S’mores cookies are a delightful way to enjoy the flavors of summer all year round. Whether you’re baking them for a party, a family gathering, or just a cozy night in, these cookies are sure to be a hit. So grab a glass of milk or a scoop of ice cream, and dig in!
There’s something magical about the combination of graham crackers, chocolate, and marshmallows that takes us back to childhood campfires and summer nights.
But what if you could enjoy that classic s’mores flavor anytime, no campfire required?
Enter s’mores cookies—a delightful fusion of the beloved campfire treat and a cookie. They’re gooey, chocolatey, and impossible to resist!
I love this recipe because it does NOT require room temperature ingredients – you don’t need to worry about taking out the ingredients ahead, which also means YOU CAN BAKE THIS ANY TIME. I don’t know about you, but one thing less to do in my checklist is always an awesome thing!
We’re also going to sprinkle some crushed graham cracker on top before baking them in the oven. It will stick to cookie and add another level of crunchy texture. Yum yum. 🤤
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.
REFRIGERATED:
- butter. 190g (¾ cup + 1½ tablespoons) of cold unsalted butter, straight from fridge.
- eggs. 100g eggs (weight is without shell) or 2 large eggs, straight from fridge is fine.
PANTRY:
- brown sugar. 150g (¾ cup) of light brown sugar/ golden sugar or yellow sugar
- sugar. 90g (½ cup less 1 tablespoon) granulated white sugar
- flour. 320g (2½ cups) all-purpose flour/ plain flour. I highly suggest your measure by weight, and if you’re using cups please measure using the “spoon and level” method.
- cornstarch. 10g (2 teaspoons) of cornstarch or cornflour.
- cocoa powder. 25g (¼ cup) of unsweetened natural cocoa powder. NOT the Dutched Processed.
- baking powder. 5g (1½ teaspoon) baking powder
- salt. 1 teaspoon fine sea salt
- chocolate chunks. 180g dark or semi-sweet chocolate. Pick your favorite chocolate bar and roughly chop into pieces. You can also use chocolate chips.
- graham crackers. ¼ cup crushed graham crackers. You can also use crushed Biscoff cookies or digestives.
- marshmallows. 15 pieces large marshmallows
Recommended Tools To Make This Recipe
- digital food scale (this is a must!)
- measuring spoons
- stand mixer with paddle attachment or hand mixer
- baking sheets
- parchment paper or silicone mats
- cooling rack
How To Make S’mores Cookies Step-by-Step
Heads up: This recipe requires chilling time of at least 3 hours. The colder your dough is before it heads into the oven, the less it will spread during baking, which makes for loftier cookies. The chilling phase also gives the flour in your dough time to hydrate, which translates into a cookie that’s more chewy than cakey.
STEP 1.In a stand mixer fitted with a paddle attachment (or an electric hand mixer), add the butter and mix on medium-low speed for 15 seconds until the butter begins to break up.
STEP 2. Add white and brown sugar and mix for about 30 seconds until everything is roughly mixed. Scrape the butter from the sides of the bowl.
STEP 3. Add the chocolate chunks and mix for 20 seconds until everything is just combined. Make sure you don’t mix for too long – it’s fine if it’s still a little unmixed.
STEP 4. Combine the flour, cornstarch, cocoa baking powder and salt in a separate bowl. Gently mix with a whisk. Add the dry ingredients to the butter mixture until everything is just combined and resembles a course sand. Scrape down the base and sides of the bowl.
STEP 5. Finally, add the eggs and mix briefly on medium-low speed until well combined, about 1-2 minutes.
STEP 6. Scoop 75g balls of dough with an ice cream scoop or using 3 tablespoons of dough and shape it into a disc. There should be enough to make 15 cookies.
STEP 7. Press a marshmallow into the centre of each cookie and cover the edges of the marshmallow with a little dough. You want to make sure that it will be visible and bake nicely in the oven.
STEP 8. Place the dough balls in a container with a lid, leave to rest in the fridge for at least 3 hours- preferably overnight.
STEP 9. Thirty minutes before you want to bake your cookies, preheat oven to 350F (177C). In the photo above, I used a quarter sheet pan so it fits 3 cookies. Put 6 cookies on a standard baking sheet, so that they have plenty of room to spread and bake.
Before baking, sprinkle each cookie with crushed graham crackers – be generous as this will later become crunchy bits that goes so well with the melty marshmallows!
STEP 10. Bake for 11 minutes, then add another 1 minutes on BROIL to toast the marshmallows.
*When broiling please do not walk away from your oven – watch it closely as, depending on your oven, the marshmallow may be toasted in less than or more than a minute.*
Let the cookies cool completely on the baking sheet before moving to a wire rack.
Baker’s Notes
- Variation Ideas: Add a tablespoon of peanut butter to the dough for a nutty twist. Try using white chocolate chips or dark chocolate chunks for different flavor profiles. Or sprinkle a pinch of sea salt on top before baking for a sweet-salty combo.
- Storage Tips: Store the cookies in an airtight container at room temperature for up to a week.To reheat, pop them in the microwave for 10-15 seconds to enjoy that fresh-from-the-oven taste
- Tip for that nicely round cookies: Immediately after taking out your baking sheet from the oven, take a round cookie cutter slightly larger than the cookie itself and scoot the cookies into a round shape while they are hot from the oven and before the cookie edges become set.
- What’s your favorite s’mores memory? Have you tried any unique twists on the classic treat? I’d love to hear from you! Share your thoughts, experiences, and any questions in the comments below.
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S’mores Cookies
Ingredients
For the Cookie Dough
- 190g (¾ cup + 1½ tablespoons) unsalted butter cold, straight from the fridge
- 150g (¾ cup) light brown sugar
- 90g (½ cup less 1 tablespoon) granulated white sugar
- 180g dark or semi-sweet chocolate chunks roughly chop your favorite chocolate bar or you can also use chocolate chips
- 320g (2½ cups) all-purpose flour/ plain flour if measuring by cup use the spoon-and-level method
- 10g (2 teaspoons) cornstarch/ cornflour
- 25g (¼ cup) unsweetened natural cocoa powder
- 5g (1½ teaspoon) baking powder
- (1 teaspoon) fine sea salt
- 100g (2 large eggs) eggs weight is without shell, cold from fridge
For the S'mores Topping
- 40g (¼ cup) crushed graham crackers
- 15pcs marshmallows
Instructions
- In a stand mixer fitted with a paddle attachment (or an electric hand mixer), add the butter and mix on medium-low speed for 15 seconds until the butter begins to break up.190g (¾ cup + 1½ tablespoons) unsalted butter
- Add white and brown sugar and mix for about 30 seconds until everything is roughly mixed. Scrape the butter from the sides of the bowl.150g (¾ cup) light brown sugar90g (½ cup less 1 tablespoon) granulated white sugar
- Add the chocolate chunks and mix for 20 seconds until everything is just combined. Make sure you don't mix for too long – it's fine if it's still a little unmixed.180g dark or semi-sweet chocolate chunks
- Combine the flour, cornstarch, cocoa powder, baking powder and salt in a separate bowl. Gently mix with a whisk. Add the dry ingredients to the butter mixture until everything is just combined and resembles a course sand. Scrape down the base and sides of the bowl.320g (2½ cups) all-purpose flour/ plain flour10g (2 teaspoons) cornstarch/ cornflour25g (¼ cup) unsweetened natural cocoa powder5g (1½ teaspoon) baking powder(1 teaspoon) fine sea salt
- Finally, add the eggs and mix briefly on medium-low speed until well combined, about 1-2 minutes.100g (2 large eggs) eggs
- Scoop 75g balls of dough with an ice cream scoop or using 3 tablespoons of dough and shape it into a disc. There should be enough to make 15 cookies.
- Press a marshmallow into the centre of each cookie and cover the edges of the marshmallow with a little dough. You want to make sure that it will be visible and bake nicely in the oven.15pcs marshmallows
- Place the dough balls in a container with a lid, leave to rest in the fridge for at least 3 hours- preferably overnight.
- Thirty minutes before you bake your cookies, preheat oven to 350F (177C). I like to put 6 on a baking sheet, so that they have plenty of room to spread and bake. Before baking, sprinkle each cookie with crushed graham crackers – be generous as this will later become crunchy bits that goes so well with the melty marshmallows!40g (¼ cup) crushed graham crackers
- Bake for 11 minutes then add another 1 minutes on BROIL to toast the marshmallows. When broiling please do not walk away from your oven – watch it closely as, depending on your oven, the marshmallow may be toasted in less than or more than a minute.
- Let the cookies cool completely on the baking sheet before moving to a wire rack.
