Sometimes what you need in the middle of winter is a big ol’ S’more Chocolate Chip Cookie…a little reminder that summer comes, and you can get through another cold day where the sun goes down at 4:00 p.m. Maybe it’s just me. Germany gets dark sooo early in the winter. Boohoo. 🙁 I usually last until about mid-January before it starts to really get to me. I’ve learned a little bit about combating the blues in the last three winters. It might sound dumb or crazy, but making a summertime treat really boosts my morale and my whole family’s. Last January, a friend brought me a super sunny and delicious Whole Orange Bundt Cake, and I’m telling you, it gave me life. Give my strategy a try. It really helps! Better yet: Take some of these delicious cookies to a friend, and watch them light up!
These cookies are so fun, fun to make, fun to eat, and fun to look at! I love that they have the base of an entire graham cracker to give them stability and a delicious crunch. Since they are loaded with marshmallows and chocolate, they really bring home the s’more flavors, and of course, the rectangular piece of chocolate on top just makes them so cute! We all know we eat with our eyes first. There just isn’t anything not to love about these adorable and irresistibly good cookies.
These also freeze really well. I have been making treats to put in my kids’ lunches all year. (It’s a goal I have this year. I’m not usually this nice, but I can tell it really makes them happy. I’m trying to be more intentional about noticing the things that mean a lot to my kids. 🙂 Anywho, these have been a favorite. I put them in baggies in the freezer and just pull them out to throw in their lunch bags in the morning. A couple of more treats they love to get in their lunches lately are this Best Ever Chocolate Banana Bread and Swig Cookie Bars.
Give these fun and delicious cookies a try. They’re sure to be a hit!
More of my Favorite Cookie Recipes
- Heath Bar Pudding Cookies
- Triple Chocolate Cookies
- Best Ever White Chocolate Chip Cranberry Oatmeal Cookies
- Homemade Oreo Cake Mix Cookies
- The Best Pumpkin Chocolate Chip Cookies
- Grandma’s Monster Cookies
- The Best Classic Snickerdoodle Cookies
- Out of this World Chewy Oatmeal Cookies
- Better than the Bakery Peanut Butter M&M Cookies
- Shanna’s Amazing Chocolate Chip Cookies
- One Bowl, No Mixer Cuppa Cookies
step-by-step pictures for how to make S’more CHOCOLATE Chip Cookies
Frequently Asked Questions for how to make S’more Chocolate Chip Cookies
Should I use milk chocolate chips or Semi-Sweet CHOCOLATE CHips?
You can use whatever type you prefer. Your cookie will be delicious regardless. I like to use semi-sweet because there is so much sweetness in these cookies. It’s kind of nice to have the stronger, less sweet chocolate in these.
if I want to use Hershey chocolate pieces in place of chocolate chips, how many bars will I need to chop up?
You will need to chop up 4-5 bars of chocolate.
Instead of putting the graham crackers on the bottom can I chop them and stir them into the cookies?
You could, but you wouldn’t want to use all of the graham crackers. I would suggest chopping six whole (all 4 pieces) graham crackers and adding them if you would like to do it that way.
my cookies are browning on the edges but still look a little glossy and doughy. how do I know when to get them out?
These cookies can be a little deceiving. Once they are showing spots of browning–even if they are a little glossy–you still need to get them out. They will continue baking a little on the cookie sheet. The first time I made these I got worried about that glossiness and overbaked my first batch of cookies.
What is the best way to store these S’more Chocolate Chip Cookies?
Once these cookies are cooled, they should be stored in an airtight container. You can also freeze them, if desired, for up to 2 months.
Can I use premade/storebought Chocolate Chip Cookie Dough and just add marshmallows to make these cookies?
Yes. That is a great shortcut. Sometimes that type of dough is pretty dense, and it might be hard to mix in the marshmallows. You might find it easier to add a few marshmallows to each dough ball as you make them.
- Silicone Baking Mats
- Stand Mixer or Hand Mixer
- Measuring Cups
- Cookie Scoops
- Cookie Sheets
- Cooling Racks
- ¾ cup butter, softened
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 2½ cups mini marshmallows
- 36 graham cracker squares (see picture for size)
- 36 rectangle pieces of Hershey's Milk Chocolate Bars (3 normal-sized bars)
- Preheat oven to 375 degrees and prepare two large cookie sheets with Silpat mats, parchment paper, or cooking spray. Set aside.
- In your stand mixer or with a hand mixer, cream together the butter, granulated sugar, and brown sugar for 2-3 minutes.
- Add eggs and vanilla. Mix until well combined.
- Next, add flour, salt, and baking soda. Mix until just combined.
- Add the chocolate chips and marshmallows. Mix until distributed.
- Place 12 graham cracker squares on the prepared cookie sheet.
- Use a 2-tbsp cookie scoop to scoop the dough onto the graham crackers. (If you don't have one, you can make golfball-sized pieces of dough to place on each graham cracker.)
- Bake the cookie for 12-14 minutes or until lightly golden brown around the edges.
- Right after you take them out of the oven, press one rectangle piece of Hershey's chocolate in the center on the top of each freshly baked cookie. Doing this will deflate the cookie a bit and make it look much more like the ones you see in the pictures....they're a little interesting looking right out of the oven. 🙂
- Move the cookies to a cooling rack. Let cool completely before storing.
$10 Dinner Recipes