S’mores cookies capture all the flavors of the fireside treat but without the need to build a bonfire.
A sugary cookie dough base is studded with chocolate chips, mini marshmallows, and graham cracker crumbs.
These s’mores cookies are firm on the outside with buttery, crispy edges.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add eggs, one at a time, and vanilla extract and continue beating on medium until combined.
Break apart candy bars into individual pips.
Set aside 22 pips for garnish; roughly chop the remaining candy.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Fold in mini marshmallows, chocolate chips, graham cracker crumbs, and chopped candy bar until just combined.
Scoop cookies:
Scoop half of dough using a 2 1/2-tablespoon (1 1/2-oz.)
Cover the remaining dough with plastic wrap and keep at room temperature until ready to use.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake cookies:
Bake cookies in preheated oven for 8 minutes.
At the 8-minute mark, add an individual Hersheys pip onto each cookie and rotate the baking sheet.
Continue to bake 2 minutes longer or until cookies are set.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Transfer to a wire rack to allow the cookies to cool completely.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
