S’more Cookies

I created these s’more cookies because I love s’mores, and my kids love s’mores. (Doesn’t everyone love s’mores?) There is just something about roasting marshmallows over the campfire that is comforting. As a kid, I used to like to burn my marshmallows, but now I take great care to get them browned nicely on all sides (all while trying to make sure my 3 kids don’t fall into the fire or burn themselves with their marshmallows that are on fire). I probably burned them when I was a kid because I was impatient and wanted to eat the s’more right away, (and I had an unhealthy fascination with fire . Ha!)

My kids particularly love the marshmallow part of a s’more. (They likely inherited this from my husband who loves marshmallows too). I could not eat marshmallows on their own, but he seriously eats those circus peanut marshmallows by the bag. Yuck! I used my Best Chocolate Chip Cookie recipe as inspiration for these s’more cookies, and trust me, these cookies do not disappoint. They are delicious. Unlike my Best Chocolate Chip Cookie recipe, I do not recommend that you marinate this dough in the fridge overnight. The marshmallow bits get soggy. Don’t worry, this dough still has a ton of flavor without marinating it.

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You will need these marshmallow bits for these cookies. They are essentially the same things as the marshmallows in lucky charms cereal. (The marshmallows are the best part of lucky charms cereal, although, I still need the cereal part to tone down the sugar). This was my first time using theses marshmallow bits in baking. I would say the results were fantastic.

S’more Cookies

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5 from 1 review

• Author: Lisa
• Total Time: 33 minutes
• Yield: 2 1/2 dozen 1x

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Description

These s’more cookies are delicious.  They have all the components of a s’more, just in cookie form.  These cookies freeze well and are a favorite in our house.

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Ingredients

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• 2 cups flour
• 3/4 cup graham cracker crumbs
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup unsalted butter
• 2/3 cup white sugar
• 2/3 cup brown sugar
• 2 teaspoons vanilla
• 3 tablespoons maple syrup
• 1 large egg
• 1 egg yolk
• 3/4 cup chopped Hershey bar or chopped Hershey kisses
• 3/4 cup dark chocolate chips
• 1 1/2 cups marshmallow bits

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Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Sift together flour, graham cracker crumbs, corn starch, baking soda, baking powder and sea salt.  Set aside.
3. In a stand mixer, cream together butter and sugars. 
4. Add vanilla, maple syrup, egg, and egg yolk.  Mix until combined. 
5. Slowly add flour mixture to the wet ingredients, about a cup at a time, mixing after each addition.
6. Once dough is well combined, add Hershey’s chocolate, dark chocolate chips and marshmallow bits.  Stir by hand with a spoon until chocolate and marshmallows are evenly distributed.
7. I like to line my cookie sheet with a silpat mat, but you can spray it too, then scoop dough onto your cookie sheet using a #24 scoop.
8. Bake for 11 to 13 minutes and enjoy!

Notes

Two options to freeze:

Option 1: After dough is ready, use #24 scoop to make dough balls.  Place dough balls on a parchment lined cookie sheet and flash freeze for 2 hours.  Once dough balls are fully frozen, place them into  a gallon freezer bag and put them back in the freezer.

•  When you are ready to bake, take desired amount of cookies out of the freezer and place them on a cookie sheet to thaw a little while your oven is heating up.  Bake as directed.

Option 2: After you have baked the cookies, let them cool completely, then put them in a gallon freezer bag or air tight container and freeze.

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Dessert, Baked Goods