Campfire S’mores Cookies
A delicious and traditional summer treat is a smore, with the roasted gooey marshmallow, melty chocolate Hershey’s bar, and the crispy graham cracker. So, let’s wrap all of those delicious ingredients up into a cookie dough ball and bake them to perfection!
In a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar until fluffy. Scrape down the bowl with a rubber spatula at least once before going to the next step. You want to make sure there are no butter chunks. Next, add the vanilla extract and eggs and mix until fully incorporated. Scrape the bowl again and mix until smooth.
While the mixer is on a low speed, add the salt, baking soda, baking powder, and flour. Mix until the flour is just incorporated. You’re about to add a lot more stuff so try not to over mix!
You will need about 5 sheets of graham crackers to have the 1/2 cup needed to mix into the dough as well as what is needed to decorate on the top of the cookies. You can use a food processor or simply put the crackers in a plastic bag
Scoop the dough using a cookie scoop and place on a baking sheet pan lined with parchment parchment paper. Top each cookie dough ball with a few dehydrated marshmallows, a couple of small pieces of a chocolate Hershey’s bar, and a sprinkle of the crushed graham cracker.
Bake the cookies at 350*F for about 10-12 minutes until golden brown on the edges.
Let the cookies rest for about one minute, then remove and place on a wire cooling rack.
Ingredients:
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 teaspoons Watkins Vanilla Extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 cups all purpose flour
- 1 cup semisweet chocolate chips
- 1/2 cup crushed graham crackers, plus extra (about 5 sheets)
- 1 cup dehydrated marshmallows, plus extra
- 1 large Hershey bar
Instructions:
Preheat oven to 350*F. Prepare a baking sheet pan with a sheet of parchment paper.
In a stand mixer fitted with a paddle attachment, beat softened butter and sugars until creamy and fluffy. Scrape down bowl and continue to mix.
Add eggs and vanilla extract, beat until creamed together. Scrape down bowl again and mix.
While the mixer is on a low speed, add the slat, baking soda, baking powder, and then flour.
Once the flour is fully incorporated, add the crushed graham crackers, chocolate chips, and dehydrated marshmallows. Mix just enough to incorporate all the add ins to the dough, but not enough to break up the marshmallows.
Scoop cookie dough using a cookie scoop and place on baking sheet pan lined with parchment paper approximately 2 inches apart.
Top each dough ball with a few dehydrated marshmallows, a couple pieces of Hershey bar, and a sprinkle of graham cracker crumbs.
Bake in the preheated oven for 10-12 minutes. When golden on the edges remove from oven. Let sit on the pan about one minute then remove and let cool on a wire cooling rack.
Yields about 3 dozen cookies.
