I trolled Pinterest for some inspiration and wound up adapting the recipe from Sally’s Baking Addiction. Guys, these were decadent. The next time I make them I’m going to make them smaller because it was actually hard for me to eat a whole cookie as they were so chock full of goodness. And that’s saying something, considering I can typically put away, like, 6 cookies in a sitting. Don’t judge me.
Anyways, we always made s’mores with Reese’s cups growing up so my version of a s’mores cookie would of course include morsels of this amazing candy. (Early in his military career Dad was a Survival Instructor in the U.S. Air Force and he was the king of fireside recipes. As far as I’m concerned the Reese’s s’more is his invention. In fact, I didn’t know until high school that “most people” make s’mores with Hershey’s bars. Um, how basic is that?)
Enough jabbering. S’mores craving? Make these.
Reese’s Cup S’mores Cookies
This recipe is designed for high altitude baking. Double the amount of baking soda & granulated sugar if you’re making this near sea level.
2 1/4 c flour (I use Hungarian High Altitude flour)
1/2 t baking soda
1.5 t cornstarch
1/2 t salt
3/4 unsalted butter (1.5 sticks) softened
3/4 c light brown sugar
1/4 c granulated sugar
2 large eggs
2 t vanilla extract
1/2 c crushed graham cracker crumbs
1/2 c semisweet chocolate chips
1/2 c mini marshmallows (or a handful of large ones, cut into quarters)
2-3 Reese’s cups, roughly chopped
1) In a large bowl, beat the butter until smooth. Beat in sugars, egg, and vanilla.
2) Add baking soda, cornstarch, and salt. Mix thoroughly.
3) Beat flour in slowly, 1/4-1/2 c at a time.
4) Fold in graham cracker crumbs.
5) Place bowl of dough in the freezer for 20 minutes while prepping your toppings.
6) Chop each Reeses’ cup into roughly 6-8 pieces each. Set up an assembly station with Reese’s, chocolate chips, and marshmallows.
7) Preheat oven to 325 F. Line 2 baking sheets with silicone cookie sheets or grease well with nonstick cooking spray.
8) Use a large or small cookie scoop (I used a large Pampered Chef one, but will definitely use a small scoop next time since these cookies are so dang decadent) & scoop cookies onto sheets, spacing about one scoops’ width between each cookie.
9) If baking large cookies, bake 12 minutes. If small cookies, 7 minutes. Remove cookies from the oven and gently press your Reese’s, chocolate chips, and marshmallow toppings into each one. If desired, you can sprinkle some extra graham cracker crumbs on top. Place cookies back in the oven for 2-3 minutes, broiling for the last 30-60 seconds if you want authentic roasty toasty marshmallows.
10) Remove from the oven, wait as many minutes (or seconds) as you can stand, then serve these bad boys with milk or vanilla bean ice cream.
*Disclaimer: I am not sponsored or endorsed by any brands or products mentioned above. I simply use and recommend what I love.