I’m going to tell you something that might make some of you look at me side-eyed.
I’m not really a fan of marshmallows. Gasp! I know. I used to love them as a kid, and I do still like those little mini ones in hot chocolate, but to just eat a big marshmallow or marshmallow-y treat is not appealing to me. I hear people talking about s’mores all the time, making them with the kids and such, and I’m over here like…can I just have the chocolate??
However, when the August theme for What’s Baking, hosted by Joanna of Kosher Kitchen, was decided to be Bake a Variation of S’mores I decided it was time to give it another go.
S’mores aren’t meant to be dainty or mess-free, and these cookie bars definitely aren’t either. Now, if you were to refrigerate them and only eat them in the comfort of air conditioning at room temperature, perhaps you could accomplish a no-mess experience. But what fun would that be. They are s’mores, after all. Meant for ooey, gooey, finger-licking-the-chocolate-off as you go, deliciousness.
P.S. I found after after I posted this that today is National S’mores day. It’s a sign, folks.
- 2 1/4 cups flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 2/3 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 11.5 oz bag dark chocolate chunks
- 1 1/4 cup mini marshmallows, divided
- 3 regular (or 2 large) sized Hershey bars, broken into pieces
- 2 sleeves (boxes usually come with 3) graham crackers, broken into squares
- Preheat oven to 375 degrees F, line a large, rimmed baking sheet with foil or parchment paper, and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, then set aside.
- In the bowl of a stand mixer (or a large bowl if using a hand mixer,) cream together the softened butter and sugars, using the paddle attachment, until fluffy, about 2-3 minutes.
- Mix in the vanilla and then add the eggs, one at a time, beating well after each addition.
- Gradually mix in the flour mixture, incorporating well after each addition.
- Lastly, fold in the dark chocolate chunks and 1 cup of the marshmallows.
- Lay out the graham crackers on the prepared baking sheet leaving no gaps between them.
- Use an medium cookie scoop and place balls of cookie dough on the graham crackers. I did about 5 scoops in each row with a little space in between. Use the back of the cookie scoop to gently press down on the dough to spread it out. There will be some gaps, but the dough will spread as it cooks so don’t worry about that.
- Bake for 5 minutes, then remove and press press Hershey pieces and 1/4 cup marshmallows sporadically on top. You can also gently press/spread the dough if you don’t feel it’s spread enough to the edges at this time. Bake for 5-7 more minutes, until the cookie dough is just set.
- Cool completely in the pan. If you need to cut them before they are fully cooled and you don’t want the melty chocolate smears (but…that’s half the fun!), you can stick them in the fridge for a bit, after they’ve cooled on their own for at least 10 minutes.
- Cut through the cookie layer into squares, where the graham crackers are already separated. I use the foil edges that overhang on the baking sheet to gently remove the bars from the pan before cutting, as you can easily see where the graham cracker breaks are this way, which makes for easier cutting.