Holiday S’mores Cookies

As the name implies, Holiday S’mores Cookies are prepared to resemble the flavour of everyone’s favourite backyard fire treat! Baked with graham crumbs, chocolate, and brown sugar, these are a soft-baked cookie with a crispy edge. The texture of the crumbs with the milk chocolate is sensational. Topped with a bar of Hershey’s chocolate, these cookies are a must this holiday season!

Whenever I make anything with graham cracker crumbs, like these Holiday S’mores Cookies, I think about my mom. She always had a sleeve of graham crackers or a package of the crumbs stuffed somewhere in her baking cupboard. She tried her best to hide them, but I could always find them and steal them! If she was out of graham crackers, I would steal her graham crumbs. How could I help myself? They were so delicious! Besides, she’d never let us eat them, because to her they were only meant for baking!

A few years ago, I told you that I had never tried a s’mores in my whole life. That has changed. I followed all of the rules and layered a perfectly toasted marshmallow between two graham crackers with a block of milk chocolate. I did not enjoy it at all. However, in cookie form, I love them! The same can be said for this S’mores Dessert Weather, these Campfire Waffle Cones, or these S’mores Chocolate Spoons.

I’m going to tell you all about this cookie recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the cookie recipes! Before I get into today’s recipe, let me make mention of the three previous holiday confection countdowns that I just finished up this year.

Back in October, I kicked off the holiday season with a holiday recipe series called Lord Byron’s 12 Holiday Trifle Series and followed that up with a second series called Lord Byron’s 12 Holiday Breads and Loaves. Next was my 12 Squares and Bars Series, which was Volume 2 of that particular series.  

And now, I’m starting on this new series, which is the seventh annual instalment! I cannot believe that this is the seventh year in a row that I’ve shared Lord Byron’s 24 Cookies of Christmas! But, before we get to a list of ingredients and instructions for today’s recipe, let me tell you about this series and more!

LORD BYRON’S 24 COOKIES OF CHRISTMAS SERIES

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the fourth of my annual holiday recipe series for this season! This one is called Lord Byron’s 24 Cookies of Christmas – Volume 7! I will try to keep the recipes in this series quick and easy, just like in previous years. Even if a recipe looks complex, I promise you that it is not! My goal, as always, is to share recipes with you that are not too complex to whip up as a holiday treat for your family. 

Like every other holiday series I’ve shared over the years, this series will share a new recipe every day for the next 24 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 24 Cookies of Christmas series! Even though this is the fourth series for this holiday season, you can always look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – Make sure your butter is at room temperature!
• Sugar
• Brown Sugar – First of all, it has way more flavour than regular white sugar! And, in this recipe, brown sugar helps to keep the cookie moist and soft.
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Vanilla Extract
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Soda
• Salt
• Ground Cinnamon
• Graham Crumbs – I always try to find the crumbs rather than using the wafers. It just saves me from dirtying up my food processor. Don’t use a cheap, no-name brand. If you can afford the extra dollar, buy a good brand. Personally, I prefer Keebler brand, but they’re really hard to find in Canada, so my second choice is Honey Maid.
• Mini Chocolate Chips
• Marshmallow Bits – Please read the section below for more information.
• Sprinkles
• Hershey’s Chocolate

HOW TO MAKE HOLIDAY S’MORES COOKIES

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. In a large mixing bowl, beat together the butter, sugar, and brown sugar until light and fluffy – about 3-5 minutes. Add the eggs and vanilla extract. Beat into the butter mixture.

In another bowl, whisk together the flour, baking soda, salt, cinnamon, and graham crumbs. Beat into the wet mixture until just combined. Use a rubber spatula to fold in the chocolate chips, marshmallow bits, and sprinkles. The cookie dough will be a little crumbly, but don’t worry about that. It will still bake up nicely.

These are larger cookies, so use a cookie scoop to measure mounds of the cookie dough onto the parchment-lined baking sheet. The mounds should have about two tablespoons of cookie dough. Leave 2 inches of space between each cookie. If you wish, you can push a couple of the marshmallow bits into the tops and add more sprinkles.

Bake the cookies for 10 minutes. Remove from oven and immediately push a block of Hershey’s chocolate into the center of each cookie. Allow the cookies to cool for 3 minutes before transferring to a wire cooling rack to finish cooling.

WHAT ARE MARSHMALLOW BITS? AND WILL REAL MARSHMALLOWS WORK?

Marshmallow bits are basically dehydrated marshmallows. They are the type you’d find in breakfast cereal for kids. They’ve become really popular in ice cream shops and in lots of confections you see in bakeries. I would take the time to explain to you where I got mine, but I already know that a store on the side of a country road in rural Ontario is not that accessible to everyone. Ha! The best place to get them is at Walmart, Target, or online.

Since I’ve recently jumped on the Amazon Prime bandwagon, I’ll share this link with you. Kraft was not the brand I used, but the ingredients are the same and so is the size of the marshmallow bits. The brand I used was actually Gourmet Village. Real marshmallows will not work. If you bake real mini marshmallows, they will melt down completely and your donuts will end up being a gooey mess! Save the real marshmallows for the hot chocolate!

WORKING WITH GRAHAM CRACKERS

There are really two options when it comes to making this square recipe. You can purchase the graham crumbs. Or you can make your own crumbs from graham crackers. To be honest, both will do just fine, but if you choose to use crackers, you need to get the consistency just right.

Many bakers will place graham crackers in a bag and smash it with a rolling pin. That’s fine – if you want to spend your day banging a rolling pin onto your kitchen counter. You see, Dear Reader, the crumbs need to be fine in order for the cookie batter to level out properly while baking.

The best way to get the right crumb consistency is to buy graham crumbs. That way, the work is already done for you! If all you have on hand are graham crackers, you can use those. But, do yourself a favour and pop them into a food processor. Pulse them until they are fine like sand. This will ensure you get the perfect graham crumb base.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!