A perfect chocolate chip cookie loaded with marshmallows and graham cracker crumbs make the most delicious S’mores Cookie. These S’mores cookies are not only yummy while still warm but just as delicious the next day too! Now that is how you know you have a good cookie.
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S’mores have been on my mind like crazy lately, it’s just that time of year. Summer calls for S’mores and Pie with Ice Cream on top, am I right! I have so many S’mores recipes going through my head, I can’t make them fast enough!
This S’mores Cookie recipe had to be made first though! They are the perfect cookie to bring to a potluck BBQ, pool day or make on family movie night. These S’mores cookies are made just like my chocolate chip cookies, just with added S’mores ingredients.
That also means you can freeze the dough if you would like to. I love to freeze a little cookie dough because that means we can enjoy freshly baked cookies on lazy nights.
These S’mores Cookies are so yummy everyone will be asking for S’more
Sorry y’all, I like to show my dorkiness sometimes and I love a good pun. You know I HAD to throw that one in there. 🙂
There are so many S’more Cookie recipes out there so I will let you be the judge of these cookies. This recipe is an easy one that anyone can do. So let those kiddos help crush the graham crackers and stir in the marshmallows.
Be careful not to over bake these cookies or you will lose that gooey cookie you can get the next day. Warm cookies will always seem “gooey” the true cookie test is the next day.
Are they hard, or still soft and chewy? Soft and chewy is what we want when baking cookies, especially if you are making cookies for a potluck. Cookies will firm up as they cool, so you want to look for those slightly browned edges.
When the edges start to brown just a bit, that is your cue to take them out. I can actually “smell” when they are ready so follow your nose too. Some of the marshmallows will melt and some will stay in tact but I promise there will be some in your cookies if you do not over bake them!
When enjoying these the next day (if there are any left) try popping them in the microwave for 3-6 seconds and they are just heavenly. They can still be enjoyed without warming up too, so don’t worry. We took a batch to the pool with us recently and they may have to be added to the snack mix from now on!
I hope you enjoy making these cookies but most of all, eating them! Don’t forget to use #moerecipes so I can see your’s too! Annnnnd you know I have a Pinterest board JUST for S’mores recipes so be sure to check it out! Happy Baking!
- 1 cup Butter softened (2 sticks)
- ¾ cup packed Brown Sugar
- ¾ cup pure Sugar
- 2 Eggs
- 1 ½ tsp. pure Vanilla Extract
- 2 ¼ cup Flour
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 1 package of Milk Chocolate Chips I like to add about a ½ cup more for extra chocolatey
- 1 bag of mini marshmallows
- 2 sleeves of crushed graham crackers
Preheat oven to 375 degrees.
Crush graham crackers up in a zip lock bag using a rolling pin (hands work fine toor while still in original wrapper (it can pop so be careful). You should have small graham cracker chunks, if some are to big just use your hand to break it up a little more.
Beat butter, sugar, brown sugar and vanilla until well combined.
Add eggs one at a time, beating well after each one.
In a small bowl, combine all dry ingredients and mix well.
Add dry ingredients to sugar, butter mixture in small scoops and mixing well.
Fold in chocolate chips.
Add graham crackers and marshmallows to dough. Fold into dough being careful not to over mix (marshmallows will start to separate if you mix them to much).
Line baking sheet with parchment paper and spray hands with cooking spray.
Using an ice cream scoop or a small spoon, drop dough into hand and roll into a ball (you can also skip the rolling and drop directly onto baking sheet if using ice cream scoop).
Place rolled dough ball onto baking sheet and repeat until all dough is rolled into balls.
Bake cookies for 8-10 minutes. Cookies are done when they start to brown a little on the edges.
If freezing: Place rolled dough balls onto baking sheet and freeze. Once completely frozen remove from baking sheet and store in an air tight container. When you are ready to make a batch, preheat oven to 375 degrees and bake frozen cookie dough for 9-12 minutes.