dessert recipes

Smores Cookies



11 tbsp unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 tsp vanilla

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

2 ½ cups flour

1/2 cup semi-sweet chocolate chips

1 cup mini marshmallows

3 regular sized Hershey’s bars, broken into pieces

1-2 packages graham crackers, broken into squares

In a medium bowl, sift together the flour, baking soda, salt and cinnamon – set aside.


In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight. (Erika’s Extras: I chilled overnight and found the dough hard to work with. Maybe it was due to the altitude I was in, but I think 1 hour chill time is fine.)

Preheat the oven to 375°F

Line 2 baking pans with parchment paper. Break the graham crackers into squares and then lay them out side by side on the pans as close as possible (they should be touching.)

Place about 1 1/2 tbsp of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips. Bake for 5 minutes – then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want. Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges.

Remove to a wire rack to cool.