Birthday Cake S’mores Cookies

I don’t shop very often these days due to financial constraints the past two months, but the most recent excursions I have had resulted in the purchase of primarily navy blue and coral colored items. I cannot explain this gravitation as I am not doing do on purpose. Yet I have actually experienced this many times before where I find myself standing in the checkout line with a handful of similarly colored items. I suppose my brain just gets stuck on one color when looking around it only allows me to see that color.

And then when it comes to food, I am all over the place most of the time. Take cake batter for example. I’ve combined cake batter with all kinds of things, including peanut butter, but today is the first time I’ve paired it up with s’mores and I think they compliment each other quite well. These cookies have a cake batter cookie dough base with chocolate, miniature marshmallow bits, and grahams cracker pieces mixed in. And more sprinkles. Because why have just cake batter or just s’mores when you can have both!?

Birthday Cake S’mores Cookies

One year ago: Corn Chowder with Zucchini and Orzo


Makes approximately 2 dozen cookies


1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup dark brown sugar

1 egg

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

3/4 cup white or yellow dry cake mix

3/4 cup all-purpose flour

1/4 cup sprinkles

1/4 cup Marshmallow Bits (or regular mini marshmallows, but be aware they may ooze)

1/2 cup semisweet chocolate chips

1/2 cup coarsely chopped graham crackers


  1. In a bowl of a stand mixer cream butter and sugar together until light and fluffy. Add egg and vanilla and beat until smooth.
  2. With mixer on low add baking soda, salt, flour and cake mix, stirring until mixture just comes together.
  3. Fold in sprinkles, Marshmallow bits, chocolate chips, and chopped grahams until evenly incorporated.
  4. Chill dough for at least 2 hours, overnight is better.
  5. When ready to bake preheat oven to 325 degrees. Line baking sheet with parchment paper.
  6. Form dough into round balls, and place 2 inches apart on prepared baking sheet.
  7. Bake 8-10 minutes or until edges are slightly golden.
  8. Allow to cool on baking sheet for 3 minutes then transfer to wire rack to continue cooling.

Source: Adapted from Cookies and Cups and Averie Cooks.


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