I love Memorial Day weekend camping. Every year, we go with family and some of our best friends to a different campground, where we enjoy three days of sunshine, (God willing) tent sleeping, dirty feet, campfires, hot chocolate, and delicious food.
I’ve been wanting to develop a s’mores type cookie for quite some time, and today, I finally decided to put my mind to it and make them for this upcoming weekend. (Yes, we will still make s’mores– pro tip: use Symphony almond/toffee chocolate instead of plain)
Oh my gosh, these cookie are insane. The buttery cookie part is loaded with graham crackers, chocolate, and marshmallows, and then the tops are loaded with even more marshmallow and chocolate.
Like the most delicious, buttery, graham cracker crust, crispy outsides, soft insides, and then loaded with pillowy marshmallow and chocolate. It’s slightly salty, sweet, and pretty much perfect.
I’m so happy with it!
- 1 cup butter, room temperature
- 1 1/4 cup granulated sugar
- 2/3 cup light brown sugar, tightly packed
- 1 egg
- 1/2 tsp. vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 2 sleeves of Graham Crackers, crushed into crumbs (18 crackers)
- 2/3 cup semi-sweet chocolate chips
- 1 1/4 cup mini marshmallows
- 1 jar of marshmallow creme and 2 large Hershey’s bars for topping
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 2-3 minutes. Scrape down sides of the bowl with a spatula.
- Add egg and vanilla extract and beat for 7 minutes.
- On low speed, mix in flour, baking powder, baking soda, and salt until just combined. Don’t overmix!
- Scrape down sides and, still on low speed, paddle in the graham cracker crumbs and chocolate chips until just incorporated (30-45 seconds), then stir in the marshmallows as well.
- Line a cookie sheet with parchment paper. Measure 1/3 cup portions of dough (using a 2 oz. ice cream/cookie scoop) onto the pan. Pat tops of dough mounds flat. Wrap the pan tightly with plastic wrap and refrigerate at least 1 hour and up to 1 week. (Do not bake at room temperature!)
- When ready to bake, preheat oven to 375 degrees and arrange the chilled dough onto parchment/siplat lined baking sheet(s) at least 4 in. apart. (They will spread a TON– I can only fit 6 cookies per baking sheet.)
- Bake about 18 minutes, until browned around the edges and beginning to brown in the center. Cookies will puff, crackle, and spread.
- Let them sit for 2-3 minutes, and then put a dollop of marshmallow creme on each one while still warm, and place a square of Hershey’s chocolate on top of that.
- Cool cookies completely on pan and enjoy!