These cookies taste just like a s'more, no campfire required. The graham crackers really come through in the cookie, while the melty chocolate melds with toasted marshmallow during the baking process. 

Julia Levy
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
45 mins
total:
1 hr
Yield:
Makes about 4 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together flour, cracker crumbs, baking powder, salt, and baking soda in a medium bowl. Set aside. 

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  • Beat together butter, brown sugar, and granulated sugar with a stand mixer at medium-high speed until very light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating to incorporate. After adding both eggs, continue to beat until very whipped, 3 to 4 minutes. Add vanilla. 

  • Reduce speed to low, and gradually add flour mixture to butter mixture. Beat until combined, about 10 seconds. 

  • Scoop cookies with a 1 1/2-inch scoop about 2 inches apart onto a baking sheet lined with parchment paper. Flatten cookies slightly, and press a chocolate piece into each cookie. Top each with a halved marshmallow. Cover baking sheets with plastic wrap, and chill at least 24 hours, and up to 48 hours (or alternatively, freeze about 15 minutes).

  • Preheat a convection oven to 450°F (or a conventional oven to 425°F). Bake cookies in preheated oven on lined baking sheets until puffed and golden and marshmallow is browned, about 7 minutes. Let cookies stand about 5 minutes before transferring to a wire rack to cool until set, about 5 more minutes.

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