A soft and brownie-like chocolate crinkle cookie, rolled into graham cracker crumbs and topped with melty marshmallows.
We’re headed for the lake tomorrow. Woohoo, week long vacation!
The house Kevin’s family rented is enormous. Complete with a pool table, hot tub, grill, enormous kitchen, and a fire pit. For s’mores! Lots and lots of s’mores to be had. I’m in charge of bringing all of the s’more necessities (are you surprised?), and I may have bought a little too much…
Wait. Is there such a thing as “too much” s’mores?!
With s’mores on my mind this week as I packed for the lake, I knew I had to create a new cookie reminiscent of everyone’s favorite campfire treat. You have a chocolate cookie, rolled in graham cracker crumbs, and topped with marshmallows. S’more-rific.
Did you know? Next Saturday is National S’mores Day!
AND the day after Kevin’s birthday. Clearly, I’m marrying the right man.
Making these crinkle cookies is actually quite easy! I used my favorite basic chocolate cookie recipe. You know the one, you may have used it before in this cookie recipe, this one, and this one! (<– you need to make those!)
The cookie dough is made from the usual cookie suspects: flour, butter, sugars, leavener, cocoa powder, and an egg. I add milk to the cookie dough right at the end because the dough is quite thick without it. The milk also helps the cookies spread in the oven.
The most important part about this chocolate cookie recipe? You must chill the cookie dough. The cookie dough is very sticky. The longer you chill the dough, the less sticky it will be – making it much easier to handle in the next step (rolling!). I chilled mine for exactly 2 hours.
Here comes the fun part. Take a ball of cookie dough, roll it up, and then roll it into crushed graham crackers. You’ll only need about 3-4 full sheet graham crackers. Throw them in the blender or food processor and grind into crumbs.
Roll those cookie dough balls and coat them very well in the graham crackers.
Now, bake those cookies. They take only about 11-12 minutes in the oven total. But, you’ll remove them from the oven after 10 minutes. At that time, you will press a few marshmallows on top and then put them back into the oven for 1-2 additional minutes.
I cut the miniature marshmallows in half and added 3-4 pieces on top of each cookie.
The additional 1-2 mintues in the oven will allow the marshmallows to slightly melt and stick to the cookies. And look extra gooey on top. Is there anything better than gooey marshmallow?
Yes, on top of s’more cookies.
I love how cute these cookies turned out – look at all of those pretty chocolate crinkles!
Kevin brought a few of these leftover cookies to the dog park and Jude’s friends’ parents loved them! They said that the inside of the cookies tastes like brownies. And you know what? They do! Fudgy, chewy brownie-like cookies with all of the s’more goodness you love. Brownies, cookies, and s’mores all in one. I am in love with these cookies!
Today’s cookies stay SO soft, even after day 1. I call that the “soft test” – in fact, they stay soft for 7 whole days in your cookie jar. But trust me, these crinkle cookies will not last that long! You won’t be able to stop at one. These *may* even be better than a real s’more…
Warning: s’more lovers only!
Makes 20-22 cookies. Cookies stay fresh in an airtight container at room temperature for up to 7 days.
- 1 cup (125 grams) all-purpose flour
- 2/3 cup (80 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons (30 ml) milk
- 1/2 cup (50 grams) miniature marshmallows, cut in half
- 4 full-sheet graham crackers, ground into fine crumbs
- Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
- With the mixer running on low, slowly add the dry ingredients into the wet ingredients until combined. Add the milk. The dough will be heavy and sticky. Cover and chill for at least 2 hours.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 350F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pour graham cracker crumbs into a bowl. Take 1.5 Tablespoons of chilled dough and roll into a ball. Roll each cookie dough ball into the graham cracker crumbs. Repeat with the rest of the cookie dough. Bake for 10 minutes. Remove from the oven and press 3-4 pieces of marshmallow on top of each cookie. Return to the oven for another 1-2 minutes. Remove from the oven. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Recipe source: sallysbakingaddiction.com
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
I used the same chocolate cookie recipe to make my Inside-Out Chocolate Chip Cookies.
These are so good!
It’s also the same recipe I used for these Salted Caramel Dark Chocolate Cookies.
These cookies won a $5K Nestle Toll House baking contest!
If you like s’mores, you have to try these desserts too!