I turned everyone’s favorite campfire treat into a gooey and delicious cookie! Graham cracker crumbs, chocolate, and marshmallows are all here in this decadent S’mores Cookie. All the flavor, no campfire required!
Garnish: Flaked sea salt,chopped Hershey’s candy bar, extra graham cracker pieces
In a medium bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, and sea salt. Set aside.
Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips and graham cracker pieces.
Scoop about 2 tablespoons of the cookie dough and gently flatten it in the palm of your hand. Place a marshmallow half into the center of the dough. Use your hands to work the dough around the marshmallow so that the marshmallow is covered. It is ok if some marshmallow is showing on top, but make sure the bottom is covered so the cookies don't stick to the pan. Chill the cookie dough balls for 30 minutes before baking.
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
Place cookie dough balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 14 minutes or until the edges are slightly golden brown, but centers are still a little soft. Remove from oven and sprinkle each cookie with flaked sea salt.
Let cookies cool on the baking sheet for 5 minutes. Gently press a few chopped Hershey’s bar pieces and graham cracker pieces into the tops of each cookie. Transfer to a wire cooling rack and cool completely.
To make graham cracker crumbs, place graham crackers in a food processor and process until you have fine crumbs. You will need about 8 graham cracker sheets.The cookies will keep in an airtight container for 3-4 days. You can also freeze the cookies!