Chewy S’mores Cookies
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Prep Time 30 mins | Bake Time 14 mins | Chill Time 30 mins | Total Time 1h 14m
Everything you love about a campfire treat but without the smoke in your hair or the disappointment of a burnt marshmallow.
What Are S'mores Cookies?
S'mores Cookies are thick chewy cookies made with nutty brown butter toasted graham cracker crumbs melty chocolate and swirls of marshmallow creme baked right on top. Instead of trying to sandwich marshmallows inside the dough which can leak or disappear these cookies keep the marshmallow visible and gooey so every bite actually tastes like a real s'more. They bake soft in the center with crisp edges and are meant to look rustic not perfect.
Ingredients You Will Need
Unsalted butter
Graham crackers
Light brown sugar
Granulated sugar
Egg
Vanilla extract
All purpose flour
Baking powder
Baking soda
Salt
Semisweet chocolate
Marshmallows (regular or mini)
Our Tips for S'mores Cookies
Toast the graham cracker crumbs in the pan after browning the butter to deepen their flavor and prevent a raw cereal taste.
Chill the dough even if you are tempted to skip it since this keeps the cookies thick and prevents spreading.
Add the marshmallow creme on top for gooey marshmallow effect
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How to Store S'mores Cookies
Room temperature storage works best if you plan to eat them within two days. Let the cookies cool completely then store them in an airtight container with parchment between layers to prevent sticking.
Freeze the baked cookies individually on a sheet pan until solid then transfer to a freezer safe bag or container. They keep well for up to two months. Thaw at room temperature and if desired warm briefly in the oven to re soften the marshmallow.
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S'mores Cookies
Everything you love about a campfire treat but without the smoke in your hair or the disappointment of a burnt marshmallow.
Ingredients
- ½ cup unsalted butter
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1⅓ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- ½ cup graham cracker crumbs, about 3 sheets
- ½ cup marshmallows
- 1 Hershey's milk chocolate bar for topping
Instructions
- Melt the Butter: In a heat safe bowl melt the butter in the microwave and chill for about 5 minutes until warm but not hot.
- Toast the Graham Crackers: In the same saucepan add the graham cracker crumbs and toast over medium heat stirring until fragrant and lightly browned. Set aside to cool.
- Mix the Dough: Whisk both sugars into the brown butter until combined. Whisk in the egg and vanilla until smooth.
- Add the Dry Ingredients: Fold in the flour baking powder baking soda and salt just until a few flour streaks remain. Add the toasted graham crumbs and chocolate and fold until no dry flour remains.
- Chill: Cover the dough tightly and refrigerate for 30 minutes to firm up.
- Bake: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop 2 tablespoon portions of dough onto the sheet spacing evenly.
- Bake for 12 to 14 minutes until the edges are lightly golden and centers are soft.
Notes
- Do Not Overbake: These cookies will look slightly underdone in the center when removed. They finish setting as they cool and stay soft instead of dry.
- Cookie Size Consistency: Uniform cookie size ensures even baking. Use a cookie scoop for best results.
- Mix Gently: Overmixing the dough can lead to tough cookies; fold in dry ingredients carefully.
- Bible Verse: Matthew 5:10 “Blessed are those who are persecuted for righteousness' sake, for theirs is the kingdom of heaven.”
