Campfire S’More Cookies
These cookies capture the nostalgic flavors of gooey marshmallow, chocolate and graham crackers in a decadent, less-messy tribute to the classic Campfire S’more.
- Prep Time: 15-20 minutes
- Cook Time: 9-12 minutes
- Total Time: 2 hours, 30 minutes
- Yield: About 3 dozen
- Category: Dessert
- Method: Baking
Ingredients
Dry Ingredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup softened butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large room temperature eggs
- 2 tsp vanilla extract
Additions
- 12 oz. chocolate chips or chunks
- 1 1/2 cups of marshmallows
- 1 cup graham cracker crumbs in a shallow bowl
Instructions
- In a medium bowl sift together flour, baking soda and salt. Set aside.
- In a large mixing bowl, cream butter and sugar together for five minutes.
- Add eggs, one at a time, to butter mixture, incorporating fully after each addition.
- Add in flour mixture gradually.
- Fold in chocolate chips and marshmallows with the last of the flour mixture until just combined.
- Scoop 2 tbsp of cookie dough onto cookie sheet.
- Cover and chill cookie dough balls for 2 hours before baking.
- Preheat oven to 375°F. Line baking sheets with silicone mat, for best results, and set aside.
- Roll scooped cookie dough in graham cracker crumbs and place on parchment lined cookie sheet.
- Place cookies evenly spaced apart on prepared baking sheets.
- Bake for 10-11 minutes, until lightly browned around the edges. Cool on baking sheets for 5 minutes before moving to wire racks to cool completely.
Notes
You can also freeze the cookies prior to rolling them in the graham cracker crumbs. Scoop 2 tbsp of dough on to a lined cookie sheet, cover and place in the freezer over night. Once the dough is frozen, place in an airtight container. When ready to bake you can roll the frozen dough in graham cracker crumbs and bake as directed. If baking a full sheet they may take an extra minute or two to bake completely.