Ready in 1 hour 30 minutes
Recipe from The Girl Who Ate Everything: http://www.the-girl-who-ate-everything.com/2011/06/smores-cookies.html
These cookies have a graham cracker base with a chocolate chip cookie sprinkled with chocolate and marshmallows topping it. The crunch of the graham cracker with the gooey cookie is the perfect combination.
"Really good. Easy to make. Extremely quick to make. A suggestion: Whenever I cook I want it to look as good as it tasts and I love the picture where the cookie is a square (the main pic) so I decided to reduplicate that. Instead of measuring a tablespoon every 1-2 in I just smooth the whole thing out with a spatula and left about an inch border not covered since cookies spread when they cook. When I opened up the oven and cut the it was just like the picture. Will make again for my sweets cravings."
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.
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.)
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 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.
Jackiechan042003 10m agoPretty good! I slightly lessened the amount of cinnamon, I also rolled the dough into little balls (about the size of a ping pong ball, and then I had to bake them about 5 minutes longer than the recipe states otherwise they were still raw in the middle. Next time I will add a little bit more of the marshmallows!
mzkitchen 1y ago5 Stars for sure!!!!!??????????
marie0717 1y ago
lisajhill 1y agoThis recipe is definitely a go to when impressing a crowd. Everyone loves a choc chip cookie until they met this smores recipe! !
ldoolan 1y agoThese were very popular at a party this weekend. Excellent s'mores flavor!
Audra24 1y ago
Erincpeters 1y agoMessy and delicious!
MissNerdypants 1y ago
JohnecaBroussard 1y agoMy family thought that these cookies were excellent! I made 56 for Christmas and less than a third of the batch was gone that day. They couldn't stay away! Definitely a keeper cookie recipe!
stefan_short 1y agoI didn't have chocolate chips but I had several Hershey chocolate bars..So I took 1 bar and used a cheese grader and graded the chocolate bar, it worked just as good!