S’mores have got to be the quintessential dessert that screams summer. There’s just something about gathering around a campfire roasting marshmallows, telling stories, and making s’mores that just brings a smile to my face.

I can remember the first time I ever made s’mores at a campfire, it was at camp.  I was 8 years old in Miami and we did a campfire in the late afternoon.


That was so much fun….

Do you remember the first time you ever roasted marshmallows and made s’mores?


Now in these parts summer is soon coming to a close with just two weeks left before the homework, projects, and running around begins…who am I kidding the running around is already beginning this week…























I mean I’ve been working all summer so I guess its a little different for me as far as summer almost ending, but for the kids I know they definitely aren’t ready to go back yet.

and because I am such a nice mommy (like how I gave myself mommy props right there :-))I wanted to make the kids something that would help them with the easing back into our crazy hectic routine.

I mean would you say no to a soft chocolate chip cookie thats stuffed with a big ol marshmallow and crushed graham crackers… I think not.

Plus these cookies were made in 30 minutes… you can’t really beat that. Instead of making chocolate chip cookie dough from scratch I bought pre-made chocolate chip cookie dough.


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Marshmallow stuffed S’more Cookies

Prep Time: 20 minutes

Cook Time: 13 minutes

Yield: serves 12


  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
  • 1cup graham cracker crumbs
  • 6 large marshmallows, cut in half


  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with cooking parchment paper.
  2. In large bowl, break up cookie dough. Stir or knead in 3/4 cup of the graham cracker crumbs until well blended (reserve remaining crumbs).
  3. Shape dough into 12 (2-inch) balls. Shape 1 ball around 1 marshmallow half, covering completely. Repeat with remaining dough and marshmallows. Roll each ball in remaining 1/4 cup graham cracker crumbs. Place 2 inches apart on cookie sheets.
  4. Bake 12 to 15 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks.
  5. Serve warm or cool. Store tightly covered.


adapted from Pillsbury



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Enjoy and see you next time!
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