Imagine the perfect collision of two beloved dessert worlds: the campfire nostalgia of s’mores and the irresistible appeal of cookies and cream. That’s exactly what these S’mores Cookies and Cream Cookies deliver! These delightful treats combine graham cracker crumbs, chocolate chunks, marshmallows, and crushed chocolate sandwich cookies into one spectacular cookie experience.
Whether you’re missing summer bonfires or simply craving something uniquely delicious, these cookies hit all the right notes. The edges are perfectly crisp while the centers stay delightfully chewy, with pockets of melted chocolate and gooey marshmallow throughout. They’re the ultimate crowd-pleaser that brings together the best of both classic treats.
Why You’ll Love This
- No campfire needed – enjoy s’mores flavor year-round!
- Perfect balance of textures with crispy edges and chewy centers
- Easy to make with straightforward ingredients
- Impressive treat for cookie exchanges or bake sales
- Great make-ahead option that stays delicious for days
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup crushed graham crackers
- ¾ cup semi-sweet chocolate chips
- ¾ cup white chocolate chips
- ½ cup mini marshmallows
- 1 Hershey’s Cookies & Cream bar, chopped
- Extra graham cracker pieces
Instructions
- Preheat Oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and crushed graham crackers. Gradually add to the wet mixture.
- Stir in semi-sweet chocolate chips and white chocolate chips.
- Scoop dough into balls and place on a baking sheet. Bake for 8 minutes, then remove from oven.
- Gently press mini marshmallows, Hershey’s Cookies & Cream chunks, and graham cracker pieces into the half-baked cookies. Return to the oven and bake for another 3-4 minutes, until golden and gooey.
- If you want that campfire-roasted look, use a kitchen torch to slightly toast the marshmallows.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra s’mores flavor, press a small square of chocolate and a mini marshmallow on top of each cookie just before baking.
- Try using chocolate graham crackers instead of regular ones for a double chocolate experience.
- Refrigerate the dough for 30 minutes before baking for thicker, chewier cookies.
- Swap milk chocolate chunks for dark or white chocolate depending on your preference.
- Add 1/2 cup of chopped toasted pecans or walnuts for a nutty crunch.
- For a festive holiday version, use seasonal colored sandwich cookies or sprinkles.
Serving Suggestions
These cookies are absolutely divine when served slightly warm, as the chocolate and marshmallows remain a bit gooey. Pair them with a cold glass of milk for the classic cookie experience, or serve alongside vanilla ice cream for an elevated dessert.
For a fun dessert bar, serve these cookies with different flavors of ice cream and additional toppings like hot fudge, caramel sauce, or crushed graham crackers so guests can create their own cookie ice cream sandwiches.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookie dough can be frozen for up to 3 months. Roll into balls first, then thaw in refrigerator before baking.
- For best results, rotate baking sheets halfway through baking time.
- Cookies are done when edges are set but centers still look slightly underbaked.
FAQs
Can I use regular marshmallows instead of mini ones?
Yes, but cut them into quarters first so they distribute more evenly throughout the cookies.
Why did my marshmallows disappear during baking?
Marshmallows tend to melt and can disappear into the cookie. Try pressing a few extra marshmallows on top of each cookie about halfway through baking.
Can I make these cookies gluten-free?
Yes, use gluten-free all-purpose flour, gluten-free graham crackers, and gluten-free chocolate sandwich cookies.
How do I prevent the cookies from spreading too much?
Make sure your butter isn’t too warm, and chill the dough for 30-60 minutes before baking. Also, ensure your baking sheets are cool between batches.
[recipe_card]
