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smores cookie

Easy S’mores Cookies Recipe

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5 from 1 review

Recipe by Rose Atwater

  • Prep Time15
  • Cook Time12
  • Total Time27 minutes
  • Yield28 1x

Description

This delicious, made-from-scratch S’mores Cookies recipe with graham crackers in the dough and is loaded with chocolate chunks and mini marshmallows then topped with pieces of Hershey chocolate bars. These chewy cookies are the ultimate treat for anytime you’re craving S’mores but don’t want to build a fire! These are perfect for after-school, a bake sale, a holiday cookie swap or any other occasion. 

Ingredients

Scale
  • 16 tablespoons unsalted butter, room temperature
  • 1/2 cup granulated white sugar
  • 3/4 cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 cups graham cracker crumbs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup semi-sweet chocolate chunks
  • 1 cup mini marshmallows
  • Hershey bars for topping

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper. Set aside.
  3. Add the butter, eggs, white sugar, brown sugar, and vanilla extract to a large mixing bowl and beat with an electric mixer until very well combined.
  4. Add the flour, graham cracker crumbs, baking soda, and baking powder to a separate mixing bowl and whisk to combine.
  5. Add the dry ingredients to the bowl with the wet ingredients and mix with the electric mixer until well combined. Scrape down the sides of the mixing bowl with a rubber spatula and mix once more to ensure all ingredients are fully incorporated.
  6. Add the chocolate chunks and mini marshmallows to the mixing bowl and mix them into the dough with a rubber spatula until fully incorporated.
  7. Scoop out scant ¼ cup portions of dough, form them into balls, and place them on the prepared baking sheet, evenly spaced.
  8. Break the Hershey bars into small pieces and place two on each dough ball, pressing down slightly.
  9. Bake the cookies in the preheated oven for 12 minutes, or until they are golden brown.
  10. Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool completely.
  11. Store any leftover cookies in an airtight container for up to three days.

Equipment

Nutrition

  • Serving Size: 2 cookies
  • Calories: 332
  • Sugar: 25.7 g
  • Sodium: 132.5 mg
  • Fat: 16.8 g
  • Carbohydrates: 43.3 g
  • Fiber: 1.3 g
  • Protein: 3.8 g
  • Cholesterol: 61.5 mg

Find it online: https://rosebakes.com/easy-smores-cookies-recipe/

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