S’mores Cookie

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S'mores Cookies

Last week, my husband’s sister and her husband moved down from Sacramento to San Diego.  One of their last stops in Sacramento, before making the final drive down South, was to a local bakery called the “Cookie Connection.”  They got a huge stack of cookies for the road (and some extra to share)… Oatmeal Raisin, Caramello, Smores, White Chocolate Macadamia Nut, and the “Rascal” (a chocolate peanut butter cookie).  The S’mores Cookie (a milk chocolate chip cookie with marshmallow – on top of a square of graham cracker) – was our hands down favorite.  OMG!  Soooo good!!!

What a clever idea… making a S’mores flavored cookie… and I loved that the graham cracker was incorporated into the cookie as a whole square piece!  This was a very easy cookie recipe to re-create… and I decided to make these large sized cookies, just like they sell at the Cookie Connection.  (The larger cookie size also works best for the graham cracker squares.)  This recipe will make 2 dozen of the larger sized cookies.  For best results, bake only 6 cookies per sheet, and bake only one sheet at a time in the center of the oven.

S’mores Cookie:

Ingredients for S'mores Cookies

  • 1 c. unsalted butter (or butter flavored shortening)
  • 1 c. sugar
  • 1 c. brown sugar
  • 1 1/2 tsp. salt
  • 2 eggs
  • 1 T. vanilla extract
  • 1 tsp. baking soda
  • 3 1/2 c. flour
  • 1 c. mini marshmallows
  • 2 c. milk chocolate chips
  • 1/2 package honey graham crackers, squares

1.  Preheat oven to 350 degrees.  Cream the butter (or butter flavored shortening) with the sugar, brown sugar, and salt.

2.  Add the eggs, vanilla extract, and baking soda.  Continue mixing until thoroughly blended.

3.  Add the flour, and slowly mix into the sugar/butter mixture.

4.  Stir in the chocolate chips and mini marshmallows.

5.  Place 6 graham cracker squares on a parchment or silicone lined baking sheet.

6.  Scoop 1/4 c. cookie dough (use a measuring cup), and form a patty with your hands.

7.  Place the cookie dough patty on top of the graham cracker squares, using your fingers to flatten slightly and form a large rounded cookie.

8.  Bake one sheet at a time for 10-12 minutes, at 350 degrees.  The cookies will be soft when they come out of the oven.  Allow to sit on the baking sheet for a few minutes to cool and harden slightly, then transfer to a wire rack to cool completely.  (See the picture taken from below showing the graham cracker bottom?  That’s one of the cool surprises that makes this cookie so unique!)

Comments

  1. Ash says:

    Hi, Did they taste the same as the bakery ones? If not, what was the difference? They look yum by the way :)

  2. Mary R says:

    These looks great! You’re cooking is always so inventive, Mika!

  3. Juelle says:

    Okay just made these today to send in my friends care package overseas, but I had one and now I can’t stop. I hope I leave enough for him.
    AMAZING!!

  4. Tisha says:

    Hi Mika,
    I made these a few weeks ago and they were awesome! I would like to make them again for a Girl Scout Bake Sale, but we can not sell “cookies”, so I was hoping to make them into a blondie. My plan was to lay parchment in my baking pan with the graham crackers laid tightly next to each other, then the dough on top. I know that the dough will expand, so should I allow room some room around the edge? I was hoping that the parchment would allow for easy removal. I was also planning on flipping it over to be able to cut them into rectangles the size of 1/2 the cracker. Please help! Thanks!

    • Mika Mika says:

      Hi Tisha,
      I don’t think you need to leave any room around the edge… they will probably expand upwards a little bit as they bake. I would probably wrap your cookie sheet with Reynold’s non-stick foil if you can find it – if not, parchment is probably the next best thing. Let me know how it turns out! :)

      • Tisha says:

        It turned out great! I think I like them better as a bar. I used a half baking sheet and covered the bottom in graham crackers, then pressed one full dough recipe onto the crackers covering the entire sheet and added some marshmallows to the top. It took about 25 minutes to bake.

  5. Ann says:

    Just made these last night…. Delish!!!

  6. Amany says:

    Mika, I am new to the world of baking. I am so pleased I found your blog (through one of my searches for tart recipes) a couple of days ago. Since then, I have been hooked on it, I love your recipes, stories behind them and tools you use. I searched the difference between baking soda and baking powder and found that the baking soda needs an acid to release the gases and do the leavening and also it has a more browning effect to the baking. Why do you use baking soda with the S’mores cookies? if for leavening then what is the acid ingredient here? Otherwise, may I assume it’s only for the browning effect? Thanks in advance….

    • Mika Mika says:

      You are correct, baking soda and baking powder are not the same thing – they are also not interchangeable in recipes.
      In cookies, the purpose of the baking soda is not so much for leavening (there are many cookie recipes that don’t even call for either baking powder or soda)… but actually to support the browning/caramelization process. Acids retard browning (Maillard reaction) while bases or alkali pHs enhance browning. When cookies are baked with baking powder instead of baking soda, they end up too puffy (you typically want cookies to be flat) and kind of doughy and “un-done” in taste. When you bake cookies with baking soda, the pH of the dough becomes more basic, which enhances the caramel flavors and golden brown color you are looking for.

      • Amany says:

        Thanks Mika..!!! This is very informative. I have all ingredients except for marshmallows. As soon as I get them I shall try it.

  7. Olivia says:

    This is easily one of my all-time favorite cookie recipes. It’s easy to make and a great crowd-pleaser! I crumble up the amount of graham crackers listed in the recipe and incorporate them with the chocolate chips and marshmallows. Tastes more like a s’more to me :)

  8. Kuhio says:

    I followed the direction but the texture was still like a raw batter inside after baking it for 15 minutes. Is it supposed to be doughy inside? What did I do wrong?

    • Mika Mika says:

      How long you bake the cookies will depend on how big you make them. This recipe will make 2 dozen of the larger sized cookies. For best results, bake only 6 cookies per sheet, and bake only one sheet at a time in the center of the oven – if you overcrowd the oven or the baking sheet, they may not bake evenly and may require more time.

      When the cookies first come out of the oven, they should be very very very soft. Normally, cookies will harden as they cool – so keep this in mind and don’t overbake them. These instructions will produce a soft/chewy cookie. If you want hard crispy cookies, you may need to bake quite a bit longer – maybe 15-17 minutes total.

      If the cookies are coming out “raw” then you may need to recalibrate your oven, or make smaller cookies.

      (Also make sure your oven was PREHEATED! If you start the oven cold, then they will definitely be raw. I like to leave a ceramic pizza stone in the bottom of the oven to help maintain an even temperature when baking).

Trackbacks

  1. [...] Since that vacation week, I’ve made these cookies several times. I love them… and everyone I have served them too has loved them too. These cookies are fun and super sweet, so I recommend pairing them with milk or coffee. :) I’ve tweaked the recipe just a bit, here’s where you can find the original cookie recipe. [...]

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