S’mores Cookie Recipe
Image Credit: Keziah Mbugua
S’mores cookies! The lovely combination of S’mores and cookies that results in a delicious dessert. These delicious treats boast the parts of a s’more that are very chocolatey and gooey from the marshmallow in the middle, while still donning the shape and crispy edges of cookies. I personally have a massive sweet tooth, which makes this recipe one of my favorites, and I hope it can be yours too! I’ve had many different taste testers of these cookies, including my Humanities 1B class at Sequoyah, and all the feedback I’ve gotten so far has been relatively positive. (But honestly, who doesn’t like free desserts?) Anyway, I hope you enjoy the cookies!
Note: These measurements make around 12-15 cookies, depending on size. Best served warm.
Ingredients:
2 sticks unsalted butter (room temperature)
1 cup brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
2½ cups of flour
½ teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
14.4 oz box of graham crackers
12 oz bag of marshmallows
1 regular bar of Hershey’s chocolate (optional)
Instructions:
Add room temperature butter, brown sugar, white sugar, eggs, and vanilla extract into a bowl. Then mix until it is a uniform consistency.
Add the flour, baking soda, and salt. Mixture will start to thicken, so make sure to mix thoroughly.
Add chocolate chips into the bowl and mix to make sure the chocolate chips are spread out evenly.
Cover and refrigerate the cookie dough for 1 hour.
Preheat oven to 350℉.
Prep baking sheet(s) by lining them with parchment paper. Spread the graham crackers out so that your cookies don’t bake into each other and add marshmallows like you would while assembling a s’more (I recommend 6 sets of graham crackers and marshmallows per baking sheet).
Use an ice cream scoop (or just your hands) to scoop the dough into a ball about the size of your palm, then flatten it in your hands and place the cookie dough over the marshmallow and graham cracker on the baking sheet. Repeat that for all the cookies.
Once they are all covered, bake for 15-20 minutes. (Once they start to crisp, it’s a good time to take them out.)
If you’d like, while they’re still warm, add Hershey’s chocolate on top for the extra S’more effect!
Let cookies cool for 5-10 minutes and enjoy!