S’mores Cookies
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These S’mores Cookies are gooey, chewy and filled with chopped chocolate bars, toasted marshmallows and graham cracker pieces.
Everyone loves s’mores, they’re an essential summer dessert. On the other hand, everyone also loves cookies so it only made sense to combine them! These cookies are easy and crazy delicious. They’re extra chewy from the mini marshmallows and brown sugar but still have a good crunch from the graham cracker pieces. If you’re looking for more s’mores flavored treats try my S’mores Cupcakes!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure. You can substitute some of the all-purpose flour with bread flour if you want them to be extra chewy.
Graham cracker crumbs – this cookie has graham cracker crumbs mixed into the dough itself to give it extra s’mores flavor!
Baking soda – helps the cookies spread. Do not use baking powder because it will make the cookies cakey.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt later on. Do not use cold or melted butter.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Vanilla extract and salt – enhances flavor.
How To Make S’mores Cookies
1. Grind 4 graham cracker sheets in a blender or food processor. In a small bowl combine all-purpose flour, graham cracker crumbs, baking soda and salt.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chopped chocolate, mini marshmallows and graham cracker pieces and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra mini marshmallows and chocolate pieces onto the tops of each cookie dough ball.
6. Bake at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Delicious S’mores Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chopped chocolate, mini marshmallows and graham cracker pieces. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Press extra chopped chocolate and/or mini marshmallows on top of scooped dough before baking to make them look pretty.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
- I like to use both semi-sweet and milk chocolate bars to give the cookies extra depth of flavor but you can use whatever type of chocolate that you prefer.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
Freezing Instructions:
Scoop dough onto a baking sheet and freeze until firm. Transfer dough to a zip top bag and freeze for up to 3 months. Bake straight from freezer for 12-14 minutes.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
S’mores Cookies
Equipment
- stand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
- Food processor or blender
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 60 g (1/2 cup) graham cracker crumbs (4 graham cracker sheets)
- 1 tsp baking soda
- 1 tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 150 g (3/4 cups) granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 (113g/4oz) semi-sweet chocolate bar, chopped
- 1 (113g/4oz) milk chocolate bar, chopped
- 75 g (1 1/2 cups) mini marshmallows
- 4 graham cracker sheets, broken into pieces
- extra mini marshmallows for topping optional
- extra chopped chocolate for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- Grind 4 graham cracker sheets in a blender or food processor. In a small bowl combine all-purpose flour, baking soda and salt. Set aside.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined. Then add the chopped chocolate, mini marshmallows and graham cracker pieces and mix on low speed until just combined. If desired reserve some of the chopped chocolate pieces for topping the cookies later on.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra mini marshmallows and chopped chocolate onto the tops of each dough ball.
- Bake for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store S’mores Cookies in an airtight container for up to 5 days at room temperature.
- Scooped cookie dough balls can be frozen for up to 3 months in a zip-top bag.
