smores cookies

These S'mores Cookies are graham crackers topped with chocolate chip marshmallow cookie dough and Hershey squares.

S’mores Cookies

Tablespoons unsalted butter (, softened)

brown sugar (, packed)

sugar

eggs

vanilla

baking soda

sea salt

cinnamon

flour

chocolate chips

mini marshmallows

Hershey’s

graham crackers (,

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

These S&#039;mores cookies are full of gooey marshmallows, crunchy graham crackers and of course lots of melty chocolate!

Smores Cookies

all-purpose flour

baking powder

tsp corn starch

unsalted butter

brown sugar

tsp vanilla extract

salt

mini marshmallows (OR marshmallow bits, divided)

bar Hershey's Chocolate (1.55 ounces)

Graham crackers (56 grams)

Roughly chop the Graham crackers and Hershey&#039;s bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don&#039;t halve them.

Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.

Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.

Gradually add flour mixture to butter mixture, beating on low speed until just combined.

Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).

Refrigerate dough for an hour or more.

Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into  balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.

Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey&#039;s bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.

Leave on pan to cool completely.

These chewy, gooey S'mores cookies filled with marshmallows, chocolate and Graham crackers are beyond delicious and there's no campfire required! Melty toasted marshmallow, crunchy Graham crackers and lots of chocolate all in a chewy cookie. It’s a MUST make recipe; if you're not a fan of smores just call them chocolate marshmallow cookies and enjoy!

RECIPE: https://preppykitchen.com/smores-cookies/

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S'mores cookies -- a delicious new way to enjoy s'mores!

S'mores Cookies

unsalted sweet cream butter (softened, (220 grams))

sugar ((150 grams))

light brown sugar (packed, (175 grams))

½ tsp pure vanilla extract ((2.5 ml))

all-purpose flour ((292 grams))

graham cracker crumbs ((or about 7.5 graham crackers-crushed) (125 grams))

cornstarch ((8.5 grams))

tsp baking powder ((4 grams))

½ tsp baking soda ((2 grams))

½ tsp salt ((2 grams))

mini marshmallows* ((80 grams))

oz chopped milk chocolate bars

In KitchenAid mixer, cream together butter and sugars on medium speed until light and fluffy.

Add eggs, one at a time, and then vanilla, stirring until combined.

In separate bowl combine flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.

Gradually add flour mixture to butter mixture, pausing periodically to scrape down the sides of the bowl with a spatula.

Stir in mini marshmallows, chocolate chips, and milk chocolate pieces.

Preheat oven to 375F (190C) and line cookie sheets with parchment paper.

Portion cookies into 1 ½&quot; balls. If desired, press additional pieces of chocolate bar or marshmallows on top of dough.

Bake on 375F (190C) for 10 minutes.

Allow cookies to cool on cookie tray for 5 minutes before transferring to wire rack to cool completely.

S&#039;mores Cookie Cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top!

S’mores Cookie Cups

graham cracker crumbs

butter, softened

vanilla extract

marshmallows,

Hershey's (1.55 oz each) chocolate bars

Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.

In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.

In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.

Add in egg and vanilla extract. Mix well.

Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.

Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.

Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.

Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.

Let cool for 20 minutes.

Place one square of chocolate on top of each marshmallow.

Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.

Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.

** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

https://content.jwplatform.com/videos/PAvYhrkC.mp4

SMORES COOKIE CUPS

S’mores Cookies take your favorite classic chocolate chip cookie and gives it a campfire classic upgrade by adding in elements of S’mores! Ooey gooey marshmallows, rich chocolate, and cinnamon graham crackers top a chocolate chip cookie stuffed with marshmallow creating one decadent dessert!  

Tablespoons unsalted butter (at room temperature)

Large egg

Hershey’s bars

Regular size marshmallows (cut

Cup flour

Cups milk chocolate chips

Cup mini marshmallows

Graham crackers

Preheat the oven to 350 degrees Fahrenheit.

Prepare a cookie baking sheet with parchment paper or non-stick spray and set aside.

Beat the butter with an electric mixer until smooth, then add the sugars and mix on medium high until light and fluffy.

Then add the egg and mix again until well incorporated.

In a separate bowl, whisk together the flour, salt and baking soda.

Then add it to the wet ingredients and mix on low just until the dough comes together.

Fold in the chocolate chips.

Using your hands, form 2 tablespoons of the cookie dough into a flat disk.

Place a marshmallow half in the center and form the dough around it, making sure that there are no holes in the dough.

Place six even balls on the baking tray and bake for 6 minutes.

Remove the pan from the oven and quickly add some Hershey’s chocolate pieces, mini marshmallows and graham crackers to the tops of the cookies.

Return to the oven and bake for another 3 minutes, or until the marshmallows have started to brown on the tops.

Remove and let the cookies cool for 4-5 minutes before removing them from the parchment paper and cooling completely on a cooling rack.

While the cookies are baking, form the rest of the cookies and set aside.

Repeat the baking process with the remaining dough and cool before serving.

S'mores Cookies are chewy, gooey, and nostalgic, loaded with marshmallows, chocolate, and Graham crackers — and  no campfire required. Quick and easy too!

cup unsalted butter, softened

brown sugar, packed

cup granulated sugar

teaspoons vanilla extract

cornstarch

teaspoon baking soda

½ teaspoon salt

chocolate chips, semisweet

chocolate

Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.

In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.

Add egg and vanilla, and beat on low until incorporated. Add flour, cornstarch, baking soda, and salt and beat until just combined.

Add 1 cup of the graham cracker pieces, 1 cup marshmallows, and chocolate chips. Fold in until evenly incorporated in the dough.

Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball (this will ensure cookies with smooth edges). Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet).

Bake for 10-12 minutes, until edges just start to brown. DO NOT OVERBAKE. The cookies may not look done in the middle, but they will continue to cook as they are cooling.

Immediately press in the remaining marshmallows, graham crackers and Hershey bar pieces into the top of each cookie. Let it sit to start cooling, or optionally, pop into the broiler for about 1 minute to toast the marshmallows on top but keep a close eye on the cookies as they can burn fast.

Allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.

Chocolate Chip S&#039;mores Cookies  Warm milk chocolate chip cookies with creamy marshmallow fluff and graham cracker. The most perfect s&#039;mores and chocolate chip cookie in one!

Chocolate Chip S'mores Cookies

Butter ((cold,

Brown Sugar ((packed))

Sugar

Eggs

Vanilla

Flour

Cornstarch

Baking Soda

Salt

Milk Chocolate Chips and Chunks

Marshmallow Fluff ((or make homemade -- recipe link below))

2-3 Graham Cracker Sheets ((bite-size pieces))

Preheat oven to 400 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes, until light and fluffy. Scrape the sides of the bowl halfway through.

Add eggs and vanilla.

Fold in flour, cornstarch, baking soda, and salt. Add milk chocolate chips. Reserving 1 cup of milk chocolate chunks to add after the cookies have been removed from the oven.

Line a light-colored baking sheet with parchment paper or Silpat. Place cookie dough into large 4-ounce balls. Bake for 8-10 minutes. While baking, get marshmallow fluff, milk chocolate chunks, and graham crackers ready.

Remove cookies from oven and immediately place a dollop of marshmallow cream in the center. Press chocolate chunks and bite-size graham crackers into the cookies.

Let set up for about 10 minutes before eating.

Nothing beats these 4 ingredient Ritz S&#039;mores Cookies for a quick and tasty no bake treat! These easy s’mores cookies are made with Ritz crackers, marshmallow creme, chocolate almond bark and graham crackers making them perfect for summer and Christmas cookie trays!

Ritz S'mores Cookies

Ritz Crackers

marshmallow creme (or marshmallow fluff)

chocolate almond bark (or Ghirardelli melting wafers)

marshmallow bits

Place almond bark in a microwave safe bowl and melt according to package directions. (I like to do 30 seconds at 50% power, stir, repeat, until fully melted.)

Line 2 large baking sheets with parchment paper or wax paper. Place half of the Ritz crackers on the baking sheets.

Place 1 to 2 teaspoons of marshmallow creme on the center of each cracker. (Grease your spoon for easy removal of the marshmallow.)

Place another Ritz on top of the marshmallow creme. Gently press the crackers together to create an even layer of marshmallow in between.

Use small tongs or a fork to carefully dip the s&#39;mores cracker sandwich into melted chocolate. Tap the fork or tongs against the side of the bowl to remove extra chocolate and then place on lined baking sheet. Repeat with remaining crackers.

If you'd like to decorate the top of the s'mores cookies, now is the time to do it. I like to use crushed graham crackers, marshmallow bits and mini chocolate chips but colorful sprinkles are also fun. We do red and green jimmies for Christmas!

Allow the cookies to set up until the chocolate is hard and enjoy!

To Decorate

These S&#039;mores Cookies are chewy and gooey and utterly delicious. This recipe is a must if you love those classic s&#039;mores flavors.

unsalted butter (softened)

golden brown sugar

tsp vanilla extract ￼

tsp baking soda

mini marshmallow

bars Hersheys Chocolate ((64 grams))

Add 1 cup unsalted softened butter into a large mixing bowl along with 1/3 cup granulated sugar, and 1 cup golden brown sugar. Use an electric hand mixer to mix the butter and sugar together until it’s creamed together. This should take about 2-3 minutes

Next, add 1 large egg, 1 egg yolk, and 1 teaspoon of vanilla extract. Mix again at high speed for about 1 minute.

Now place a fine-mesh sieve over the mixing bowl and add in 2 1/2 cups all-purpose flour (spooned and leveled off), 1 teaspoon baking soda, and 1 teaspoon salt. Sift the dry ingredients in, then mix again with the hand mixer. You will need to mix at low speed so the flour doesn’t go flying everywhere.

Lastly, add 3/4 cups semisweet chocolate chips, 1 cup mini marshmallow, 2 bars chopped Hershey&#39;s Chocolate (64g), and  6 crushed Graham crackers squares.

Mix everything together using a spatula. Then scoop out the cookie dough using a medium-sized cookie scoop. Place the cookie dough balls onto a baking sheet lined with parchment paper and bake at 350 degrees Fahrenheit for about 9 minutes. TIP: to make the cookies look prettier you can add extra chunks of Hershey's chocolate, crushed graham crackers, and mini marshmallows on top before baking.

Marshmallow Cookies with are gooey and delicious. Chewy Chocolate Chip Cookies filled with melted marshmallow and chocolate!

Marshmallow Cookies

butter (slightly softened)

corn syrup

brown sugar*

vanilla instant pudding mix (~3.4 oz*)

graham

milk chocolate chips

marshmallows

½ chocolate bars*

High Altitude

If you live at high altitude see baking notes below for adjustments! *

Preheat

Preheat oven to 375°F and line a baking sheet with parchment paper.

Cream

In a mixer or with a hand mixer and the paddle attachment mix together the butter, corn syrup, brown sugar, and vanilla.

Add in each egg, on at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. You may need to beat on high for a minute or so to get everything well mixed.

Stir

In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers.

Add flour mixture to the butter mixture and mix on medium high until fully incorporated.

Form

Roll out the cookie dough into balls. Then take ½ of a large marshmallow and a piece of chocolate bar and place in between two cookies. Mash the two cookie dough balls together to form one large cohesive cookie.

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