Sadly, I have only had s’mores on two occasions this summer. Thanks to some wonderful friends Derek received a firepit for his birthday, so I am hoping to rectify that situation. That being said, sometimes it’s nice to have something around the house to satisfy a craving for s’mores when it may not be possible to make them over a fire. That’s where these cookies come in!
The very first recipe I posted last year was for s’more cookie bars, and to this day it remains one of my favorites. The cookie dough made with graham cracker crumbs is a fantastic idea, and I liked it so much that I also used it to make these cookies. I wanted to make some sort of summer-y cookies, so decided to start with the graham cracker cookie dough and just throw in some Hershey’s chocolate and marshmallows. Simple and brilliant! They are easy to make and taste AMAZING fresh out of the oven (although they are still pretty good after a few days as well). Enjoy!
S’more Cookies
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1 cup (2 sticks) salted butter, room temperature
½ cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
2 2/3 cup flour
1 cup graham cracker crumbs
2 tsp baking powder
½ tsp salt
3 Hershey’s chocolate bars
1 cup mini marshmallows
Preheat the oven to 350 degrees. In a medium bowl combine butter and sugars. Add in eggs and vanilla. In a separate bowl combine flour, graham cracker crumbs, baking powder and salt. Add dry ingredients to liquid ingredients and mix well. Break candy bars into their individual pieces, and break each piece in half. Gently mix into dough using a wooden spoon. Also stir in marshmallows gently with wooden spoon. Form dough into balls and place on parchment paper lined cookie sheets. Bake for approximately 10-12 minutes, or until tops of cookies are golden brown. Cool for 5 minutes on cookie sheet, then move to wire rack to cool completely.
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