S’mores Cookies

If you love s’mores, you have to try these. They’re soft, thick cookies stuffed with melty chocolate and gooey marshmallow, all sitting on a graham cracker base. They come out bakery style every time and are so good warm.

Ingredients (makes about 12 large cookies)

1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups chocolate chips
6 graham crackers, broken into halves (12 squares)
Regular marshmallows
Hershey’s chocolate squares

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth and fluffy. Add the eggs and vanilla and mix until fully combined.

Add in the flour, baking soda, and salt and mix until a soft dough forms. Fold in the chocolate chips.

To assemble, place a graham cracker square on the baking sheet. Add a piece of Hershey’s chocolate and a marshmallow on top. Take about 2 to 3 tablespoons of dough, flatten it, and wrap it around the filling, sealing it as best as you can. It’s okay if a little of the graham cracker shows.

Bake for 12 to 14 minutes, until the edges are golden and the centers look just set.

Let them cool on the pan for about 5 minutes before moving them. The centers will stay soft and gooey.

TIPS

These are best warm when the chocolate and marshmallow are still melty. If you’re eating them later, just warm them up for a few seconds and they’ll be perfect again.