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Recipes

S’mores Cookies

S’mores Cookies
These are my absolute favorite cookies, and I gotta shout out my friend Quincy for inspiring me to make them in the first place.

Submitted by: Johanna R. R from Chicago, IL
Yield: Roughly 2 dozen cookies, depending on how large you make your cookies.

Spices

Featured in this Recipe

Vanilla Extract, Single Strength Madagascar

Vanilla Extract, Single Strength Madagascar

$29.99
Salt, Diamond Kosher

Salt, Diamond Kosher

$14.49

Ingredients

  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 room temperature eggs
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 9 graham crackers
  • 1 cup mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • 1 Hershey’s XL Chocolate bar, broken into chunks

Preparation Instructions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Put parchment paper in a baking pan that’s 8 x 8 or 9 x 9. Spread out the graham crackers in the pan. Using a meat tenderizer, smash the graham crackers to a fine dust. Careful, don’t make too big a mess! You could alternatively use a coffee grinder, but then you don’t get any of the fun of smashing!

In a medium size mixing bowl, mix together graham cracker dust, flour, salt, and baking soda. Set aside.

In a large mixing bowl, cream together butter and sugars.

Beat in eggs and vanilla.

Mix in dry ingredients until combined.

Mix in chocolate chips.

Mix in mini-marshmallows.

Mix in Hershey’s bar chunks

Make dough balls that weigh between 1.5oz and 1.7oz and place onto the baking sheet. On a standard baking sheet, 6 dough balls should fit nicely.

Bake at 350 for 11-13 minutes.

The Spice House

thespicehouse.com

More About This Recipe

Honey graham crackers are my favorite, but cinnamon graham crackers add a nice flavor as well. You can always add cinnamon or honey on top of the dough balls before baking to really bring these up a notch.

This recipe doesn’t include resting the dough because who has time to wait for cookies? BUT, if you just said you have time to wait for cookies, I usually let the cookie dough rest at least overnight, sometimes up to 72 hours.

And while we’re at it, if you have the extra time, you should definitely brown your butter.

Spices

Featured in this Recipe

Vanilla Extract, Single Strength Madagascar

Madagascar Pure Vanilla Extract

$29.99

Bottle, 4 fl. oz.
Salt, Diamond Kosher

Diamond Crystal Kosher Salt

$14.49

Box

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Comments

Rating:
Based on 2 reviews

Customer Reviews

Spice House

Hi Robin,

The recipe requires 9 full graham cracker rectangle pieces.

The batter will mix a little dry. You can add in the butter while it’s still melted to help correct that.

Another helpful hint is to fold in the chocolate chips and chunks and the marshmallows by hand. Open a well in the dough, pour a quarter of the ingredient in, fold it, make another pit, add the next quarter, etc., etc..

Robin

This is more of a question than a comment or rating. I’m in the process of making these cookies, but I may have misinterpreted the amount of graham crackers. The recipe calls for ‘9’, but I wonder if it’s 9 square crackers (half sheets) vs. 9 full sheets? Should the cracker dust make up a specific amount, i.e. – 1 cup? My dough is so dry, I’m having a difficult time mixing in the marshmallows and chocolates.
It looks like I have to leave a rating in order to ask my question, but I don’t really want to rate it yet . . .
Thank you for any assistance/advice!
Robin

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