S'mores Cake Mix Cookies
S'mores Cake Mix Cookies are soft, chewy cookies made from yellow cake mix, loaded with semisweet chocolate chips, mini marshmallows, graham cracker pieces and chopped Hershey bars. The dough mixes up in minutes, bakes in under 15 minutes and delivers all the flavor of classic s’mores in an easy, handheld cookie perfect for busy weeknights, parties and last minute cravings.
Ingredients
- 1 box ellow cake mix 15.25 ounces
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup semisweet chocolate chips divided
- 3/4 cup mini marshmallows divided
- 4 full graham cracker sheets roughly broken into small pieces, divided
- 2-3 standard size Hershey’s milk chocolate bars roughly chopped, divided
Instructions
- Preheat the oven to 350°F. Line a broiler-safe metal baking sheet with nonstick aluminum foil or a broiler-safe silicone mat to prevent the marshmallows from sticking and make cleanup easier.
- Roughly chop the graham crackers and Hershey’s chocolate bars into small pieces. Reserve some of the graham cracker pieces, chopped chocolate, chocolate chips and most of the mini marshmallows for topping the cookies.
- Add the yellow cake mix, eggs and vegetable oil to a large mixing bowl. Stir until a thick, slightly sticky cookie dough forms.
- Gently fold some of the chopped graham crackers, Hershey’s chocolate, chocolate chips and a few mini marshmallows into the cookie dough. Do not overmix, or the graham crackers may become too crushed.
- Scoop the dough into 2-tablespoon portions and arrange them on the prepared baking sheet, leaving approximately 2 inches between each cookie.
- Press some of the reserved chocolate chips, chopped Hershey’s chocolate and graham cracker pieces into the tops of the cookie dough. Save the remaining mini marshmallows for after the cookies bake.
- Bake for 8–10 minutes, or until the edges are set and lightly golden. The centers may still look slightly soft, but they will continue to set as the cookies cool.
- Remove the baking sheet from the oven. While the cookies are still warm, use a rubber spatula to gently push any uneven edges inward and reshape each cookie into a neat circle.
- Arrange a few of the reserved mini marshmallows on top of each cookie, gently pressing them into the warm surface so they stay in place.
- Turn the oven to broil. Return the cookies to the oven and broil briefly, watching them continuously, until the marshmallows are puffed and toasted. This may take only 30–60 seconds, depending on the oven.
- Remove the cookies as soon as the marshmallows are toasted. If desired, gently tidy the edges again and press additional chocolate or graham cracker pieces into the warm tops.
- Allow the cookies to cool on the baking sheet. You can transfer them to a wire rack, but if you move them when they’re hot, they tend to fall apart. I left mine on the baking sheet and it was fine. Enjoy slightly warm for the gooiest chocolate and marshmallow centers