Let’s go camping. Inside. Without bugs. I’ll bring dessert!

We’ll take every camper’s favorite fireside treat–roasted marshmallow sandwiched between graham crackers with some Hershey bar melted inside–and blend it with my recipe for chocolate chip cookies (CCCs for short). No doubt, you’ll find yourself wanting s’more of these. I was torn between using Golden Grahams cereal or straight up graham crackers, so I used both! 🎶 Oh, those Golden Grahams! 🎶


1 stick butter (salted), softened
1/4 cup white sugar
1/4 cup turbinado sugar*
¾ cup light brown sugar, firmly packed
1 large egg, room temperature
1 ½ teaspoons vanilla extract
1 1/2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/4 cup graham cracker crumbs (one whole graham cracker, crushed–I used a cinnamon one, NOM NOM)
1/4 cup Golden Grahams cereal, lightly crushed
½ cup dark chocolate Valrhona feves, finely chopped
2 Hershey bars, chopped coarsely (so you can still see it’s a Hershey bar)
3 mini marshmallows per cookie

*I send my turbinado sugar (a.k.a. Sugar in the Raw) through the food processor so it’s not crunchy. I process the whole box at a time and pour it right back into the box to store.

Put a gentle crush on those Golden Grahams (left). Finely crush the graham cracker (right). Like so. Set aside.


Cream the butter and the sugars until light. Scrape down the sides of the bowl. Add lightly beaten egg and vanilla; mix till egg is incorporated. Scrape down the bowl again.

Sift flour, baking soda and salt into a separate bowl. With mixer on low, slowly add dry ingredients. Mix until combined: do not overmix. Blend in finely chopped dark chocolate chunks, graham crackers and crushed Golden Grahams.

Refrigerate the dough for at least few hours or overnight. Make it easy on yourself and portion out the dough with your handy scoop beforehand. Much harder to scoop chilled dough–trust me. I used my smaller ice cream scoop to make BIG COOKIES.

Preheat oven to 350 degrees F. Adjust racks to lower and upper thirds of the oven. I space the cookies out in rows of three–nine cookies per sheet. We’re going to swap the cookies up the river, down the river exactly halfway through baking.

Tip: have the marshmallows ready to grab from either a plate or paper towel as you are more than likely to wind up with melted chocolate on your fingers as you position the marshmallows and Hershey bar pieces in each cookie.

OK, so into the oven they go, then set a timer for 7 minutes. Take both sheets out of the oven, then quickly press 3 mini marshmallows and 2-3 Hershey bar pieces into each cookie. When you put them back into the oven, switch the position of each sheet from front to back, top to bottom, and let them bake for 7 more minutes. When they’re done baking, remove from the oven and let them rest on the baking sheets for 5 minutes or so before moving the cookies to a cooling rack.


Let them cool before storing in an airtight container for up to 3 days at room temperature. Good luck, by the way–they rarely last that long around heah. 😉 Too many cookie monsters.

Hope 2016 is off to a sweet start for you. This kat? I’m living my life like it’s golden. 🙂 You do the same.