S'mores Cookies with Graham Crackers

Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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:
30
Yield:
30 cookies
Nutrition Info
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Directions

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

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

  • 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.

  • 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; protein 2g; carbohydrates 27.4g; fat 11.5g; cholesterol 29.6mg; sodium 192.6mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful critical review

12 before 13
Rating: 2 stars
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
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
12 before 13
Rating: 2 stars
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
Rating: 3 stars
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
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