S'mores Cookies
These S'mores Cookies are an absolute must at your next BBQ, cabin weekend, or bonfire! This recipe includes both graham cracker and chocolate cookie dough, mini marshmallows, and chocolate chunks.
Servings: 12 cookies
Ingredients
For the chocolate cookie dough:
- 1/2 cup unsalted butter, room temperature
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 egg room temperature
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1/2 cup+2 Tbsp cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp milk
For the graham cracker dough:
- 1 1/4 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temp
- 1/4 cup brown sugar
- 1 Tbsp honey
- 1 egg
- 1 cup dark chocolate chips
- 1 cup mini marshmallows
Instructions
For the chocolate cookie dough:
- Beat butter with a handheld or standing mixer until smooth and creamy. Add in sugars, beat until light and fluffy. Beat in egg and vanilla until combined.
- In a separate bowl, mix together all dry ingredients. Slowly add to butter mixture - dough will be sticky!
For the graham cracker dough:
- Beat butter, brown sugar, and honey with a handheld or standing mixer until light and fluffy. Add egg, mix to combine.
- Mix all dry ingredients in a separate bowl, whisk to combine. Slowly add dry ingredients to butter mixture.
For the S'mores Cookies:
- Mix pieces of graham cracker dough in to chocolate cookie dough. Don't use a mixer for this step - you'll want the dough to be "loosely" mixed, so you get chunks of each type of dough in each cookie.
- Fold in dark chocolate chips and marshmallows. Cover dough with plastic wrap, refrigerating at least 2 hours, or overnight.
- When ready to bake cookies, remove dough from refrigerator to thaw 20 minutes before baking (this just makes sure the dough is easy to work with).
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats.
- Using an ice cream scoop or spoon, roll dough in to 2-inch balls. Place on baking mats.
- Bake for 12 minutes, but be sure to check the cookies as they bake. You will NOT want these overdone.
- Allow to cool on baking sheet for about 5 minutes, and transfer to cooling rack.
Notes
-As mentioned, the chocolate cookie dough recipe is slightly adapted from Sally's Baking Addiction's Chocolate Cookie Dough. Check out her amazing blog for other delicious ideas!
-If you really plan to make S'mores Cookie S'mores (umm, pictures please! Tag @sohappyyoulikedit!), make the cookies a little larger than what the recipe calls for. I would suggest 3-inch cookie dough balls.
-Cookies should keep well for about a week if covered. They would freeze lovely, too! (Hello, summer campfire prep....)