Slightly crisped, perfectly marshmallow-y, gooey and exceedingly chocolatey s’mores cookies made with a graham cracker base. These S’mores Cookies are the perfect way to get your s’mores fix without a campfire.
This post was originally published last year, but I wanted to update the photos. One of the original photos can be found at the bottom of the post. Text has been updated as well.
Somehow it’s already the last day of August. I know that technically we have 22 more days of summer left, but it already feels like it’s over. School’s started back up, my commute to work has slowed to a snail’s pace, and my kitchen counters are all dusted with a fine sprinkling of pumpkin spice as I’m testing out new Fall recipes.
I wanted to sneak in another summery recipe, though, before we bring out the pumpkin.
S’mores are, to me, the epitome of summertime snacking. Some of my most treasured memories were formed on cool summer nights, seated on a straw bale around a bonfire, a sharply whittled stick plunged into a marshmallow and crackling over the flames.
This is despite the fact that I’m bad at roasting marshmallows. I always aimed for that delicately browned, perfectly gooey specimen… and ultimately ended up with one that was scorched black on one side while still powdery and raw on the other.
So today we’re bringing the s’mores to the kitchen, smashing them into some cookie dough, and letting the oven take care of the marshmallow roasting.
These cookies are a little… messy. They have none of the elegance of, say, browned butter & bourbon cookies (but have you ever seen anyone eat a S’more with elegance? Not possible for us mere mortals). They are unapologetically take-me-as-I-am, self-righteous in their un-rounded corners and mines of half-melted chocolate that are eager to smudge your hands or the corners of your mouth (just like the real deal).
The marshmallows, though perfectly cooked, refuse to be contained in their graham cracker cookie base; they puff and melt on top themselves in the oven, creating a perfectly baked but still deliciously gooey, soft center, while oozing out the sides for crisped, candied edges.
Campfire or not, enjoy these easy, simple, deliciously messy S’mores Cookies anytime, anywhere.
S'mores Cookies
Ingredients
- 1 cup unsalted sweet cream butter softened, 220 g
- 3/4 cup granulated sugar 150 g
- 3/4 cup light brown sugar packed, 175 g
- 2 large eggs
- 1/2 tsp pure vanilla extract 2.5 ml
- 2 1/3 cups all-purpose flour 292 g
- 1 1/4 cup graham cracker crumbs (or about 7.5 graham crackers well-crushed), 125 g
- 2 tsp cornstarch 8.5 g
- 1 tsp baking powder 4g
- 1/2 tsp baking soda 2 g
- 1/2 tsp salt 2 g
- 2 cups mini marshmallows* 80 g
- 1 cup chocolate chips
- 5 oz chopped milk chocolate bars
Instructions
- In KitchenAid mixer, cream together butter and sugars on medium speed until light and fluffy.
- Add eggs, one at a time, and then vanilla, stirring until combined.
- In separate bowl combine flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
- Gradually add flour mixture to butter mixture, pausing periodically to scrape down the sides of the bowl with a spatula.
- Stir in mini marshmallows and milk chocolate pieces.
- Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
- Portion cookies into 1 1/2" balls. If desired, press additional pieces of chocolate bar or marshmallows on top of dough.
- Bake on 375F (190C) for 10 minutes.
- Allow cookies to cool on cookie tray for 5 minutes before transferring to wire rack to cool completely.
Notes
Using mini marshmallows makes for gooier, slightly softer, and messier cookies, I love them either way!
Nutrition
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Other Recipes You May Like:
The Worst Chocolate Chip Cookies
S’mores Cheesecake Dessert Shooters
Jill says
I don’t have any clue how the cookies got to look like the pictures for this recipe. My cookies have no mini marshmallows visible after cooking since they all melt. I tried sticking minis on the cookies after baking but they just fall off. There is also a lot of chocolate with the marshmallows making these way too sweet. Your arm will hurt if you are trying to use a hand mixer and not a kitchenaid. I do not recommend these cookies. Sorry.
Cheryl says
My cookie never spread. I’m thinking my eggs weren’t to large enough. Any other way to get the cookies to naturally spread.
Sugar Spun Run says
Hi, Cheryl! I am sorry to hear that your cookies never spread. It could be that the eggs were small. However, I am wondering if your baking soda may be expired? Regardless, I hope that they still tasted delicious. 🙂
An Lucille says
These cookies are great! I modified them for 2 reasons, we live at 6,000 ft above sea level and lots of people commented about them spreading. So I reduced both sugars to 2/3 c. increased the flour to 2 2/3 c. only added 1 c. marshmallows, and 1/2 c. each of the chocolate. If you roll the dough into balls that are tight and then refrigerate/freeze them for 10 min the dough doesn’t spread too much! The marshmallows do ooze so be sure to use parchment paper to bake on.
Sugar Spun Run says
I am glad that you enjoyed the s’mores cookies, An Lucille! Thanks for sharing your modifications based on climate, it is very helpful. 🙂
Ajay says
I am not sure how to get the look (or taste) that your cookies had. My marshmallows melted all over and stuck to the cookie sheet. They crumbled when I took them off after the 5 minutes. Didn’t taste like a s’more. More like a chocolate chip. Hmmm? Any thoughts?
Ajay says
And I should’ve used parchment all along. They came off with my bare hands, lacey and beautiful. I didn’t add the Hershey bars, but it was very satisfying when they peeled off the paper. 🙂 That’s baking for ya…try and try again!
Sam says
The marshmallow does get pretty melty and messy, that sounds about right and is definitely an important reason to use parchment paper. I would transfer the cookies with a spatula to the wire rack, they’ll still be too warm and fragile to pick up by hand after just five minutes and would be why they crumbled. Also the Hershey bars are important to making them taste like s’mores 😉
Olivia Huber says
Should I refrigerate the left over cookies?
Sugar Spun Run says
Hello, Olivia! You do not have to refrigerate them. If your house is warm and you find that the chocolate is soft/melty you can stick them in. I hope that you enjoyed them! 🙂
Lindsay Mazotti says
My entire family loved these. We printed the recipe and will be making these for years to come.
Sam says
I am so glad everyone enjoyed the cookies, Lindsay! 🙂
Holli Perry says
These cookies are fabulous! Chill the dough for a few min. Great recipe!
Sam says
I’m so glad you enjoyed the Smores Cookies, Holli! Thank you so much for commenting!
Kailey says
Maybe should put the marshmellows AFTER the cookies are done baking. The mini marshmellows made my oven seem like something was burning. Still scrumpcious cookie mix!
Sam says
Glad you enjoyed, Kailey!
Kathleen G Maze says
I made these. They are horrible.
I make cookies all the time. They did not raise, melted all over, tasted good, just was a mess. I tried few then threw them out. Would not recommend.
Sam says
Hi Kathleen! These are a pretty messy cookie. There’s a warning in the post. It’s all about the taste. 🙂
Linnie says
I see you can freeze the dough ahead of time then bake, but can you freeze the cookie after it’s been baked?
Sam says
Hi Linnie! That would work fine. 🙂
Bethany Souza says
I wanna make these I only have semi sweet chocolate chips can I just add more instead of chocolate bar?or some white sugar? please and thank you
Sam says
Hi Bethany! You can add some chocolate chips instead. There is no need for more sugar. Enjoy! 🙂