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Smores Cookies with Marshmallows, Chopped Chocolate Bar, and Graham Crackers on Cooling Rack

S’mores Cookies

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5 from 1 review

Gooey marshmallows with crunchy graham cracker crumbs and soft, melty chocolate in a buttery cookie dough, baked to perfection.

  • Total Time: 14 minutes
  • Yield: 30 cookies 1x

Ingredients

Units Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup semi-sweet chocolate chips (or milk chocolate chips)*
  • 89 sheets graham crackers, divided
  • 2 cups mini marshmallows, divided
  • 6 Hershey’s chocolate bars, divided

*Patriotic or holiday cookies: replace the chocolate chips with colored M&Ms.

Instructions

  1. Roughly chop the graham crackers. Measure out 1 1/2 cups for the cookie dough and the rest will be used for topping. Once you remove the larger pieces, you should be left with finer crumbs to also use for topping. Separate those and set all of the graham cracker pieces aside.
  2. Roughly chop 2 of the chocolate bars into small pieces to use in the dough. Then chop the remaining 4 chocolate bars into larger pieces (1/2 of each breakaway rectangle) which will be used for the toppings. Set aside.
  3. Mix the dry ingredients (flour, baking soda, and salt) in a medium mixing bowl. Set aside.
  4. In a large mixing bowl, cream together the butter, granulated sugar and brown sugar. Add the eggs and vanilla and mix until just combined.
  5. Add in the flour mixture gradually, until well combined.
  6. Fold in the chocolate chips (*or M&Ms for holiday variation*), chopped Hershey’s bar and crushed graham crackers.
  7. Chill the dough for at least 1 hour (highly recommended to avoid spreading too much).
  8. When the dough is almost done chilling, preheat oven to 350°F and prepare a baking sheet with parchment paper or baking spray.
  9. To make each cookie dough ball, scoop out 2 tablespoons of cookie dough, flatten slightly, then place 3-4 mini marshmallows (or 1/2 large marshmallow) in the center and form the dough around the marshmallows.
  10. Place on the parchment lined baking sheet, leaving plenty of room between dough balls.
  11. Bake an initial 11 minutes, then remove from the oven and quickly add the decorative toppings: graham cracker pieces, mini marshmallows, chocolate bar chunks, and lastly graham cracker crumbs.
  12. Return to the oven and bake for an additional 1-2 minutes, or until the chocolate and marshmallows start to melt slightly.
  13. Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

See step-by-step photo guide

Notes

  • If you end up with any mis-shapen cookies, take a round cookie cutter, place around the cookie and swirl around a couple times to return it to a round shape. Make sure to do this when the cookies are warm right out of the oven for best results.
  • Author: Kelsey Restemayer
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 30 cookies
  • Calories: 252
  • Sugar: 21.2 g
  • Sodium: 202.9 mg
  • Fat: 10.9 g
  • Saturated Fat: 6.2 g
  • Carbohydrates: 36.4 g
  • Protein: 3.2 g
  • Cholesterol: 30.3 mg
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