S’mores Cookies Recipe

5 from 6 votes

These s’mores cookies are soft and chewy and loaded with gooey marshmallows, melty chocolate and graham cracker crumbs. This easy s'mores cookies recipe has everything you love about classic s'mores but in cookie form - no campfire required!

Prep Time10

Cook Time10

Total Time16

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $8

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

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
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 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.
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

Ingredient Substitution 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.

How to Fix Misshapen Cookies

Use a round glass, jar, cookie cutter and place it over the cookie and swirl it around to re-form it as soon as the cookies come out of the oven.

How to Store S'mores Cookies

Once cooled, store in an airtight container at room temperature for up to 5 days.

Freeze

Freeze leftover cookies in an airtight container for up to 2 months. Thaw at room temperature or heat gently in the microwave.

If you prefer, freeze the dough in an airtight container, then thaw and bake fresh according to the recipe instructions.

Nutrition