S'mores Cookies

These s'mores cookies are the perfect way to get your s'mores fix without a campfire. They've got all the components of the classic treat: gooey marshmallow, milk chocolate bars, and a graham cracker base. NO chilling required!

Recipe includes a how-to video.

Course cookie, Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 268kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter softened
¾ cup (150 g) granulated sugar
¾ cup (150 g) light brown sugar firmly packed
2 large eggs
½ teaspoon vanilla extract
2 ⅓ cups (290 g) all-purpose flour
1 ¼ cups (125 g) graham cracker crumbs
2 teaspoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
2 cups (80 g) mini marshmallows divided, see note
1 cup (170 g) milk chocolate chips
5-6 oz (140-170 g) coarsely chopped milk chocolate bars

Instructions

Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
Combine butter and sugars in a large bowl (or the bowl of a stand mixer with paddle attachment) and use an electric mixer to beat on medium speed until light and creamy.
1 cup (226 g) unsalted butter, ¾ cup (150 g) granulated sugar, ¾ cup (150 g) light brown sugar
Add eggs and vanilla extract and stir into batter until completely combined.
2 large eggs, ½ teaspoon vanilla extract
In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
2 ⅓ cups (290 g) all-purpose flour, 1 ¼ cups (125 g) graham cracker crumbs, 2 teaspoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt
With mixer on medium-low speed, gradually add dry ingredients to butter mixture just until completely combined.
Add 1 cup (40g) mini marshmallows, chocolate chips, and chocolate bars and use a spatula to stir until ingredients are well incorporated.
2 cups (80 g) mini marshmallows, 1 cup (170 g) milk chocolate chips, 5-6 oz (140-170 g) coarsely chopped milk chocolate bars
Scoop dough by 2 Tablespoon-sized scoops (52g) and drop on prepared baking sheet, spacing at least 2” apart. For more uniform/round cookies, briefly roll dough between your palms to make a smooth ball before placing on cookie sheet. Any exposed marshmallows will melt onto the tray, this is fine (and why we line the tray with parchment paper) but to help keep the marshmallows in the cookie, try to tuck any exposed pieces of marshmallow into the dough.
Transfer cookies to center rack of 350F (175C) oven and bake for 10-12 minutes. While cookies are baking, use a knife to cut the remaining 1 cup (40g) marshmallows in half crosswise.
Within 1 minute of the cookies being removed from the oven, gently press marshmallow halves into the surface of the cookies.
Allow cookies to cool completely on baking sheet before enjoying.

Video

Notes

Marshmallows

If you can find the super miniature marshmallows (the tiny kind you use in hot chocolate) you can substitute these instead. Use 1-1 ½ cup and stir them all into the dough.

Chocolate

Instead of a mix of chips and chocolate bars, you could use 2 cups (340g) milk chocolate chips or 12 oz of coarsely chopped milk chocolate candy bars.

Storing

Store s'mores cookies in an airtight container at room temperature for up to 3-5 days. Exposed marshmallows that have been pressed onto the surface may begin to feel a bit stale after 24 hours (if this happens they will be easy to remove/discard).

Nutrition