S’mores Cookies

Make a batch of S’mores Cookies for that campfire taste without leaving your kitchen. Mix a cinnamon dough with graham crackers, milk chocolate and marshmallows for the perfect cookie.

The graham cracker, milk chocolate and marshmallow flavor combo cannot be beat

There are a few foods that instantly transport me back to warm summer nights. Things like hot dogs, watermelon and warm, gooey s’mores remind me of being a carefree child enjoying my summer break.

Get transported back to childhood with this s’mores cookie recipe. The cookie is slightly crisp like a graham cracker and is mixed with creamy milk chocolate. The whole thing is topped with a gooey marshmallow.

Serve these s’mores cookies for a summer party, a cozy movie night at home or bring them on a trip for a no fuss s’mores flavor. I recently served these to my family and they couldn’t get over the delicious s’mores taste.

Kitchen tools

• Sharp knife and cutting board
• Measuring spoons and measuring cups
• Mixing bowls
• Measuring scoop or cookie scoop
• Electric hand mixer or stand mixer
• Baking sheet and parchment paper or a silicone mat to line the baking sheet

How to serve

These s’mores cookies are the perfect addition to your favorite summer meal. I would start the meal with classic hamburgers and hotdogs, add in some baked beans from scratch, a grilled watermelon salad and finish it all up with these crunchy yet gooey cookies.

They are also the perfect afternoon pick me up. Serve them with a honey vanilla iced shaken espresso for an unbeatable summer treat.

Ingredients

• Salted butter
• Brown sugar
• Granulated sugar
• Large egg
• Vanilla extract
• All purpose flour
• Baking soda
• Cinnamon
• Graham crackers
• Milk Chocolate like a hershey’s bar
• Marshmallows

Ingredient substitutions

I like to use full size marshmallows for the top of the cookies, but you can use mini marshmallows instead. Instead of chopped milk chocolate you can use milk chocolate chips or even semi sweet chocolate chips.

If you only have unsalted butter, add 1/4 tsp of kosher salt to the dry ingredients. Instead of using whole graham crackers you can use pre-crumbled graham cracker crumbs to save time.

Usually I use light brown sugar for this chewy cookie recipe, but using dark brown sugar will actually increase the chewiness.

Can i make these gluten free?

You can make this s’mores cookies recipe gluten free by using a 1:1 gluten free flour substitute and gluten free graham crackers. Be sure to check that all of the other ingredients like the marshmallows are milk chocolate are gluten free.

How to make this S’mores Cookie Recipe

Step 1: Prepare dough

To begin, preheat oven to 350F and line a baking sheet with parchment paper. Cream softened butter, brown sugar, and granulated sugar together with a hand mixture or electric mixer until smooth and fluffy.

Then, mix in the egg and vanilla extract. in a separate bowl combine the flour, baking soda and cinnamon.

Fold dry ingredients into wet ingredients with a rubber spatula. Mix in graham cracker pieces and chocolate chunks with the spatula.

Step 2: Bake cookies

Then, scoop about a 1/4 cup of batter out of the bowl for each cookie. Roll into a ball. Place each cookie dough ball on the cookie sheet with lots of space between each cookie.

I recommend baking in 2 batches so that the cookies don’t bake together. Next, bake at 350F for 15-16 minutes.

Then, remove the s’mores cookies from oven and place a marshmallow sideways on top of each cookie. Bake for another 2 minutes and remove from the oven.

Use a spatula to press down gently on the warm marshmallows on the cookies so they stick to the cookie.

Step 3: Brown marshmallows

To get a golden brown top to the marshmallow, use a torch to cool slightly OR increase the oven heat to a broil and place the cookie sheet below the broiler for 30 seconds or less! Be careful because the marshmallow will burn quickly.

Remove the cookies from the oven and transfer to a wire rack to cool completely.

Storage and freezing

Once prepared, store these cookies in an airtight container on the counter for up to 4 days. To keep the cookies softer I like to store them with a slice of soft bread.

You can either store these cookies in the freezer for up to 3 months. Or you can store the cookie dough in the freezer without the marshmallows in individual dough balls and bake them as wanted.

Check out these other homemade cookie recipes

• Lemon Ricotta Cookies
• Cherry Crisp
• No Bake Cookie Butter Oatmeal Cookies
• M&M Sugar Cookies

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

S’mores Cookies

★★★★★ 5 from 1 review

Make a batch of s’mores cookies for campfire taste in your kitchen.

Recipe By: Madeline

Prep: 10 minutesCook: 18 minutesTotal: 28 minutes

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Servings: 13 cookies 1x

1x2x3x

Ingredients

• 1/2 cup (1 stick) salted butter at room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg at room temperature
• 2 tsp vanilla extract
• 1.5 cups all purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 cup broken graham cracker pieces
• 4.5oz milk chocolate cut into chunks
• 13 marshmallows

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Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper. Cream softened butter, brown sugar, and granulated sugar together with a hand mixture or electric mixer until smooth and fluffy.
2. Mix in the egg and vanilla extract. in a separate bowl combine the flour, baking soda and cinnamon. Fold dry ingredients into wet ingredients with a rubber spatula.
3. Mix in graham cracker pieces and chocolate chunks with the spatula.
4. Scoop about a 1/4 cup of batter out of the bowl for each cookie. Roll into. a ball and place on the cookie sheet with lots of space between each cookie  – I recommend baking in 2 batches.
5. Bake at 350F for 15-16 minutes. Remove from oven and place a marshmallow sideways on top of each cookie. Bake for another 2 minutes and remove from the oven. Use a spatula to press down gently on the warm marshmallows on the cookies so they stick to the cookie.
6. To get a golden brown top to the marshmallow, use a torch to cool slightly OR increase the oven heat to a broil and place the cookie sheet below the broiler for 30 seconds or less! careful because the marshmallow will burn quickly
7. Remove the cookies from the oven and transfer to a wire rack to cool completely.

Notes

• use gluten free all purpose flour and gluten free graham crackers to make these cookies gluten free
• use mini marshmallows in place of full size if necessary
• you can use dark chocolate chips or semi sweet chocolate chips in place of the milk chocolate

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.