Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
check for ingredient coupons here
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 cup graham cracker crumbs
6 large marshmallows, cut in half
(see my tips below)
See my Darlene’s Concoctions videos!
DIRECTIONS:
1: Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with cooking parchment paper.
2: In large bowl, break up cookie dough. Stir or knead in 3/4 cup of the graham cracker crumbs until well blended (reserve remaining crumbs).
3: Shape dough into 12 (2-inch) balls. Shape 1 ball around 1 marshmallow half, covering completely. Repeat with remaining dough and marshmallows.
4: Roll each ball in remaining 1/4 cup graham cracker crumbs. Place 2 inches apart on cookie sheets.
5: Bake 12 to 15 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes then remove from cookie sheets to cooling racks. Serve warm or cool.
Darlene’s Tips: You can crush your graham crackers in a plastic bag with a rolling pin or use a food processor. You can also buy Graham Cracker Crumbs if you want to skip that step. Want nutty s’mores? Add about 1/2 cup of chopped nuts of your choice to the mix! You could also drizzle some melted chocolate morsels on top of the cooled cookies. Or for peanut buttery s’mores use melted peanut butter morsels (you could also add some to the mix).
BE COOL -> Subscribe to my Youtube channel
