If you love s’mores and you love cookies then you need this delicious S’mores Cookies mashup. Easy using refrigerated cookie dough with some delicious additions.
When it comes to cookies, I can’t get enough. Cookies are one of my weaknesses and oh man these S’mores Cookies really put that over the top.
Not only do I love s’mores like there is nothing better on the planet, when you mash it together and into a cookie, but you also have yourself a whole new dessert that is amazing.
The best part of this recipe is that I would call it a “cookie dough hack”. We use refrigerated chocolate chip cookie dough and add some delicious ingredients and ta-da you have a S’mores Cookie Recipe.
I really love working with pre-made cookie dough because it’s already made up for you which saves time and you can create a lot of different flavors and desserts with it.
It was the perfect base for this recipe as it had the flavors I wanted and already had chocolate in it. So it is a no-brainer that I was going to use it.
This recipe is so easy that you can’t not make a batch of these S’mores Cookies, especially if you are a s’mores lover like myself, once you taste them you’ll see why!
Some of my other favorite cookies we have on our site include M&M Chocolate Chip Peanut Butter Cookies, Reese’s Peanut Butter Cup Cookies and No Chill Chewy Chocolate Chip Cookies.
WHY THIS RECIPE WORKS:
- It comes together quickly with the use of refrigerated cookie dough.
- You can double this batch to make more for bake sales, or get-togethers.
- You can use your favorite brand of chocolate chip cookie dough.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Refrigerated chocolate chip cookie dough
Graham crackers
Mini dehydrated marshmallows
Chocolate melting wafers
Marshmallow fluff
HOW TO MAKE S’MORES COOKIES:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a stand mixer, combine cookie dough with mini marshmallows and crushed graham crackers until fully incorporated.
- Using a medium cookie scoop, create balls of dough and place them on the prepared cookie sheet about 2 inches apart.
- Press a chocolate melting wafer into the top center of the cookie, then top it with another melting wafer.
- Place the baking sheet into the freezer for 10 minutes.
- Bake for 10-12 minutes or until the edges begin to turn golden.
- Remove from the oven and fill a pastry bag with marshmallow fluff.
- Carefully pipe 1 tablespoon of marshmallow fluff onto the chocolate center of the cookies.
- Let the marshmallow fluff rest for 5 minutes to let the peaks rest.
- Using a kitchen torch, carefully toast the tops of the marshmallows until golden brown.
I told you that these cookies were super easy! And those additions into the refrigerated cookie dough really kick this recipe up a notch for sure.
DO I HAVE TO USE REFRIGERATED COOKIE DOUGH?
No, although it is easy and really works for these cookies if you have a chocolate chip cookie dough recipe that you would like to use I say go for it!
We have made these homemade before and they work out well, so they will still work regardless, we just wanted to go a little more on the easy side with this recipe!
CAN I USE A REAL MARSHMALLOW ON TOP?
We like the marshmallow fluff since these aren’t going back in the oven after they are topped with it so a large marshmallow wouldn’t work well.
You could use a few mini marshmallows and torch them and they should work, but they will come out slightly different than the end results that we have with these S’mores Cookies.
HOW TO STORE:
This S’mores Cookie Recipe can be stored in an airtight container at room temperature for up to 3 days. If you want to reheat to make them gooey place them in the microwave for 15 seconds.
I do not recommend freezing because of the marshmallow fluff on top and defrosting it wouldn’t be the same as it would when freshly baked.
TIPS AND TRICKS:
- Reshaping the cookies with your hands once you press the chocolate in may be needed.
- An oven on broil can be used instead of a kitchen torch, simply decrease the cooking time of the cookies by 1 minute and set the oven to low broil until marshmallow is golden.
- These can be served warm or cold. For a gooey consistency, eat while hot or reheat for 15 seconds in the microwave if the cookies have already cooled down.
- You can crush the graham crackers by placing them in a ziploc bag and rolling with a rolling pin or lightly crushing them in a food processor. You’re looking for small pieces, not crumbles.
- 10 minutes in the oven worked well for me, but cook times vary by each oven.
- You can use your own cookie dough recipe if you like.
If you want that perfect summertime cookie recipe then you have to make a batch of these S’mores Cookies ASAP, you won’t be disappointed.
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S'mores Cookies
Ingredients
- 16 ounce package refrigerated chocolate chip cookie dough
- 3 graham crackers crushed
- 1/4 cup mini dehydrated marshmallows
- 32 milk chocolate melting wafers
- 1 cup marshmallow fluff
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a stand mixer, combine cookie dough with mini marshmallows and crushed graham crackers until fully incorporated.
- Using a medium cookie scoop, create balls of dough and place them on the prepared cookie sheet about 2 inches apart.
- Press a chocolate melting wafer into the top center of the cookie, then top it with another melting wafer.
- Place the baking sheet into the freezer for 10 minutes.
- Bake for 10-12 minutes or until the edges begin to turn golden.
- Remove from the oven and fill a pastry bag with marshmallow fluff.
- Carefully pipe 1 tablespoon of marshmallow fluff onto the chocolate center of the cookies.
- Let the marshmallow fluff rest for 5 minutes to let the peaks rest.
- Using a kitchen torch, carefully toast the tops of the marshmallows until golden brown.
Notes
- Reshaping the cookies with your hands once you press the chocolate in may be needed.
- An oven on broil can be used instead of a kitchen torch, simply decrease the cooking time of the cookies by 1 minute and set the oven to low broil until marshmallow is golden.
- These can be served warm or cold. For a gooey consistency, eat while hot or reheat for 15 seconds in the microwave if the cookies have already cooled down.
- You can crush the graham crackers by placing in a ziploc bag and rolling with a rolling pin or lightly crushing in a food processor. You’re looking for small pieces, not crumbles.
- 10 minutes in the oven worked well for me, but cook times vary by each oven.
- You can use your own cookie dough recipe if you like.
Nutrition
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