Description
These Graham Cracker S’mores Cookies bring together the best parts of a classic campfire treat and a homemade cookie! Buttery cookie dough packed with chocolate chips and mini marshmallows is baked right on top of graham cracker squares, then crowned with melty Hershey’s chocolate. Each warm, chewy bite captures the nostalgic flavor of s’mores, no campfire required!
Ingredients
For the Cracker Cookie Base
- 1 package graham crackers, broken into squares
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 11 tablespoons unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Mix-ins & Toppings
- 1 (12-ounce) bag semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2–3 regular-sized Hershey’s bars, broken into pieces
Instructions
- Prepare the Equipment: Preheat your oven to 375°F (190°C). Line two rimmed baking sheets with parchment paper for easy cleanup. Lay out the graham cracker squares side by side on the pans, making sure they touch each other to cover as much of the baking sheet as possible.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this mixture aside; it will help ensure your cookies bake up evenly.
- Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter with both the brown sugar and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 2–3 minutes.
- Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated and creamy.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined—be careful not to overmix for soft cookies.
- Fold in Mix-ins: Using a spatula, gently fold in the chocolate chips and mini marshmallows, distributing them evenly throughout the dough.
- Assemble the Cookies: Scoop out heaping tablespoons of cookie dough and place one ball onto each graham cracker square. Using your fingertips, gently press the dough down slightly to help it spread as it bakes.
- Bake and Add Chocolate: Bake the cookies for 5 minutes, then remove the trays from the oven. Quickly press a few Hershey’s bar pieces onto the top of each partially baked cookie.
- Finish Baking: Return the baking sheets to the oven and continue to bake for an additional 5–7 minutes, or until the edges of the cookies are golden brown and set, but the centers are still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve warm for gooey, melty s’mores goodness!
Notes
- Don’t overbake—the cookies will continue to firm up as they cool.
- Feel free to substitute milk chocolate chips or try white chocolate for a twist.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- These are best served slightly warm to capture that iconic s’mores gooeyness.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
