S'mores Cookies
S'mores Cookies Orlie Perl / Kosher.com


  • 2 sticks unsalted butter, room temperature
  • 3/4 cup white sugar
  • 1/2 cup dark brown sugar, lightly packed
  • 2 large eggs
  • 1 and 1/2 teaspoonsGefen Vanilla Extract
  • 2 and 1/2 cups 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
  • 1/4 cupElyon Marshmallows (use more or less depending on preference), for topping
  • 5 ounces Hershey's chocolate (or your own personal favorite), for topping

Prepare the S'mores Cookies:

Preheat your oven to 350 degrees Fahrenheit. Line your baking sheet with 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.


There are a few different ways to crush your graham crackers. You can use a food processor, but I just placed them in a plastic bag and crushed them with a rolling pin. I like how there's more texture in the pieces, versus in a food processor they'll come out more fine.

When adding in your dry ingredients to your wet ingredients, it's very important to add them in slowly, because otherwise, you'll end up with a face full of flour, and who wants that?

When adding the chocolate and marshmallows to the cookies, have fun with it. Add at least one chopped piece of chocolate to each cookie and at least one marshmallow piece to each cookie. I added one chocolate piece, while some of the cookies have two marshmallows and some have one.

If you want a char on your marshmallows, stick the cookies under the broiler setting in your oven for 30 seconds, making sure to keep an eye on them.

Courtesy of Kosher.com

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