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?
How to Make S’mores Marshmallow 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 I 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 any time of year.
The Best Chocolate to Use in S’mores Cookies
We think the best chocolate to use in cookies are whatever we happen to have in the pantry. But we are also partial to chopped baking chocolate. Semi-sweet, milk or dark? It's a matter of personal preference. For this recipe, we recommend a semi-sweet or dark chocolate to counterbalance the sweetness of the marshmallows. Guittard and Ghirardelli's make good bittersweet options.
You can get a giant hunk of chocolate from Trader Joe's and chop it if you want a variation in texture. Whole Food's also has chocolate chunks available in their 365 brand.
Here are our favorite baking chocolates to try as well!
Variations to Try: Nuts, Pretzels, and More!
Here are some other options for mix-ins:
- Pretzel pieces
- Butterscotch chips
- Caramel chunks
- Or your choice of chopped nuts
How to Freeze S'mores Cookie Dough
If you want to save the dough for mixing later, scoop the dough into rounds (Step 9 of the recipe) and place the dough balls in the freezer (You'll add the marshmallows when you bake them.). Once they are frozen enough, move them to a freezer-safe, zip-top bag or airtight container.
When you're ready to bake them, you can place them directly unto a prepared baking sheet. Bake a couple of minutes longer. Then, follow the instructions for adding the marshmallows near the end of baking.
What to Serve With S’mores Cookies!
Sure, you can't go wrong with a tall glass of milk to serve with cookies, but here are some more options.
More Fun Marshmallow Recipes to Try!
S’mores Marshmallow Cookies
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. Just know that older marshmallows may not fully melt.
5 ounces (142g) graham crackers (typically one full sleeve)
1 3/4 cups (245g) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (170g) unsalted butter, very soft
3/4 cup (161g) packed brown sugar
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 ounces) roughly chopped chocolate or chocolate chips
About 2 cups mini marshmallows
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.)
Whisk the dry ingredients:
Combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl. Whisk to combine.
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.
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.
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.
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.
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.)
Heat the oven to 375ºF:
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.
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.
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.
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.
Continue baking the rest of the cookies:
Continue baking in batches until all the cookie dough and marshmallows have been used.
Cooled cookies can be stored in an airtight container with wax paper between the layers for up to a week at room temperature. The marshmallows may stick to the wax paper; just gently peel the paper away when removing the cookies.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||2%|
|Total Sugars 14g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|