What is it about S’mores that is so irresistible? Is it the warm gooey marshmallows or the smooth chocolate or the crunch of the graham cracker that keeps bringing us back for more? Maybe it’s the actual experience: huddling around a bonfire with friends, toasting marshmallows and licking your lips from the oozing chocolate.
The bits of graham cracker take on an almost toffee-like texture. The key is to eat these cookie right out of the oven—when the chocolate, marshmallows and cookie dough is gooey and warm!
1/2 cup butter (1 stick) (melted in microwave for approx. 1 minute)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
3/4 cup mini chocolate chips
6 full graham cracker sheets (smashed into coarse crumbs)
1 cup milk chocolate chips
3/4 cup mini marshmallows
Preheat oven to 350 degrees.
Mix melted butter, sugar and brown sugar together in a medium bowl with a rubber spatula. Add vanilla and egg; stir until combined. Add baking soda and salt and stir. Add flour and stir until everything is just combined. Add mini chocolate chips and stir until just combined. Add the graham cracker crumbs and combine.
Use a cookie scoop to scoop out dough onto cookie sheet. Place in 350 degree oven for 9 to 10 minutes. Do not over bake.
Remove from the oven and immediately push 3 – 4 marshmallows into the middle of each cookie. Insert 2 – 3 chocolate chips in the center of each cookie. Place on cooling rack and let cool completely.
Makes approx. 16 small cookies.
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