S’mores Cookies? Yes please! These cookies have all the things you love about S’mores, but packed into a less messy, and arguably more tasty form. These are S’mores you can have at any time of year, regardless of the weather outside. There is no need to build a fire.
Don’t get me wrong, one of my favorite things about camping is the opportunity to enjoy a very messy marshmallow treat outside. We also have a fire pit at my house, and it is pretty common for me to break out the marshmallows and graham crackers on a random Tuesday night in the summertime. While I am not one to eat a boring marshmallow, toast it up and pair it with some chocolate, and I’m all in!
A cookie, however, pairs nicely with a glass of milk. I can also bake up a big batch of them and enjoy S’mores for days. If they last that long. These S’mores Cookies are packed with bits of graham cracker and chunks of chocolate. Marshmallows dot the top and get just a hint of toasty-ness while maintaining some of their pillowy softness. S’mores cookies are crispy on the edges and chewy in the centers, and I love the texture contrast.
An honest opinion:
My daughter is a very intelligent young woman. As a Physics major/ Math minor she knows things I can’t even begin to understand. She also has almost 20 years of cookie eating experience. This is all to say that she is a very qualified judge of cookies, and she gives these S’mores Cookies a high rating. S’mores Cookies make her list of favorites, topped only by a select few including my Bakery Style Chocolate Chip Cookies. I suggest you take her recommendation and bake up a batch of S’mores Cookies ASAP!
Here’s what you will need:
S’mores Cookies need butter, brown sugar, granulated sugar, eggs, flour, kosher salt, baking powder, baking soda, graham crackers, mini marshmallows, and chocolate. For the true S’mores experience, I used Hershey’s milk chocolate bars in this recipe. You can use whatever chocolate you prefer, but the Hershey’s makes it more authentic!
For the graham crackers, I crumbled pieces by hand rather than using a food processor. I like finding various sized pieces in my cookie. For reference, the above picture shows my graham cracker crumbles. I have a mix of larger and smaller pieces, and I have a quarter there for reference. Keep in mind that the mixer will end up breaking some of your larger pieces, so don’t start too small. I also broke the chocolate by hand and had similar sized pieces of Hersheys.
Pro Tips:
While 350 is the default for most recipes, I bake this at 375. You want that higher heat to crisp those edges but keep the center soft and chewy.
To keep that center soft and chewy, you want to use cold butter. There is no need to chill this dough, but do use cubed cold butter.
Here, I use a cookie scoop that is the equivalent of 2 Tablespoons. I space my dough balls a few inches apart to accommodate any spreading, and I flatten them out just a tiny bit. You don’t want them too flat since we are working to keep the center soft. Below is a reference photo. The dough balls on the left are straight out of the scoop. The dough balls on the right have been flattened just enough to even them out.
OK, this makes for more work, but I’ve tried it both ways and it’s better to add the marshmallows to the top part way through baking. Mixed in marshmallows get sticky and over baked in spots. I want the marshmallows to bake just enough to get a little soft in the center with a hint of golden color. Adding the marshmallows to the top allows them to set into the cookie, but retain their marshmallow qualities. It will give you that nice marshmallow stretch when you break the cookie in two!
While I should not suggest that you consume dough that contains raw eggs, I’ve been eating cookie dough for a very long time with no regrets. Oatmeal cookie dough has always been may favorite, but this S’mores Cookie dough rivals it. There is something about the bits of graham cracker in the cookie dough that is amazing. If you decide to brave raw eggs, you just might thank me.
S’mores Cookies
Crispy edges and soft chewy center loaded with bits of graham cracker, chocolate chunks, and topped with marshmallow make for fun S’mores Cookies!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: cookies
- Cuisine: dessert
Ingredients
1 cup butter, cold and cubed
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
6 full graham crackers (what you find in the package before breaking)
4 oz chopped chocolate (3–4 regular sized Hersheys candy bars if using)*
1 cup mini marshmallows*
Instructions
Preheat oven to 375 and line baking pans with parchment.
Mix butter and sugars until well incorporated. Add the eggs and and vanilla, and mix to combine. Add the flour, baking powder, salt, and baking soda and mix until the dough comes together. Stir in the crumbled graham crackers and chocolate.
Scoop dough into balls of about 2 Tablespoons each. Press the dough balls slightly to even them out. Bake the cookies for 7-8 minutes until golden on the edges and almost set in the center. There should be just a hint of gloss remaining in the center of the cookies. Remove the cookies from the oven and gently press 4-5 mini marshmallows into the tops of the soft, warm cookies. Return the cookies to the oven and bake for an additional two minutes. Cookies should be just set and marshmallows will have puffed a bit. Ideally, the marshmallows will have just a hint of golden color.*
Allow the cookies to cool on the pan for 5 minutes before transferring to a rack to cool completely.
Notes
A standard Hersheys chocolate bar is 1.55 oz. I used 4 bars in my cookies, but decide how chocolatey you want your cookies to be.
1 cup of marshmallows is an estimate. I put 4-5 marshmallows on each cookie, sometimes maybe 6 marshmallows. Decide what looks right to you.
Once the cookies have been topped with marshmallows and returned to the oven keep a close eye on them. Over baked marshmallows loose their pillowy softness and collapse into sticky caramelized sugar.
Keywords: S’mores, cookies, graham cracker, chocolate, marshmallow
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