These s’mores cookie bars and cookies are chock full of mini marshmallows, chocolate chips and graham cracker flavor. The lining of full graham crackers makes the cookie base tender and the extra sweetness of the milk chocolate from the Hershey square is delicious. I made some cookies with some leftover dough and they yielded mini s’more cookies, that had a hint of cinnamon.
- 1 cup flour
- 1/2 t baking soda
- 1/4 t sea salt
- 1/2 t cinnamon
- 6 T unsalted butter, softened
- 3/4 C brown sugar, packed (or white sugar)
- 1 large eggs
- 1/2 t vanilla
- 1/2 C semi-sweet chocolate chips
- 3/4 C mini marshmallows
- 1/2 package graham crackers, broken into squares
- 1/2 package graham crackers crushed into crumbs
- 2 regular sized Hershey’s chocolate bars (1.55 oz. each)
Preheat oven to 375 degrees. Start by whisking together the flour, crushed graham crackers, baking soda, salt, and cinnamon in a medium bowl.
In the bowl cream together the butter, brown sugar (or white sugar) until the mixture is light and fluffy. Add eggs and vanilla and mix until blended. Slowly add the flour mixture, until it’s just combined.
Fold in the chocolate chips and mini marshmallows. Chill the dough in the fridge for at least an hour.
Line a baking sheet with parchment paper and laying graham cracker squares side-by-side. I used two baking sheets and about 8 graham cracker squares total.
Put a scoop (a little more than 1 T) of dough in the middle of each graham cracker and press down lightly with your finger. Pop them in the oven at 375 degrees and bake for about 5 minutes.
Remove from oven and place Hershey’s chocolate pieces on top of each cookie.
Put the cookies back in the oven for another 5-7 minutes.
Your cookies will all be cooking together and the edges will be turning golden. Let cool in pan a little bit and then remove to a wire rack to cool completely.