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.
- 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 milk chocolate bars broken into small pieces
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 and baking soda.
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.
*You can use either 2 cups mini marshmallows, 1 cup jet puff mallow bits (found either near the marshmallows or in the hot chocolate section of your grocery store), or a combination of the two. For these photos I did a combination of mini marshmallows and jet puff mallow bits.
Using mini marshmallows makes for gooier, slightly softer, and messier cookies, I love them either way!
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