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
Recommended Equipment
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, chocolate chips, 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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The Worst Chocolate Chip Cookies
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Sharon Bunger says
It’s really messy, but good. I used parchment paper because of the stickiness of the marshmallows and still was unable to get a whole cookie off without breaking it into, maybe it was just me.
Sarah H. says
Hi we rolled the cookies into balls but they flattened out A LOT. What can we do differently?
Sam says
Hi Sarah! Your cookie dough may have just needed a little bit more flour if they were spreading too much. I hope this helps. 🙂
Joe says
When you combined the marshmallows and the bits, what were the quantities of each? You have 2 cups marshmallows or 1 cup of the bits. If I use half of each, would it be 1 cup marshmallows and 1/2 cup of the bits?
Sugar Spun Run says
Hi, Joe! You will need 2 cups mini marshmallows (80 g), 1 cup chocolate chips and 5 oz chopped milk chocolate bars. You will add these in step 5 of the instructions. 🙂
Lovette says
This is an awesome recipe. Thank you for sharing with us. Can this recipe be done by hand?
Sam says
I am so glad you enjoyed it, Lovette! You will be able to do it by hand, the trickiest part would be creaming the butters and sugars together, but if you can get that done you will be in good shape. Enjoy! 🙂
Sue says
Hi! My family loved these cookies – sooooo good. My only problem was that my marchmallows that touched the cookie sheet stuck really bad to the cookie sheet. Not sure if my cookies were too big, so I had to cook them longer, so then they stuck? Some were really bad, others not as bad, but still struggled getting every cookie off my pans. I use these pans for all my cookies and never have any issues. Thoughts or tips?
Sam says
Hi Sue! I am so sorry this has happened! Parchment paper has been a real game changer for me. I use it whenever I bake cookies. There’s no sticking and easy clean up. 🙂
Rebecca says
These came out tasting so yummy but mine were very flat, not thicker like yours. I did use only the mini marshmallows because I couldn’t find the other kind. Any tips for thicker cookies?
Thanks!
Sam says
Hi Rebecca! They may have needed a bit more flour if they flattened out too much. 🙂
Liceldy says
Hi! I loved the recipe but I wanted to know what I’m doing wrong. When I’m baking the cookies, they’re gooey.
Sam says
They may need another minute or two in the oven. 🙂
Des says
Hi! Can I pre-make the dough and refrigerate overnight? Does this change how they should be baked?
Sam says
I think refrigerating them overnight will be fine. They may need an extra minute or two in the oven. 🙂
Gemma Cook says
WOW! I tried these cookies and they topped my expectations. So delicious, chocolatey and perfectly gooey! Will most definitely make again.
Sam says
I am so glad you enjoyed them so much, Gemma! 🙂
Gemma Cook says
Can’t wait to try these! Do you recommend chilling the dough before baking?
Sam says
Hi Gemma! There is no need for chilling with these cookies. 🙂
Linda says
I printed your smores cookie recipe and put it into the very front of my recipe binder. No contest, best cookie recipe I have ever used. Made it again tonight. I have lost count how many times we have made this. Thank you for sharing your talents! So glad to give you 5 star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Sam says
Yay! I am honored to be in the front! I am so glad you enjoy them so much. 🙂
Sherri Huff says
I made these delicious cookies for my end if the year gift to my kinder class with a note that said “I wish we had s’more time together! Have a great summer!” I excluded your recipe to my families do they can enjoy all your fantastic recipes too!
My students and families loved them! My taste testers (nephew and wife that live a mile from me) got these treats right out if the oven.
Thank You for a great recipe that I will be making a lot!
Sam says
That is such a cute idea Sherri! I am so glad everyone enjoyed the cookies so much. 🙂
A says
Hi! I don’t have a kitchenAid stand mixer, can I just do it with a hand mixer instead? Thanks
Sam says
That will work just fine here. 🙂
Amy says
Hi! What kind of chocolate chips did you use – semisweet? Thanks!
Sam says
I like to use milk chocolate for more of a classic s’mores flavor but semisweet will work 🙂
Jade says
Hi, we dont have sweet cream butter in my country. How can i replace it then?
Sugar Spun Run says
Hi, Jade! What type of butter is available where you live?
Jade says
Hi, Sam! We only have the regular salted and unsalted butters. Can I substitute it with that?
Sugar Spun Run says
Yes, unsalted butter will work, Jade! Enjoy! 🙂