Easy S’mores Cookies
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Today’s recipe transforms the beloved flavors of s’mores into a delightful cookie form. No graham crackers are involved here, but you won’t even miss them! These easy s’mores cookies are made using ready-made cookie dough for a quick and convenient treat.
If you prefer to bake from scratch, feel free to use your favorite cookie recipe. I aimed for simplicity when creating this recipe, making it the perfect quick treat to bring to a BBQ or share with the kids. In fact, it’s so easy that the kids could even make them on their own.
I used the new Stacker Mallows from Kraft to make these cookies even more special. These flat and square marshmallows are perfect for topping cookies without rolling off. If you can’t find them, don’t worry—regular round marshmallows work just as well. Simply cut them in half, and you’ll achieve the same gooey, melty effect. These s’mores cookies are a fun and tasty twist on a classic treat, sure to be a hit with everyone.
Ingredients for Easy S’mores Cookies Recipe
- PILLSBURY READY TO BAKE COOKIES CHOCOLATE CHIP WITH HERSHEY’S CHOCOLATE CHIPS
- KRAFT STACKERMALLOW MARSHMALLOWS
- HERSHEY’S MILK CHOCOLATE BARS
Instructions for Easy Smores Cookies
Bake the Cookies: Follow the instructions on your cookie package to bake the cookies. Once they’re done, remove them from the oven and get ready for the next step.
Add the Marshmallows: Place one StackerMallow on top of each cookie. Return the cookies to the oven for 2 minutes to allow the marshmallows to soften and melt slightly.
Cool the Cookies: Remove the cookies from the oven and let them cool on the pan for 2 minutes. Then, transfer them to a cooling rack to finish cooling.
Add the Chocolate: Once the cookies are on the cooling rack, place one rectangle from the Hershey bars on top of each cookie. Enjoy them warm for a gooey treat, or let them cool completely.
Store the Cookies: If you’re planning to take the cookies somewhere, let them cool completely and store them in a container. Place wax paper between each layer to prevent the cookies from sticking together. This recipe makes 2 dozen cookies.
Frequently Asked Questions
What are Stacker Mallows, and can I substitute regular marshmallows?
Stacker Mallows are flat, square marshmallows that are perfect for layering on top of cookies. If you can’t find them, regular round marshmallows work just as well. Simply cut the regular marshmallows in half to achieve a similar effect.
How do I store the cookies if I’m taking them somewhere?
Allow the cookies to cool completely before storing them in a container. Place wax paper between each layer of cookies to prevent them from sticking together. This ensures they stay fresh and presentable.
Can I use different types of chocolate?
Yes, you can use any type of chocolate you prefer, such as milk chocolate, dark chocolate, or even flavored chocolate bars. Hershey’s milk chocolate is a classic choice, but feel free to experiment with other varieties.
How long do the cookies stay fresh?
When stored in an airtight container at room temperature, the cookies will stay fresh for up to 3-4 days. If you prefer, you can also store them in the refrigerator for an extended shelf life.
Can kids make these cookies on their own?
Yes, this recipe is simple enough for kids to make with minimal supervision. It’s a fun and easy way for them to get involved in the kitchen and create a delicious treat.
How do I prevent the chocolate from melting too quickly?
If you want the chocolate to maintain its shape, let the cookies cool slightly before adding the chocolate piece on top. This way, the chocolate will soften without completely melting.
For more recipes like this, try:
Easy S’mores Cookies
Real Mom Kitchen
Equipment
Ingredients
- 16 oz pkg Pillsbury Ready to Bake Cookies Chocolate Chip with Hershey's Chocolate Chips
- 24 Kraft StackerMallows Marshmallows
- 3.10 oz Hershey's Milk Chocolate bars (1.55 oz each broken into the 12 rectangles)
Instructions
- Bake cookies according to instructions on the package.
- Place 1 StackerMallow on top of each cookie and return to the oven for 2 minutes.
- Remove cookies from oven and allow the cookies to cool on the pan for 2 minutes. Then place cookies on a cooling rack.
- Once on the cooling rack, place one rectangle from the Hershey bars on top of each cookie. Eat while warm or allow to cool. If you are taking the cookies some where, allow the cookies to cool completely and store place in a container placing wax paper between each layer so the cookies don’t stick together. Makes 2 dozen cookies.
Nutrition
Adapted from Dear Billie The Blog.
