Fireside S’mores Cookies

One of the best things to do in the summer in Oklahoma is go camping. Granted, you can only go a few weekends out of the early-portion of summer before the heat becomes unbearable.

I wasn’t able to camp this year, but I really want to again next year. I also want to try some fall camping, too. Snuggled up in a plaid blanket, fire crackling in the cool dusk breeze, crispy leaves crunching beneath your boots—that’s my kind of camping.

My all-time favorite part of camping is the s’mores. There’s just something about crusty, gooey marshmallows sandwiched between chocolate and graham crackers that keeps me coming back for more. In my most desparate hours, I’ve been known to microwave a marshmallow for a kitchen-side s’more (cliff notes: it’s not great).

Unfortunately, we all can’t have fire pits at our house. My s’more o’meter was seriously lacking this year. I don’t think I had a single s’more over the summer, even during our trip to Canada. This must be rectified and QUICK.

Enter: s’mores cookies.

I wanted that s’more flavor without the fire. I found this recipe and went to work.

Graham crackers with chocolate chip and marshmallow cookies on top? Check. Mini Hershey’s bars smooshed on top? Double check. These cookies were the greatest thing since sliced bread, in my opinion.

A lot of the s’mores cookies I found only didn’t have the graham cracker component anywhere in the ingredient list. You can’t have a s’more without graham crackers! That’s why I went with this one: it has EVERYTHING in it.

Some of the marshmallows kind of disintegrated in the baking process, but it still tasted incredible. I made these the same time I made the oatmeal, white chocolate and cranberry cookies to take to work. These were the first to disappear from my Christmas containers!

Step-By-Step Instructions

Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Break graham crackers into rectangles and lay out on baking sheets, edges pushed together so they are right next to each other.

Meanwhile, in an electric mixer with a paddle attachment, cream together butter with both sugars until light and fluffy. Slowly add in the eggs and vanilla and mix until combined In a large bowl, sift together flour, baking soda and salt.

Add flour mixture to electric mixer in two additions. Keep mixing on low speed until well combined.

Fold in chocolate chips and marshmallows. Chill dough in fridge for 1 hour or overnight. Using a spoon, scoop out about a tablespoon of dough and lay on graham crackers. Press down lightly with fingertips.

Bake for 4-5 minutes and then press in 1-2 Hershey’s squares per cookie. Return to oven and bake for 7-8 more minutes.

Let cool on baking sheets for a few minutes before transferring to wire rack to cool completely. Cut into squares and serve.