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Dirty S’mores Cookies

  • Author: Cookies & Cups
  • Yield: 36 cookies 1x


  • 1 cup butter, cold cubed
  • 1 1/4 cups light brown sugar
  • 1 egg plus 1 yolk
  • 2 teaspoons vanilla
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cups flour
  • 2 cups milk chocolate chips
  • 1 ( 3 ounce) container Jet Puffed Mallow Bits
  • 1 cup graham cracker crumbs (about 67 full sheets pulverized)


  1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium high speed for 2 minutes until light and fluffy.
  2. Add the egg, yolk, vanilla, salt and baking soda and continue mixing for 1 more minute until smooth, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and add in the flour, mixing until just combined.
  4. With mixer still on low add in the chocolate chips and Mallow Bits until evenly incorporated.
  5. Cover the dough and chill it in the refrigerator for at least an hour.
  6. Preheat the oven to 350°F/175°C
  7. Line a baking sheet with parchment paper. Place the graham cracker crumbs in a medium bowl. Scoop out 2 tablespoons of the cookie dough and roll it into a ball. Place the ball into the graham cracker crumbs and coat evenly.
  8. Place the dough onto the baking sheet 2- inches apart and bake for 9-10 minutes until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.


store airtight at room temperature for up to 3 days.

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