This sweet treat has all the great aspects of traditional s’mores in a cookie. The cookie base holds the chocolate, marshmallow and graham crackers to create a fun looking and tasting treat.
I was searching for a different recipe to try out this Whoopie Pie Pan that I got for Christmas (thanks Jaron & Erin!) and found Giant S’mores Cookies.
These cookies would be great for a birthday party treat or stacked up on a dessert buffet table. Everyone loves s’mores, young and old alike!
Here is how you can make your own:
You can find the entire recipe here, which of course I tweaked somewhat — the recipe calls for three Hershey’s Chocolate Bars but I chose Ghiradelli Dark Chocolate Bars with Sea Salt and Roasted Almonds.
Start by preheating the oven to 350 degrees. Break up 3 or 4 graham crackers into small pieces and set aside. Break the chocolate bars into small pieces and set aside. Cut the marshmallows into halves and set aside.
In the bowl of an electric mixer, cream together the sugars and butter until fluffy. Add the eggs and vanilla, beating until well combined.
Add the flour, salt and baking soda to the wet ingredients and mix until combined. Add the chocolate chips and mix until combined.
Scoop 1/4 cup of the dough each into the cups of the pie pan. I used a regular sized ice cream scoop to portion out my dough.
Press the dough down into the mold and top with pieces of graham crackers, chocolate bar, and marshmallow halves.
Try to keep the chocolate pieces in the middle of the cookie as they will melt when heated. Bake cookies for 11-13 minutes until the edges turn brown, the marshmallows look toasted and the chocolate has become gooey.
Let cool in the pan for 5 minutes before transferring to wire rack to cool completely.
You can also turn these into sandwich cookies by spreading a big spoonful of marshmallow fluff in between two cookies!
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