S’more Cookies

A campfire classic you can make at home.

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Votes: 24
Rating: 3.21
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Servings 30people
Submitted By Christin Repas
A campfire classic you can make at home.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 24
Rating: 3.21
You:
Rate this recipe!
Servings 30people
Submitted By Christin Repas
A campfire classic you can make at home.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 375°F.
  2. In a large bowl blend 3/4 cup of softened butter (1 1/2 sticks, or 12 tablespoons worth) with 1/2 a cup of brown sugar and 1/2 a cup of granulated sugar.
  3. Once the sugars and butter are creamed together, add 1 egg and 1 teaspoon of vanilla extract.
  4. Add 1 1/4 cups of flour. Use half flour and half Bob's Red Mill Graham Flour. The graham flour gives the cookies that graham cracker texture we all love when we eat s'mores!
  5. Add 1 cup of graham cracker crumbs.
  6. Add 1/2 a teaspoon of baking soda and 1/2 a teaspoon of salt.
  7. Blend everything together well.
  8. Add an 11.5 ounce bag (standard size bag) of chocolate chunks to the batter and fold them in.
  9. Roll the batter into 1 inch balls and spread them evenly on a cookie sheet. The batter does spread a little bit, so be sure to give them some space.
  10. Bake them for approximately 7 minutes and pull them out of the oven. They will not be done baking yet!
  11. Press 4 or 5 mini marshmallows into the top of each cookie and put them back in the oven.
  12. Bake for 2 or 3 more minutes, or until the marshmallows are starting to turn golden brown and beginning to melt.
  13. Let them cool and enjoy!
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Recipe Comments

One thought on “S’more Cookies

  1. Charlotte

    These were everyone’s favorite of the 5 different cookies I made this year. They were excellent. Do not bake as long as the instructions suggested. I baked the cookies 6 minutes (before brown) and then after putting on the marshmallows only 2 more minutes. If you bake too long the marshmallows get hard and “disappear”. They were so easy to make – only used 1 bowl. I did double – it doesn’t make many otherwise. Then using the leftover graham flour I made the Honey Graham Bread from the Breadmachine which is also excellent.

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