These S’Mores Cookies include marshmallows, graham crackers, and chocolate chunks. They remind you of family fun around a campfire without the smoke.
My family and I enjoy spending time together in our Motor Home. My oldest daughter is in her third year of medical school. She is studying to be a doctor. My oldest son is studying pre-med in college. Every weekend that we can get together, we spend time in our RV. It has truly been the best purchase. We often camp close to our children who are in college or medical school. When they have time away from studying or the hospital, they love to visit. It has worked out so well, and everyone enjoys spending a day or two together. When we camp, we take walks together, play games outside together and even sit around a campfire in the evenings roasting marshmallows to make delicious smores.
When My Family Is Home Together
Everyone including myself is own the computer checking email, Twitter, Facebook, Instagram and more. My husband and I saved for this RV for a very long time. We just wish we could have purchased an RV earlier in life after seeing how it is bringing our family closer together. I look forward to writing more about our RV, Campsites, and places to visit on my travel blog, Our American Travels.
How Did I Come Up With These S’Mores Cookies?
I love baking with my kids especially Caleb, my special needs son and Diana, my youngest daughter. Recently, they were telling me how much fun it is to roast marshmallows and make S’Mores while camping. I decided to try adding Chocolate Chunks, Marshmallows, and Graham Crackers to my chocolate chip cookie dough to make S’Mores Cookies. I was hoping they would enjoy this activity, and it would remind them of camping.
My two helpers were excited, and I was thrilled the S’Mores Cookies turned out as one of my favorite cookies ever. The graham crackers give these cookies crunch. The marshmallow makes them chewy when it hardens. By adding chocolate chunks instead of chocolate chips, you get a huge chunk of chocolate in every bite. We had a great time baking and making memories in the kitchen. These S’Mores Cookies were terrific.
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- COOKIE SHEET SET
- MINI SERVING SPATULA
- ADJUSTABLE MEASURING SPOON SET
- MEASURING CUP SET
- TEAK WOODEN SPOON
- MEDIUM ICE CREAM SCOOP
- GOTHAM STEEL – NON-STICK COOKIE SHEETS Made with Titanium & Steel
- DOUGHEZ SILICONE MATS
- COOKIE CUTTERS
HOW TO MAKE SENSATIONAL S'MORES COOKIES
- 4-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- one teaspoon salt
- 1 tablespoon cornstarch
- ¾ cup unsalted butter softened
- ¾ cup shortening
- 2 cups packed dark brown sugar
- 1 cup sugar
- 1½ TB pure vanilla
- 2 whole eggs
- 2 egg yolks
- 10 Graham Cracker broken up small bite sizes
- 2 cups Marshmallows regular size
- 2 – 11-ounce bag of Chocolate Chunks
- Sift together the flour, baking soda, salt, and cornstarch and set aside.
- Using an electric mixer, cream together the soft butter and shortening
- Mix in the granulated sugar and brown sugar until very creamy.
- Add the eggs and egg yolks one at a time.
- Mix in the pure vanilla.
- Slowly add the dry ingredients.
- Mix until all the dry ingredients have been incorporated.
- Do not over mix.
- Stir in the chocolate chunks, marshmallows, and graham crackers in by hand.
- Use an ice cream scoop and drop cookies onto a baking sheet that has been lined with parchment paper.
- Bake 375 degrees for 15 minutes if using a 1/4 cup ice cream scoop.
Other Chocolate Chip Cookie Recipes You Should Try
- PERFECT CHOCOLATE CHIP COOKIES TIPS
- DOUBLE CHOCOLATE CHIP COOKIES
- M & M MEGA COOKIES
- WHITE CHOCOLATE MACADAMIA COOKIES
- S’MORES COOKIES
- MINT CHOCOLATE CHIP COOKIES
- LOADED SMORES SKILLET COOKIE
- ONE SKILLET ROLO SKILLET COOKIE
- CHOCOLATE! M & M SKILLET COOKIE
- CANDY BAR SKILLET COOKIE LEFTOVER CANDY
- CHOCOLATE CHIP PARADISE SKILLET COOKIE
- BUTTERSCOTCH TOFFEE SKILLET COOKIE
- BUTTERFINGER OATMEAL COOKIES
- OATMEAL COOKIES PEANUT BUTTER CHOCOLATE CHIPS
- OATMEAL CREAM COOKIES
- BEST OATMEAL TOFFEE COOKIES
- OATMEAL BUTTERSCOTCH TOFFEE COOKIES
- OATMEAL TURTLE COOKIES
Baking Cookie Tips
- Use butter and eggs at room temperature. You should be able to leave a finger print easily in the butter.
- Whip the butter, shortening, and sugars until light and fluffy.
- Do not over mix the flour!
- Mix in the dry ingredients just until you do not any powder and everything is incorporated.
- Use parchment paper – I love parchment paper when baking. Once you remove the cookies from the oven, just slide the parchment paper off the baking sheet. This will allow them to cool.
- Use an ice cream scoop when scooping out your cookies. This way they will all be the same size and will bake evenly.
- – Scoop them onto a baking sheet lined with parchment paper. You can put the cookies closer together on the baking sheet when freezing them than when you are baking them. If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock and you cannot scoop it out of a container. After scooping out the cookie dough, place the baking pan in the freezer until they are frozen. Place frozen cookies into large freezer zip lock bags and store in the freezer. When frozen, they do not spread out as much.
- Do not overcook your cookies. Once you remove the cookies from the oven, they will continue to bake.
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