Irresistible S'mores & Cream Cookies

So, these cookies happened totally by chance last summer. Rain wrecked our camping plans, and my kids were crushed because s'mores night got canceled. I had all the treats sitting out—plus Hershey's Cookies & Cream bars, since my daughter can't resist them at the store. I ended up throwing everything into the cookie dough. Now my family refuses to let me bake chocolate chip cookies any other way. They're crisp around the edges, soft and gooey inside, and those marshmallows get toasted just right. They remind me of nights around the campfire as a kid.

My next-door neighbor Tom always says he's not into desserts, but when I took these to our block party, he ate four. His wife messaged me later for instructions because apparently, Tom wouldn't shut up about them. I think I've created a cookies-and-cream monster—and honestly, I don't regret it!

Must-Have Ingredients

• Butter: I reach for Land O'Lakes unsalted since it keeps everything consistent. Some store brands just don't measure up, and you need quality for these cookies.
• Brown sugar: Go for dark brown if you love molasses flavor, but light brown works too. Some days, I mix both. Just scoop it in loosely—don't smash it down like some folks do.
• Graham crackers: These get mixed into the dough and also pressed on top. For the topping, leave them in big pieces so you get that real-deal s'mores look.
• Mini marshmallows: If you only have regular marshmallows, just snip them into smaller bits with scissors. Big marshmallows make bigger gooey puddles, which is pretty fun too.
• Hershey's Cookies & Cream bars: This is what makes these cookies pop. The crunchy cookie pieces in the chocolate give extra texture. Trust me, Hershey's is best for this job—I've tried others and always come back.

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Simple Steps

Butter tips

Perfect texture starts with just-right softened butter—soft, not runny. I set mine out about an hour ahead. I zapped it in the microwave once and got disaster cookies, so don't do what I did!

Mixing in sugar

Super chewy cookies happen when you cream the butter and sugars together for a solid 3 to 4 minutes, until they're pale and fluffy. Pause and scrape the bowl a couple of times—if you don't, your cookies might turn out dense.

Adding eggs

For the right bite, add eggs one at a time, mixing after each. Trust me, when I rushed and dumped them both in, my cookies turned into pancake puddles. That little extra mixing really matters.

Handling flour

Don't overdo it here—mix the dry stuff in a separate bowl first, then slowly combine with your wet ingredients. Stir just until everything comes together, or you'll get tough cookies. I always use a wooden spoon to finish it.

Finishing touches

S'mores goodness shows up when you get the timing right. Don’t put the marshmallows and chocolate on too early—they’ll melt away. Add them halfway through baking so they keep their shape and turn wonderfully gooey.

Getting the toast

Want that campfire finish? Use a kitchen torch if you have one. No torch? Pop cookies under the broiler for 30 seconds, but don't take your eyes off them—I left mine for half a minute once and ended up with charred marshmallows.

I've tinkered with these cookies for about two years. At first, I just tossed graham cracker bits into classic chocolate chip dough, but mixing them with the flour works way better. My son came up with the Cookies & Cream bar idea after spotting them in our pantry, and honestly, it was genius. My daughter prefers mini chocolate chips in hers and says it means "every bite is full of chocolate." I have to admit, she's spot on.

Cookie Pairings

These stand strong on their own, but sandwiching a scoop of melty vanilla ice cream between two is next-level amazing. For parties, I love setting them out with berries for a red, white, and blue vibe. They're ideal for gifts too—I fill mason jars with them, tie some twine, and hand them out to teachers. My guilty pleasure is microwaving one for a few seconds and dunking it in milk—couldn't ask for a better treat after a long, busy day.

Tasty Switch-Ups

This dough is super flexible for all sorts of add-ins. At Christmas, I've used Peppermint Bark instead of Cookies & Cream. For my nephew who’s all about chocolate, I've subbed chocolate graham crackers. One time, out of semi-sweet chips, I swapped in white chocolate chips and it turned out way sweeter but still so good. Come fall, I stir in some cinnamon and use caramel-filled chocolate squares for cozy vibes and awesome bake sale treats.

Storing Tips

Cookies keep their dreamy softness for three or four days as long as they're in a sealed container. A slice of sandwich bread in the container helps keep the cookies moist. I put wax paper between layers so they don’t stick. Need to keep them longer? Freeze the baked cookies for up to three months—just let them sit out an hour and they're ready again. Day-old cookies perk up with 10 seconds in the microwave—gooey magic returns!

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I've whipped up these cookies for school parties, neighborhood get-togethers, and family hangs more times than I can remember. There’s just something about s’mores flavors with that hint of cookies and cream that nobody can resist. My favorite part is watching someone’s face when they take that very first bite—they always light up! Sure, they're a little trickier than your basic cookie, but the feedback is worth every extra step. That's the magic of baking!

Recipe FAQs

→ Is it okay to use full-size marshmallows?

Yes, but chop them into smaller pieces first. Minis are preferred since they melt more evenly and don’t overpower the dough.

→ What if I don't own a torch?

No worries! They're tasty even without toasted marshmallows. Or just pop them under your broiler for a few seconds—stay close so they don’t burn.

→ Could I swap out the chocolate bar type?

Of course! Try normal Hershey's chocolate, Cookies & Cream bars, or even crushed Oreo pieces for variety.

→ How should I store these cookies?

Keep them in a sealed container at room temp for 2-3 days. The marshmallows might soften, but that’s totally fine.

→ Can the dough be frozen?

Yes! Shape the dough into balls and freeze them before adding toppings. Bake directly from frozen, adding a minute or two to the first bake.