A campfire classic in cookie form–these s’mores cookies are sure to be the perfect treat for your summer nights and will satisfy the gooey-chocolate-graham cracker-and-marshmallow craving when a campfire is nowhere to be found.
Makes 12 cookies
In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugars until fully combined and light and fluffy. In a separate bowl, whisk together the flour, graham cracker crumbs, salt, and baking soda.
One at a time, add the egg and vanilla to the mixing bowl, beating between each addition until fully combined. Add the dry ingredients in 1/2 at a time until the dough comes together. Stir in the chocolate chips. Chill the dough for at least 30 minutes.
Preheat the oven to 300°F and line a baking sheet or two with parchment paper. Using an ice cream scoop, drop the dough onto your prepared sheets. Make sure to stagger the dough–I usually use four per baking sheet because these will spread a bit in the oven.
Bake 10 minutes. Grease the bottom of a ramekin and flatten the tops of the cookies just a bit. Continue to bake for another 10 minutes.
Remove the cookies from the oven and leave them to rest on the baking sheet for about 3-5 minutes before transferring them to a cool baking sheet or cooling rack. Leave the cookies to cool completely.
Marshmallow Buttercream
In the bowl of a stand mixer or with a hand mixer, beat the softened butter on high. Gradually add in the powdered sugar, beating until the frosting comes together. Add in the marshmallow creme/marshmallow fluff and the vanilla extract. Beat until light.
Once the cookies are cool and the buttercream is made, take a butter knife or a spatula and spread the frosting over the top of the cookie. Leave the cookies out on a cooling rack or cool baking sheet to set before storing in an airtight container (of course, these can also be eaten right away!).