It’s National S’mores day and S’mores Cookies seem appropriate and necessary for today! I had so much making these because even though they’re cookies and not actual S’mores, it was a pretty nostalgic moment. It took me back to summer campfires and fun nights with my family. That said, this is a fun treat to make with the kids to keep the fun summer memories going. But if I’m being totally honest, I actually just had two cookies with a cold crisp glass of Prosecco so kick it how you like it!
What is a S’more?
A s’more is a campfire treat consisting of toasted marshmallows and a layer of chocolate placed between two pieces of graham cracker. The flavors; marshmallow, chocolate, and graham cracker have been used to make almost every type of dessert. These are three flavors that work insanely well together and most people love them!! So for this cookie we are going to adapt my Chewy Chocolate Chip Cookie recipe and add in the other two S’more flavors by using mini marshmallows and graham cracker crumbs. This cookie is meant to be a little gooey so don’t be alarmed when you take them out of the oven, they will continue to cook on the baking sheet.
Also, have fun with this cookie! You can decorate the top of the cookie however you want; drizzle chocolate, put graham cracker pieces on top, and even add more marshmallows.
For this cookie we are using chocolate bars that we will rough chop into various sizes; some smaller than others. I used Ghirardelli semi-sweet chocolate bar but you can use whatever you can find.
This is totally all about preference here. You can use the mini marshmallows, like I did or use half of a large marshmallow. A large marshmallow may spread a little too much.
I used the graham cracker crumbs already crushed and packaged because it’s what I had on hand. If you want to use whole graham crackers and crush them in a food processor or rolling pin, that works too!
How to make S’mores Cookies
In a small bowl, whisk the flour, salt, baking soda, and baking powder together. Set aside. Rough chop the chocolate bars and set aside. Then in a large bowl using an electric mixer (or stand mixer), cream the butter and sugars on high speed until pale and fluffy. Add in the eggs one at a time, mixing in between. Add in the vanilla extract then lower the speed and gradually add in the flour mixture. Mix until everything is combined but don’t over mix. Stir in HALF of the chocolate with a spoon, don’t beat with the electric mixer. The remaining chocolate will be used for the tops of the cookies.
Using a medium size cookie scoop or a heaping tablespoon, scoop the cookie dough and form a ball with a cavity in the middle. Place 4 or 5 mini marshmallows inside the cavity and cover the marshmallows, leaving some of the marshmallow showing (See photos).Pour the graham cracker crumbs in a small bowl and roll the cookie in the the graham cracker crumbs. Repeat this step for each cookie. Place the cookies in a bowl and refrigerate for 1-2 hours, preferably overnight.
When you’re ready to bake and once the dough is firm, preheat the oven to 350F° and line a cookie sheet with parchment paper. Bake for exactly 10 minutes. Open the oven and carefully & quickly place the remaining chocolate pieces onto the cookies and continue baking for another 3-4 minutes. Remove from the oven and allow the cookies to continue baking on the cookie sheet for 6-8 minutes. Transfer to a cooling rack and enjoy!