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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Other Recipes You May Like:
The Worst Chocolate Chip Cookies
S’mores Cheesecake Dessert Shooters
Janean says
Every time I try to make these (twice before with similar recipes) they spread out into pancakes. What am I doing wrong?
Sam says
A few possibilities:
1) Are you preheating your oven properly before adding the cookie dough and/or is your oven temperature too low? If this is happening with a lot of recipes your oven temp could be much lower than it lets on.
2) are you measuring the flour properly? If possible, use a scale and use weights.
3) could your baking powder be bad?
Assuming the instructions and measurements are otherwise followed to the letter I’m not sure what would be causing this.
Finn Carroll says
I’m using this for a project in FACS, We bou’t to win
Sam says
I hope you do! 🙂
Theresa says
How far in advance can these be made for a party
Sam says
They will be ok for several days in an air tight container.
Ivy Abel says
These are so good! I just added 3/4 c of shredded coconut 🤤 definitely adding to the cookbooks for my kids!
Sam says
That’s a great addition! I will try adding some next time I make them!
Sierra says
One of my co workers fixed it n it was so good. I want to make it but I don’t have a kitchen aid machine. Can I use a regular hand mixer
Sam says
Definitely! enjoy!
Jack says
Is one graham cracker one rectangle or a square (rectangle divided by two)?
Sam says
A rectangle 🙂
Ann Zald says
Sorry.. is it one 5 oz chocolate bar?
Sam says
It’s 5 oz of chocolate total, the candy bars come in various sizes but if you can find a 5 oz one that will work. Also, with the chocolate it doesn’t have to be exact so if you go a little over or under the 5 oz you will be fine 🙂
Roberta says
Great cookie. My husband said it’s the best one he ate. It was a hit.
Chandler says
In my opinion, there is nothing like a good s’more. I followed this recipe exactly, and these cookies were so delicious! When they’re warm, they taste like a s’more straight from the bonfire. Make them you won’t be disappointed!
Sam says
So happy to hear you enjoyed them! 🙂
Ryanne says
You have both baking soda and powder listed in your ingredients, but I only see you list baking soda in the instructions. When does the baking powder get added? Thanks!
Sam says
Add it with the baking powder, sorry about that!!
annie says
when do you add the cup of chocolate chips?
Sam says
Add them with the chocolate pieces 🙂
Katie says
Could you freeze this dough and make it at another time?
Sam says
Yup! I’d portion the dough out first, wrap it in plastic wrap, and then place it in a Ziploc bag and freeze.
Chris says
So these are top 3 favorite cookies for me. I made them yesterday and this time they totally flattened out into a puddle! Any idea why? I chilled the dough this time. Good thing is they tasted amazing!! They just weren’t pretty for my cookie exchange. 🙂 But they all disappeared!
Sam says
I’m glad that they are a favorite, but am puzzled as to why they would have flattened this last time. By any chance was your baking powder/baking soda old? That could’ve caused that. If not, is it at all possible that the flour was under-measured? I’m glad that everyone still enjoyed them, though!
Chris says
I have no idea .. but I will take note of the things you mentioned tomorrow when I make them for Christmas. They truly are so amazing .. ! Thank you for this recipe (and the many others I have made and love).
Mikaru86 says
Those look great, but since Smores aren’t really a thing over here in Germany I have no nostalgia for them. I am however more than happy to finally see some sane measurements in the ingredient lists in addition to you weird cups and spoons 😉
Sam says
Haha, my most recent recipe wasn’t in your measurements but I’m baking all day today and I’ve been using my scale, so hopefully moving forward! 😉
Thalia @ butter and brioche says
Anything smores I love – so these cookies are perfect for me. Totally want to devour one right now!
Sam says
Thank you so much for the kind comment, Thalia! 🙂
Elise says
Hi wheres the light brown sugar in the instructions?
Sam says
In the first step you cream together your butter and sugars. 🙂