste just like your favorite summer treat so you can have s’mores year round.
It’s my last Monday as a college student. My last finals week, my last week being able to claim ‘student’ when someone asks about my occupation, my last week living surrounded by people my age. It feels like my last everything.
I know, I know – it’s just the beginning. I need to be looking forward to the real world, and getting excited about what lies ahead in the future. For a little while though, I just need to be nostalgic and reflect on the damn good four years that have passed by in a blink.
It’s craziness, truly – but what better way to embrace nostalgia, and the past, than with some cookies that will bring you right back to your summertime campfires when you were a kid? Because seriously, these s’mores cookies do just that.
Most s’mores cookies around taste like a chocolate chip cookie with some crumbled up graham crackers, chocolate chips and marshmallows thrown in. The marshmallows usually get weirdly melty and goopy, and the crushed graham crackers barely add any flavor at all.
For my s’mores cookies, I wanted the whole darn cookie to taste like a graham cracker. To make that happen, I switched out some of the flour in the recipe for graham cracker crumbs. It totally worked, and the cookies had that graham cracker flavor that I adore with all the softness and chewiness of a chocolate chip cookie.
For the chocolate, I hit these cookies with a triple dose. I added milk chocolate chips to give the traditional milk chocolate flavor of s’mores, hit them with some mini semisweet chocolate chips to keep things from getting overly sweet from the milk chocolate, and then garnished with a broken up Hershey’s bar for nostalgia’s sake. Eat the cookies warm for maximum melted chocolate!
Let me tell you: marshmallows don’t play well in cookies. I tried making these with mini marshmallows and they melted all over the place. I tried putting a big marshmallow inside and while it made the cookie super chewy, it was also weird and didn’t give the effect I wanted. So…I went with these little Mallow Bits. They don’t melt, and they taste just like the little marshmallows you get in a hot chocolate packet. They definitely do the marshmallow trick in these cookies.
Pro tip: use two of these cookies to make a s’more with a toasted marshmallow and more chocolate and I think you’ll probably die and go to heaven.
I brought these s’mores cookies to a party with me and they flew off the platter. They’re definitely crowd pleasers, but be sure to snag a few for yourself before they all fly off the plate. You’ll be happy you did. Enjoy!
- 2 sticks (8 oz.) unsalted butter, softened
- ½ cup (4 oz.) white sugar
- 1¼ cup (8¾ oz.) light brown sugar, packed
- 2 eggs
- 2 teaspoons (¼ oz.) vanilla extract
- 2½ cups all-purpose flour
- 1 cup graham cracker crumbs (see notes)
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 1 cup milk chocolate chips
- 1 cup mini semi-sweet chocolate chips
- 1 cup mini Jet Puffed Mallow Bits
- 1 Hershey’s bar, broken up
- Preheat the oven to 350ºF.
- Cream the butter and the sugars until light and fluffy. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula.
- Combine the flour, graham cracker crumbs, baking soda, and salt in another bowl. Whisk to combine. With the machine on low, slowly add the flour mixture. Mix until just combined. With a spatula fold in the milk chocolate chips, mini chocolate chips, and marshmallows.
- Use a cookie scoop to drop cookies onto a parchment lined baking sheet. If desired, garnish with broken up Hershey's bar, broken up graham cracker, and addition Mallow Bits.
- Bake for 10 minutes. They should be lightly golden on the outside but still look gooey on the inside.