Salted Caramel Cookie S'mores
These Salted Caramel Cookie S'mores take a classic summertime campfire treat and make it even more delightful with graham cracker cookies and lots of salted caramel.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 24 cookies
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup crushed graham crackers
- 2 sticks (1 cup) unsalted butter, room temperature
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 4- 4.4 oz. Hershey's chocolate bars
- 24 large marshmallows
- 1 cup salted caramel (see notes section for recipe details)
Pre-heat oven to 350 degrees.
In a medium bowl, mix together flour, baking soda, cinnamon, salt, and crushed graham crackers.
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together the butter and both kinds of sugars until light and fluffy, about 2-3 minutes.
Beat in eggs and vanilla until just combined.
On a parchment paper-lined cookie sheet, drop tablespoonfuls of batter about 1 1/2 inches apart.
Bake cookies for 8-11 minutes, until starting to turn golden around the edges.
Let cookies cool on baking sheet for a few minutes before removing to baking rack and cooling completely.
Set oven to broil.
Once cookies are cooled, place half of them upside-down on a foil-lined baking sheet. Place a marshmallow on top of each.
Place in oven on broil for about 1-2 minutes, until marshmallows are toasted.
Push a square of chocolate on top of marshmallow, drizzle some salted caramel sauce, and top with another cookie. Repeat with all cookies.
- For the salted caramel, I use this recipe, but omit the cinnamon and cider and add 1 tsp salt.