Nov 15 2012

S’mores Cookies

Published by at 7:48 am under Food

It must be the crisp fall air, the smell of the leaves and everyone wanting to snuggle by the campfire (or backyard firepit, most likely)–I’m seeing s’mores everything lately.  S’more cupcakes, cheesecake, pancakes, cocktails, coffee and hot chocolate flavors.  And cookies, oh, so many cookies!  I’ve seen layered bar cookies and cookies with stuff all mixed in and cookies with big puffs of marshmallow with chocolate buried in the fluff.

Out of all the possibilities, I decided to give these a try–something about using actual graham crackers as the bottom crust and that adorable little pat of Hershey’s milk chocolate on top made these feel so much more like s’more than any of the others.

I won’t lie–these are kinda tough to get right.  They will burn easily if you don’t watch them carefully, the marshmallow mixed in makes them super gooey and they stick together and look a little ugly around the edges but they are so worth it.  They are awesome as a cookie and even better warmed for a few seconds in the microwave and topped by just a dollop of vanilla ice cream.  The brown sugar-cinnamon combination really shines that way and the chocolate gets all melty and delicious.

If the pancakes/cheesecakes/cupcakes etc are half as good as these cookies, the s’mores  trend may be my new favorite baking obsession!

Note: I had more dough than graham crackers so I scooped out the dough and made cookies with rounded tablespoons.  The ingredients in the cookie dough still impart a flavor that’s reminiscent enough of graham crackers that they still taste s’more-ish.  They are so goood, in fact, I think Greg and I preferred them this way, but if you do this make sure you use parchment or a silicone baking mat–they get super sticky.


S’mores Cookies

Yield: Makes 2-3 dozen cookies

S’mores Cookies

From Dainty Chef. Originally adapted from Always With Butter


  • 11 tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 1/2 cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 regular sized Hershey’s bars, broken into pieces
  • 1-2 packages graham crackers, broken into squares


In a medium bowl, whisk together the flour, baking soda, salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter and sugars until light and fluffy. Add the eggs, one at a time, thoroughly mixing after each addition. Add in the vanilla and mix until combined. Decrease the speed to low and gradually add the flour mixture to the butter mixer to combine. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour and up to overnight.

Preheat the oven to 375 degrees. Line a 9 x13 baking pan with parchment paper.

Lay out graham crackers side by side on the pans as close as possible (they should be touching).

Place heaping tablespoons of dough on graham crackers about 1 – 1 1/2 inches apart. Press down slightly with fingertips. Bake for about 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. Bake for 7-10 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife or pizza cutter.

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2 responses so far

2 Responses to “S’mores Cookies”

  1. Eva @ Eva Bakeson 15 Nov 2012 at 11:41 am

    Wow – these turned out great! They’d be perfect for a fall or winter party!

  2. mariaon 06 May 2013 at 12:47 pm

    Looks so decadent, a must try for special occasions.

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