S’mores Cookies

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These S’mores Cookies have torched, golden brown melty marshmallow mixed with gooey melted chocolate and a crunch from the graham crackers. These chocolate chip cookies are a celebration of summer. 

S'mores Cookies on a plate.

These cookies are adapted from my favorite miso chocolate chip cookies. I axed the miso (of course) and replaced with torched marshmallows and crushed graham crackers. YUM.

I love making marshmallows from scratch; like these mint chocolate marshmallows and these coffee marshmallows. BUT that’s not necessary with this recipe. Use the mini store-bought marshmallows.

Ingredients for S'mores Cookies.

What Are S’mores 

Ok, I know that you know what s’mores are but to refresh your memory: s’mores are an all-American camp fire treat consistency of a graham cracker, a piece of Hershey’s chocolate and a torched marshmallow with a graham cracker on top. It’s a sandwich, actually. A sandwich consistency of a great combination of ingredients. 


My parents weren’t born in the United States so for me s’mores were something that wasn’t part of our culture lol. I learned about s’mores from the movie Sandlot. When I saw them eating s’mores, I knew it was something I needed to try. And let me tell you, after my first try, I fell in love! 

Ingredients for S'mores Cookies

How to Make S’mores Cookies

  1. Whisk together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. For this recipe, I highly suggest to weigh the flour. This will ensure the best texture and height for these cookies. 
  2. Cream together the butter, brown sugar and white sugar. I like to do this for about 2 minutes until super light and fluffy.  Add in the vanilla and then beat the eggs and egg yolk until combined. 
  3. Pour in the flour (I like to do this all at once) and then cover the mixer with a towel. And then beat until you no longer see any speckles of flour. 
  4. Add in the chocolate chips or wafers (that’s what I used) and then crush in a graham cracker. Give it one last mix. 
  5. Scoop out the cookie dough and place it on a baking sheet about 3 to 4 inches apart. 
  6. Transfer to the oven for 5 minutes. A
  7. t the 5-minute mark, pull the tray out of the oven and carefully push 3 to 4 mini marshmallows into the tops’ of the cookies. 
  8. Bake for an additional 6 to 7 minutes, until the marshmallow is torched and lightly golden brown. 
Dough with chocolate wafers.

You can absolutely freeze this cookie dough for S’mores Cookies. I have an entire post on how to freeze cookie dough. Please refer to there for detailed instructions on how to do it. Definitely still follow the recipe with putting the mini marshmallows at the 5-minute mark. 

Dough on a baking sheet.
S'mores Cookies with gooey marshmallows.

Tips and Tricks for S’mores Cookies

  • Perfect height for the cookie. Sometimes I get the question: “Why are my cookies puffier than yours?” This has everything to do with there being too much flour. I find that with cookies, weighing the flour is SUPER important. It’s ideal for getting the perfect consistency of cookie. 
  • Placing the marshmallows into the cookies at the 5 minute mark is very important. It ensures that the marshmallow doesn’t just disappear and melt out of the cookie. You’ll end up with a perfect marshmallow consistency. 
S'mores Cookies on a plate.

What to Serve with These Cookies!

If you tried this S’mores Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 6 votes

S’mores Cookies

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 24 Cookies
These S’mores Chocolate Chip Cookies have torched, golden brown melty marshmallow mixed with gooey melted chocolate and a crunch from the graham crackers. These chocolate chip cookies are a celebration of summer. 

Ingredients 

  • 2 cups (240 grams) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 cup (100g) light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon pure vanilla
  • 1 large egg
  • 1 large egg yolk
  • 4 ounces semi-sweet chocolate chips or wafers, (about 1/2 cup)
  • 1 graham cracker
  • 2 ounces small marshmallows, (about 1/2 cup)

Instructions 

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In the bowl of a stand-up mixer with the paddle attachment (you could also use an electric hand mixer), beat together the butter, brown sugar and sugar together until light and fluffy, about 2 to 3 minutes. Pour in the vanilla and beat again. Add the egg and egg yolk and beat until just combined. Pour in the flour all at once and mix until cohesive, about 1 minute. Then pour in the chocolate chips and crush the graham cracker with your hands into the dough. Mix one last time.
  • Scoop out 6 balls of dough and space them apart onto the baking sheet. Transfer to the oven to bake for 5 minutes. At the 5-minute mark, pull the tray out of the oven and carefully push 3 to 4 mini marshmallows into the tops of the cookies. Place them back in the oven to bake for an additional 6 to 7 minutes, until the marshmallow is lightly golden brown and the cookies have baked. Allow to cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
  • Repeat with the remaining cookie dough.

Notes

Tips and Tricks 
 
  • Perfect height for the cookie – sometimes I get the question: “Why are my cookies puffier than yours?” This has everything to do with there being too much flour. I find that with cookies, weighing the flour is SUPER important. It’s ideal for getting the perfect consistency of cookie. 
  • Placing the marshmallows into the cookies at the 5 minute mark is very important. It ensures that the marshmallow doesn’t just disappear and melt out of the cookie. You’ll end up with a perfect marshmallow consistency. 
Equipment: 
Baking Sheets | Measuring Cups | Measuring Spoons | Digital Food Scale 

Nutrition

Calories: 89kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 14mg | Fiber: 1g | Sugar: 12g | Calcium: 6mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies, Dessert
Cuisine: American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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3 Comments

    1. unfortunately i don’t know what they sell in australia that could be a replacement. you can always just leave them out.

  1. 5 stars
    Hi There – cookies turned out super yummy! Thanks for the recipe!
    I believe there may be an error in the ingredients list. 6 TBSP of butter is not 120 g. I went with 6 TBSP and result was a very good cookie