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coconut cream pancakes Recipe

Graham Cracker S’mores Cookies


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4.8 from 117 reviews

  • Author: Mary & Susan
  • Total Time: 30 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian

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
  • 23 regular-sized Hershey’s bars, broken into pieces

Instructions

  1. 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.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set this bowl aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. First Bake: Bake the cookies in the preheated oven for 5 minutes. Remove the pans from the oven.
  9. Add Hershey’s Chocolate: Immediately press several pieces of Hershey’s bar onto the tops of the partially baked cookies.
  10. 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.
  11. 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