S’mores Cookies

I have this wee little obsession with s’mores. It may have something to do with the fact that I never ate them as a kid and now I feel like I need to make up for lost time.

Then again, maybe it’s just that s’mores are delicious.

Who can say, really?

All I know is that I’ve made it my mission to incorporate s’mores into my life as often as possible. Which is why I served S’mores French Toast for dinner one night. And once made S’mores Brownies for dessert. Oh, and let us not forget the S’mores Cupcakes.

Seemed only natural to follow all that up with some S’mores Cookies.

I whipped up the cookie using a full cup of graham cracker crumbs. I kinda love graham crackers.

Then I stuffed the cookies with as many chocolate chips and mini marshmallows that I could get to fit. I kinda love chocolate chips and mini marshmallows.

Next I baked the cookies. I kinda love baking cookies.

Then I ate the cookies. I really love eating cookies.

The end!

S’mores Cookies

S’mores Cookies


  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup graham cracker crumbs (I like the cinnamon kind)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups mini marshmallows
  • 1 cup chocolate chips or about 12 little Hershey's Bar pieces


  1. Preheat oven to 375 degrees and line a baking sheet with parchment.
  2. In the bowl of your mixer, beat together the butter and sugars until light and fluffy. Beat in the egg and vanilla until well combined.
  3. In a separate bowl combine the flour, graham cracker crumbs, salt, and baking soda. Add to the butter mixture and mix well.
  4. Scoop out a tablespoonful of dough and roll it into a ball and then flatten it into a disc in the palm of your hand. Place a couple of mini marshmallows and chocolate chips (or a single Hershey's Bar piece) in the center. Roll out a second tablespoonful of dough and flatten that into a disc. Place on top of the marshmallow and chocolate filled disc of dough and seal the edges. Smoosh together to ensure everything is sealed in good. Repeat until all cookies are filled.
  5. Bake for 8 - 10 minutes. Cookies should be lightly browned. Remove from oven and cool on a wire rack.
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