Friday, November 20, 2015

s'mores cookie squares

I've been craving s'mores ever since our north georgia mountain weekend trip. we had the best time, staying at an adorable b&b, visiting natural waterfalls, drinking wine on a vineyard patio, watching the stars from the hot tub... the one thing we didn't do was make s'mores. I even brought all the necessary supplies, and they stayed in my trunk the whole weekend. we stayed busy the whole trip and never found an accessible open fire, so I let the dream of s'mores go...

...until now. I scoured the interwebs until I found a recipe that sounded more like s'mores and less like cookies, because I really wanted that s'mores graham cracker-y crunch. the recipe called for mini marshmallows, but you know I'm not going to waste the jumbo marshmallows I already had, so I just ripped them into fourths by hand and it worked perfectly. so if you too have s'mores on your fall bucket list and don't think it's going to happen, here's your alternative! and by the way, these were to die for.

recipe adapted from the girl who ate everything


2 ½ c. flour
1 t. baking soda
1 t. cinnamon
11 T. unsalted butter, softened
1 c. brown sugar, packed
½ c. granulated sugar
2 large eggs
1 t. vanilla
½ c. semi-sweet chocolate chips
1 c. mini marshmallows
3 regular sized Hershey’s bars, broken into rectangular pieces
1-2 packages graham crackers, broken into squares


1. in a medium bowl, whisk together the flour, baking soda, and cinnamon to combine. set aside.

2. cream butter with white and brown sugar until light and fluffy. add the eggs and vanilla and mix until combined.

3. add the flour mixture to the butter mixer and combine on low speed. fold in the chocolate chips and marshmallows. chill dough in refrigerator for 1 hour. if you need to refrigerate longer, it's no problem.

4. preheat the oven to 375 degrees. line baking pans with parchment paper. I used two 9 x 13 pans.

5. lay out graham crackers side by side on the pans as close as possible. place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. press down slightly with fingertips.

6. bake for 5 minutes then remove from oven to press hershey’s bar pieces on to the top. you can place as many pieces or as little as you want depending how much chocolate flavor you want.

7. bake for an additional 5 – 7 minutes or more if your cookies are thicker. they will be done when the edges begin to turn golden brown. remove to a wire rack to cool. for clean cutting make sure cookies are completely cool and cut with a sharp knife.


  1. Replies
    1. glad you liked them! I need to make some extra dough and keep it on hand....