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Preheat oven to 350°F. Line a large baking sheet with parchment paper.

In a large bowl, combine the melted salted butter, granulated sugar, and packed dark brown sugar. Whisk until smooth and well combined.

Crack the large egg into the sugar mixture and add the vanilla extract. Whisk until the mixture is light in color and fluffy, about 1-2 minutes.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and flaky sea salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

On the prepared baking sheet, lay out 4 graham cracker halves or quarters. Place one small piece of Hershey's milk chocolate on top of each graham cracker piece. Top the chocolate with a small handful of mini marshmallows.

Scoop out about 1/4 cup of cookie dough. Flatten it into a disc. Place this disc over one of the s'mores stacks on the baking sheet, ensuring the filling is covered. Scoop out another 1/4 cup of dough, flatten it, and place it on top of the first dough disc, sealing the s'mores filling completely inside to form a large, round cookie. Repeat for the remaining 3 s'mores stacks.

Optionally, press an additional small piece of Hershey's milk chocolate into the top of each assembled cookie.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The marshmallows inside will be melted and gooey.

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will be very soft and delicate when hot.


Preheat oven to 350°F. Line a large baking sheet with parchment paper.

In a large bowl, combine the melted salted butter, granulated sugar, and packed dark brown sugar. Whisk until smooth and well combined.

Crack the large egg into the sugar mixture and add the vanilla extract. Whisk until the mixture is light in color and fluffy, about 1-2 minutes.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and flaky sea salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

On the prepared baking sheet, lay out 4 graham cracker halves or quarters. Place one small piece of Hershey's milk chocolate on top of each graham cracker piece. Top the chocolate with a small handful of mini marshmallows.

Scoop out about 1/4 cup of cookie dough. Flatten it into a disc. Place this disc over one of the s'mores stacks on the baking sheet, ensuring the filling is covered. Scoop out another 1/4 cup of dough, flatten it, and place it on top of the first dough disc, sealing the s'mores filling completely inside to form a large, round cookie. Repeat for the remaining 3 s'mores stacks.

Optionally, press an additional small piece of Hershey's milk chocolate into the top of each assembled cookie.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The marshmallows inside will be melted and gooey.

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will be very soft and delicate when hot.
