S’mores Cookies

Bakery-style, soft & chewy, S’mores Cookies are loaded with all the S’mores must-haves: graham crackers, marshmallows, and loads of chocolate! We replace some of the flour with crushed up graham crackers which gives these cookies an irresistible sweetness and a unique flavor!

S’mores Cookies

These cookies have all the typical components of good S’mores: graham crackers, chocolate, and marshmallows. But, these are not just any s’mores cookie. These are ultra chewy, thick, soft, and loaded with flavor. They’re rich and sweet with pools of melted chocolate and bites of gooey sweet marshmallows.

S’mores Cookies have slightly crisp edges with thick and ever-so-slightly underbaked centers that result in the softest & chewiest centers — yum!

Graham Crackers

For the cookie base, there are actual graham crackers mixed into the dough. This creates a strong graham presence and flavor and contributes to the softness and sweetness of the cookies.

A couple of tips:

• Thoroughly crush the graham crackers. While you can crush the graham crackers in a bag with a rolling pin, I highly recommend a high-powered blender or food processor. It’s important to have fine crumbs throughout the entire cup of graham crackers. If you have larger un-crushed chunks it will mess up the texture of the cookies.
• Measuring. Once the crackers are thoroughly crushed, we can get the exact measurement. Spoon the crushed crumbs into a measuring cup making sure to fill the cup to the very top and level off the top with the back of a table knife. While the crumbs don’t necessarily need to be packed into the measuring cup, be sure to completely fill the cup to get the right measurement.

S’mores Cookies Add-Ins

Beyond the graham cracker addition in the form of graham cracker crumbs, we also need to get chocolate & marshmallows in these cookies, and this recipe delivers! We add not one, not two, but THREE types of chocolate to these cookies and miniature marshmallows!

• Regular chocolate chips. Our favorite chips to add in S’mores cookies are milk chocolate chips made by Ghirardelli® or Guittard® (not sponsored). If you’re worried about sweetness or simply prefer a different type of chocolate chip, any will work here (dark, semi-sweet, even white).
• Miniature chocolate chips. To speckle these cookies with even more chocolate as well as a slightly different chocolate flavor and texture (smaller chips), we like to use semi-sweet miniature chocolate chips. 
• Hershey’s chocolate bar. Finally, to truly tie together the “S’mores” part of cookies, there has to be some Hershey’s chocolate in it! We coarsely chop the chocolate bars and press pieces of the chocolate on top of the cookies after partially baking the cookies. This adds yet another variation in chocolate flavor and a slightly different texture since these chocolate bars aren’t baked in the cookies for as long.
• Miniature marshmallows. The marshmallows are added near the end of the baking time so they aren’t baked for long. This keeps them soft and ultra chewy. It’s important to get the softest and freshest possible marshmallows for best S’mores Cookie texture. The softer the marshmallows the better they soften and partially melt and the better these cookies taste!

S’mores Cookies Tips

• Let the melted butter cool: Once the butter melts, it needs to cool back to room temperature. If the melted butter is still hot, it will melt the sugars and cause greasy cookies.
• Correctly measure the flour. If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour which affects the texture of these cookies. To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top. (Video visual here)
• Use fresh ingredients. For the softest and best possible cookies, use fresh and soft brown sugar and fresh baking agents.

S’mores Cookies Tips Continued

• Chill the dough: Since the butter gets melted, the dough needs time to chill so the butter can re-solidify. Don’t rush the chilling time or you’ll likely find yourself with pancake-flat cookies. On the flip side, if the dough is chilled too long, it does have a tendency to dry out. The cookies also don’t spread as nicely when baking, if the dough is chilled too long.
  • We recommend chilling the dough twice; once right after the dough is made and once the dough balls have been rolled out. Why space the chilling time out? The dough is too soft right after being made to be rolled into balls and after the balls are rolled, the dough gets a bit warm from being rolled and needs to chill through again. Cold dough balls in a hot oven is going to give us the perfect S’mores cookie texture.
• Use a Silpat® liner. The cookies end up with much softer bases when baked on a lined sheet pan.
• Press the edges of the cookies in. Working quickly, right out of the oven, use the back of a large spoon to press the edges of the cookies into the center. (See the picture below for a visual!). This creates really great crispy edges and ensures the cookie has a nice chewy center. You’ll need to work quickly as the cookies set up quickly and resist being pressed inwards after sitting out for more than a minute or two.

S’mores Cookie Storage

• Store S’mores Cookies in an airtight container at room temperature. They’re best enjoyed the first day they are made because of the marshmallows in them. They’ll last longer than that but the marshmallows do harden and lose their softness and chewiness. We recommend freezing the cookie dough balls as opposed to baked cookies (see next bullet point).
• Instead of freezing already-baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. To bake: You can bake these S’mores Cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time before pulling them out to add marshmallows and chocolate on top.

More delicious cookie recipes

• Thumbprint Cookies raspberry-almond flavored
• Oatmeal Chocolate Chip Cookies or plain Oatmeal Cookies
• Pistachio Cookies with a hint of honey
• Meringue Cookies plus desserts to use them in!
• Coconut Oil Chocolate Chip Cookies cookies made with coconut oil instead of all butter

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S'mores Cookies

By Chelsea Lords

Bakery-style, soft & chewy, S'mores Cookies are loaded with all the S'mores must-haves: graham crackers, marshmallows, and loads of chocolate! We replace some of the flour with crushed up graham crackers which gives these cookies an irresistible sweetness and a unique flavor!

Prep Time: 25 minutes minutes

Cook Time: 11 minutes minutes

Chilling Time: 1 hour hour

Total Time: 1 hour hour 36 minutes minutes

Servings: 23 -24 cookies

Ingredients  

1x2x3x

• ▢ 3/4 cup (12 tablespoons; 170g) unsalted butter
• ▢ 1/2 cup (109g) white granulated sugar
• ▢ 3/4 cup (141g) light brown sugar, lightly packed
• ▢ 1 large egg
• ▢ 1 large egg YOLK
• ▢ 1/2 tablespoon vanilla extract
• ▢ 1 and 3/4 cups (220g) white all-purpose flour Note 1
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon fine sea salt
• ▢ 3/4 cup (~8-9 sheets) (87g) graham cracker crumbs Note 2
• ▢ 1/2 cup (94g) milk chocolate chips
• ▢ 1/2 cup (85g) miniature chocolate chips
• ▢ 2 full (regular-sized) Hershey's Chocolate Bars
• ▢ 1/2 cup (28g) miniature marshmallows

Instructions 

• MELT BUTTER: Melt the butter in a very large, microwave-safe bowl. Once melted, set aside for 5-10 minutes to cool to room temperature. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
• WET INGREDIENTS: Once butter is COMPLETELY cooled to room temperature, stir in the light brown sugar and white sugar. Whisk until smooth, about 1-2 minutes (the butter and sugars should fully incorporate). Take your time; it may seem like the two won't come together, but keep mixing until completely integrated. Add in one egg and mix to fully integrate. Add in the other egg yolk (only the yolk, discard or save whites for another recipe) and vanilla extract. Mix until completely combined.
  
• DRY INGREDIENTS: In another bowl, toss together the correctly measured flour (Note 1), baking soda, and salt. Add full graham crackers to a blender or food processor and crush until you have 3/4 cup of very fine crumbs (spoon those crumbs into a measuring cup until the measuring cup is over-filled and then level off the top with the back of a butter knife -- See Note 2). Add graham cracker crumbs in and stir dry ingredients until combined.
  
• COMBINE: Combine the wet and dry ingredients and mix until JUST combined (don't over mix). Add in the 1/2 cup milk chocolate chips and 1/2 cup miniature chocolate chips. Stir until chips are integrated into dough. Cover the bowl tightly. Place in the fridge and chill for 30 minutes up to 2 hours.
• ROLL DOUGH BALLS & CHILL: Measure out balls of dough (2 tablespoons EACH (41g) in size). Roll into tall cylindrical balls. Place rolled cookie dough balls on a parchment paper lined plate and place in the fridge for another 30 minutes. Roll out all the dough; you should get around 23-24 cookies from this dough.
  
• PREP FOR BAKING: Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with parchment paper or use a nonstick liner. Grab 6 cookie dough balls at a time from the fridge and place, very spaced apart, on the cookie sheet.
• BAKE: Right before baking, set out the miniature marshmallows and coarsely chop the Hershey's bars. Bake cookies for 8-9 minutes, remove from the oven and, working quickly, immediately press any edges that have strayed out a bit inwards with the back of a metal spatula. Press 3-4 miniature marshmallows into the tops of the cookies and 3-4 pieces of chopped Hershey's chocolate. Return cookies to the oven and bake for another 2-3 minutes or until very slightly browned at the edges and no longer wet looking on top (erring on the side of under baking to keep them soft and chewy.) Let cookies cool on the pan for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough until all the cookies are baked -- or freeze some of the dough if you prefer (see step 9).
  
• STORAGE: Store cookies in an airtight container at room temperature. They're best enjoyed the same day they're made (the marshmallows do harden every day a bit). Freeze cookie dough as opposed to baked cookies (see next step).
• FREEZING DOUGH: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: Bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.

Video

Recipe Notes

Note 1: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour which affects the texture of these cookies. To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top. (Video visual here)

Note 2: While you can crush the graham crackers in a bag with a rolling pin, I highly recommend a high-powered blender or food processor. It's important to have fine crumbs throughout the entire cup of graham crackers. If you have larger un-crushed chunks it will mess up the texture of the cookies. Once the crackers are thoroughly crushed, we can get the exact measurement. Spoon the crushed crumbs into a measuring cup making sure to fill the cup to the very top and level off the top with the back of a table knife. While the crumbs don't necessarily need to be packed into the measuring cup, be sure to completely fill the cup to get the right measurement.

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