S'more Cookies

S'mores.

A very instigating topic in some circles. Do you say "smores" or "some-mores?" Be careful how you answer, it could cost you the respect of friends or family members. So I hear. I say it correctly, obviously, so I don't have to worry about that.

 S'more Cookies

Now you're wondering what the correct way is, right? The truth is it really doesn't matter because you can never be wrong when melted chocolate, gooey marshmallows, and graham crackers are involved. And now I know, and I'm telling you that you can also take those three things, whirl them up together and bake them into very large chocolate chip cookie shapes, and what you have is the real answer to how you say "s'more", which is actually not at all because your mouth will be full of cookie and then as soon as it's not you start shoving in another bite. So I guess it's more of a silent pronunciation of the s, o, r, and e, and the m sound is just kind of elongated like "mmmmm."  

 S'moe Cookie Dough
 Smore cookie dough
 S'more chocolate chip cookie
 smore cookies

There, now we can all stop arguing and just eat more cookies. Truly, these are fantastic. My Dad texted me to say they were "scary good," and that was after they'd journeyed through the US Postal Service for an extra day longer than planned, so I have to agree with him. I basically took an already sublime chocolate chip cookie recipe, replaced most of the flour with graham cracker crumbs and added marshmallows, and the result is a chewy, gooey, saucer of a cookie that you will need to mail out of your house ASAP before you devour the whole batch. And, if the evidence at my office is to be believed, you can even slightly burn half of them and people will still send you emails of gratitude for baking them. Who knows, maybe Santa would love them too? 


S'more Cookies

Loosely based on Deb's Consummate Chocolate Chip Cookie. Makes about 16 cookies, maybe more depending on how you size them.

  • 2 1/2 sticks unsalted butter, softened
  • 1 1/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 3 cups graham cracker crumbs (about 23 cracker sheets)
  • 1/2 cup + 2 tsp all purpose flour
  • 12 oz bittersweet chocolate feves (or other large pieces of good quality chocolate)
  • 1 1/2 cup mini marshmallows
  1. Cream the butter and sugars together for 3-4 minutes until light and fluffy. Mix in the eggs one at a time, then add in the vanilla. Scrape down the sides of the bowl and mix another 30 seconds or so. Add in the baking soda, baking powder and salt and mix in.
  2. Add the graham cracker crumbs and flour together in a separate small bowl and stir to combine, then add all at once to the dough mixture. Mix until just incorporated, then add in the chocolate and marshmallows and stir until just folded in. Some of the chocolate pieces will break but this is ok. Cover the bowl with plastic wrap and chill for at least 24 hours.
  3. When ready to bake, heat oven to 350 degrees. Line baking sheets with parchment paper. Form the dough into 3 1/2 oz balls (roughly sized, these are larger than golf balls and slightly less than 1/2 cup of dough each. Don't be scared.) and place very far apart on baking sheets, about 4 per large sheet. Bake for 12-17 minutes until golden, rotating sheets halfway through. Start checking at 12 minutes for doneness because the marshmallow will incinerate in no time. Cool for 10 minutes on the baking sheets then cool completely on wire racks.