• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

S’More Cookies

June 30, 2010 by The Runaway Spoon 7 Comments

The iconic S’more.  That memory-provoking piece of gooey, melty childhood – summer camp, the Fourth of July, beach bonfires.  I am not the first to re-imagine the s’more in a slightly less drippy, sticky and potentially hazardous form, but perhaps I am the laziest.  The portable, storable S’more cookies need only six ingredients, one bowl to mix and a few minutes to bake.  But they are a little bite of all that is good about summer.  Kids can absolutely help make these, and have no doubt they will help devouring them!

S’More Cookies

These cookies will keep in an airtight container for several days, but good luck keeping them that long.

12 ounces milk chocolate chips

5 Tablespoons butter

1 cup flour

½ cup light brown sugar, tightly packed

1 egg

3 graham cracker sheets

½ cup mini marshmallows

Preheat the oven to 350 degrees.  Line 2 baking sheets with silicone liners or parchment paper.  The melty marshmallows make these sticky.

Place 6 ounces of the chocolate chips and the butter in a large microwave-safe bowl.  Microwave on high for 2 minutes, then remove and stir the chocolate until smooth and melted.  Add the flour and sugar and stir with a fork, then add the egg and continue stirring until smooth. The mixture will be very thick, but will loosen when the egg is added.

Place the graham cracker sheets in a bag and pop them with your fingers to break them into pieces.  You want small pieces here, not crumbs. Stir the remaining chocolate chips, the graham cracker pieces and the marshmallows into the batter, stirring to combine.

Using a tablespoon and your clean finger, scoop the dough onto cookie sheets, making sure the ingredients are evenly distributed.  Flatten the mounds slightly and bake for 7-9 minutes, until the edges have set but the centers are slightly undercooked.

Leave to cool completely on the baking sheets.  If the cookies have spread and lost their shape in some places, you can use the back of a flat knife to push in the overflow while still hot.

Makes 18 cookies

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Snacks And Starters, Sweets Tagged With: chocolate, cookies, graham craker, marshmallow

Reader Interactions

Comments

  1. Mj says

    June 30, 2010 at 3:19 pm

    OMG – I think I love you!!!

    Definitely making these for a party we’re attending this weekend!!

  2. Nutmeg Nanny says

    June 30, 2010 at 4:07 pm

    These look amazing! I could go a few right now 🙂 Perfect for the Fourth!

  3. Lori Garret says

    July 1, 2010 at 11:38 am

    These are even easier than the “indoor s’mores” we made as kids with Golden Grahams cereal and undoubtedly a bit more upscale . . .

    Hmmm, is it a bad thing that they are THAT easy to make?

  4. Jennifer says

    July 1, 2010 at 6:17 pm

    I’m a big fan of the chocolate cookie and these sound and look scrumptious!

  5. Steph says

    July 4, 2010 at 6:13 pm

    You mention an egg in the directions; just one? These look like they’ll be so good!

  6. The Runaway Spoon says

    July 4, 2010 at 9:49 pm

    Yep, just one egg. Sorry for the confusion!

  7. Lizzie says

    August 31, 2010 at 11:57 am

    Love these! I took them to a party and they were a big hit with both parents and kids. In fact, I shared the recipe (and thus the “Spoon”) with the other families.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

More to See

Ricotta Balls in Tomato Sauce

March 12, 2023 By TheRunawaySpoon

Ultimate Pecan Brownies

March 5, 2023 By TheRunawaySpoon

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2023 The Runaway Spoon