S’mores Cookies recipe

Cupcakes and cakes are near and dear to my heart, but I’ve been baking S’mores  cookies like crazy lately!   Cookies, cookies everywhere.  I’ll never tire of cupcakes though, they are still my first love, I’m just having a little affair with cookies.  The cupcakes understand.
First up, I want to share my favorite of the cookies I’ve made lately.
S’mores Cookies!

S'mores Cookies

Um, yeah…chocolate chips, Hershey bar pieces, graham crackers and marshmallows.  Shall I just say it?   Yeah, I will….Come to mama, lover!  

This recipe is from My Baking Addiction.  Love!  Now, if you have one, bust out that muffin-top pan that you couldn’t resist buying (wait…is that just me?) and get to baking.  No worries if you were able to refrain from spending money on yet another specialty baking pan (btw, good for you), a regular baking sheet works just fine.

S’mores Cookies recpe :

Prep Time: 15 minutes
Cook Time: 11-13 minutes
Ingredients (24 large cookies)
  • 1 cup (2 sticks) butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 Tbsp pure vanilla extract
  • 4 cups all purpose flour
  • 1 tsp kosher salt
  • 1 1/2 tsp baking soda
  • 1 1/2 cups chocolate chips
  • 3 regular size Hershey’s Chocolate Bars, broken into rectangles
  • 3 graham cracker sheets, broken into small pieces
  • 5-6 large marshmallows, cut into fourths
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease with non-stick spray. Cream butter and sugars together in the bowl of an electric mixture, beat until light and fluffy. Add eggs and vanilla, beat until well combined.
Sift together flour, salt and baking soda, then slowly add mixture to wet ingredients. Fold in the chocolate chips.
Scoop a heaping 1/4 cup of cookie dough onto prepared cookie sheet. Press gently on dough to flatten slightly and press chocolate bar squares, graham cracker pieces and marshmallow slices on top of cookie dough. Leave about 2-3 inches of space between cookies. (*These cookies bake especially well in a muffin-top pan.)
Bake for 11-13 minutes or until edges are just turning brown. Let cool for 5 minutes before removing from pan.

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