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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