S’mores Cookies 2.0

by byn on August 5, 2012

in Cookies, S'mores

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It’s been just over a year since my friend Barry left my old department, and moved to a new company. In that year, without any other changes to his fitness regime or eating habits, he’s lost 10 lbs.

I’ll give that a moment to sink in.

This means that without regular access to the treats produced on Planet Byn, this man lost 10lbs. I love it! Let’s be clear about this though, before you all go banning me from your life in the interest of your waistlines. I don’t refer to Barry as the human garbage disposal for nothing. When I would bring him a container full of treats, which happened on an almost weekly basis, he would eat them ALL. Like, two or three dozen cookies or squares in a day. This is what I’m saying. This is why we are such good friends.

Anyway, Barry invited a bunch of us over to his new place a few weeks ago, and I brought these S’mores Cookies (sometimes you get an early morning tupperware shot here…that’s just real life). This is the second version of S’mores Cookies on the site; this dough is a little crumbly, and when forming it into balls, it’s sometimes hard to get the marshmallows to stick in, but you can kind of just squish them in if they fall off.

Everyone loved them, and Barry ate 5 in rapid succession.

S’mores Cookies

Source: Two Peas and their Pod

Yield: a few dozen


1/2 cup butter, room temperature

1/2 cup brown sugar

1/3 cup sugar

1 egg

1 tsp vanilla

1 1/4 cups all purpose flour

1 cup graham cracker crumbs

1/2 tsp baking soda

1/2 tsp salt

1 cup milk chocolate chips

1 cup mini marshmallows


  1. Preheat the oven to 350, and line two cookie sheets with parchment paper.
  2. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and mix again.
  3. Add the flour, baking soda and salt, and mix until well combined. Stir in the chocolate chips and marshmallows.
  4. Form the dough into balls, and try to get the marshmallows to stick on the best you can.
  5. Bake for 12-14 minutes, until lightly golden brown. Let cool for about 10 minutes or so on the cookie sheets, then place on a cooling rack.

{ 1 comment… read it below or add one }

Tatiana August 5, 2012 at 10:44 pm

He sounds like a keeper!
oops… I mean, the recipe sounds like a keeper! 😉


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