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I had a single unopened sleeve of graham crackers, several assorted packages of chocolate, and half a bag of somewhat stale mini marshmallows, all unearthed from the pantry on a rainy late-summer/early-fall afternoon.
What’s a gal to do but make chocolate and marshmallow S’mores Cookies?
These cookies start with my Classic Chocolate Chip Cookie dough, and swap out some of the flour for crumbled graham crackers. I used a mix of chopped chocolate and chocolate chips — what I had in the cupboard — and liked the way some bites were filled with chocolate and some bites were more graham cracker cookie.
Add the marshmallows in the last few minutes of baking. This is key. Any sooner and the marshmallows melt and totally disappear into the cookie.
Continue baking the cookies with the marshmallows just until you see the marshmallows starting to get melty on the bottom edges, then pull the cookies from the oven. The marshmallows will continue to melt as the cookies cool, and you’ll be left with perfect gooey puddles.
I did not get anywhere near my quota of campfires OR s’mores this summer, so these cookies are filling a definite void in my life. They would be perfect if you have any camping trips in your near future, but they’re also a sweet memory of summer all year round.
S’mores Cookies Recipe
You can tinker with the exact time you add the marshmallows to suit your preference for marshmallow gooeyness. Older marshmallows from an already-open package can be used, but may take a little longer to bake and also may not fully melt.
Ingredients
- 5 ounces (142 g) graham crackers (typically one full sleeve)
- 1 3/4 cups (245 g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup (170g) unsalted butter, very soft
- 3/4 cup (161 g) packed brown sugar
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups (12 ounces) roughly chopped chocolate or chocolate chips
- About 2 cups mini-marshmallows
Special equipment:
Method
1 Make the graham cracker crumbs: Place the graham crackers in the bowl of a food processor. Process in pulses until the crackers are completely broken down into crumbs. (Alternatively: Place the crackers in a zip-top plastic bag and crush with a rolling pin.)
2 Combine the dry ingredients: Combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl. Whisk to combine.
3 Beat the butter and sugars: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined and thick, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beater.
4 Mix in the eggs and vanilla: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.
5 Mix in the dry ingredients: Add the graham cracker and flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds.
6 Mix in the chocolate: Add all of the chocolate chips or chopped pieces, and beat on low speed for just a few seconds until incorporated.
7 Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)
8 Heat the oven to 375F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment.
I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.
9 Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart.
10 Bake the cookies: Bake the cookies for 10 minutes, then remove from the oven. Gently press 3 to 4 mini marshmallows into the tops of each cookie. (See Recipe Note for more ways to tinker with when to add the marshmallows.)
Return the cookies to the oven and bake for another 2 to 3 minutes, until the marshmallows look like puff balls and are just starting to melt around the bottom. The marshmallows will continue to melt after the cookies come out of the oven.
11 Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middles collapse down and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.
11 Continue baking cookies in batches until all the cookie dough has been used.
12 Enjoy! Cooled cookies can be stored in an airtight container with wax paper between the layers for up to a week. The marshmallows may stick to the wax paper; just gently peel the paper away when removing cookies.
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Emma Christensen is the Editor-in-Chief of Simply Recipes, and has over 10 years of experience creating food and content for web and print. She was formerly the recipe editor for The Kitchn and is the author of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California.
S’mores Cookies
I made these for the whole family and they LOVED them! Thanks for the recipe!
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Made these this am. Followed the directs exactly as written. They look great. I do not taste much of the graham crackers, but all and all a great recipe. I would make these again. Thank you for the recipe.
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These cookies are divine! I doubled the batch and scooped out the cookies. I froze them on the sheet pan and put them into a freezer storage bag. Now, whenever I want a sweet treat, I just bake and pop those little marshmallows on as directed.
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OMG!! Just made these for the second time in as many days – they are SO good! I used a gluten-free flour mix instead of all purpose flour & they were delicious. Thank you!
Oh, hooray! I’m so so so glad that you like them! And great to know that they can be made with gluten-free flour. Thank you!
Why just a week. Wanted to make as Christmas gifts.
Hi, Brenda! The cookies start to dry out and get really crumbly after about a week. If you want to make these ahead of time for Christmas, I’d recommend freezing the doughs in balls (scoop the dough out onto a cookie sheet, freeze, and then transfer the balls to a freezer container). Bake them from frozen for about 12 minutes, then add the marshmallows, then bake another 2 to 3 minutes. Hope that helps!