S’mores Cookies
This post may contain affiliate links. Read the full disclosure here.
These ooey gooey s’mores cookies have chunks of graham crackers with chocolate chips and melted marshmallows. They have all the delicious flavor of the beloved treat, but no fire required!
These smores cookies are named after the nostalgic campfire treat. S’mores, for the one or two of you out there who might not know, are made from putting a perfectly toasted marshmallow and a chunk of a chocolate bar in between two graham crackers.
It might sound simple but the taste is anything but. If you were ever in Scouts, of any kind, you are likely an expert in s’mores assembly. If you have a hankering for that sweet treat but don’t have time to make a fire and let the coals reach the perfect temperature, you’ll be grateful for this recipe.
The sweet and delicious flavor of graham, chocolate and marshmallow lends itself perfectly to many types of desserts, particularly in the fall. I’m not sure why I think of s’mores as a fall dessert. Maybe because they bring to mind cozy images of being around a fire.
I’ve made pumpkin s’mores bars which are really extraordinarily delicious. If you like pumpkin-flavored desserts you should definitely try my pumpkin pie cupcakes – wow are they great!
But if you are looking for more s’mores flavored desserts, this s’mores cheesecake is truly about as decadent as a cheesecake can get.
These cookies are a quicker and easier, though maybe a slightly less decadent way to get all that s’mores flavor.
They are basically a slightly kicked-up chocolate chip cookie, made with melted butter so they’ll be extra soft and chewy. They are studded with graham cracker pieces, chocolate chips, and mini marshmallows.
These cookies are so good it is hard to imagine you’ll have any left for your cookie jar, but if you do, you’ll make them time and time again.
Recipe Snapshot
- TASTE: Graham, marshmallows and chocolate
- TEXTURE: Chewy cookie with gooey marshmallows.
- EASE: For confident cookie bakers.
- TIME: Just under a half an hour.
What You’ll Need
Ingredients
These cookies are essentially a chewy chocolate chip cookie studded with graham pieces and marshmallows.
- Flour – All-purpose flour.
- Baking Soda – For leavening.
- Salt – Just a touch – use kosher salt.
- Cinnamon – Adds a dash of flavor.
- Butter – Sweet cream unsalted butter, melted.
- Sugars – light brown and granulated sugar are both called for in this recipe.
- Eggs – You’ll need one egg and one egg yolk. (Save the white for another use.)
- Vanilla Extract – Use the highest quality vanilla extract you can find.
- Chocolate chips – Semi-sweet chocolate chips, regular size or minis.
- Graham Crackers – These add graham flavor to the cookies.
- Mini-marshmallows – Use the mini-size marshmallows for the extra gooey marshmallow flavor.
How to Make S’mores Cookies
These cookies come together quickly and easily. Turn on the oven to 350 degrees and line two baking sheets with parchment paper. Gather your ingredients and you’ll be able to satisfy your craving in less than half an hour.
Be sure to check out the full recipe and ingredient list below
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon; set aside.
- In a separate large bowl, use an electric mixer to beat the butter and sugars on medium-high speed until smooth and free of lumps, about 2 minutes.
- Add the eggs and vanilla. Mix until well combined. Add the flour mixture and beat on low speed until all the flour is incorporated.
- Stir in the chocolate chips, and chopped graham crackers.
- Using a medium (1 ½ tablespoon) cookie scoop, scoop out the dough. Flatten each portion with your hands and place 3 mini marshmallows in the center. Mold the cookie dough up around the marshmallows, in a bowl like shape, leaving the top open so the marshmallows are partially exposed. (See photos below)
- Place the filled dough balls about 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 10 minutes, or until golden brown. Don’t overbake! The cookies will continue to cook from the residual heat. Cool for 5 minutes then transfer to a wire rack to cool completely.
Handy tip:
A key to the success of this recipe is the ooey gooey melted marshmallows. You want them soft and gooey, so be sure to not overcook these cookies. If you do the marshmallows will melt entirely and harden as they cool. These cookies need to look almost undercooked when you take them out of the oven.
Tips For Success
Make sure you use unsalted butter here – this allows you to control the amount of salt you add in the cookies.
Storage & Freezing
Cookies can be stored in an airtight container at room temperature for up to 3 days.
S’mores Cookies
Ingredients
- 2 cups (260 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113 g) unsalted butter, melted
- ½ cup (105 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup (170 g) semisweet chocolate chips
- 3 graham crackers, roughly chopped
- 78 mini marshmallows
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon; set aside.
- In a separate large bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and sugar on medium-high speed until smooth and free of lumps, about 2 minutes.
- Add the egg, egg yolk, and vanilla. Mix until well combined.
- Add the flour mixture and beat on low speed until all the flour is incorporated.
- Stir in the chocolate chips, and chopped graham crackers.
- Using a medium (1 ½ tablespoon) cookie scoop, portion the dough. Flatten each portion with your hands and place 3 mini marshmallows in the center. Mold the cookie dough up around the marshmallows, leaving the top open so the marshmallows are partially exposed. (See photos above in blog post.)
- Place the filled dough balls about 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 10 minutes, or until golden brown. Don't overbake! The cookies will continue to cook from the residual heat.
- Cool for 5 minutes then transfer to a wire rack to cool completely.
Video
Notes
- Storage: Cookies can be stored in an airtight container at room temperature for up to 3 days.
I followed the recipe to the T…my dough is so dry I can’t even mix all of the flour in!! Any suggestions, I don’t want to have to start all over again and end up with the same problem.. please help
How did you measure the ingredients? Did you use weight measurements?
My batter is way too wet. Couldn’t shape the dough. Going to freeze and hope for the best