Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup white granulated sugar
1 1/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extracts
2 1/2 cups all-purpose flour
1 1/4 cup pulverized graham crackers (about 8-10 sheets)
1 1/2 teaspoons baking powder
1 1/2 teaspoons cornstarch
3/4 teaspoon salt
1 cup Hershey’s milk chocolate chips
3/4 cup mini semisweet chocolate chips – Enjoy Life brand is my go-to
1/4 cup dark chocolate chips
1 cup mini dehydrated marshmallows – I ordered these online as I couldn’t find any in stores close to me
3 Hershey bars broken into small rectangles
2-3 Hershey bars roughly chopped for topping cookies

Tips:

Several of the above ingredients are integral (in my opinion) in making these cookies actually taste like s’mores.
1. Use a chocolate bar that you associate with s’mores. For me, that’s Hershey’s. I used Hershey bars for the inner filling of the cookies and chopped as extra garnish on top, as well as Hershey chocolate chips for the main chip ingredient.
2. Substituting part of the flour in a typical cookie recipe with pulverized graham crackers is a game-changer for creating s’mores cookies that actually taste like s’mores. For the best result, you need the graham cracker powder to be as fine as possible. I used a Ninja blender.
3. Use dehydrated mini marshmallows, like the ones you might find in a store-bought hot chocolate mix. These won’t burn while baking like regular marshmallows, instead softening as the cookies bake, so that when you dig in they melt in your mouth and add to that s’more taste.

Directions:

Note: You need to make the cookie dough ahead of time, as it needs to be refrigerated for at least 1-2 hours, or overnight.
To make the cookie dough:
– Cream softened butter and sugars together in a large bowl until light and fluffy. Add eggs one at a time, continuing to mix until each is fully incorporated, then add vanilla.
– In a separate, smaller bowl, whisk together flour, 1 cup of pulverized graham cracker powder (you should have a little extra left for sprinkling on the cookie tops later), baking powder, cornstarch, and salt.
– Slowly add dry mixture into wet until all fully incorporated. Fold in all chocolate chips and 1 cup mini dehydrated marshmallows (keep a few marshmallows to the side for topping cookies later).
– Refrigerate dough as directed above.

Once you’re ready to make the cookies, it’s important to have all your dough, Hershey bars, and toppings ready to go:
– Set your dough out to reach room temperature.
– Break about 3 Hershey bars into little rectangles, as shown in the picture above. These will be used in the centers of the cookies for added gooeyness.
– Roughly chop 2-3 Hershey bars and set aside. These will be used to top the cookies.
– Also have your extra graham cracker powder and mini marshmallows ready in little cups or bowls. These will also be used to top the cookies.

Preheat oven to 350 F.

Assembling the Cookies:

1. Take an approximately 1 tablespoon scoop of cookie and roll into a ball, then flatten and gently press a small indent into the center.
2. Break a little Hershey rectangle in half and place pieces in indent.
3. Make another 1 tablespoon scoop following the same directions as step 1, then place on top of other scoop and smooth edges together.
4. Now for embellishing the top. Take a few chopped pieces of Hershey bar and press gently into cookie top – Tip: leaving the writing side up adds to the overall s’mores look. Do the same with a few mini marshmallows, then sprinkle with a bit of leftover graham cracker powder. (See picture below.)

Place on a light (if possible) cookie sheet lined with parchment paper and bake for 8-10 minutes, until bottom edges look light golden brown and centers still look gooey. Leave on pan on stovetop for 10 minutes to continue baking. After that, transfer cookies off pan and onto to cooling rack.

And enjoy!

Let me know if you make these cookies and like them by tagging #talesofbutterflies on Instagram.