One of my favorite dessert combinations is that of chocolate, marshmallows, and graham crackers. However, I hate how sticky and messy regular s’mores can be.
After Elyse shared her recipe for S’mores Bars, I started thinking of how good all the ingredients of s’mores would be in a cookie. I googled a couple of recipes and stumbled on this one.
The result: These are seriously one of the best cookies I have ever had.
I think that it is because of the crushed graham crackers in the dough. And the cookie dough (I don’t care what people say, I still eat it, raw eggs and all) is simply, AMAZING.
These cookies will take care of my s’mores cravings year round and I know you are going to love them.
could i use soft mini marshmallows?
This recipe calls for vanilla mallow bits, but sometimes they can be a little tricky to find. If you are having a hard time finding them, no stress. You could use the soft mini marshmallows, however your cookies will be just a little more gooey (which isn’t necessarily a bad thing).
Make the recipe as you would and add the soft, regular marshmallows, just as you would the mallow bits.
do these cookies freeze well?
These cookies do freeze well. We recommend placing them in an airtight container, or a ziplock bag with the air sucked out, to keep them as fresh as possible.
To thaw, we recommend letting them sit out on the counter for about 5-8 hours. You could microwave them, but it could dry them out a little.
We also don’t really recommend microwaving them if you used the soft mini marshmallows. This will melt and/or burn them.
For best results, let them thaw at room temperature for a few hours, or over night.
How to Make S’mores Cookies:
Preheat the oven to 350 degrees F. In a mixing bowl or stand mixer, cream together butter, brown sugar and sugar. Add egg and vanilla extract and mix until combined.
Add graham cracker crumbs, flour, baking soda, and salt.
Mix until just combined.
Fold in mallow bits and chocolate chips.
Drop by heaping tablespoons on a baking sheet sprayed with nonstick cooking spray or lined with parchment paper.
Bake for 6-8 minutes, or until cookies are set.
Let cool on the baking sheet for 2 minutes, then transfer to a wire cooling rack.
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