These s’mores cookies are almost a riff on traditional chocolate chip cookies. Graham cracker crumbs replace some of the flour in the recipe and in addition to the chocolate chips in the cookies, mini marshmallows and chopped up Hershey bars are pressed into the tops and give them all the flavors of classic s’mores. The cookies are on the thin side, but thick enough that they have crisp edges and chewy centers. I also found that refrigerating the dough for 15-20 minutes before baking made them ever so slightly more thick. Yesterday I visited my neighbor with a few of these cookies and she was just as big a fan as we were. It’s very easy to understand why this recipe is so popular.
By Tracey
S’mores Cookies
adapted from Cookie Madness
Ingredients:
- 1 cup graham cracker crumbs (from about 7-8 whole crackers)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 oz (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows (approximately, I didn’t exactly measure how many I used)
- 2 Hershey Bars (or other milk chocolate bars), coarsely chopped
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the graham cracker crumbs, flour, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla. With the mixer on low, add the flour mixture and beat just until combined. Stir in the chocolate chips.
Drop heaping tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 minutes (I did 1 tray at a time), then remove from the oven and quickly, but gently push a few marshmallows and a couple of pieces of chocolate into the top of each cookie. Return the cookies to the oven and bake for an additional 2-3 minutes, or until the edges are set. Cool the cookies on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Makes about 3 dozen cookies.
