Go Back

Summer S'mores Cookies with Marshmallow Creme

andrea blair cirignano | cedar baking company
Nothing screams summer like s’mores but what if you want that classic camping flavor without a fire, questionable marshmallow ingredients or actually having to go camping? Enter s’mores cookies! Expect melty chocolate, crunchy graham cracker and a gooey center just like traditional s’mores have but you can make a whole batch instead of one at a time!
Print Recipe
Course Dessert
Servings 20 cookies

Ingredients
  

  • 1 7 ounce container marshmallow creme
  • 3 3 ounce milk chocolate bars, divided *see note
  • 2 cups KAMUT® White Flour or 2 1/4 cups white all-purpose flour
  • ¼ c fine graham cracker crumbs **see note
  • ½ tsp baking soda
  • ¾ tsp fine salt
  • 1 ½ sticks unsalted butter ***see note
  • ½ cup sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 TBSP pure vanilla extract
  • 1 ½ cups coarse graham cracker crumbs

Instructions
 

  • Line a baking sheet with parchment or wax paper and spray a small (1 TBSP) cookie scoop with nonstick cooking spray.
  • Place 20 level scoops of marshmallow creme on the prepared baking sheet and freeze while you prepare the rest of your ingredients and dough.
  • Break or chop one of the three chocolate bars into 20 squares and set aside.
  • Roughly chop the remaining two milk chocolate bars and set aside.
  • Line three baking sheets with parchment paper. Set aside.
  • Combine flour, the 1/4 cup of fine graham cracker crumbs, baking soda and salt. Set aside.
  • Cream together butter and both sugars.
  • Add eggs, one at a time, to the butter and sugar and mix until just combined.
  • Add vanilla to the wet ingredients and mix until just combined.
  • Add dry ingredients to wet. In 3 batches or all at once if using large stand mixer.
  • If using a stand mixer, remove bowl and add the two roughly chopped chocolate bars and the 1 1/2 cups of coarse graham cracker crumbs and pieces. Mix with a wooden spoon or sturdy spatula.
  • Preheat oven to 350℉ ****see note
  • Set up an assembly line with your cookie dough, prepared baking trays, marshmallow creme and chocolate squares.
  • Spray a large (2 TBSP/1 ounce) cookie scoop with nonstick cooking spray.
  • Place a slightly overfilled scoop of cookie dough in your hand and flatten.
  • Place a scoop of marshmallow creme in the center and wrap the dough around (it's okay if some marshmallow creme isn't covered)
  • Place up to 8 cookies per baking tray.
  • Add one chocolate square to the top of each cookie dough ball
  • Refrigerate cookie sheets for 30 minutes *****see note
  • Bake for 16 minutes until edges of the bottom of the cookies are just starting to brown. Rotate and swap trays halfway through bake time.
  • Let cool completely on trays on cooling racks.

Notes

*Divide the milk chocolate bars: 1 bar cut into squares, 2 bars roughly chopped and sizes ranging between just smaller than a chocolate chip to about double the size of a chocolate chip.
**You will end up using 1 3/4 graham cracker crumbs in total. 1/4 cup fine crumbs, 1 1/2 cups coarse/pieces.
***Use cold butter if using a bowl-lift stand mixer. If using a tilt-head stand mixer or hand mixer, use softened room temperature butter.
****If you used room temperature butter, wait to preheat oven until after you’ve chilled the dough
*****Skip if you used cold butter.
Keyword cookies