S’mores cookies are made with my favorite thick and chewy cookie dough, a mini Hershey’s bar, and topped off with a toasty marshmallow. These cookies are huge and so very much fun!
Okay, friends, I can not even believe how long it’s been since I shared a s’mores recipe with you guys!
Back in the day, it seemed like I was sharing s’mores goodies every month. I mean, it’s hard to go wrong with graham crackers, chocolate, and marshmallows, right?
I’m sure that a lot of you are newer readers who weren’t around during my s’mores heyday. I’ve been blogging for 10 years this December, after all. That’s a long dang time.
It also means that there are tons and tons of delicious recipes in the archives. I have an entire category dedicated to s’mores. These cookies mark my 18th s’mores recipe. Overkill? Nah.
Anyway, you guys are going to FLIP for these humongous, over the top, outrageous s’mores cookies.
My kids both literally did a happy dance when they saw these coming out of the oven.
How to make s’mores cookies:
We’re starting with my perfect chocolate chip cookies. The dough is OUTRAGEOUS and it always bakes up thick and chewy with no chill time. Plus, you start with melted butter so it’s beyond easy to make these cookies.
I’ve left the chocolate chips out of the dough and instead added in some graham cracker crumbs in place of a bit of flour.
I also broke up some graham crackers into larger chunks and stuck a few pieces into each ball of cookie dough.
Once the cookies are baked, you’ll immediately press a fun-sized Hershey’s bar into the top of the cookie. It starts to soften up and gets nice and melty around the edges pretty quickly.
Top that off with one of the flat s’mores marshmallows. They’re huge, I know. It’s okay though, because the cookies are also huge. Go big or go home, right? 😉
Turn your oven to broil and stick the cookies under the broiler. You want to keep a close eye on your mallows at this point. They go from perfectly toasted to blackened quite quickly.
These cookies are obviously best served warm, so dig in!
You can also reheat them in the microwave for about 10 seconds if you’re saving these for later.
More s’mores recipes to try:
As I said, I’ve made a lot of s’mores recipes in my days of blogging. You’re going to want to try a few of my favorites.
Peanut Butter S’mores Cookie Cups – if you love peanut butter and you love s’mores, you should marry the two. 🙂
S’mores Bars – literally one of my favorite things on the planet.
S’mores Pie – this one has Christmas sprinkles on it, but change it up for any holiday or just skip the sprinkles all together.
S’mores Donuts – can you seriously resist that photo?
Okay, friends, go forth and MAKE SOME S’MORES!
Your kids will love you, your belly will be happy, and I won’t feel alone over here in my love of all things marshmallow goo.
These s'mores cookies are humongous, soft, chewy, and totally over the top! Kids love them!
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1/3 cup graham cracker crumbs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 graham cracker broken into small pieces
- 12 mini Hershey's bars
- 12 marshmallows
Preheat oven to 350 degrees.
Add the melted butter, brown sugar, and granulated sugar to a mixing bowl and mix well.
Beat in the egg and vanilla until well combined.
Stir the flour, graham cracker crumbs, baking soda, and salt into the butter mixture until well combined.
Stir the broken graham cracker into the cookie dough and scoop into 12 evenly sized cookie dough balls.
Place cookie dough on a large baking sheet and bake for 10 minutes.
Remove the cookies from the oven and carefully press a Hershey's bar lightly onto each cookie.
Top each cookie with a marshmallow and return to the oven under the broiler. Broil on high for 1-2 minutes or until marshmallows are toasted to your liking.
To store the cookies, keep in a tightly closed cookie jar. Reheat in the microwave for 10 seconds before serving.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.