Graham crackers, chocolate bars and marshmallows – all three of these treats are wonderful on their own, but when put together, they transform into something spectacular.
A “s’more” is more than crunchy grahams, melted chocolate and a slightly burnt mallow. It is the feeling of a chilly night, the smell of a bonfire, friends, family… a total feeling…
Now, although the whole camp fire setting can be a wonderful experience, it can also include smoke in your eyes, sticky fingers and the occasional mosquito bite. Thankfully, you do not have to wait for a bonfire to enjoy the festive flavors of a s’more.
These s’more cookies are fun and delicious. A buttery, crumbly layer of graham cracker crust topped with a soft brownie style cookie and a couple of marshmallows. You get everything you love about the classic s’more with no bug spray required.
Let’s get started…
Begin by making the graham cracker crust.
Finely crush 1 sleeve of graham crackers (9 crackers) by pulsing it in a food processor or smashing them in a zip lock bag. To the 1 1/4 cups of finely crush graham crackers add 3 tablespoons of granulated sugar and 5 tablespoons of melted butter and mix until well combined.
Grease a mini cupcake tin with your favorite non-stick spray and add 1 teaspoon of the graham cracker mixture into each space. I highly recommend using a mini cupcake tin for this recipe, but if you really want to make them and only have a standard sized cupcake tin, that will work too.
Use something small with a flat bottom to press the graham cracker mixture down firmly. I am using my honey dipper, but a shot glass or muddler will work good too.
Set the cupcake pan to the side and cover the remaining graham mixture with a kitchen towel while we make the cookie layer…
For the “chocolate” cookie layer, you will need 1/2 cup of melted butter, 2 tablespoons of vegetable oil, 1 cup of granulated sugar, 1 large egg, 1 teaspoon of vanilla extract, 1/3 cup of natural unsweetened cocoa powder, 1 1/4 cup of all purpose flour, 1/2 teaspoon of baking powder and 1/4 teaspoon of salt.
Begin by whisking 1/2 cup of melted butter, 2 tablespoons of vegetable oil and 1 cup of granulated sugar until fully combined. Add 1 egg and 1 teaspoon of vanilla extract and whisk until creamy.
Add 1/3 cup of natural unsweetened cocoa powder, 1 1/4 cup of all purpose flour, 1/2 teaspoon of baking powder and 1/4 teaspoon of salt and mix until just combined. The cookie dough is a little stiff, but try to avoid over mixing it.
Add 1 rounded teaspoon of cookie dough onto each graham cracker base. This cookie dough does not spread much during baking, so if you want the layers to be of a similar circumference, use a damp finger to gently spread the dough out a bit before popping them into the oven.
Bake the cookies for 6-7 minutes. The top layer should loose its shininess and look nicely puffed when they are ready to remove from the oven.
I use a tiny seafood fork to pop the cookies out since I didn’t use liners, but anything thin and small will work. If the graham cracker base crumbles too much when you attempt to pop them out, let them cool for another few minutes. You will have some crumbling, but they should not fall apart.
If you use a measured teaspoon of the graham cracker mixture and a slightly rounded teaspoon of the cookie dough, then you should get right around 65 cookies, which sounds like a lot, but they are tiny little bitesized cookies… you’ll want a lot of them… trust me…
If you want to get real campfire authentic with your s’more cookies then give the marshmallows a little toast with a chefs torch. It adds a great look and an extra layer of flavor you didn’t know you were missing.
I love how fun these little cookies are. The buttery graham cracker layer pairs perfectly with the soft, brownie like cookie layer and those toasty marshmallows. Summertime flavors, great memories and festive feelings all included.
Enjoy!!
S'mores Cookies
Ingredients
The Graham Layer
- 1 1/4 cups of graham crackers, finely crushed (about 9 crackers)
- 3 tablespoons of granulated sugar
- 5 tablespoons of butter, melted
The Chocolate Cookie Layer
- 1/2 cup of butter, melted
- 2 tablespoons of vegetable oil
- 1 cup of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1/3 cup of natural unsweetened cocoa powder
- 1 1/4 cups of all purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon salt
The Marshmallow Layer
- mini marshmallows
- chefs torch (optional)
Instructions
- Preheat your oven to 350 degrees
- Make the graham cracker crust by combining 1 1/4 cups of finely crushed graham crackers with 3 tablespoons of granulated sugar and 5 tablespoons of melted butter and set aside
- Make the chocolate cookie layer by whisking 1/2 cup of melted butter, 2 tablespoons of vegetable oil and 1 cup of granulated sugar until combined. Add 1 large egg and 1 teaspoon of vanilla extract and whisk until creamy. Add 1/3 cup of natural unsweetened cocoa powder, 1 1/4 cups of all purpose flour, 1/2 teaspoon of baking powder and 1/4 teaspoon of salt and mix until just combined
- Spray a mini cupcake tin with non stick spray or line with mini cupcake liners
- Add 1 teaspoon of the graham cracker mixture into each space and press down firmly
- Add 1 rounded teaspoon of the chocolate cookie batter and gently press with a damp finger
- Bake the cookies for 6-7 minutes in a 350 degree oven
- As soon as you pull the cookies out of the oven, gently press mini marshmallows into the tops of each warm cookie
- Allow the cookies to cool for several minutes before transferring them out of the cupcake tin
- Brûlée the marshmallows (optional)
- Store left overs in an airtight container at room temperature
