These s’mores cookies are just too good. They are soft, gooey, and stuffed with marshmallows, chocolate, and graham crackers. These are perfect cookies filled with all the flavors of s’mores!
What are s’mores cookies?
S’mores are a traditional American dessert made with chocolate and marshmallows sandwiched between graham crackers (crumbly cookies). It’s a popular campfire treat. S’mores is short for some more. According to Wikipedia, the recipe first appeared in a cookbook in the early 1920s, where it was called Graham cracker sandwich. These cookies are made with graham crackers, chocolate, and marshmallows to resemble the flavor of this treat.
About this recipe
These cookies can be made two ways – you can either:
- Add all the chocolate, graham crackers, and marshmallows to the cookie dough – these cookies come out a little bit prettier
- Or stuff cookie dough with marshmallows – I prefer this method because the marshmallows don’t caramelize on the baking sheet and are more gooey. These cookies are delicious both ways so decide what you prefer, I’m giving both options in this post.
Ingredients
Sugar: I used half light brown sugar and half white sugar to make these cookies. White sugar makes the cookies spread more and brown sugar makes them more chewy and thick. You can’t just swap one sugar type for the other without changing the consistency of the cookies.
Butter: Use European-style butter for the best flavor.
Flour: I used regular AP flour.
Salt: without it, the cookies will taste flat. Salt intensifies the sweetness of the cookies.
Chocolate: Make sure to use both milk chocolate and bittersweet chocolate for the best flavor. You can use just bittersweet chocolate. Do not use just milk chocolate or the cookies will be too sweet. I prefer to use chopped chocolate than chocolate chips. Chopping the chocolate doesn’t take much time – it’s well worth it. Remember to use the best-quality chocolate you can get – your cookies will taste even better. Use baking chocolate that does not spread that much and still has great flavor.
Marshmallows – you can use mini or regular marshmallows for this recipe. I prefer mini marshmallows.
Graham crackers – you can use any other crumbly cookies instead, such as digestive cookies/shortbread cookies.
Some important notes before you start:
Room temperature butter – it’s important for baking cookies. Cold butter won’t properly combine with the other ingredients and butter that is too soft will make the cookies spread too much while baking.
What is room temperature butter: when you press it with your finger, it should make an indent, but your finger should not slide all the way down. It’s also slightly cold to the touch.
How to quickly soften butter: I usually cut butter into small cubes and leave it on the counter for 10 minutes while I prepare all the other ingredients for cookies and it’s usually enough. Another option is to cut the butter into small cubes then beat it using a mixer for about 1-2 minutes, then wait about 5 minutes.
How to measure flour: if you will use a kitchen scale to measure out all the ingredients, it all goes easy breezy! But if you’re using measuring cups, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of flour in my recipes weighs 125g.
To correctly measure the flour, you need to:
- Fluff the flour by stirring it in the bag/flour container with a spoon.
- Spoon the flour and sprinkle it into your measuring cup.
- Sweep off the excess flour with the back of a knife.
How to make s’mores cookies step by step
Preheat the oven to 375°F (190°C).
STEP 1: Add both types of sugar and room temperature butter into a mixing bowl.
STEP 2: Beat for about 1-2 minutes until well-combined. You can use a hand mixer or a stand mixer fitted with a paddle-shaped attachment.
STEP 3: Add the egg and vanilla extract.
STEP 4: Beat for 1-2 minutes or until well-combined.
STEP 5: Stir the flour with baking soda, graham cracker crumbs, and salt in a small bowl. Add the flour mixture to the mixing bowl.
STEP 6: Mix over low speed until half-combined (the flour shouldn’t be fully incorporated at this point).
STEP 7: Add the chocolate chips (or roughly chopped chocolate) and 2 whole graham crackers crumbled into smaller pieces to the mixing bowl (set the third graham cracker aside).
STEP 8: Mix until the chocolate and cookie pieces are evenly distributed and there are no streaks of flour visible.
STEP 9: Scoop the dough with a 3 Tbsp scoop (generously), flatten it out in your hand, put 5-6 mini marshmallows in the middle (or 1/2 of a large marshmallow).
STEP 10: Wrap the cookie dough around marshmallows forming a ball of dough. The marshmallows should not be visible. Repeat with the remaining dough and marshmallows.
STEP 11: Place the cookies at least 2 inches (5 cm) apart on a baking sheet lined with parchment paper. Top the cookies with 3 small pieces of the remaining graham cracker.
STEP 12: Bake for 11-12 minutes. The cookies will be still soft (they will finish baking on the sheet pan) and should be golden at the edges. Leave them on the baking sheet to cool.
Enjoy!
Another way to make these cookies
Instead of stuffing these cookies with marshmallows, you can simply add all the ingredients to the cookie dough and bake the cookies.
I’m reserving some ingredients to press them into almost-baked cookies but it’s optional. It will just make these cookies prettier. I would definitely recommend putting some graham cracker pieces on top of the cookies to get a little bit of crunch. The graham cookies added to the dough add graham cookie flavor but they rather blend with the cookies and don’t retain their crunch.
How to do it:
STEP 7: Reserve 1/4 cup chocolate chips, 1/4 cup mini marshmallows, and 1 whole graham cracker. We will use these ingredients as a topping for the cookies.
Prepare the cookie dough as described above.
After you have combined the flour mixture with the dough, add the chocolate chips (or roughly chopped chocolate), marshmallows, and broken into smaller pieces 2 whole graham crackers to the bowl (don’t add the previously reserved ingredients yet).
STEP 8: Mix over low speed until evenly distributed. Don’t mix the cookie dough for too long.
STEP 9: Scoop the dough with a 3-tablespoon scoop. Roll each piece of dough into a ball.
Place the cookies about 2-inches (5 cm) apart on a baking sheet lined with parchment paper. Bake the cookies (in batches) for 10 minutes then take them out of the oven.
STEP 10: Press the reserved marshmallows, chocolate chips (or chocolate pieces), and small pieces of graham crackers into the cookies.
Place the cookies back into the oven and bake for 2 minutes.
Leave the cookies for about 10 minutes on the baking sheet to cool (after taking them out of the oven they will be soft and will finish baking on the baking sheet).
Enjoy!
This recipe will yield about 15 cookies. This is how they look like:
Storage
How to store cookie dough?
It can be stored in the refrigerator for up to 3 days. Store it in a tightly-closed container or in a bowl wrapped with plastic foil.
You can stuff the dough with marshmallows directly before baking them. You can also form balls of dough stuffed with marshmallows and store them this way in the fridge – in that case you need to flatten the balls before putting them in the fridge. Bake the same as described in the recipe.
How long these cookies last?
They are best on the day of baking them, especially short after they has been baked, but they are also amazing the next 2 days, they will be just more dry. They are safe to eat for up to 1-2 weeks.
How to store s’mores cookies?
Store them in a tightly-closed container – the best would be a cookie tin. Before putting the cookies in the cookie tin, make sure they are completely cooled. Store them at room temperature.
Freezing the cookies
This cookie dough is perfect for freezing. The cookies baked from a frozen dough taste exactly the same as freshly prepared ones!
How to freeze cookie dough:
Make the cookie dough and form balls with your hands (as described in the recipe), then flatten the balls a little. Place them apart (the balls shouldn’t touch each other, otherwise they will stick to each other) on a baking sheet or a chopping board in the freezer. Leave them in the freezer until frozen – it will take about 1-2 hours. After they are frozen you can transfer them into zip-lock bags or tupperware containers. Bake as described in the recipe (straight from the freezer).
More cookie recipes you may like
- Carrot cake cookies with cream cheese frosting
- Chocolate chunk peanut butter cookies
- Fresh cranberry white chocolate cookies
- Rogaliki recipe (orange walnut rugelach)
- Linzer Cookies
- Apple cinnamon oatmeal cookies
- Chocolate chip pecan cookies
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
S’mores Cookies
Ingredients
- 1/2 cup butter (115g) at room temperature
- 1/3 cup granulated sugar (66g)
- 1/3 cup light brown sugar (66g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups flour (190g) spooned and leveled, not scooped*
- 1/4 cup graham cracker crumbs (30g) 2 whole crackers
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 whole graham crackers
- 1/2 cup milk chocolate chips or (3 oz) chopped baking chocolate (85g)
- 1/2 cup bittersweet chocolate chips or (3 oz) chopped baking chocolate (85g)
- 1 cup mini marshmallows 55g
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Instructions
- Preheat the oven to 375°F (190°C).
- Add both types of sugar and room temperature butter into a mixing bowl. Beat for about 1-2 minutes until well-combined. You can use a hand mixer or a stand mixer fitted with a paddle-shaped attachment.
- Add the egg and vanilla extract. Beat for 1-2 minutes or until well-combined.
- Stir the flour with baking soda, graham cracker crumbs, and salt in a small bowl. Add the flour mixture to the mixing bowl. Mix over low speed until half-combined (the flour shouldn’t be fully incorporated at this point).
- Add the chocolate chips (or roughly chopped chocolate) and 2 whole graham crackers crumbled into smaller pieces to the mixing bowl (set the third graham cracker aside).
- Mix until the chocolate and cookie pieces are evenly distributed and there are no streaks of flour visible.
- Scoop the dough with a 3 Tbsp scoop (generously), flatten it out in your hand, put 5-6 mini marshmallows in the middle (or 1/2 of a large marshmallow). Wrap the cookie dough around marshmallows forming a ball of dough. The marshmallows should not be visible. Repeat with the remaining dough and marshmallows.
- Place the cookies at least 2 inches (5 cm) apart on a baking sheet lined with parchment paper. Top the cookies with 3 small pieces of the remaining graham cracker.
- Bake for 11-12 minutes. The cookies will be still soft (they will finish baking on the sheet pan) and should be golden at the edges. Leave them on the baking sheet to cool.
- Enjoy!
Notes
- 1 cup chocolate chips in total is 1 1/4 cups chopped baking chocolate which is 170g in total. Make sure to use both milk chocolate and bittersweet chocolate for the best flavor. You can use just bittersweet chocolate. Do not use just milk chocolate or the cookies will be too sweet.
- Use European-style butter for the best flavor.
- How to measure flour: if you’re using measuring cups to measure out the ingredients, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of flour in my recipes weighs 125g.
- To correctly measure the flour, you need to: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- What is room temperature butter: when you press it with your finger, it should make an indent, but your finger should not slide all the way down. It’s also slightly cold to the touch.
- Storing and freezing instructions can be found in the body of the post.
- Calories = 1 cookie (1/13 of the recipe). This is only an estimate!
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