This cookie is a delightful twist on the classic campfire treat, combining all the flavors of a traditional s’more into a portable and convenient cookie form. Perfect for any time of the year (but a reader favorite over the Summer months), these cookies bring together the comforting tastes of graham crackers, chocolate, and marshmallows in a single, irresistible bite. If you’ve made my Kroll’s Kookies before, you’ll know how chewy, thick, and amazing they are. This recipe is just that, but in S’mores fashion! These S’mores Cookies use the base of the Kroll’s Kookies recipe, but have the addition of a soft marshmallow stuffed in the center, as well as the graham cracker crumbs in the batter. I am also using a mix of chocolate chips and broken up pieces of Hershey’s chocolate bars because you can’t make S’mores without a Hershey’s Bar! S’mores Cookies are fun for BBQs, Fourth of July, picnics, parties, or just when the craving strikes. They taste perfect when they are just slightly cooled—you get the combination of a gooey marshmallow, warm, melted Hershey’s chocolate, and a slight hint of graham cracker. If you’re looking for even more delicious cookie recipes, check out my Cookie Butter Cookies, Cinnamon Toast Crunch Cookies, and Giant Snickerdoodle Cookies!
All-Purpose Flour: All-purpose flour helps maintain the structure of the cookies. If you find your cookies are spreading out, you can try adding 1-4 Tbsp. more flour. Cake flour: Cake flour is finer, softer, and lighter than All-Purpose Flour and helps to create the perfect, fluffy cookie. You can find it in most grocery stores or make your own homemade cake flour. Cornstarch: The small bit of cornstarch is the secret to the soft center of the cookies. It also helps to keep these S’mores Cookies thick even after baking. Brown sugar: The brown sugar makes the Smores Cookies soft, moist, and chewy. Feel free to use light or dark brown sugar. Cold, unsalted butter: The cold butter will create tiny pockets of air that release steam while the cookies are baking. This results in a fluffier, lighter cookie. Granulated white sugar: White sugar will help these giant cookies spread a little bit while baking. Eggs: Use room temperature eggs to result in a lighter, fluffier cookie. The extra egg yolk adds richness and tenderness to the cookie, and it also binds the dough all together. Pure Vanilla extract: The vanilla extract acts as another rich base note of flavor to the cookie, and it can help highlight the chocolate flavor. Graham crackers: Adding crushed graham cracker crumbs adds that extra layer of texture and taste of original S’mores. I like to reserve a few pieces to decorate on top of the cookie (optional). Milk chocolate chips: I love making these S’mores Cookies with milk chocolate the best, but feel free to use any chocolate that you prefer. Hershey’s chocolate bar: The Hershey’s chocolate bar gives that extra chocolatey flavor, and the bigger pieces result in more melted chocolate for the perfect cookie! I like to reserve a few chunks to decorate on top of the cookie (optional)
