We’re still in the thick of summer (hello disgusting heat and humidity wave!), which means there is still plenty of time for s’mores to be eaten. I love a good ol’ big marshmallow charred over a fire and sandwiched between graham crackers with chocolate in the middle. However, I’m also not picky, and I’m just as happy to eat a cookie with crushed graham crackers, miniature marshmallows and milk chocolate chips. If you’re having a summer party and don’t have access to a fire, these cookies are the next best thing!
(Also, no sticky fingers!)
This recipe says to allow the cookies to cool completely before serving, but if you love ooey, gooey marshmallows, you’ll want to dig into these while they’re still warm. The marshmallow pieces are still soft once cooled completely, but not quite as melty.
No matter how you serve these they are sure to be a huge hit. There’s still a lot of summer left, so bring on the s’mores!
- 1¾ cups (218.75 g) all-purpose flour
- ¾ cup (63 g) graham cracker crumbs, about 5-6 full crackers
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) kosher salt
- ½ cup (113.5 g) unsalted butter, at cool room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 egg
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup (75 g) miniature marshmallows
- 1 cup (180 g) milk chocolate chips
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda and salt; set aside.
- Using an electric mixer on medium speed, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add the egg, honey and vanilla extract and beat until completely combined. Scrape down the sides and bottom of the bowl and beat for an additional 15 seconds.
- Reduce the mixer speed to low, add the flour mixture all at once and beat until a dough starts to form. Add the marshmallows and chocolate chips and mix on low for 15 seconds. Scrape down the sides and bottom of the bowl and give the dough a final stir by hand. Cover with plastic wrap and refrigerate for at least 4 hours (or up to 1 week).
- When ready to bake, preheat oven to 325 degrees F and arrange the oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Scoop 2 tablespoons of dough, form into a ball and place at least 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until the edges are set and the cookies begin to darken, 14 to 20 minutes. Place the baking sheets on wire racks for 10 minutes, then use a spatula to transfer the cookies to the wire racks to cool completely. The cookies should be stored in an airtight container, at room temperature, for up to 3 days.