graham cracker cookies

Gooey chocolate chip cookies made with a graham cracker cookie dough and marshmallows for a chewy S'mores cookie.

Gooey S'mores Cookies Recipe

(1 stick) butter, softened

sugar

brown sugar

vanilla

flour

graham cracker crumbs (7 full graham cracker sheets)

baking powder

salt

Mini Hershey’s Kisses (or chocolate chips/chunks)

Jet Puffed Mallow Bits

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.

Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine.

Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.

These Graham Cracker Cookie Bars are simple to make with chocolate chips, butterscotch morsels, chopped nuts, and sweetened condensed milk.

Graham Cookie Bars

graham cracker crumbs

chocolate chips

butterscotch chips

chopped nuts

condensed milk ((recommend: Eagle Brand))

sugar (optional)

Preheat the oven to 350°.

Heavily butter an 8 or 9-inch square pan. Set aside.

In a large bowl, mix all ingredients except powdered sugar. Stir until thoroughly combined.

Press mixture into prepared pan.

Bake for 30 minutes.

Remove from oven and cool in the pan on a rack for 45 minutes.

Cut into 1 1/2” squares. Dust with powdered sugar if desired.

Soft, buttery graham cracker cookies topped with a fluffy strawberry cheesecake mousse and fresh strawberry slices. These bakery-style cookies are the perfect combo of rich, creamy, and fruity—just like a slice of strawberry cheesecake in cookie form!

Strawberry Cheesecake Cookies

all-purpose flour

¾ tsp baking soda

tsp baking powder

cinnamon

salted butter, softened

white sugar

egg yolks (room temperature)

vanilla extract or vanilla bean paste

lemon

block (8 oz) Philadelphia Cream Cheese, softened

vanilla extract

strawberries (finely chopped (may add more if needed))

heavy cream, cold

Whisk

In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, baking powder, salt, and cinnamon.

Cream

In a separate large bowl, beat the softened butter, sugar and lemon zest until light and fluffy (about 2 minutes).

Mix in egg yolks, and vanilla until fully incorporated.

Slowly add the dry ingredients to the wet mixture and mix just until combined (don’t overmix!).

Scoop

Scoop 2 oz cookie dough balls (or preferred size) onto a lined baking sheet and chill for at least 1 hour to prevent spreading.

Make the Graham Cracker Cookie Dough:

Preheat

Place

Place chilled cookie dough balls 2 inches apart on a parchment-lined baking sheet.

Bake

Bake for 12-15 minutes or until the edges are light golden brown but centers are still soft.

Cool

Cool completely before adding the cheesecake topping.

Bake the Cookies:

Beat

In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

Mash

Mash the strawberries and mix them into the cream cheese until fully combined.

In a separate bowl, beat cold heavy cream until stiff peaks form.

Fold

Gently fold the whipped cream into the strawberry-cream cheese mixture to create a light, fluffy texture.

Refrigerate

If needed, place in the fridge for at least 30 minutes to firm up.

Make the Strawberry Cheesecake Topping:

Top each cooled cookie with a generous scoop of strawberry cheesecake filling.

Garnish

Garnish with fresh strawberry slices + crushed graham cracker crumbs for extra cheesecake vibes!

Drizzle

Optional: Drizzle white chocolate or add gold leaf for a fancy touch.

Assemble &amp; Decorate

These cookies are delicious. I used the exact recipe for the cookies. They turned out perfect. They paired very well with the cream cheese mixture. I didn't whip my heavy cream enough or the extra strawberries and sugar I put in made my cream cheese topping more liquidity than I wanted. No one cared. They ate them all anyway. My family and co-workers loved them.

These S&#039;mores Cookies are the ultimate treat! Soft and chewy with gooey marshmallows, rich chocolate, and crunchy graham crackers, they bring the nostalgic flavors of campfire s&#039;mores into an oversized, bakery-style cookie. Perfect for any occasion and easy to make!

S'mores Cookies

salted butter (softened, (unsalted will work too))

¾ cup of packed light brown sugar

white granulated sugar

egg (at room temperature)

tsp pure vanilla extract

cornstarch

tsp baking soda

marshmallows

graham crackers

chocolate

sea salt flakes (optional

cream

In a large bowl or a stand mixer, use the paddle attachment to beat your softened butter until smooth and creamy, about 1-2 minutes.

Add in both your brown sugar and white granulated sugar to the beaten butter and mix until light and creamy. About 2-3 minutes.

Add in your large egg and vanilla extract, beating it into the mix until everything is well incorporated. Set this mix to the side.

whisk

In another bowl, whisk the dry ingredients together. That includes your flour, baking soda, salt and cornstarch.

stir

Gradually add the dry ingredients into the sugar mixture, stirring until well-combined. The batter should be thick.

combine

Add in your chocolate chips to the mixture and gently stir until JUST combined. Don’t overmix.

layer

Using the graham crackers, marshmallow and chocolate bar create a s&#39;more. Layer a graham cracker, a piece of chocolate and then a whole marshmallow.

cover

Using about a handful of the cookie dough (about 1/4 cup), cover the s&#39;more until you can no longer see the marshmallow and chocolate. (its okay if the graham cracker shows through a bit)

chill

Cover the portioned-out cookie dough with plastic wrap and place into the fridge for at least an hour. You can leave the mixture in the fridge for up to 48 hours.

preheat

When you’re ready to bake, remove the cookies from the fridge and preheat your oven to 350 degrees Fahrenheit.

line

Place the cookie dough portions on a lined cookie sheet with parchment paper. Make sure to leave enough space in between each cookie to allow for spreading while it bakes.

bake

Bake for about 10-15 minutes or until the cookies are lightly golden brown around the edges. They will look super soft and the marshmallows should be looking ooey-gooey. The cookies will continue to bake out of the oven so avoid over baking.

cool

Carefully place a few more chocolate chips on top of the hot cookies. Sprinkle Sea salt flakes all across the cookies. Allow to cool for about 10 minutes on the cookie tray and then transfer to a cooling rack to fully cool. ENJOY! They taste best when warm :)

Came out SO perfect and tastes amazing! I knew they were going to be delicious before I even tasted them by the way they looked. My husband was skeptical as he doesn’t really indulge in overly sweet cookies - he loved this!

Wonderful and very easy to make. Oooh did I say they taste wonderful.

Top 4 graham cracker cookies recipes from across the web

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Top Tags

Gooey S'mores Cookies Recipe

Graham Cookie Bars

Strawberry Cheesecake Cookies

S'mores Cookies

Top 4 graham cracker cookies recipes from across the web

The most viewed graham cracker cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gooey S'mores Cookies Recipe

Graham Cookie Bars

Strawberry Cheesecake Cookies

S'mores Cookies

The most viewed graham cracker cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine