S’mores Cookies
Posted Aug 02, 2024, Updated Sep 02, 2024
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These s’mores cookies are reminiscent of the classic campfire treat! A graham-cracker infused dough is packed full of chocolate and marshmallows and baked to toasty perfection!
Our kids adore s’mores, and we often make them around our fire pit. However, the open flames & inevitable mess always makes me hesitate (and sometimes say no) when my children ask for them. So, I created these s’mores cookies with all the delicious flavor, none of the safety hazard and a fraction of the crumbs!
In this recipe, graham cracker crumbs are mixed into the cookie dough, which is then loaded with mini marshmallows and milk chocolate chips – resulting a cookie recipe that’s truly special!
Served slightly warm, they’re (dare I say) even more delicious than their toasty campfire counterparts.
S’mores Cookies: Ingredients & Substitutions
- Salted Butter. Unsalted butter and coconut oil (softened, not melted) are both great substitutes.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. Using dark brown sugar will impart a slightly richer molasses taste.
- Vanilla extract. vanilla bean paste works in place of extract.
- All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
- Graham cracker crumbs. use pre-made crumbs or process 6, full, graham crackers in a food processor until they are the consistency of flour. Make them gluten-free by using gluten free grahams.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Cinnamon. I love the addition of cinnamon in these s’mores cookies, although you can omit it if desired.
- Chocolate Chips. choose your favorite – semisweet, dark or milk. Or, you can use chopped chocolate bars.
How to Make S’mores Cookies
Let’s walk through this recipe together, and don’t forget to watch the video.
Begin my mixing the flour, graham cracker crumbs, baking soda, baking powder, cinnamon and sea salt together in a medium bowl, then set it aside.
In the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together the butter, light brown sugar and granulated sugar.
Then, add the egg and vanilla to the butter/sugar mixture and beat until combined.
Next, beat in the dry ingredients.
Then, carefully stir in the chocolate chips and mini marshmallows until they are evenly distributed throughout the dough.
Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.
Then, bake the s’mores cookies in preheated oven for 10-12 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes.
After 10 minutes, transfer the s’mores cookies to a wire rack to cool completely.
Serve
Serve these cherry cookies cooled to room temperature or very slightly warm. Serve them alongside some of our other favorite cookie recipes!
How to Store S’mores Cookies
Once cooled, store the s’mores cookies in an airtight container at room temperature for up to 5 days.
Freeze
Or freeze them in one of two ways:
- Freeze the dough before baking (recommended). Portion out the dough and roll it into balls. Then place the dough balls on a baking sheet and flash-freeze until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake.
- To bake: remove the cookie dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you’re ready to enjoy them.
- Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the cherry cookies sit out at room temperature until thawed.
S’mores Cookies Recipe FAQS
Yes, doubling the ingredients will make about 36 cookies.
This recipe contains graham cracker crumbs in the dough, as well as milk chocolate and mini marshmallows.
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S’mores Cookies Recipe
Equipment
Ingredients
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ cup graham cracker crumbs (6 graham crackers, processed)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 1 cup milk chocolate chips
- ¾ cup mini marshmallows
Instructions
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a small bowl, mix together flour, graham cracker crumbs baking soda, baking powder, cinnamon and sea salt. Set aside.
- In the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together butter, light brown sugar and granulated sugar.
- Add egg and vanilla to the butter/sugar mixture and beat until combined.
- Add dry ingredients and beat until combined.
- Add chocolate chips and mini marshmallows and mix until evenly distributed throughout the dough.
- Use a 1 ½ to 2 TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.
- Bake in preheated oven for 10-12 minutes, or until the top is just set and just barely beginning to turn light golden brown.
- Remove from oven and let cool on the baking sheet for 5-10 minutes.
- Transfer cookies to a wire rack to cool
Video
Notes
- Salted Butter. Unsalted butter and coconut oil (softened, not melted) are both great substitutes.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. Using dark brown sugar will impart a slightly richer molasses taste.
- Vanilla extract. vanilla bean paste works in place of extract.
- All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
- Graham cracker crumbs. use pre-made crumbs or process 6, full, graham crackers in a food processor until they are the consistency of flour. Make them gluten-free by using gluten free grahams.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Cinnamon. I love the addition of cinnamon in these s’mores cookies, although you can omit it if desired.
- Chocolate Chips. choose your favorite – semisweet, dark or milk. Or, you can use chopped chocolate bars.
- Freeze the dough before baking (recommended). Portion out the dough and roll it into balls. Then place the dough balls on a baking sheet and flash-freeze until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake.
- To bake: remove the cookie dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you’re ready to enjoy them.
- Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the cherry cookies sit out at room temperature until thawed
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There’s a fire ban where our cottage is located, so that means no traditional s’mores, but we didn’t even miss them with these cookies on hand. Delicious!