It’s almost summer! Time to load up the sleeping bags, tent, camp stove, and bug spray! Yay! Camping, or glamping, whatever you’re into, isn’t complete without a burnt marshmallow squished between two graham crackers and a chocolate square. Just the thought of a flaming, sugary torch makes my mouth water!
Since it’s Fri-Yay and my dear friend, M. is trucking down the road to a campsite this weekend, let me truck out S’Mores Cookies to you. It’s a variation of SugarSpunRun.com‘s S’mores Cookie recipe from several years ago, with a few variations to make it more user-friendly to this baker.
All the essential ingredients are in this tender goodie–crunchy graham crackers, gooey, golden marshmallows and sweet chocolate. To appeal to my adult inner child, I used dark chocolate chunks and semi-sweet chips in lieu of my childhood milk chocolate. Easily add it back, if you prefer.
S’Mores Cookies are perfect to pack away on your next outdoor adventure. Heck, go wild and and sandwich a mushy mallow between two for a tasty treat! We did! If tents, sleeping bags, and bugs aren’t your gig, whip up a batch, kick back, and click on a nature show. Either way, you’ll be glad you made these!
S’Mores Cookies
Gooey, grahamy and full of chocolate chunks, this S’Mores Cookie has all of the classic camping components! No campfire required!
Adapted from S’mores Cookies by SugarSpunRun.com
- Prep Time: About 20 Minutes
- Cook Time: 15 Minutes
- Total Time: About 35-50 Minutes
- Yield: 22–24 Large Cookies 1x
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs, at room temperature
1 tsp. vanilla
2–1/4 cup all-purpose flour
1–1/3 cup graham cracker crumbs (9 cracker sheets or 1 packaged sleeve)
2 tsp. cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (kosher or table)
2 cups mini marshmallows
1 cup dark chocolate chunks*
1 cup semi-sweet chocolate chips*
Instructions
Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper. Set aside.
In a large bowl, using a standing or hand-held mixer, combine butter, granulated sugar and brown sugar. Cream until fluffy. Blend in eggs and vanilla.
Using a medium size bowl, blend all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda and salt together.
Add flour mixture to butter mixture, scraping down sides and bottom of bowl. Beat until dough is just combined. Stir in mini marshmallows, dark chocolate chunks, and semi-sweet chips until evenly incorporated.
Using a 1/4 cup measuring cup or an ice cream scoop (#20 or #24), put dough on to parchment lined baking sheets, spacing 2 inches apart. Bake at 350 degrees F for 14-16 minutes or until cookies are golden brown. Remove from oven and allow to cool completely on wire racks.
Store in a tightly sealed container, up to a week or until they’re gone!
Notes
*Any flavor combination of chocolate chips or chunks works. You’ll need 2 cups total.
IMNPB
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