Hello, hello! It is my favorite day of the week: S’mores Saturdays! I have been LOVING all of the amazing creations from my phenomenal group of guest posters this summer, but today I am bringing you one of my own recipes. Today I am sharing my recipe for Chocolate Caramel S’mores Cookies. Here’s fair warning for you: these are CRISPY cookies. I feel the need to warn you because I myself tend to gravitate toward cookies so soft that they are almost undercooked. True story. However, I know people that adore crispy cookies, so if you are that person then these are the cookies for you!
I was initially disappointed that these were so crispy, but then I started dunking them in milk and changed my tune. My friend also pointed out to me how amazing they would be in the form of cookie ice cream sandwiches. Can you IMAGINE if you used some homemade toasted marshmallow or s’mores or caramel ice cream in between these bad boys?! PERFECTION! Totally trying that soon!
If you are not into crispy here are a few tips to try that have brought me success in the past. I haven’t had time to retry these cookies with these tips yet, but if and when I do I will come back and update the post if the tips don’t work. First of all, don’t let your dough be too sticky. Add some flour until it is a non-sticky texture. I made the mistake of ignoring the fact that my dough was crazy sticky. If you add TOO much flour and your dough feels dry then add a splash of milk to soften it up again.
I think I may have also flattened the dough too much during the prep of the cookies. Don’t squish them too flat when adding the graham crackers and marshmallows. See the picture below to understand what I mean.
Finally, I think the caramel chips that I used melted and added to the spreading, so if you care more about a thick cookie than the caramel flavor then you can just use regular chocolate chips. Your call.
Now on to the recipe! This recipe is adapted from a fabulous double chocolate chip recipe found at The Food Network. I have been making it for years and it is one of my favorites (and not usually crispy….weird). I jazzed it up for my s’mores purposes, but I highly recommend the original recipe as well!
Check out these amazing caramel filled chocolate chips that I spotted at the grocery store! They also had peanut butter filled ones. Too fun, right? I think they are new, so have fun experimenting with them. I know I will! 🙂
Make your cookie dough. Then plop balls of it (ping pong to golf ball sized, depending on what size you want them) onto a greased cookie sheet. Flatten slightly with your hand and add mini marshmallows and graham cracker pieces. Now bake! Yum!
- 2½ cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, beaten
- 1 tablespoon vanilla
- ½ cup unsweetened cocoa
- 1 bag Nestle Toll House caramel filled chocolate morsels
- mini marshmallows to taste
- graham crackers to taste
- Preheat the oven to 375 degrees.
- Cream together the butter, both sugars, eggs, cocoa, and vanilla.
- Add the flour, salt, and baking soda and mix together.
- Add the chocolate caramel morsels.
- Drop balls of dough onto a greased cookie sheet. Slightly flatten the balls with your palm.
- Top the dough balls with mini marshmallows (about 3-5 per cookie) and broken bits of graham crackers.
- Bake for about 10 minutes.
I hope you enjoy these cookies! Let me know if you find a perfect ice cream pairing for them!