S’mores Cookies

5 from 2 votes

This S’mores Cookies Recipe is easy to make and full of melted chocolate and marshmallow goodness! These are a delicious and fun treat this summer and fall!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 154kcal

Author: Lisa Killian

Ingredients

1 cup butter slightly softened
¾ cup white sugar*
¾ cups brown sugar*
1 teaspoon vanilla
2 large eggs
2 ¼ cups flour*
1 teaspoon baking soda
1 teaspoon salt
1 box vanilla or white chocolate instant pudding mix ~3.4 oz*
1 ½ cup crushed graham crackers about 8 full graham crackers
2 ½ cups mini marshmallows
1 ½ cup milk chocolate chips
3 Hershey Bars chopped

For topping the cookies mid bake:

1 ½ cups mini marshmallows
2 Hershey Bars chopped

Instructions

If you live at high altitude see baking notes below for adjustments! *
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a mixer or with a hand mixer and the paddle attachment, mix together the butter, white sugar, brown sugar, and vanilla. (1 cup butter, ¾ cup white sugar, ¾ cup brown sugar, 1 teaspoon vanilla)
Add in each egg, on at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. ( 2 large eggs)
In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers. (2 ¼ cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 box instant pudding mix, 1 ½ cup crushed graham crackers)
Add flour mixture to the butter mixture and mix on medium high until fully incorporated.
Stir in by hand the chocolate chips, part of the mini marshmallow, and part of the chopped Hershey Bars. (1 ½ cups milk chocolate chips, 2 ½ cups mini marshmallows, 3 chopped Hershey candy bars)
Place rolled cookie rounds onto the prepared baking sheet and bake for 9 minutes*. Pull cookie tray out of oven and gently press on some of the additional marshmallows and chocolate pieces. I like to add one or two pieces of each to every cookie. (1 ½ cups mini marshmallows, 2 Hershey Bars chopped).
Bake for another 1-2 minutes- until the cookies look done.
Allow to cool and enjoy!

Video

Notes

Tips and Tricks

*For high altitude adjustments: decrease white sugar to ⅔ cup, decrease brown sugar to ⅔ cup, increase flour to 2 ½ cups and add 2 teaspoon of water.
*Use the small box of instant pudding mix- they sometimes vary in sizes depending on the brand but you want a box that is between 3-4 oz.
*Try to form the cookies into balls that don’t have marshmallows exposed or on the edge. I found when that happens the marshmallow will melt out and become a sticky and a little hard- plus is not very pretty. This will probably happen regardless to some of your cookies so just cut those edges off. You can see in my picture of the cookies on the tray what it looks like.

Nutrition