S’mores Cookies

by getfilmy

Adapted from Eleanor Klivans’ Big Fat Cookies

These cookies are out of control. They are not very pretty to look at. But they are out of control in the taste department.

 We know marshmallows get soft and gooey in a regular fireside S’more.

And we know marshmallows get caramelly and sticky from making Rice Krispies.

These cookies are the best of both those Utopian worlds.

Gooey, melty, sticky, chewy, chocolately, graham-crackery goodness.

The original recipe calls for using graham cracker crumbs, but I went with buying the sheets then crumbling them up myself. I like the texture of having a few bigger pieces of graham crackers dotted throughout the cookie. Because there is so little flour used here, you really get full on graham cracker flavor.

If you under-bake them a little, you get maximum gooeyness, but they are going to tend to fall apart. I found them to be most delicious this way.

 If you’re more into having them look cohesive (these are not pretty suckers), then make sure to bake them longer so that they hold together. They will be a little crispier, and the marshmallows will have melted into that clear, sticky caramelly thing around the edges.

Either way, they are phenomenally delicious.


¾ cup (1 ½ sticks) unsalted butter, room temperature

½ cup sugar

1 large egg

1 teaspoon vanilla extract

18 sheets (2 packets) graham crackers

¼ cup flour

¼ teaspoon salt

1 ½ cups semi-sweet chocolate chips

1 ½ cups miniature marshmallows


Preheat oven to 325.

Place the graham crackers in a food storage bag and bash with a rolling pin until you have mostly crumbs with a few larger pieces. Set aside.

Cream together the butter and sugar until light and fluffy. Crack in the egg and pour in the vanilla extract. Beat until well incorporated.

Gradually pour in the graham cracker crumbs, flour and salt. Mix until combined.

Add the chocolate chips and marshmallows and mix well.

Using an ice cream scoop or ¼ cup measure, drop rounded balls of dough onto a parchment lined baking sheet, 4 inches apart. Flatten the tops of the cookies slightly so that they are about ¾ of an inch thick.

Bake for 10-12 minutes. The edges of the cookies will look clear and caramelly, while the centers may still have bits of white marshmallow peeking out.

Cool for 5 minutes on baking sheet, then transfer to a wire rack using a big spatula.

Makes 15 ooey gooey cookies.

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