When it’s a little inconvenient to have a campfire, these s’mores cookies can satisfy those nostalgic cravings. A delicious spin on the classic campfire treat, these soft and chewy cookies are packed with pockets of melted chocolate, salty and sweet graham crackers, and topped with toasted gooey marshmallows.
What you will need for this recipe:
Just like when people are making S’mores over a campfire, each person has their own style. (Team Golden Brown or Team Burnt To The Crisp?)
For this recipe, I opted for a classic chewy cookie recipe, hand-chopped chocolate, crumbles of graham cracker, and mini-marshmallows:
- Hand-chopped chocolate: creates a deliciously rich texture of larger chunks and smaller bits of chocolate throughout the cookie. I recommend a quality baking chocolate bar (this recipe uses a 60% Ghirardelli chocolate bar).
- Honey graham crackers: that are crumbled while leaving larger chunks to give these S’mores cookies that classic crunch.
- Mini-marshmallows: the smaller size gives control over placement and amount on each cookie.
The remaining ingredients you’ll need:
- All-purpose Flour
- Baking soda
- Baking powder
- Brown sugar
- Granulated sugar
Tips for making S’mores cookies from scratch:
- Thoroughly cream together butter and sugar: it should look light, fluffy, and pale in color.
- Mix in dry ingredients until just combined: the dough should look “shaggy”.
- Stir in hand-chopped chocolate and graham cracker crumbs slowly: you don’t want the chocolate or graham crackers to break down too much.
- Don’t skip the chilling time: if you are short on time, chill dough for a minimum of 1 hour. But if you have more time, I recommend chilling for 24 hours. It allows the flavors to develop, giving these S’more cookies an added richness.
- Add marshmallows during the baking process: you can play around with when you add them. I found that around the halfway point of the cookies baking was perfect for getting golden brown marshmallows.
- Save some chopped chocolate: add them when you add the marshmallows to get extra puddles of chocolate in each bite.
These S’more cookies are great to make up to 3 days before. Bonus: it gives the dough ample time to chill in the fridge, developing the flavors more fully. Keep in an airtight container in the fridge until you are ready to bake them.
Keep the dough stored in an airtight container and freeze for up to 2 months. When ready to bake, let them thaw on the counter for 30 minutes and then follow the regular baking instructions.
Well-covered cookies at room temperature will last 4-5 days, and up to a week in the fridge.
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If you end up making and enjoying this S’mores Cookies recipe, please consider tagging @nightowlsbakingco on Instagram and leaving a review below.
- Total Time: 1 hour 27 minutes
- Yield: 12 Cookies 1x
A spin on the classic campfire treat, these gooey, crunchy, chocolatey, and chewy s’mores cookies are sure to be a crowd pleaser.
- 1 ¼ cup All-Purpose Flour, spooned and leveled
- ¼ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Butter, softened
- ½ cup Brown sugar, lightly packed
- ⅓ cup Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 oz Graham crackers; crushed (about 4 sheets)
- 2.5 oz 60% Cacao Baking Chocolate; chopped (about 4-5 squares of baking chocolate)
- 1 cup Mini Marshmallows
- In a food processor or blender, crumble graham crackers. Pulsing until they resemble a chunky crumb. Make sure to not over-blend. Set aside.
- Hand chop baking chocolate into small and medium-size pieces (or your preference). Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer bowl with a paddle attachment (or large bowl, if using a hand mixer), add softened butter, brown sugar, and granulated sugar. Mix at medium speed for about 3-4 minutes until the mixture looks light, fluffy, and pale in color. Scrape down the sides of the bowl.
- Add in egg and vanilla extract and continue to mix on medium-low speed for another 1-2 minutes, until mixture is well combined and fluffy.
- At low speed, mix in the flour mixture until just combined. Scraping down the sides of the bowl to make sure all the flour is incorporated.
- Continuing on low speed, add in chopped chocolate and graham cracker crumbs until just combined. You don’t want the chocolate or graham crackers to break down too much.
- Line a cookie sheet with parchment paper. Using a 2” cookie scoop (about 2 Tbsp or 1.5 oz), portion out cookie dough—cover and place dough in the refrigerator for a minimum of 1 hour. If you have additional time, I recommend chilling dough for up to 24 hours. This allows the dough ample time to rest and for the flavors to develop further (*chef's kiss*).
- Preheat the oven to 375°. Spread cookie dough on a cookie sheet about 3-4 inches apart to allow room for the cookie to spread slightly.
- Bake for 12-13 minutes (with 5-6 minutes left on the bake time, pull out the cookies, and add mini marshmallows and extra pieces of chopped chocolate to each cookie. Return to the oven to finish baking). Once done, the sides of the cookies should be slightly golden brown, chocolate should be melted, and marshmallows should be melted and golden brown.
- Pull out of the oven and let cookies cool on the pan for 5 minutes. Transfer to a cooling rack and let cool.
- Didn’t eat all of the cookies fresh out of the oven but still want that melty goodness? Pop them in the microwave for 10-15 secs to warm the cookie and remelt the chocolate and marshmallows.
- Well-covered cookies at room temperature will last 4-5 days and up to a week in the fridge.
- Prep Time: 15 Minutes
- Chilling Time: 1 hour
- Cook Time: 12 Minutes
- Category: Dessert
- Method: Baked
Keywords: s’mores cookie recipe, s’mores cookie with graham crackers, s’mores
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