S’more Cookies

smorecoookieNo campfire? No problem. Enjoy s’mores year round with this SMORE COOKIES recipe! Baked on top of graham crackers, these marshmallow-filled cookies are then topped with pieces of hershey’s chocolate bars. I love the crunch of the graham cracker combined with the soft gooey pillowy marshmallow cookie. I also spread peanut butter on half of the graham crackers before adding the cookie dough which was a good move in my humble opinion. If I had nutella on hand I would have experimented with that as well. Now for the Smores graham cracker cookie recipe!

    Makes 3 dozen or 36 S’mores Cookies


  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ cups all purpose flour
  • 1/2 cup semi-sweet chocolate chips
  • 2 cups mini marshmallows
  • 6 regular sized Hershey’s bars, each broken into it’s 12 rectangular pieces (this will be exactly enough for 2 pieces per cookie)
  • 2 packages graham crackers, broken in half (this will be exactly enough for 36)


  1. In the bowl of an electric mixer, cream the butter, brown sugar and white sugar until light and fluffy. Add the vanilla and then eggs one at a time; mix until just combined.
  2. Add the baking soda, salt and gradually add the flour; combine on low speed until evenly incorporated, scraping the sides as needed.
  3. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour or freezer for 30 minutes.
  4. Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silpat.
  5. Lay out graham crackers touching side by side on the pans. Depending on how much dough you use per cookie it may make more or less than 36. I measures 1 tablespoon of dough for each cookie. If you want your cookies thicker you will use more dough and less graham crackers.
  6. Place dough on center of graham crackers. Press down slightly with fingertips.
  7. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top until they sink in a bit and some mallow oozes out.
  8. Bake for an additional 5 – 7 minutes (keep an eye on them the first batch). They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. Depending on how much the cookies baked together you may or may not need a knife to help separate each cookie.
  9. Remember these MUST be stored in an airtight container because otherwise the graham crackers will get stale!





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