It’s August and I am now feeling that slight sense of panic since I’ve been totally horrible about posting much this summer and still have some summer recipes to share! It’s also grant writing season at work. Busy times! Let’s be honest though, it’s never too late for s’mores recipes, am I right?!
S’mores cookies are like the best of two worlds for me. I love s’mores and chocolate chip cookies are one of my most favorite desserts ever! I based these cookies off of my Best Ever Chocolate Chip Cookies that I have been making for many years.
The first time I made these cookies, it was actually disastrous. I wasn’t thinking and just mixed the marshmallows into the dough and of course, they completed melted while baking and the cookies were a total mess! The second time around, I stuck the marshmallows on after the cookies baked and they turned out a lot better, so that’s the key!
In order to get that graham cracker flavor into the cookies, I replaced 1/2 cup of the flour with graham cracker crumbs. I also took some sheets of graham crackers, gave them a rough chop (or you can break them up with your hands) and stuck some of the pieces on top of the cookies when they were done baking.
Oh, and yes, you SHOULD chill the dough for at least an hour before baking. I do this with almost all of my cookie recipes and is a key step if you like thicker cookies!
This recipe also uses milk chocolate chips instead of semi-sweet chocolate. Another wonderful addition is to take some milk chocolate bars and cut smaller squares to stick on top at the end as well. So after baking the cookies, you will take them out of the oven and stick on some mini marshmallows, graham pieces, and a few tiny squares of milk chocolate bar. Yes, these are SO decadent and chocolately!
You can be totally done with these after this step, but if you are anything like me and desire for your marshmallows to be a little toasted, switch the oven to broil and stick the cookies back in for a minute or two until the marshmallows are lightly golden! I prefer to take this extra step (as pictured), but it’s totally not required!
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk chocolate chips
- 4-5 ounces milk chocolate bars
- 4 graham cracker sheets (optional)
- 2 cups mini marshmallows
- In a large mixing bowl, use a mixer to cream together the softened butter and sugars. Beat in the eggs and vanilla until well-combined. Add in the flour, graham cracker crumbs, baking soda, and the salt. Mix the dry ingredients into the wet ingredients until just combined. Fold in the milk chocolate chips. Stick the mixing bowl in fridge and chill for at least one hour.
- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or line with a baking mat and set aside. Chop up the chocolate bar into smaller little squares (as pictured). Break the graham cracker sheets into smaller pieces (if using) and set aside.
- Use a medium cookie scoop or scoop about 1 1/2-2 tablespoons of the dough in a ball and place onto the baking sheet. Bake the cookies for 10-11 minutes until lightly golden. Repeat with remainder of dough.
- Transfer the cookies to a cooling rack. Working quickly, stick about 3-4 little squares of the chocolate bars on top of each cookies with 4-5 marshmallows and a few pieces of the graham cracker. If you prefer for the marshmallows to be toasted, set the oven to broil and after placing the toppings, stick the cookies under the broiler for 1-2 minutes until the marshmallows are lightly golden.
Serving Size:1 cookie
Amount Per Serving: Calories: 252Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 116mgCarbohydrates: 33gFiber: 1gSugar: 21gProtein: 3g