S’mores Cookies

12.15.2011

Aren’t S’mores one of the greatest treats of all time?  I love s’mores!  Every time we go camping I eat far too many.  But, unfortunately there are those long winter months when you can’t get outside to build a fire to make a perfectly golden s’more, so you have to improvise.  That is why I have come up with these.  They taste just like a s’more and they are equally as good!  There are so many s’mores bars/cookie recipes out there, which are good, but I think they are slightly lacking with the main star of the s’more, the marshmallow.  They just don’t have enough.  Also, I don’t like how some of them add the marshmallow in from the beginning because then you just end up with melted marshmallows rather than toasted marshmallows like an actual s’more.  The other thing I like about this recipe is that it’s not a big fat cookie base, because again that would take away from the star of the show, the marshmallow.  It’s a slightly thin cookie base with a fairly crisp edge that is screaming with graham cracker flavor.  I believe this cookie has just the right amount of proportion with it’s ingredients.  If you like s’mores then please try this recipe, you won’t be disappointed!
You may also like to try Marshmallow Brownie Cookies, they’re delish.

S’mores Cookies

Yield: 28 cookies

S’mores Cookies

Ingredients

  • 10 graham cracker sheets, finely ground in a food processor*
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 2/3 cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 5 cups miniature marshmallows
  • 3/4 cup milk chocolate chips
  • 3 Tbsp butter
  • 1 Tbsp water

Directions

  • Preheat oven to 350 degrees. In a mixing bowl, combine ground graham crackers, flour, baking soda, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter, brown sugar and granulated sugar until lighter and fluffy about 3-4 minutes. Stir in egg and vanilla. Slowly add in dry ingredients and mix until well combine. Scoop out 1 Tbsp dough at a time and form into a ball, then place dough balls onto greased baking sheet (I fit 11 per sheet). Flatten dough balls slightly and bake 9 minutes. Remove from oven and allow to cool.
  • Meanwhile generously butter a cookie sheet and spread miniature marshmallows in a single layer on cookie sheet. Heat oven to broil and toast marshmallows (DO NOT WALK AWAY FROM THEM) for about 30 seconds - 1 minute until golden. Remove from oven and using a buttered spatula, scoop marshmallows over tops of cookies.
  • In a small microwave safe mixing bowl combine chocolate chips, butter and water. Microwave chocolate on 50% in 30 intervals stirring after each interval until melted and smooth. Pour mixture into a small ziploc bag or piping bag. Cut a small tip off the end and drizzle over S'mores Cookies. Store cookies in an airtight container.

Notes

*Graham crackers should basically be ground to powder. I grind them for about 1 minute in the food processor.

http://www.cookingclassy.com/2011/12/smores-cookies/

16 comments

  • Beth Michelle: These look heavenlyyyyyy! I love s’mores. These cookies are perfect. December 17, 2011 at 3:07am Reply

  • Unknown: Jaclyn ~ What an ingenious idea – I’ve never seen anything like it!

    Question: Do you think putting the marshmallows directly on top of the cookies and toasting them with a chef’s torch (as in making creme brulee) would work as well? Or did you try it and it didn’t work?

    Thanks for posting this!

    ~ Sara December 18, 2011 at 12:36pm Reply

  • Jaclyn: Beth and Sara, thanks for your compliments =)! And Sara to answer your question, I think it would work just fine to put the marshmallows on top and then torch them with a chef’s torch (rather than the broiler method), I just did it this way because I thought most people don’t own a chef’s torch. These cookies are flat enough that the marshmallows shouldn’t roll off so it should work just fine. Hope that helps! December 18, 2011 at 2:01pm Reply

  • Michael: I have a question. How much exactly is a graham cracker sheet crushed in cups or tablespoons? I can only buy ready crushed graham crackers. December 19, 2011 at 5:43pm Reply

  • Jaclyn: Michael, it should be about 1 1/4 cups total (I researched online and they said 8 full sheets equals 1 cup). Hope that helps! December 20, 2011 at 10:18am Reply

  • Amanda Norton: I am going to try to make these for New Years Eve!!! So excited!!! December 28, 2011 at 7:02pm Reply

  • Torie: These are adorable! January 17, 2012 at 9:51pm Reply

  • Anonymous: These look like so much fun to eat! You know when you just see some sort of dessert and it just looks fun?? Haha :)
    -Elisabeth June 7, 2012 at 3:47pm Reply

  • mianski: Hi Jaclyn,

    I made these last night and it was a hit with my house mates. Its not as pretty though but it tastes great and I used digestives instead of graham crackers. I super love the chewy cookies. Thanks for sharing. :) September 17, 2012 at 8:29am Reply

  • Project Life Scrapbook Inspiration – Easter | The Dusty Road Blog: [...] is a link to the s’more cookies in the above layout……I made them for the play school bake sale that [...] April 14, 2013 at 3:24pm Reply

  • Madelyn Orozco: How long will these cookies keep? July 22, 2013 at 1:48pm Reply

    • Jaclyn: I prefer them the day the are made – if you’d like them the next day you may want to add the marshmallows then. July 22, 2013 at 2:24pm Reply

  • Randi: Mine keep coming out flat ni matter what I do October 18, 2013 at 6:51pm Reply

  • Nadia: Yum!!!! These turned out beautifully and the marshmallow on top was such a treat! I absolutely love how fancy this cookie looks ☺ There was absolutely nothing classy about the way I was stuffing this cookie in my mouth lol…great recipe! June 3, 2014 at 5:12am Reply

    • Jaclyn: Ha ha I am the same way Nadia! Maybe it is time to change the name of my blog… :) June 19, 2014 at 11:17pm Reply

Add your comment:

Copyright 2014 Cooking Classy
Design by cre8d