Thursday, July 3, 2014

Indulgence: S'more Cookies

Nothing says summer like s'mores. Am I right? Or am I right? We love s'mores, but we have one little problem... we don't have a fire pit. It's makes it a little hard to make them the traditional way, and I'm not brave enough to let my kids do it using our gas stove, so these are our next best alternative. :) And though we try to keep things healthy around here, an indulgence every now and again is just fine. Happy 4th of July!

Indulgence: S'more Cookies
PREP: 12 minutes           COOK: 12 minutes            READY IN: 24 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 1/2 cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 heaping cup of mini marshmallows
  • 1-2 packages graham crackers, broken into squares (I used 24 squares, but how many squares you use will ultimately depend how much dough you put on top of them)
  • 3 regular sized Hershey’s bars, broken into single squares


  1. Mix together the butter, brown sugar, and sugar together until nice and creamy.
  2. Add in the eggs, one a a time. 
  3. Once mixed, add the vanilla. Mix.
  4. Add the baking soda, sea salt, and flour. Mix together.
  5. With a large spoon, or spatula, mix-in the chocolate chips and marshmallows.
  6. Chill the dough for one hour in the refrigerator.
  7. Preheat the oven to 375ยบ.
  8. One a cookie sheet, lined with parchment paper, lay out the graham crackers, side by side. (For step by step pictures, click here).
  9. On top of each graham cracker, place a tablespoon of dough on top. (I used my regular sized cookie scoop and it worked great).
  10. Bake the cookies for 5-6 minutes, add the Hershey bar to each graham cracker cookie and bake for another 5-7 minutes. Let the cookies cool completely (I threw them in the freezer for about 20 minutes) and cut them with a sharp knife.

Recipe from The Girl Who Ate Everything.

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