S'mores Cookies

18 Pieces
27 min

These s'mores cookies are my go-to summer dessert! But they're also perfect for early fall campfire nights. Crispy on the outside, chewy on the inside, and purposely ever-so-slightly over-baked for that extra campfire-y taste :)


I love creating fun variations of classic, timeless chocolate chip cookies. This recipe is based on my ultimate chocolate chip cookie recipe, but I replaced some of the flour with crushed graham cracker crumbs, and then the cookies are filled with extra chocolate and marshmallow fluff. YUM.


Try sandwiching some vanilla ice cream between two of these cookies for the ultimate end of summer dessert. Trust me, you will not regret it!

Recipe details

  • 18  Pieces
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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Ingredients


  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter
  • 4 oz dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1.5 teaspoons baking soda
  • 1 cup all-purpose flour
  • 9 graham crackers (1 sleeve)
  • 1.5 cups chocolate chips, separated
  • 3/4 cup marshmallow fluff

Instructions


Preheat oven to 350 and line a baking sheet with parchment paper.
In a food processor, or in a ziplock bag, grind up 1 sleeve (9) graham crackers until they are finely ground. You should have about 1.5 cups of graham cracker crumbs. Set aside.
Cream together Crisco and butter for about 2-3 minutes.
Cream in sugars. Add egg and vanilla and beat until well combined.
Stir in salt and baking soda, then crushed graham crackers and flour until just combined. Stir in 1 cup chocolate chips.
Roll into balls about 1.5 inch diameter and make an imprint with your thumb. Fill the imprint with 4-5 chocolate chips and a heaping teaspoon of fluff. Top with a tiny bit of cookie dough to partially cover the filling but still see some fluff to make “stuffed”-ish cookie. Refrigerate trays for at least 4 hours, up to 24 hours.
Bake for 11-12 minutes or until set around the edges and deep golden brown, rotating sheet halfway through. Cool on pan for 5 minutes then transfer to wire rack.

Tips

  • If you don't want to use vegetable shortening, you can replace it with an equal amount of butter.
  • Don't skip the refrigerating step! I know it's hard to wait that long (trust me!!) but it's an important step to ensure the cookies won't spread too much.

Comments

  • Rose Marie Rose Marie on Oct 25, 2020

    Love this recipe!! I put the bowl of batter in the freezer for a couple of hours. Then I form the balls, indent and add the marshmallow cream plus a dab of batter. It’s quicker and actually easier than making the whole cookie and then cooling.

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