S’mores Cookies


Summer is coming to a close and there are no better summer treats than s’mores. I initially made a version of these cookies back in college on a whim because I was craving s’mores and needed a design break. At the time I just threw some stuff in a bowl and hoped for the best. It wasn’t until last week that I actually figured out the measurements I was using and wrote it all down. These are some of my favorite cookies to make and probably the messiest – but I’d like to think they’re worth it.


s'mores cookies

  • Servings: 18-24
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen


1 c. butter
1 1/4 cup brown sugar
2 eggs
1/2 tsp. vanilla (to taste)
2 cups flour
1 cup graham cracker crumbs
1/4 tsp baking soda
1 tsp baking powder
1/2 salt
12 oz package chocolate chips
7 oz jar marshmallow creme


Preheat the oven to 375 degrees. Cream together butter and sugar. Mix in vanilla and eggs. In a separate bowl, mix dry ingredients and stir into the batter. Fold in the chocolate chips. To form the cookies, roll the dough into small balls. Take a dough ball and flatten it in the palm of your hand – it should flatten to about the size of your palm. Place a dollop of marshmallow creme in the middle and close the dough to cover up the cream. Place cookies on a lined cookie sheet – about 2-3 inches apart. Bake for 10-12 minutes and place on a cooling rack to set for 5-10 minutes.

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