S’mores Cookies

Hey! This recipe is HERE now.

“A balanced diet is a cookie in both hands.”

Sorry I haven’t added any new recipes recently – I just got back to school! Fortunately, I found some time to try a new cookie recipe (P.S. My roommates and I were obsessed). They were so quick and easy to make in a college apartment, and were definitely a nice transition from summer s’mores (or my S’more Pops…) for the fall and cooler weather.

I found the original recipe on Carl’s Bad Cravings and tweaked it (as usual) to make it dairy free. I hope you enjoy!

INGREDIENTS: (made 18 medium cookies, approx.)

  • 3/4 cup dairy – free butter (my favorite is SmartBalance)
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1 1/4 cups graham cracker crumbs
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 (large) cup semi-sweet chocolate chips (I used Ghiradelli baking chips!)
  • 1 handful mini marshmallows


  1. Melt butter and stir it into sugars (white and brown.) Then, add in the egg and vanilla. Preheat over to 375F.
  2. Crush approx. 1/2 clear package of graham crackers (assuming your box came with a few sets of graham crackers). Mix the crumbs with the flour, baking soda, and salt. Add this mixture to the liquids.
  3. Stir in the chocolate chips. My batter was thick and pretty shiny at this point.
  4. Place the cookies in the oven at 375F for 6 minutes. Remove them and press the mini marshmallows on top of the undercooked cookies. Then, place them back into the oven for 3-4 minutes. The marshmallows should be golden.
Mid-bake, step 5.
Mallows not quite golden yet – almost there!

That’s it! Let me know what you think!



So like... what do you think?