Out of all of the recipes I frequently make, this one certainly takes the cake.
And it’s definitely the most documented dessert I’ve made. I first remember making these cookies in 2009, sometime in my last year of high school. Sorry if that makes you feel old. Or young, I guess.
Since then, these cookies have evolved into the perfect combination of a bonfire classic and a chocolate chip cookie. I even still have the original sheet of notebook paper I had scribbled down the recipe on – probably from one of my school notebooks.
While my current recipe is slightly different than the original, the ingredients remain just about the same.
Don’t forget to use the REAL stuff to truly mimic those classic s’more flavors. I recommend you first break up the bars, then break each piece in half again, before you actually start cooking, and then put into the refrigerator to keep cool. Chocolate bars melt surprisingly fast when subjected to any temperature above like, body heat.
I also recommend you take the extra second to find the mini chocolate chips – I’ve used the regular sized ones before, and they seem to overpower the Hershey’s chocolate bar flavor. It’s the best way to ensure the best of both flavors meshing perfectly.
Then toss the graham crackers into a plastic baggie, and crush with your hands. You’ll want a good range of pieces, from about a 1/4 inch and smaller. Pour out as much of the big bits into a small bowl and add the smaller and powdered graham crackers into a larger bowl with the flour, cinnamon, salt, and baking soda.
Next combine the white and brown sugar into a stand mixer with the stick of room temperature butter. If you don’t have one of these guys to keep your brown sugar soft, I definitely think you need to get one, like right now.
Beat in the eggs, one at a time, until the dough is smooth.
Then pour in the chocolate chips and stir on a slow speed as you slowly pour in the flour.
Add about 1/4 cup at a time, and let it be completely mixed in before you add the next 1/4 cup. The dough shouldn’t be super sticky nor super firm. Go for the middle with a soft dough that won’t stick to your hands. You might need to add a few extra tablespoons of flour to achieve this consistency.
Then use your hands or two spoons to create rounded dough balls. Once formed, you can dip one side of the dough in the bowl of larger graham cracker crumbs. I forgot to do that in the following pictures, but trust me, it’s well worth it to have the crunch (and appearance) of the graham crackers on top.
Only bake the cookies for about 8 minutes. They will still be pretty light and not thoroughly cooked – and that’s totally what we want!
Remember the chocolate bars I stuck in the refrigerator – well now is the time to bust them out. You’ll have to move quickly since the cookies will continue cooking as you gently press the chocolate and mini marshmallows into the tops of each cookie.
Then put the cookie back into the oven for another 4-5 minutes or until the marshmallows are poofy and beginning to brown.
Like I said, I completely forgot to add the graham cracker step to the first batch of cookies, so here’s a picture of a fresh cookie with crumbs, straight out of the oven.
Original S’mores Cookies Recipe
- Start by breaking up the bars of chocolate, then breaking each piece in half. Place into the refrigerator while you prep the rest of the dough. Also open and set aside the marshmallows.
- Add the graham crackers to a plastic bag, and crush with your hands until the crumbs range from 1/4 inch to powder. Pour off the larger bits and set aside in a small bowl.
- Preheat the oven to 375*F. In a large bowl, combine the flour, baking soda, salt, cinnamon, and graham cracker crumbs.
- Using a stand mixer, cream together the butter and white and brown sugars. Beat in the eggs, one at time, then the vanilla extract. When the mix is smooth, add half a bag of mini chocolate chips.
- Pour the flour mix into the stand mixer 1/4 cup at a time, letting it combine completely before adding the next 1/4 cup. The dough should be soft, but not sticky, to the touch.
- Using your hands or spoons, create rounded balls of dough, gently roll in the graham cracker crumbs, and place onto a cookie sheet lined with parchment paper or silicone mat with the graham cracker side facing up.
- Bake for 8 minutes then remove from the oven and quickly press a few bits of chocolate and mini marshmallows. Put back into the oven for another 4-5 minutes or until the tops of the marshmallows are just beginning to brown. Serve warm and enjoy!