Chocolate Chip Smores Cookies Made with Sugar Blend

5 from 13 reviews


  • 2 1/2 all purpose flour
  • 1 cup crushed garham cracker
  • 1 1/4 tesp baking soda
  • 3/4 tsp salt
  • 1 (8oz) unsalted butter, softened
  • 3/4 cup Sugar Blend
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 3/4 cup semi-sweet chocolate chips
  • 18 large marshmallows cut in half
  • Hershey’s Bar, 1 link cut in half


  1. Preheat oven to 350ºF and prepare a parchment lined baking sheet.
  2. In a large bowl, combine the all purpose flour, crushed graham cracker crumbs, baking soda, and salt. Set aside.
  3. Cream the butter and the Sugar Blend until light and fluffy. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next one
  4. Add the vanilla. Scrape down the bowl with a spatula.
  5. With the machine on low, slowly add the flour mixture. Mix until just combined.
  6. Fold in the semi-sweet chocolate chips with a spatula.
  7. Using a small ice cream scooper, scoop cookie dough onto your baking sheet about 1 inch apart.
  8. Bake your cookies for about 8 1/2 minutes.
  9. Remove your tray from the oven and top each cookie with half a mashmallow and half a hershey’s bar link.
  10. Place cookie sheet back into the oven to bake for 1 ½ minutes.
  11. Remove from the oven and allow to rest for a couple more minutes on cookie sheet before moving to a cooling rack.
  12. Consume after 1 hour, if you can wait that long. I ate some after five minutes…