Last week, I posted a photo on instagram of some chocolate chunk-filled oatmeal cookies with toasted marshmallows on top and told everyone that they were too ugly to make it onto the blog, but very, very delicious. And within seconds I had at least 4 people asking for the recipe. So, here you go folks, Campfire S’mores Cookies! And although I still don’t think they’ll win any cookie beauty contests (can you imagine how amazing a cookie beauty contest would be?!), I have to admit that they are so tasty I don’t care what they look like!
- 1 cup butter (2 sticks), softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups flour
- 1 1/2 cups quick-cooking oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 oz Hershey Bar, chopped (or 12 oz milk chocolate chips)
- 24 marshmallows (not mini marshmallows)
- Preheat the oven to 350°F.
- In the bowl of a stand mixer, cream butter and sugars until fluffy. Add eggs and vanilla and beat just until combined.
- In a medium bowl, combine graham cracker crumbs, flour, oats, baking soda, and salt.
- Add dry ingredients to the mixer bowl and beat just until combined. Add chocolate pieces and gently stir in by hand.
- Scoop dough into ping-pong ball-sized blobs (I use my ice cream scoop and level off each scoop of dough), and place on parchment-lined baking sheets. Gently flatten the top of each dough blob.
- Using kitchen shears sprayed with nonstick spray, cut enough marshmallows in half to give you a marshmallow half per cookie. Firmly squish a marshmallow half onto the top of each cookie and bake 10-12 minutes, until cookies look dry and set, and marshmallows are puffy and golden. Cool before eating.
If you grind 12 sheets of Honey Maid graham crackers in a food processor, you should have plenty of crumbs without having too much left over.
To get the marshmallows roasted-looking like in my photos, turn the broiler on for the last minute or so of baking time and watch very carefully!
Last tip, I swear! These freeze unbelievably well. Allow them to cool completely, then put them in a gallon-sized freezer-safe zip-lock bag and stick them in the freezer. When you want to eat them, let them come to room temperature in the bag.