I hope y’all never get tired of cookies because I never will and there are just SO many awesome kinds to make that I love sharing with you! This time we have some big, delicious S’mores Cookies, inspired by a friend who mentioned s’mores cookies the other day and I just couldn’t get that idea out of my head, so here we are.

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The Recipe

I used my standard cookie recipe as the base but increased the amount of flour so these would be thick, chewy cookies and not spread out across the pan and be more crisp. Also, I think when you want to pack a bunch of mix ins into a cookie you’re better off with a thicker dough to hold them in.

Speaking of mix ins, these cookies are jam packed with all of your favorite s’mores elements – mini marshmallows, graham crackers, and both milk AND dark chocolate bars! I really like using chocolate bars here instead of chocolate chips so you can cut them into big chunks which just feels more s’more like to me, although you can absolutely use chocolate chips instead if that’s what you’ve got on hand.

The recipe has you pop the cookies into the fridge for a bit before baking and while, yes, you can skip this step you’ll have better results if you don’t. The longer they hang out in the fridge before baking the better, you can go for up to about 48 hours! This resting time allows the butter in the dough to firm up which helps them keep their shape in the oven and it gives the flour lots of time to hydrate which adds to the texture of the cookie, as well as the flavor!

Variations

I’ve made several different kinds of cookies in the past, all based off of the same cookie dough recipe:

• Chocolate Peanut Butter Cookie Sandwiches
• Double Chocolate Pretzel Cookies
• Chocolate Orange Cookies

You can switch up so many of the elements:

• the butter – use softened browned butter instead to add a nutty depth of flavor!
• the mix-ins – I took these in the s’mores direction but you can add in anything you’d like! Caramel pieces, different kinds of chocolate, and nuts are all great options
• the flour – sub some of the AP flour for rye or whole wheat for some nuttiness. you may need to add a couple of tablespoons of milk if you do this though since those flours typically absorb more liquid than plain flour does. Or, use AP but decrease the amount of it to get thinner, crispier cookies!

I love cookies and I love these cookies especially – they’re such a great summer treat! Make a double batch and pop some in the freezer, you’ll be glad they’re there.