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Dairy
Easy
40 Minutes
Diets 
You don’t need a huge firepit to enjoy these gooey s’mores. This cookie recipe combines the two best things on the planet – chocolate chip cookies, and s’mores!
Don’t be intimidated by how many ingredients this recipe calls for, it’s a lot easier than you think. It’s also really fun to make if you have kids. It’ll keep them busy and the outcome is just amazing, and the best part is you don’t need to chill the dough first!
Growing up, I always thought marshmallows tasted like soap. I still think they do, but even though I don‘t like them by themselves, I absolutely LOVE them in s’mores. There’s just something about the warm chocolate and gooey marshmallow sandwiched in between two graham crackers that just feels like home.
2 sticks unsalted butter, room temperature
3/4 cup white sugar
1/2 cup light brown sugar, lightly packed
2 large eggs
1 and 1/2 teaspoons Gefen Vanilla Extract
2 and 1/2 cups Mishpacha All Purpose Flour, spooned and leveled
1 cup graham cracker crumbs (about 6-7 crackers)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 cup semi-sweet chocolate chips, such as Glicks
1/4 cup marshmallows (use more or less depending on preference), for topping
5 ounces Hershey’s chocolate (or your own personal favorite), for topping
Preheat your oven to 350 degrees Fahrenheit. Line your baking sheet with Gefen Parchment Paper or a silicone baking mat.
Cut your chocolate in big chunks. If using larger marshmallows, cut them into quarters. If you’re using mini marshmallows, leave it as is. Crush your graham crackers as well. (See tips and tricks below on how to crush graham crackers.) Set aside.
In a large bowl, add the crushed graham crackers, flour, baking soda, baking powder, and salt and mix until well combined. Set aside.
Using your stand mixer fitted with the paddle attachment, cream together the softened butter, white sugar, and brown sugar. Mix until creamy, smooth, and combined. This should take about three minutes or so.
Add in your eggs, one at a time, and then add the vanilla extract. Mix until combined.
Slowly add in the dry ingredients to your mixer and mix until combined. Fold in your chocolate chips.
Scoop your dough onto your baking sheet, making one inch balls. Bake for eight minutes.
Take the cookies out of the oven and very carefully add the chopped Hershey’s bar and marshmallows to each cookie. Add as many or as little you would like. Bake for another four minutes.
Let the cookies cool on the baking sheet for 10 minutes before touching them.
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looking forward to try them!!!
they don’t taste so good, I tried to make sticks and was so disappointed when it was practically cake
These are the best cookies I ever made!!!!!! Thank you so much!!
I was amazing all my friends loved it
These were awesome! The graham cracker crumbs in the cookie dough made them more than just choc chip cookies. And when rolled into a ball they came out perfectly shaped. Would love to know if these work with oil instead of marg please!
Hi! Generally when a recipe says ‘cream the butter and sugar’ I do not recommend substituting oil for butter because oil doesn’t cream the way butter does. I usually substitute oil for butter when a recipe is using melted butter. You can read more about it here https://www.bobsredmill.com/blog/healthy-living/can-i-substitute-oil-for-butter/
Can I freeze them after they are baked? I am concerned about the marshmallows.
Also, what would be an alternative to the butter (for a Pareve version).
Thanks 🙂
Yes, you can freeze them! I would use either parve margarine or coconut oil.