I’ve always considered s’mores to be a special treat – a camping in the mountains treat – sort of a special occasion treat.
Well, when I whipped up the S’mores Pie a few weeks ago, I quickly realized by the overwhelmingly drooly response of the partakers, that s’mores are actually a common thing! People really roast the marshmallows at home, on the stove, and create the ooey gooey delicious chocolate-graham sandwiches on any old weekday night. Shocking…people DO THIS.
So, I decided, if everyone loves the flavor combo of graham crackers, chocolate, and marshmallow, why not create a S’mores Cookie?

So, I did.

And boy are they ooey gooey.

Cookies don’t always have to be perfectly presented, right? Just as long as they taste good? Particularly with a big bowl of ice cream.
And, there’s always room – you know, in your “dessert pouch.”

S’mores Cookies

8 Tbs. butter, softened
2 large eggs
1/2 cup brown sugar
1/2 cup white sugar
1 pkg. graham crackers, broken into crumbs
1 1/2 cups all purpose flour
1/2 tsp. sea salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 bag mini marshmallows
1 cup dark chocolate chunks
1/2 cup white chocolate chips (just for fun)

Preheat the oven to 350 degrees. Using a stand mixer or hand beater, beat together the butter, eggs, and sugar. Sift in the graham cracker crumbs, the flour, the salt, baking powder, and baking soda. Once all is combined, fold in the marshmallows and chocolate chunks.
Using a cookie scoop, pile dough rounds onto a parchment or Silpat lined baking sheet.
Bake for 12-15 minutes – until ooey-gooey and overly melted all over the place.
Cool slightly before moving to a wire rack to cool completely.

Think chocolate ice cream + S’mores Cookie = Rocky Road Sundae!