S'mores Cookies with Graham Crackers

Name: S'mores Cookies with Graham Crackers
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 30 cookies
Ingredients: 1 ½ cups all-purpose flour; 1 cup graham cracker crumbs; 1 teaspoon salt; 1 teaspoon baking soda; 1 pinch ground cinnamon; 1 cup butter, softened; ¾ cup white sugar; ¾ cup brown sugar; 1 teaspoon vanilla extract; 2 eggs; 2 cups miniature semisweet chocolate chips; 1 ½ cups miniature marshmallows; 4 (1.55 ounce) bars milk chocolate candy bars (such as Hershey's®), chopped

Rating: 3 stars

1 Rating
1 Review
1 Photo

This s'mores cookie recipe is something I came across through my travels and have made it many times. My kids love to help me make them and it isn't too difficult for them to join in on the baking. At first I thought it was a bit tedious, but it was more fun than expected! They are best eaten when just cool enough to handle. Enjoy!

By lyricocean

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Recipe Summary

prep:

15 mins

cook:

11 mins

total:

26 mins

Servings:

Yield:

30 cookies

Nutrition Info

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

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Step 2

Combine flour, graham cracker crumbs, salt, baking soda, and cinnamon in a medium bowl.
Step 3

Beat butter, white sugar, brown sugar, and vanilla extract in a larger bowl until creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in chocolate chips. Drop dough by rounded tablespoons onto ungreased baking sheets.
Step 4

Bake in the preheated oven for 8 minutes. Remove from oven. Push 3 to 4 marshmallows and a few pieces of milk chocolate into each cookie. Continue baking until chocolate is melted and cookies are golden, 3 to 4 minutes more. Cool on a wire rack.

Cook's Note:

Serving size depends on how big you make the cookies. Usually when I make them I get about 25 to 30 cookies, but you can make up to 4 dozen.

Nutrition Facts

Per Serving:

213 calories; 11.5 g total fat; 30 mg cholesterol; 193 mg sodium. 27.4 g carbohydrates; 2 g protein; Full Nutrition

Reviews (1)

Most helpful critical review

Sadie red Merle mom

12/30/2018

I only added 1 cup of choc chips. My first sheet spread terribly. I added about 1/2 cup more flour. The second sheet still spread too much so I added 1/4 cup more flour. I also chilled the dough. This helped. I think taking them out of the oven to put on the Hershey bar and marshmallows does something to the baking process as my cookies weren t fully done all the way thru. I kept putting less and less on the sheet (to minimize time out of the oven). I only had 5 on the sheet for the last batch that seemed to work well. Knowing what I know now I would probably make this again. First I want to see how the cookies taste the day after; fresh out of the oven the marshmallow really is awesome. Read More

1 Ratings

5 star values: 0
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 0

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12 before 13

12/01/2019

One thing that really helped crushing the Graham crackers while rolling them with a rolling pin. This recipe did not turn out well at all. I agree with the other person in the comments who said they spread too much and had to continuously add more flour. With the amount of flour after the first 8 minutes they were already slighty burnt. 'A few more minutes at golden brown.' Didn't work just want you to know. Great idea but a few small things didn't let it work. If you add half cup of flour and only 3 minutes after putting the marshmallows in they turn out amazing. Read More

Sadie red Merle mom

12/30/2018

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