What’s up, Hungry People!
Out of all the recipes I keep in my regular rotation, this one takes the cake. Or should I say…the cookie? And trust me, this isn’t just a fly-by-night recipe. We’re talking about a treat I’ve been making since my high school days—2009, to be exact.
Sorry if that makes you feel old. Or young, I guess.
A Trip Down Memory Lane
Since their debut, these cookies have morphed into the perfect marriage between a bonfire classic and a chocolate chip cookie. The recipe has undergone minor tweaks over the years, but the essence has stayed true. Fun fact: I still have the original sheet of notebook paper I scribbled the recipe on—probably stolen from one of my school notebooks.
The Real Deal Ingredients
Before we dive into the nitty-gritty, let’s talk ingredients. For a true s’mores experience, don’t skimp on the real stuff. Break up those Hershey’s bars into smaller pieces and stash them in the fridge to keep them cool. Chocolate bars can melt surprisingly quickly—even at temperatures just above body heat.
Size Matters: The Case for Mini Chocolate Chips
I recommend hunting down mini chocolate chips. Trust me on this one; I’ve used the regular-sized chips, and they can overpower the Hershey’s chocolate bar goodness. The mini chips blend seamlessly, letting both chocolate types have their moments of glory.
Here’s What You Need
- Flour: The base of the cookie dough, providing structure and texture.
- Crushed Graham Crackers: Adds that classic s’mores crunch and flavor to the cookie.
- Sugar & Brown Sugar: Sweetens the dough and contributes to the cookie’s texture; brown sugar adds a molasses-like depth.
- Eggs: Act as a binding agent, holding the cookie ingredients together and adding moisture.
- Butter: Adds flavor and richness, and allows for that lovely golden-brown color.
- Vanilla Extract: Enhances the overall flavor profile, making your cookies more than just sweet.
- Cinnamon: Gives a subtle spiciness that complements the sweetness of the other ingredients.
- Baking Soda: Leavening agent that helps the cookies rise and become airy.
- Sea Salt: Balances the sweetness and enhances the overall flavor.
- Mini Chocolate Chips: Offer extra chocolatey bites, making the cookie more dynamic in flavor.
- Mini Marshmallows: Provide gooey sweetness and mimic the traditional s’mores experience.
- Hershey’s Chocolate Bars: The classic s’mores chocolate, delivering that iconic taste in every bite.
First, take some graham crackers and smash them up in a plastic bag. Aim for a variety of sizes—some pieces about 1/4-inch and some even smaller. Next, separate the larger bits into a small bowl and combine the finer crumbs with your flour, cinnamon, salt, and baking soda.
Mixing Up the Magic: Sugars and Butter
Now, mix white and brown sugar in a stand mixer along with room-temperature butter. And hey, if you’re not using a brown sugar keeper (affiliate link), you’re missing out. Get one, like, ASAP.
Smooth Operator: Adding Eggs and Flour
Beat in eggs one at a time until you get a smooth dough. Stir in the chocolate chips on a slow setting while you gradually add the flour mixture. Aim for a dough that’s neither too sticky nor too firm—just a good middle-ground consistency. You might need to add a few extra tablespoons of flour to get it just right.
Roll With It: Shaping and Baking
Form your dough into rounded balls using your hands or two spoons. For that extra flair, dip one side into the bowl of larger graham cracker pieces. I forgot this step in my photos, but don’t skip it—it adds crunch and ups the visual game.
It’s Crunch Time: Bake and Decorate
Bake those bad boys for around 8 minutes at the specified temperature. They’ll look a bit underdone, and that’s exactly what we want.
Then quickly press the refrigerated chocolate bars and mini marshmallows into each cookie before returning them to the oven for another 4-5 minutes. Keep an eye out for those marshmallows to puff up and start to brown.
Extra Tips and Troubleshooting
- Butter Temperature: Make sure your butter is at room temperature for easier creaming with the sugar.
- Graham Cracker Crushing: Use a rolling pin for more even crumbs if crushing by hand isn’t working well.
- Check Your Oven Temperature: Ovens can run hot or cold. Use an oven thermometer to ensure you’re baking at the right temperature.
- Marshmallow Placement: If you find your marshmallows are browning too quickly, consider adding them partway through the second bake.
- Dough Consistency: If the dough seems too dry, add a tablespoon of milk to reach the right consistency.
- Use Parchment Paper or Silicone Mat: This makes for easy cleanup and prevents cookies from sticking to the baking sheet.
- Storing Leftover Cookies: These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Freezing the Dough: You can freeze the dough balls for up to 3 months. Bake directly from the freezer, adding an extra minute or two to the baking time.
Ready to sink your teeth into a s’mores experience without setting foot near a campfire? This original, over-a-decade-old s’mores cookies recipe does just that! With a blend of all the elements we love—graham crackers, Hershey’s chocolate, and mini marshmallows—you’ll be on a nostalgia trip with every bite. Enjoy!
So, Hungry People, if you’re a fan of both s’mores and chocolate chip cookies, this is pretty much your dream recipe. Give it a try and let me know what you think!
Original S’mores Cookies Recipe
- Start by breaking up the Hershey's chocolate bars, then breaking each piece in half again. Place them into the refrigerator while you prep the rest of the dough. Also, open the bag of mini marshmallows and set aside.
- 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 into a separate bowl and set aside.
- Preheat the oven to 375°F. In a large mixing bowl, combine the flour, baking soda, sea salt, cinnamon, and crushed graham cracker crumbs.
- Using a stand mixer, cream together the butter, white sugar, and brown sugar. Beat in the eggs, one at a time, then add the vanilla extract. When the mixture is smooth, fold in half of the mini chocolate chips.
- Gradually add the flour mixture to the stand mixer, 1/4 cup at a time, allowing each addition to combine completely before adding the next 1/4 cup. The dough should be soft to the touch but not sticky.
- Using your hands or two spoons, create rounded balls of dough. Gently roll each ball in the larger graham cracker crumbs and place them on a cookie sheet lined with parchment paper or a silicone mat, graham cracker side facing up.
- Bake for 8 minutes, then remove the cookies from the oven. Quickly press a few bits of the refrigerated chocolate and some mini marshmallows into the tops of each cookie.
- Return the cookies to the oven for another 4-5 minutes or until the tops of the marshmallows are just beginning to brown. Serve warm and enjoy!