S’mores pretty much have the ooey gooey dessert genre on lock.
Few treats come close to this level of oozing decadence.
When something is that delicious the obvious next step is to shove it in a cookie…right?
…maybe not… but we’re doing it anyway…and it’s going to be delicious.
If you’re gonna do this, there are some pitfalls to avoid. Believe it or not, there is such a thing as a disappointing batch of s’mores cookies.
Maybe there’s no graham cracker to be found,
or maybe the marshmallows just melt and disappear into the dough.
Or maybe the baker (mistakenly!) thought the chocolate chips rendered the milk chocolate bar unnecessary.
Without the graham, the ‘mallow or the chocolate bar-you’re basically just eating a chocolate chip cookie.
(Your life could be worse.)
But let’s make s’mores cookies. For real.
A thick soft cookie layer.
Graham cracker crunch.
Obvious marshmallow presence.
and an actual chocolate bar.
Great success.
All the gooey, melty, drippy deliciousness of a s’more..
…in a cute little square.
Enjoy!
❤ Ellen
S’mores Cookies
So this isn’t really a recipe. It’s more like an idea to make s’mores cookies better.
You’ll need:
- One batch of chocolate chip cookies (I’m partial to this recipe for this purpose. It’s the one I used in the photos. The cookies stay nice and soft. You’ll notice I substituted chocolate chips for the m&ms it calls for)
- 8 graham crackers
- About 12 large marshmallows
- 1 jumbo chocolate bar, broken into pieces (doesn’t have to be exact!)
*Note: The above measurements are for the recipe I linked. If your favorite cookie recipes yields more or less than mine, you may need more or less of everything else. Adjust to suit.
- Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. This works best if you cookie sheet has walls like mine. You could also put everything in a sheet cake pan.
- Whip up a batch of your favorite cookie recipe. Don’t bake them yet, speed racer, just make the dough. Chill the dough overnight.
- Break the graham crackers in half so you have 16 squares. Lay them in your pan in a single layer. Leave no space in between, you want them to touch.
- Spoon large portions of cookie dough onto each square. Mine were about 1 1/2 – 2 tablespoons each because I wanted a fairly thick cookie layer. Less dough will yield a thinner cookie layer…duh.
- Bake 5-6 minutes and remove from the oven. The cookies should not be finished baking but they should be starting to spread. Distribute the marshmallows and chocolate pieces evenly among the cookies.
- Bake for another 4-6 minutes (depending on the thickness of your cookies) or until the edges start to brown and the centers set. The marshmallows should be melted and hopefully a little toasty!
- Allow to cool completely before attempting to cut these bad boys. They’ll be much easier to manage.
Ellen in the Kitchen 