Some of my favorite summer memories as a kid involve roasting marshmallows for s’mores in the fire pit at my grandparents’ house. I used to spend weeks with both sets of my grandparents every summer during my childhood. Just me. No siblings or cousins around. The memories made with my grandparents during this one-on-one time over these summers are so precious to me, especially as I get older.
My grandparents, like most out there, had their own sets of rules when it came to food options for their grandchildren. Ice cream, cookies, and sweet drinks were plentiful, and dessert was always encouraged, regardless of whether you ate all of your veggies at dinner. While I remember so many of the staple dessert options at their houses (Oreos and Klondike Bars especially), it’s the s’mores made over the fire that really stand out.
Two graham cracker squares, half of a Hershey’s chocolate bar, and two big, ooey-gooey, ever-so-slightly browned marshmallows. So classic and so delicious! It’s been quite a while since I’ve been able to make it back to my grandparents’ house for the real deal, but this time of year always invokes those sweet memories and leaves me longing for those childhood summers…and those tasty s’mores! Well, friends, these cookies have really nailed bringing that scrumptious summer flavor indoors!
Lightly toasted, gooey marshmallows are sandwiched between two cookies loaded with semisweet chocolate chips and lightly flavored with graham cracker crumbs, vanilla, and cinnamon. These are the bomb. They’re just messy enough to be reminiscent of eating a traditional s’more, but not so messy that you turn into a sticky disaster and end up wearing more of your dessert than enjoying it (please tell me I’m not the only one here…). These will be the perfect addition to your summer evening, no fire pit required!
Enjoy these warm summer nights with those you love, friends!
- 6 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 1.5 tablespoons egg
- 1 tablespoon milk (I used 2%)
- ½ teaspoon vanilla extract
- ½ cup + 2 tablespoons flour
- ½ cup + 2 tablespoons graham cracker crumbs (about 10 squares)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- dash ground cinnamon
- 1 cup semisweet chocolate chips
- 12 to 18 large marshmallows
- Preheat oven to 375 degrees. Cover two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy. Beat in the egg, milk, and vanilla extract.
- In a separate mixing bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon. Gradually add the dry mixture to the creamed mixture. Mix until combined. Stir in chocolate chips.
- Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. You should end up with 24 balls of dough.
- Bake for 8-10 minutes or until golden brown. Remove to wire racks to cool.
- Turn your oven’s broiler on while waiting on cookies to cool slightly. Position oven rack to top third of oven. Prepare another baking sheet by lining with foil.
- After cookies have cooled for about 10-15 minutes, transfer half of the cookies (12) to a foil lined baking sheet with bottoms facing up. Tear large marshmallows in half and place 2-3 marshmallow halves on the bottom of each of the 12 cookies. Transfer baking sheet to oven under broiler and broil marshmallow-topped cookies until marshmallows are slightly browned and gooey (watch closely to make sure they don’t burn!). Remove baking sheet from oven. Take the plain cookie halves and gently press on top of the marshmallow-topped cookies to create cookie sandwiches. Allow to cool slightly and enjoy!