Print
S’mores Cookies
S'mores cookies are an easy treat to whip up any time you're craving chocolate, marshmallows, and graham crackers.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 26
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 13 regular marshmallows cut in half
- 26 mini Hershey bars
Instructions
-
Preheat the oven to 350 degrees.
-
Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Beat in the egg and the vanilla to combine.
-
Stir together the graham cracker crumbs, flour, baking soda, and salt in a small bowl. With mixer on low, gradually beat that mixture into the butter-sugar mixture.
-
Drop tablespoons of dough onto un-greased, unlined baking sheets and bake 8 minutes.
-
Remove from the oven and quickly place a marshmallow half, cut-side down, onto each cookie. Return to the oven for 3 to 4 minutes, until light golden around the bottom edges.
-
Remove from the oven and immediately press a square of chocolate onto each marshmallow.
-
Let the cookies cool for 1 minute on the baking sheets, then carefully transfer to wire racks to cool completely. (A thin metal spatula is really helpful.)
Recipe Notes
- Uneaten cookies can be stored at room temperature in airtight containers layered with wax paper for 2 to 3 days. They can also be frozen in airtight containers for up to 2 months.
- It's easier to use kitchen scissors than a knife to cut your marshmallows in half.
- I used mini Hershey bars but you can buy regular Hershey bars and just use a square or two; the regular bars are a little thinner than the minis though.
- I also made these using squares of Dove chocolate and they were delicious.