An easy way to enjoy s’mores without an open fire! These are perfect for picnics, parties, or classrooms!

S’mores Dunker Cookies

I am a bit of a neat freak.

Regardless of my disastrous tenancies, I still aimed for perfectly straight lines. Somewhere over the course of my formative years, I developed the undesirable character trait of perfectionism; a nearly impossible curse to overcome.

I don’t want things to be perfect. It’s too much pressure, it’s unrealistic. As a matter of fact, my favorite recipes to make are the ones that don’t require a steady hand, like these S’mores Graham Cracker Cookies! I love the freedom of a recipe that’s supposed to be messy!

Having a child-like spirit is a much simpler way to live! They don’t worry about yesterday, they don’t worry about tomorrow, they live for today and find joy in the little things!

This recipe is the perfect way to let your hair down with the kids in the kitchen and just have fun! S’mores are meant to be messy; the messier the better because that means you loaded them up with ooey-gooey marshmallows! And it’s super easy so it doesn’t require holding their attention for too long!

If you love s’mores, then you’ll want to try these Golden Graham S’mores Bars , Mini S’mores Pies , and Easy S’mores Brownie Bars , too!

Golden Graham S’mores Bars

What You’ll Need

12 Graham Crackers

12 Regular Size Marshmallows

1 cup Hersey’s Milk Chocolate Chips

How to Make S’mores Graham Cracker Cookies

Preheat oven to 350 degrees.

Break graham crackers along the perforated lines, making rectangles. (24 pieces total)

Lay 12 out on a parchment paper lined pan.

Tear 12 regular size marshmallows in half. Place the halves on the Graham Cracker rectangles; 2 halves per cracker.

Place the remaining 12 Graham Crackers over the marshmallows, making a sandwich.

Put pan in the oven for 4 minutes. Remove from the oven and press lightly on the top Graham Cracker for just a second so the marshmallows squish out of the crackers.

Let cool. Dip ends in melted chocolate. Place back on the parchment paper lined pan and put in the refrigerator until the chocolate is firm.