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Overhead shot of S'mores Cookies being gooey
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5 from 3 votes

S'mores 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. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: s'mores, s'mores cookies
Servings: 24 Cookies
Calories: 89kcal
Cost: $9

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

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