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S'mores Cookies feature

S'mores Cookies: Irresistibly Delicious!

Recipe Writer
These S'mores Cookies bring together everything you love about classic s'mores—gooey marshmallows, rich chocolate, and crunchy graham crackers—wrapped up in a delicious cookie. A perfect treat for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time: 1 hour
Course Dessert
Cuisine American
Servings 15

Equipment

  • Stand mixer or hand mixer
  • Mixing bowls
  • Baking sheet
  • Parchment paper or silicone baking mat

Ingredients
  

For the Cookies:

  • 1 1/2 cups 180g all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch optional
  • 10 tablespoons 140g butter, room temperature
  • 1/4 cup 50g granulated sugar
  • 1/2 cup 100g packed brown sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips
  • 1 small Hershey’s bar chopped (for decoration)
  • 1 cup mini marshmallows ripped in half
  • 4 graham crackers roughly chopped

For Topping:

  • Extra marshmallows
  • Hershey’s chocolate pieces

Instructions
 

  • Prep the Ingredients:
    Roughly chop the graham crackers and set them aside.
    Rip the mini marshmallows in half for easier mixing. Set aside.
    Chop the Hershey’s chocolate bar into small pieces for topping and mixing.
  • Dry Ingredients:
    In a medium-sized bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and cornstarch.
    Set aside.
  • Wet Ingredients:
    In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter until smooth.
    Add the granulated sugar and brown sugar, and mix until light and fluffy.
    Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until fully combined and smooth.
  • Combine Wet and Dry:
    Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
  • Add Mix-ins:
    Once the dough is nearly combined, gently fold in the chopped graham crackers, chocolate chips, and mini marshmallows.
  • Chill the Dough:
    Cover the dough and refrigerate for at least 1 hour to help the cookies hold their shape during baking.
  • Preheat the Oven:
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat (Silpat).
  • Shape and Bake:
    Roll the dough into 2-tablespoon-sized balls and place them about 2 inches apart on the baking sheet.
    Gently press the dough balls down slightly and top each cookie with extra marshmallow halves and Hershey’s chocolate pieces for a decorative touch.
  • Bake:
    Bake for 10-12 minutes until the edges are set but the center is still soft. The cookies will continue to firm up as they cool.
    For more defined toppings, bake the cookies for 8 minutes, then add the extra marshmallows and chocolate on top and bake for an additional 2 minutes.
  • Cool and Serve:
    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • If graham crackers aren't available, substitute with digestive biscuits or Biscoff cookies.
  • These cookies are best when slightly gooey in the center, so avoid overbaking.
  • Customize the toppings with different types of chocolate or marshmallows for fun variations.
Keyword S'mores Cookies