S’mores Cookies

S'mores Cookies

S’mores = Summer in our family. We love roasting marshmallows to make classic S’mores and pretty much have to try any food that has “S’mores” on the label.  Every Summer we have to make a Dairy Queen trip when they bring back the S’mores Blizzard for a limited time. We love Target’s Market Pantry brand S’mores ice cream, and they’ve even started to sell the flavor year-round to feed our S’mores addiction. Give it a try if you haven’t already! This past Christmas, we even tried Stephen’s S’mores hot chocolate and it was surprisingly yummy. All this to say, a cookie creation that merges our love of S’mores with the beloved chocolate chip cookie was bound to be a hit in this house.

If you can’t find the marshmallow bits at the store, this recipe can be a little bit of work, but trust me when I say that the payoff is totally worth it. Ooey gooey marshmallow, chocolate, and a swirl of graham cracker crumbs. Yum!

We may have a new favorite cookie on our hands…

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1 1/4 cup brown sugar, packed
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 9 graham crackers, finely crushed (1 sleeve of graham crackers usually equals about a cup of crumbs)
  • 1 1/2 tsp baking soda
  • 1 cup miniature Mallow Bits or torn marshmallow pieces
  • 1.5  cups chopped Hershey’s Milk Chocolate Bar or chocolate chips 
  • 1 tsp salt

Directions:

  1. Preheat oven to 350 F.
  2. Using a mixer, cream the butter and sugars together until light and fluffy.
  3. Add in the vanilla and the eggs one at a time, mixing and scraping down the sides of the bowl.
  4. In a separate bowl, mix the flour, graham cracker crumbs, baking soda, and salt.
  5. Slowly add the dry ingredient mixture into the wet mixture.  Mix until just combined.
  6. Fold in the chocolate and marshmallow bits.
  7. Scoop dough by the spoonful onto a prepared baking sheet (parchment paper or a silicone mat — we love our Silpat!).
  8. Bake for 10 minutes. They may be a little soft in the center but will firm up after resting for a few minutes.

Recipe from Dessert Now Dinner Later

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