Naturally, s’mores first came to my mind, so I adapted a traditional chocolate chip cookie recipe to make s’mores bars. I substituted out half of the flour and used graham cracker crumbs instead. I didn’t mix the chocolate chips into the cookie dough, but layered them on top. Then I spread out the mini marshmallows and more roughly crumbled graham crackers.
The end result was fantastic. I’ve made cookies with marshmallows in the past, with the marshmallows mixed in, and they always melt too much and stick to the bottom of the pan. Not so with these cookies. The marshmallows also served as the perfect glue for the crumbled graham crackers. The graham cookie layer was the perfect base, and rose up to envelop the chips.
This recipe makes 48 squares.
- 2 sticks (8 ounces) unsalted butter
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sleeves traditional graham crackers (18 crackers)
- 2 cups mini marshmallows
- 12 ounces semisweet chocolate chips
Step 7. Bake for 20 minutes, until the marshmallows are well browned. Don’t worry if the center of the cookies doesn’t seem cooked; it will set as it cools. Because these are fairly gooey cookies, it’s necessary to cool them completely before slicing and serving. Chilling in the refrigerator helps.