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Commercial RecipeHERSHEY'S S'mores Cookies


0 minutes
4 dozen cookies

These HERSHEY'S S'mores Cookies are the classic outdoor treat, minus the campfire! Rich HERSHEY'S Milk Chocolate Bars, sweet graham crackers and gooey mini marshmallows come together within a moist cookie. Perfect for wrapping individually for point-of-sale displays.

Ingredients & Directions


  • 12
    full-size graham cracker sheets
  • 4 tsp.
    baking powder
  • 2 lbs.
    Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100)
  • 10 oz.
    miniature marshmallows
  • 1 lb. 8 oz.
    salted butter, softened
  • 1 lb. 8 oz.
  • 7 oz. (4 large)
  • 1⁄2 oz.
    vanilla extract
  • 1 lb. 4 oz.
    all-purpose flour
  • 1 lb.
    graham cracker crumbs



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans. Break graham crackers into pieces about 1/2 to 1 inch in size. Stir together Chopped HERSHEY'S Milk Chocolate Bars, graham cracker pieces and miniature marshmallows in large bowl. Set aside.


Mix together butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, graham cracker crumbs and baking powder in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in chocolate bar mixture (batter will be stiff). Using #20 scoop (2 oz.), drop on prepared sheet pans.


Bake 10 to 12 minutes* or until cookie is set and edges are lightly browned. (Marshmallow will melt out along edges of cookies.) Place sheet pans on wire rack. Immediately use edge of knife or metal spatula to push melted marshmallow back to edges of cookie. Cool several minutes. Remove from sheet pans to wire rack. Cool completely.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.