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.
These cookies are a combination of one of my favorite chocolate chip cookies (minus the miso) with gooey and torched marshmallows and crushed graham rackers inside.
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!
How to Make S’mores Cookies
- 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.
- 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.
- 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.
- Add in the chocolate chips or wafers (that’s what I used) and then crush in a graham cracker. Give it one last mix.
- Scoop out the cookie dough and place it on a baking sheet about 3 to 4 inches apart.
- Transfer to the oven for 5 minutes. A
- 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.
- Bake for an additional 6 to 7 minutes, until the marshmallow is torched and lightly golden brown.
Can You Freeze the Cookie Dough?
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.
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.
If you make these S’mores Cookies, let me know on Instagram!
Looking for more recipes? Here are some favorites:
S’mores Cookies
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 (120g) unsalted butter
- 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
- 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.
Nutrition
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