Teddy Grahams S’mores Cookies

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I think I’ve mentioned this before, but I tend to have the taste palette of a 5-year-old. My two favorite foods are literally pizza and ice cream, and the best best snacks, IMO, involve all cheesy varieties known and loved by every small child out there. I couldn’t even decide between Goldfish, Cheez-Its (White Cheddar), Crunchy Cheetohs and Smartfood Popcorn if I had to pick a top cheesy snack. Obviously, it’s important to keep things balanced with fruits and veggies and things that aren’t made of artificial cheesy powder, but I just can’t help but love these types of foods. Although I’m how you say, “almost 30,” at this point I think I’ll always be a child at heart when it comes to my junk food preferences.

It’s no surprise, then, that I grabbed a box of Teddy Grahams on a whim the other day, not knowing what I’d use them for, but thinking how cute those little teddies are and how fun they used to be to snack on back in the day. Upon taking them home and surveying what else I had to throw into something chocolaty, I realized the Teddy Grahams would be the perfect graham to add to some s’mores chocolate chip cookies. They add more of a crunch inside the cookie than regular graham crackers do. And plus, they just make your cookies look kind of adorable. If you don’t have the snack food preferences of kindergartener, and you want to use regular graham crackers in these cookies, go ahead. But if you’ve never added some adorable little teddy bear crackers to your cookies, go ahead and try it. It’ll bring you right back to snack time as a youngin.

Also, I should note that my marshmallows kind of exploded during baking, but it honestly made for a sticky, gooey, marshmallowy mess that didn’t make them taste anything less like the delicious s’mores cookies they are. Pop a piece of Hershey’s on top right when they come out of the oven, which will start to melt all over as well, and you’ve got yourself an almost-as-messy version of the campfire favorite, in cookie form, with Teddy Grahams on top.

Teddy Grahams S'mores Cookies

Ingredients

  • 1 cup 2 sticks butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips
  • 2 cups marshmallows broken up into chunks
  • 20-30 pieces Hershey's chocolate
  • 2 cups Honey Teddy Grahams

Instructions

  1. Preheat the oven to 375Ā° F and grease cookie sheets with baking spray or line with baking mats.
  2. With an electric mixer, beat together the butter and the sugars until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.
  3. In a separate bowl, combine the flour, baking soda and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Fold in the marshmallow bits, chocolate chips, and 1 cup of the Teddy Grahams.
  4. Optional but recommended step: place the cookie dough in the fridge for about 30 minutes to chill the dough. This is helpful if your cookies tend spread out/come out flat; they will not spread as much if the dough is chilled.
  5. Scoop dough into rounded tablespoons about 2 inches apart on the cookie sheets for smaller cookies. I like to make larger cookies by putting about 3-4 tablespoons of dough for each cookie. If you decide to make them large, only put about 6 on each cookie sheet.
  6. Bake for 9-11 minutes (until the edges look slightly crispy). Larger cookies will need more baking time. Top the warm cookies with with the remaining cup of Teddy Grahams and the Hershey's chocolate. Let the cookies cool on the pan for about 10-15 minutes before eating. Enjoy!
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16 comments

  1. Rachel says:

    I am excited to try these!!! For the marshmallows, did you use full-size before breaking them up? Do you think I could just use the mini marshmallows and not break them up? Thank you!

    • Jennifer says:

      Rachel- I used full size and just broke them up into pieces (it gets sticky!) You could definitely use mini marshmallows…that would make it way easier!

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  6. PJBH says:

    Yeah, this is not a successful recipe. I had the best results by turning the oven down to 350 F and rolling the chilled dough into tight balls of about a tablespoon, putting only six on a sheet. Still flat, though, and the marshmallows just melt, leaving holes in the cookies. I won’t be attempting these again. Just make S’Mores if you have a hankering for the taste.

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