Graham Cracker S’mores Cookies

If you’ve ever wished you could bring the cozy charm of a campfire s’more into the comfort of your kitchen, these Graham Cracker S’mores Cookies are the answer to your sweet dreams. Imagine perfectly chewy cookies layered over crisp graham crackers, every bite exploding with gooey marshmallows and luscious chocolate, both chips and Hershey’s bar pieces. Each cookie is a bite-sized celebration of everything nostalgic and delicious about s’mores—no fire pit required! Trust me, once you whip up a batch, you’ll understand why these cookies have become my go-to treat for family movie nights and casual get-togethers.

Ingredients You’ll Need

The beauty of Graham Cracker S’mores Cookies lies in their familiar and accessible ingredients, each bringing something different to the table. From the buttery richness to the gooey marshmallow pulls, these basics create an unforgettable cookie experience.

• Graham crackers: The foundation and signature crunch, giving the cookie its “s’mores” identity and texture.
• Flour: Provides structure so your cookies hold together and rise beautifully.
• Baking soda: Ensures a gentle lift and soft texture in every bite.
• Salt: Balances the sweetness and deepens all the flavors.
• Cinnamon: Adds a warm, subtle spice that makes the cookies wonderfully aromatic.
• Unsalted butter: Brings moistness and rich flavor, helping the dough come together smoothly.
• Brown sugar: Offers a deep, caramelized sweetness, adding moisture and chewiness.
• Granulated sugar: Lends classic sweetness and helps create those slightly crisp edges.
• Eggs: Act as a binder and give the cookies their signature chewy texture.
• Vanilla: Rounds out the flavors with a pleasant, mellow aroma.
• Semi-sweet chocolate chips: Melt into puddles for that irresistibly gooey chocolate bite.
• Mini marshmallows: They toast up and become delightfully sticky, just like classic s’mores.
• Hershey’s bars: Broken into pieces for that authentic campfire taste and an exciting extra swirl of creamy chocolate on top.

How to Make Graham Cracker S’mores Cookies

Step 1: Prep the Pan and Graham Crackers

Start by preheating your oven to 375 degrees F. Line two rimmed baking sheets with parchment paper for easy cleanup and, more importantly, nonstick perfection. Lay the graham cracker squares side by side on the pans, lining them up as close as possible so they’re touching—these are the base for each cookie and create that magical crunch when baked.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together your flour, baking soda, salt, and cinnamon. This combination ensures your cookies will bake evenly, with a subtle warmth from the cinnamon and just the right amount of tenderness.

Step 3: Cream the Butter and Sugars

In your stand mixer fitted with a paddle attachment, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step usually takes about 2 to 3 minutes and is key for creating that soft, chewy texture we all love in cookies.

Step 4: Add Eggs and Vanilla

Now, beat in the eggs one at a time, along with the vanilla extract. This is where things start smelling irresistible—the eggs bind everything together and the vanilla sets up that classic homemade cookie essence.

Step 5: Combine Wet and Dry Ingredients

Reduce your mixer to low and gradually add your flour mixture. Mix just until everything is incorporated. Overmixing can make cookies tough, so a gentle hand here will give you that perfect bite every time.

Step 6: Fold in Chocolate Chips and Marshmallows

Using a spatula, gently fold in the chocolate chips and mini marshmallows. You’ll notice the dough start to look spectacularly loaded … and trust me, that’s a very good sign.

Step 7: Scoop and Shape

Drop tablespoons of dough onto each graham cracker square. Gently press the dough down with your fingertips so it covers the cracker and spreads just a bit. This makes sure each bite includes that magical cookie-to-graham ratio!

Step 8: Bake and Add Hershey’s Chocolate

Bake for 5 minutes first. Remove from the oven, then press a couple of Hershey’s chocolate bar pieces into the top of each cookie. Pop the pans back in and bake for another 5 to 7 minutes until the edges are golden brown and the tops are just set. Transfer to a wire rack and let them cool slightly—the marshmallows need a moment to set up, but the cookies are amazing warm!

How to Serve Graham Cracker S’mores Cookies

Garnishes

For that finishing touch, sprinkle the cookies with a pinch of flaky sea salt right after baking. You can also drizzle melted chocolate or add an extra marshmallow on top, then torch it gently with a kitchen torch for that truly toasted s’mores flavor.

Side Dishes

Pair your Graham Cracker S’mores Cookies with a tall glass of ice-cold milk, hot cocoa, or even a creamy vanilla milkshake. They’re perfect for sharing on a cookie platter with fresh strawberries or other summer berries for a little tang alongside your sweetness.

Creative Ways to Present

If you’re serving these at a party or picnic, stack the cookies artfully on a rustic wooden board lined with parchment. For a crowd, consider wrapping each cookie in parchment and tying with baker’s twine—instant, adorable (and portable!) treats. Or build a “cookie s’mores tower” by stacking cookies with an extra layer of marshmallow fluff and chocolate in between for special occasions!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Graham Cracker S’mores Cookies in an airtight container at room temperature. They’ll stay delicious for up to three days—the graham crackers may soften a touch, but the flavors just get better!

Freezing

For longer-term storage, flash freeze cooled cookies in a single layer, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature for the chewiest texture, or enjoy straight from the freezer if you like a firmer bite!

Reheating

To enjoy these cookies as if fresh from the oven, pop one (or two) in the microwave for about 10-15 seconds. This melts the chocolate just enough to recreate that gooey, campfire feel. For multiple cookies, reheat in a low oven (300 degrees F) for 5-7 minutes.

FAQs

Do I have to use Hershey’s bars, or can I substitute another chocolate?

While Hershey’s bars give that classic s’mores flavor, you can absolutely swap them for your favorite chocolate bar or even extra chocolate chips. Dark chocolate, caramel-filled squares, or even peanut butter cups are all fantastic twists!

Can I prepare the dough in advance?

Yes! The dough for Graham Cracker S’mores Cookies can be made up to 48 hours ahead. Store covered in the refrigerator and let it sit at room temperature for about 15 minutes before scooping onto crackers and baking.

What if I can’t find mini marshmallows?

If mini marshmallows are hard to come by, you can cut regular marshmallows into quarters with kitchen scissors dusted in powdered sugar to prevent sticking. Alternatively, try marshmallow bits for a different texture.

Will the graham crackers become soggy?

If stored correctly, the graham cracker base softens slightly but still retains a pleasant chew. For the crispiest base, enjoy the cookies on baking day and store leftovers in a cool, dry place with parchment between layers.

Can I make these cookies gluten-free?

Definitely! Use gluten-free graham crackers and substitute your favorite 1:1 gluten-free flour blend for the regular flour. Keep an eye on your bake time, as some gluten-free crackers may brown more quickly.

Final Thoughts

If you’re after all the fun and nostalgia of a campfire treat in a portable, crowd-pleasing package, these Graham Cracker S’mores Cookies are a must-bake. They’re joyfully sticky, deeply chocolatey, and beautifully balanced—a treat that practically guarantees happy faces all around. Give them a try and watch these cookies disappear faster than you can say “s’mores!”

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