Description
These Graham Cracker S’mores Cookies are the ultimate treat, blending classic chocolate chip cookies with irresistible s’mores flavors. Each cookie features a chewy graham cracker base, gooey marshmallows, semisweet chocolate chips, and iconic Hershey’s milk chocolate pieces for a nostalgic and indulgent bite. Quick to make and crowd-pleasing, these cookies are perfect for parties, picnics, or cozy nights in.
Ingredients
Graham Cracker Base
- 1 package graham crackers, broken into squares
Cookie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 11 tablespoons unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Mix-Ins & Toppings
- 1 (12 oz) bag semisweet chocolate chips
- 1 cup mini marshmallows
- 2 – 3 regular-sized Hershey’s bars, broken into pieces
Instructions
- Prepare the Baking Sheets: Preheat your oven to 375°F (190°C). Line two rimmed cookie sheets with parchment paper. Arrange the graham cracker squares side by side on the pans so they are touching or as close as possible.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set this bowl aside.
- Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter with both the brown sugar and granulated sugar. Beat on medium speed about 2 to 3 minutes, until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time until incorporated, followed by the vanilla extract. Scrape down the bowl as needed for a smooth, even mixture.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until everything is combined, being careful not to overmix.
- Fold in Chocolate Chips and Marshmallows: Use a spatula to gently fold in the semisweet chocolate chips and mini marshmallows, distributing them evenly throughout the dough.
- Assemble the Cookies: Place heaping tablespoons of cookie dough onto each prepared graham cracker square. Gently press each mound of dough down with your fingertips to spread it slightly.
- First Bake: Bake the cookies in the preheated oven for 5 minutes. Remove the pans from the oven.
- Add Hershey’s Chocolate: Immediately press several pieces of Hershey’s bar onto the tops of the partially baked cookies.
- Final Bake: Return the pans to the oven and continue baking for 5 to 7 more minutes, or until the cookie edges turn golden brown.
- Cool and Serve: Once baked, transfer the cookies on parchment to a wire rack. Allow to cool slightly before enjoying your gooey s’mores cookies!
Notes
- For neater edges, use a serrated knife to trim cooked cookies after cooling slightly.
- You can substitute milk chocolate chips for semisweet if you prefer a sweeter flavor.
- The cookies are best served fresh but can be stored in an airtight container for up to 3 days.
- If you can’t find mini marshmallows, snip larger ones into small pieces with kitchen scissors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg