This spring, our youngest daughter had a very specific request for her school birthday treat: S'mores Cookies. So, we started searching for recipes online and in cookbooks that looked soft, chewy and packed with all of the classic s'more flavors. We found a recipe that looked good and sent them off to school and hoped for the best. The verdict? Her classmates loved them. Her teachers loved them. And our family absolutely fell in love with them.
In fact, we loved them so much that one of our other daughters decided these were the cookies she wanted to bring to our County Fair next week. Since then, we've baked batch after batch, tweaking little things here and there until we've landed on what we think is the perfect version!
Some recipes become seasonal favorites (like Peanut Butter Balls and Gooey Wonders). These have become our cookie of the summer!
Maybe that's because s'mores are such a classic summer tradition. We almost always have the ingredients on hand for an evening around the firepit at home — Hershey chocolate bars, graham crackers and marshmallows ready for roasting.
That also makes these cookies incredibly easy to whip up because most of the ingredients are already sitting in our kitchen. For the cookies though, we do have to say that mini marshmallows work great to give you little pockets of gooey sweetness in every bite.
Fair warning: it's very difficult to stop at just one of these cookies!
After many batches, here's our family's final recipe:
S'more Cookies
Ingredients:
1 cup butter, room temperature
1/2 cup brown sugar
1 cup sugar
2 eggs
1 tablespoon vanilla
1/2 cup graham cracker crumbs
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mini marshmallows
3 Hershey chocolate bars, chopped
1/2 cup semi-sweet chocolate chips
4 sheets graham crackers, chopped
Instructions:
- Preheat the oven to 350°F. Line your baking sheet with a silicone baking mat.
- Beat the butter and sugars in a stand mixer on medium speed until well combined, about 2-3 minutes.
- Add the eggs and vanilla on low speed, mixing until fully incorporated.
- In a separate bowl, stir together the graham cracker crumbs, flour, salt and baking soda. Slowly add the dry ingredients to the mixer, blending on low speed until the dough begins to come together.
- Add the mini marshmallows, chopped chocolate bars, chocolate chips and chopped graham crackers. Mix until evenly distributed throughout the dough.
- Use a tablespoon-sized cookie scoop to place 12 cookies on the baking sheet. Bake for 10 minutes.
- As soon as the cookies come out of the oven, place a measuring cup or a circle cookie cutter over each cookie and gently swirl it around in a circle. This helps create perfectly round cookies and gathers up any melted marshmallow that escaped during baking.
- Allow the cookies to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The melted marshmallows and chocolate need a little time to set up, and if you move them too quickly, the cookies will fall apart.
If you're looking for us this summer, there's a good chance you'll find another batch cooling on the counter!
Check out some of our other favorite cookie recipes to enjoy during the summer:
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