Comments on: S’mores Chocolate Chip Cookies

By: Michelle

Michelle — Thu, 05 Feb 2026 22:38:45 +0000

Wow, these cookies are GOOD. I think they are best a few hours after baking or overnight. At first I thought they were too chocolatey but after sitting for a bit they are absolutely perfect. The buttery graham cracker on the bottom puts them right over the top for me. Such a great recipe for a soft, delicious riff on a chocolate chip cookie. Love them!

By: karli

karli — Fri, 05 Dec 2025 02:32:03 +0000

In reply to Amber. Sure! Go for it, they will like bake a couple of minutes less.

By: Amber

Amber — Fri, 05 Dec 2025 01:35:25 +0000

Love these so much. But is it possible to cut the actual cookie size down to make 24 instead of 12?
I need to make some for a cookie swap and I figured if they were slightly smaller they’d be the perfect size for this!

By: Judy

Judy — Mon, 10 Nov 2025 05:56:09 +0000

I made these today for the first time and absolutely loved them! Very easy to make. The butter dipped graham cracker on the bottom gave it great texture too. They were a hit!

By: Anita

Anita — Fri, 24 Oct 2025 10:56:25 +0000

I have made these 3 times. We have Cookie Day for our college students and will have a large variety of cookies. When I tell you that these are ALWAYS the first to be eaten, they are GONE!!! Everyone loves them. I decrease the marshmallows slightly. I put in 1.5 cup because so many come out the dough but these are delicious especially when warm. Oh, my goodness! 10/10 for me! I am now stuck having to make these everytime. I was asked to triple the batch next time I make them. lol!! They are definitely rich in taste.

By: Karli

Karli — Fri, 01 Aug 2025 16:48:24 +0000

In reply to Cathy. I would thaw just enough that you can slightly push the dough onto the graham cracker and bake! You may have to add a minute or so to the baking time if the dough is slightly frozen.

By: Karli

Karli — Fri, 01 Aug 2025 16:47:49 +0000

In reply to Christian. Hi! You can decrease the amount of marshmallows if you'd like to ensure they can all be tucked into the dough. If you're having issues with the cookies spreading, I recommend making sure your oven is actually getting up to 375°F. If the temperature is too low, these cookies will spread for daaayyyyss. If the temperature is correct, add about 1/4 cup of flour to the dough. Most likely, climate and elevation are affecting the liquid and humidity in your cookies, so the extra flour should fix this.

By: Christian

Christian — Fri, 25 Jul 2025 00:04:03 +0000

Help! There’s almost no way to keep all the mini marshmallows “inside the dough” with there being 2 cups. How do you keep the recipe from spreading and looking so bad? I’m excited to try the flavor, but even with refrigerating my dough they look rough.

By: Chelsey S

Chelsey S — Mon, 21 Jul 2025 16:12:44 +0000

These are a must bake. Soft and gooey with a surprise on the bottom. My kids now request these all the time! I like how easy they are for feeling like a more gourmet cookie.

By: Cathy

Cathy — Thu, 10 Jul 2025 01:03:10 +0000

In reply to Karli. if you freeze the dough balls would you have to defrost completely to then put over the cracker?