THICK and doughy cookies stuffed with ooey gooey marshmallows, chocolate chunks, and cute little Teddy Grahams!
Camping season is in full swing, which means it’s time to break out the s’mores, y’all! They might be one of the messiest treats around, but they’re also one of the tastiest treats of the summer.
Whether you’re a s’more-a-holic or not, I’m sure most of us can agree that there’s just something so magical about that lusciously messy combo of toasty marshmallows, melty milk chocolate, and crisp graham crackers. So this week, I decided it was time to dedicate a cookie to this iconic camping treat…
These S’more Cookies are downright dangerous…in the BEST possible way. With both dark chocolate chunks and milk chocolate Hershey hunks, these cookies contain a double dose of rich chocolatey goodness! Moreover, they’re absolutely loaded with Tedddy Grahams (so cute!) and STUFFED with gooey marshmallows.
Yep, these cookies are loaded with everything S’MORE, and they’re bound to be a hit at your next camping trip or social gathering. Not only do they taste amazing, but they travel really well! Just bake up a batch, seal them in a large ziplock bag or plastic container, and hit the road!
What Makes These Cookies SO DARN Good??
Instant Vanilla Pudding Mix – My not-so-secret ingredient for baking up soft and doughy cookies is instant pudding mix. Not only does it add a soft chewy bite to the cookie, but it adds a nice vanilla sweetness as well. The cookies also bake up EXTRA thick, so you don’t have to worry about chilling the dough beforehand. Once the dough is mixed, it’s ready to bake!
Marshmallow Centers – Since marshmallows have a tendency to stick and melt onto the baking sheet, I decided to rectify this problem by stuffing the cookie dough with marshmallows. To do this, I just took about 2 Tablespoons of dough, created a little well in the center, placed 4 mini marshmallows into the center, then wrapped the dough around the marshmallows. You can also use regular size marshmallows, but cut them in half first.
Add MORE Marshmallows – After the cookies have baked in the oven for 6 minutes, I like to remove them from the oven and press a few more mini marshmallows into the tops of the cookies. Then I return the cookies to the oven for 3 more minutes so that the marshmallows can bake into the cookie and become a little toasty.
Teddy Grahams – Sure, you could use regular ol’ graham crackers in these cookies, but they just wouldn’t be as gosh darn CUTE. Not only are they cuter, but you don’t have to chop up the Teddy Grahams. I ended up using the Mini Teddy Grahams, however, regular Teddy Grahams would work just as well.
TWO Kinds of Chocolate – That’s right, these cookies contain TWO different kinds of chocolate–dark chocolate chunks and milk chocolate Hershey bars. I know that the traditional s’more contains milk chocolate, but you can never go wrong with more chocolate in my opinion. The dark chocolate chunks add a nice richness that isn’t too sweet, which balances out the sweetness of the cookie.
Aside from a tall glass of milk, there’s really nothing else these S’more Cookies need. They’re supremely soft and chewy, exploding with gooey marshmallows, brimming with adorable Teddy Grahams, and there’s absolutely no shortage of rich chocolatey goodness!
So if you’re pining for a s’more, give these S’more Cookies a try! You WON’T be disappointed…
S'more Cookies
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 ½ teaspoon vanilla
- 1 (3.56 oz) box instant vanilla pudding mix
- ½ cup Teddy grahams (I used mini), plus more for topping
- ½ cup chopped Hershey bars, plus more for topping
- ½ cup semi-sweet chocolate chunks, plus more for topping
- 1 cup mini marshmallows, plus more for topping
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper. Whisk together the flour, baking soda, and salt until combined; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and both sugars together until lightened in color and creamy.
- Beat in the egg and vanilla, followed by the pudding mix. Scrape down the sides of the bowl, then dump in the flour mixture. Beat until just combined. Stir in the Teddy Grahams, Hershey bars, and chocolate chunks by hand.
- Scoop out a portion of dough about the size of a golfball, and make a well in the center of the cookie with your thumbs. Place 4 mini marshmallows into the well, then wrap dough around marshmallows. (Make sure no marshmallow is showing.) Place onto prepared baking sheet, leaving 2 inches of space between cookies. Repeat process with the rest of the dough and marshmallows.
- Bake for 6 minutes, remove from the oven and push 3-4 mini marshmallows into the tops of the cookies. Return cookies to the oven for 3 more minutes.
- Immediately after removing cookies from the oven, gently press more chocolate chunks and Teddy Grahams into the tops of each cookie, if desired.
- Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.