This S'mores Cookies Recipe has all the flavors of traditional ooey-gooey s'mores. A simple graham cracker cookie base topped with marshmallows and chocolate and no campfire needed! These delicious cookies are the perfect summer dessert.
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Why We Love These S'mores Cookies
- Who doesn't love s'mores? Anything with chocolate and gooey marshmallows is a winner!
- A great way to enjoy all the flavors of traditional s'mores without a campfire.
- They can be made ahead of time. A great cookie recipe that you can prepare a few days ahead of time.
- The graham cracker cookie is an insanely delicious chewy cookie and easy to make.
- Everything you love about S'mores but with no sticky fingers!
S'mores Cookies Recipe Ingredients
- Salted Butter
- Light Brown Sugar
- White Sugar
- Egg
- Pure Vanilla Extract
- Baking Soda
- Baking Powder
- Salt
- Unbleached All Purpose Flour
- Graham Cracker Crumbs
- Cold Water
- Large Marshmallows
- Hershey's Bars
Substitution Suggestions:
- Salted Butter: Unsalted butter can be used. I suggest adding an additional ½ teaspoon of salt to the cookie dough if using unsalted butter.
- Pure Vanilla Extract: Always use pure extracts. The imitation extracts are fake flavored water that is chemically made and you can taste it when you use it.
- All Purpose Flour: Whole wheat flour or white whole wheat flour can be used. The whole wheat flour is actually really good with this cookie recipe. It really makes the graham cracker taste stand out.
- Graham Crackers: Use either plain or honey graham crackers for this recipe.
- Large Marshmallows: The mini marshmallows won't really work for this recipe but you can try if in a pinch. Place 3 mini marshmallows together in the center to replace the large mallow.
- Hershey's Bars: If you like you can use milk chocolate Hershey's kisses. I prefer to use the bars because they are easier to eat and they provide the feel of a traditional s'mores.
This recipe represents a classic s'mores perfectly. Once you try them, they are going to be the new family favorite cookie!
How to Make Smores Cookies
- First heat oven to 350°F and line a few cookie sheets with parchment paper.
- Add the graham crackers to a food processor or in a zip top bag. Pulse until resembles crumbs or smash into crumbs in the bag. Measure out 1 cup of graham cracker crumbs and set aside.
- In bowl of a stand mixer with paddle attachment or with electric hand mixer and large bowl, cream butter, light brown sugar and white sugar.
- Add the egg and pure vanilla extract and beat until creamy and fluffy, scraping down the sides of the bowl.
- Next, add the dry ingredients: baking soda, baking powder, salt, all purpose flour and graham cracker crumbs. Mix on low speed until just combined. Dough will look a little dry and crumbly.
- Then add the cold water and mix on low speed until the dough comes together.
- Using a small cookie scoop or 1 tablespoon, scoop dough 2 inches apart on prepared cookie sheets.
- Bake the cookies for 7 minutes.
- While the cookies are baking, cut the large marshmallows in half and break the Hershey's bars into rectangles.
- Once the cookies are done, immediately pull them out and place a marshmallow cut side down on top of each cookie.
- Place cookies back in the oven and bake for another 2 minutes.
- Now, immediately press a Hershey's bar piece on top of the marshmallows.
- Let the cookies cool on pan for 3 minutes then remove to a cooling rack and cool completely.
More S'mores Recipes Please
If you and your family love s'mores anything then you will want to try these other delicious s'mores recipes!
Storing S'mores Cookies
Storing: Store these cookies in an airtight container in a cool dry place. It is best to not stack these cookies. If you need to, stack them between layers of wax paper. The marshmallows will stick just a little bit. I don't recommend storing these smores cookies in the fridge, the cold air will cause really sticky marshmallows.
Freezing: The graham cracker cookie dough can be frozen. Place cookie dough balls on a parchment lined baking sheet and place in freezer. Once the cookie dough is frozen place in a freezer safe airtight container or zip top bag. Label, date and freeze. Cookie dough will last at least 4 months in the freezer. When ready to enjoy, place frozen cookie dough on prepared cookie sheets and bake for 9 minutes. Then proceed with the rest of recipe instructions.
Tips for S'mores Cookies Recipe
- Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dense and dry.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef small size scoop which is equal to about 1 tablespoon.
- Be sure to place the cut marshmallows sticky side down. If you don't the marshmallow will possibly fall off the cookie as it puffs up in the oven.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
Other Deliciously Sweet Cookie Recipes:
- Chocolate Chip Coffee Cookies
- Old Fashioned Peanut Butter Cookies
- Cowboy Cookies
- Classic Chocolate Chip Cookies
- Monster Cookies
- Jumbo Chocolate Chip Walnut Cookies
- Coconut Oatmeal Cookies
- Chocolate Chip Butterscotch Peanut Butter Cookies
- Triple Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Chocolate Chunk Coconut Cookies
S'mores Cookies Recipe
This S'mores Cookies Recipe has all the flavors of traditional ooey-gooey s'mores. A simple graham cracker cookie base topped with marshmallows and chocolate and no campfire needed! These delicious cookies are the perfect summer dessert.
Servings: 48 cookies
Ingredients
- ½ cup salted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups unbleached all purpose flour
- 1 cup graham cracker crumbs, one package of 9 sheets
- 1 tablespoon cold water
- 24 large marshmallows, cut in half
- 4 Hershey's bars, broken into rectangles
Instructions
- Preheat oven to 350°F and line a couple cookie sheets with parchment paper.
- Add the graham crackers to a food processor or in a zip top bag. Pulse until resembles crumbs or smash into crumbs in the bag. Measure out 1 cup of graham cracker crumbs and set aside.
- In bowl of a stand mixer or with hand mixer and large bowl, cream together the butter, brown sugar and sugar.
- Add the egg and vanilla extract and beat until light and fluffy, scraping down the sides of the bowl.
- Add the baking powder, baking soda, salt, all purpose flour and graham cracker crumbs. Mix on low speed just until combined. Dough will look a little dry and crumbly.
- Add the cold water and mix on low just until the dough comes together.
- Using a small cookie scoop or 1 tablespoon, scoop dough and place 2 inches apart on prepared cookie sheet.
- Bake cookies for 7 minutes.
- Immediately place marshmallows cut side down on top of each cookie.
- Place cookies back in oven and bake for another 2 minutes.
- Immediately press a Hershey's bar rectangle on top of the marshmallows.
- Let cookies cool for 3 minutes on pan and then remove to wire rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 90kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 77mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 65IU | Calcium: 12mg | Iron: 0.4mg
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