S’mores Cookies Recipe
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!
Servings: 18 Cookies
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
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
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.
- 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
Serving: 1cookie | Calories: 213kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 166mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 171IU | Vitamin C: 0.001mg | Calcium: 24mg | Iron: 1mg