Summer always gets me thinking s’mores.
Just when I thought I’d finally put that delicious combination to rest (cookies, cookies again, cupcakes, and again, bark, frapp, cake, brownies), I got another idea.
Yep, it’s cookie #3 and they’re best yet! These ones have all the wonderful flavor and texture of my chocolate M&M pudding cookies, with a punch of s’more! These are so good that I’m making them on a weekly basis!
Fudgy S’mores Cookies
1 cup unsalted butter, softened
½ cup brown sugar
½ cup white sugar
1 (3.4 oz) package chocolate instant pudding
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
2 tbsp special dark cocoa powder
2 cups all purpose flour
2/3 cup mini chocolate chips
2/3 cup mini mallow bits (mini marshmallows)
2/3 cup crushed graham crackers (3 graham cracker sheets)
Preheat the oven to 350 degrees F and line baking sheets with parchment.
Place the butter and sugars in the bowl of a stand mixer and beat until smooth and creamy. Add the pudding mix and mix until combined.
Add the eggs, one at a time, and mix each one thoroughly; stir in the vanilla.
Turn the mixer to low and slowly add the cocoa powder, baking soda, salt, and flour.
Use a large spoon to stir in the mini chocolate chips, mallow bits, & graham crackers.
Use a 2 tablespoon scoop to drop the cookies onto the prepared sheets.
Bake the cookies for 10-12 minutes or until the cookies are set. Cool on wire racks and store in a tightly sealed container.
Makes about 36 cookies