I’ve caught the s’mores fever, and the only prescription is to bake s’mores cookies. You might be inundated with recipes for s’mores this and that. The Internet is full of them. But this s’mores cookie recipe is the only one you’ll need. These cookies have been tested by my control audience (my chocolate-hating husband — I know, how are we even married?) and my sounding board (co-workers and babysitter). It’s a resounding “mmmmm” you’re hearing, folks.
So first things first. You’ll need two baking trays. Fill those puppies full of graham crackers. You’ll probably use the entire box. It’s OK if an edge or two chip off. No one will notice once there is gooey deliciousness on top of them.
Spread your ingredients out like a smorgasbord (see full list below). Some recipes say to sift the dry stuff first, then add the wet ingredients. Yeah, I don’t roll like that. I’m probably going to be arrested and sent to baking prison (which actually sounds kinda nice), but I have never noticed a difference in taste. Honestly, am I taking crazy pills? Why are people keeping their ingredients separate? Let them all come together in a nice warm bath of butter.
Aww, isn’t that nice? A warm, gooey, marshmallow-y, chocolate-y bath. Mix it well. If you’re fancy break out your electric mixer. If not, a simple wooden spoon has never done me wrong.
I didn’t take a photo of the next step, but I assume you can figure out how to use a spoon to make a little cookie ball and place them atop each graham cracker square (or two rectangles, if you catch my drift). Put in a 375-degree oven for five minutes. Pull them out and add your Hershey’s pieces. A few colleagues were thinking this was going to be overload, but they changed their minds because the allure of chocolate is just that powerful.
Bake until cookies are touching one another in a s’mores lovefest and/or the edges are a golden brown. Let them cool completely before cutting into their respective squares. I will repeat: let them cool completely. Do not be tempted to “test” a cookie to make sure it is done. You will end up with third-degree burns on your tongue, thus dulling your taste buds for thorough enjoyment later. Not that I know anything about this.
S’mores Cookie Recipe
Baseline recipe via, but I reworked some measurements and technique.
- 2¼ cup flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 (two sticks) cup melted unsalted butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- Bag of milk chocolate chips
- Three heaping handfuls of mini marshmallows
- Box of graham crackers
- Four Hershey’s bars
Preheat oven to 375 degrees.
Spread graham crackers onto two cooking sheets so that they’re touching (see photo).
Mix flour, baking soda, salt, vanilla, cinnamon, butter, sugar, brown sugar and eggs together.
Add in chocolate chips and mini marshmallows.
Use a spoon to make small balls on top of each square, slightly smoosh the balls with spoon.
Bake for five minutes.
Remove tray, add a piece of Hershey’s bar on top of each cookie.
Bake till cookies spread, touching and/or sides are a golden brown.
Let cookies cool completely. Seriously, walk away. Come back in an hour.
Use a knife to cut the squares. This is much easier when the cookies are completely cooled (cannot say this enough).
Devour immediately.
