introduction
This recipe makes big soft cookies that taste like a camp fire s’more. You bake a graham, chocolate, and a toasted marshmallow inside a rich cookie. If you like soft big cookies, try this best-ever Lofthouse copycat cookie recipe for more easy ideas.
why make this recipe
Make this when you want one warm sweet treat that feels like a treat by the fire. Kids and friends will smile when they see the gooey center. If you like sweet treats with jam or cheese, you may also enjoy these blueberry cheesecake swirl cookies as another fun bake.
how to make S’mores Cookies
This cookie builds a small s’more in each bite. You mix a normal cookie dough, add chips, press dough around a graham, two chocolate pieces, and a marshmallow, then bake. For a small change, you can swap chocolate bits or use a different size marshmallow. For a bright twist with fruit, see these blueberry lemon cookies to get more mix-and-match ideas.
Ingredients :
- 1 cup unsalted butter (room temperature)
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup bittersweet chocolate chips (or chunks)
- 4 graham crackers (broken in half)
- 2 Hershey’s chocolate bars (or another chocolate of your choice)
- 8 large marshmallows
Directions :
Preheat the oven to 350°F.
Use a hand mixer or stand mixer to beat together the sugar and butter in a large bowl. Add the eggs and vanilla and mix until smooth.
In a separate bowl, whisk together the flour, baking soda and salt. Pour the dry ingredients into the wet ingredients, and mix until incorporated. Fold in the chocolate chips. Refrigerate the dough for 30 minutes.
On a baking sheet lined with parchment paper, evenly space the graham crackers. Place 2 pieces of chocolate on top of the graham cracker and then marshmallow on top of the chocolate, like you are laying a s’more. Scoop out enough cookie dough to cover the graham cracker and marshmallow mound, pressing the dough over the mound to make cookies. You should have 8 large cookies.
Bake the cookies for 12 to 15 minutes until golden brown.
how to serve S’mores Cookies
Let the cookies cool a little so the marshmallow sets but stays soft. Serve warm on a plate or in a box for a party. For a mix of sweet styles, pair these with a batch of brown sugar maple cookies so guests can pick a flavor.
how to store S’mores Cookies
Cool the cookies fully before you pack them. Put them in an airtight box or tin. They stay soft for 2 to 3 days at room temp. For more long run storage tips try recipes with similar keep methods like chewy maple cinnamon cookies.
tips to make S’mores Cookies
- Use room temp eggs and butter so the dough blends smooth.
- Chill the dough to stop it from flattening while it bakes.
- Press the dough well over the graham and marshmallow so the cookie holds.
- Watch the oven near the end so the marshmallow does not burn.
variation (if any)
- Use milk chocolate or dark chocolate bars for a different taste.
- Use mini marshmallows instead of large ones for a smaller center.
- Add nuts or toffee pieces for a crunch.
FAQs
Q: Can I make smaller cookies?
A: Yes. Cut the graham to size and use less dough. Bake a little less time.
Q: Can I freeze the dough?
A: Yes. Wrap the dough balls and freeze up to one month. Thaw a bit before bake.
Q: Will the marshmallow melt out?
A: If you cover the marshmallow well with dough it will stay inside. Press the dough tight.
Q: Can I use store bought cookie dough?
A: You can. Use a soft dough and press it over the s’more parts the same way.
S’mores Cookies
- Total Time: 45 minutes
- Yield: 8 large cookies 1x
- Diet: Vegetarian
Description
Deliciously soft cookies that encapsulate the flavors of a classic s’more with chocolate, graham cracker, and toasted marshmallow.
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup bittersweet chocolate chips (or chunks)
- 4 graham crackers (broken in half)
- 2 Hershey’s chocolate bars (or another chocolate of your choice)
- 8 large marshmallows
Instructions
- Preheat the oven to 350°F.
- Use a hand mixer or stand mixer to beat together the sugar and butter in a large bowl. Add the eggs and vanilla and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda and salt. Pour the dry ingredients into the wet ingredients, and mix until incorporated. Fold in the chocolate chips. Refrigerate the dough for 30 minutes.
- On a baking sheet lined with parchment paper, evenly space the graham crackers. Place 2 pieces of chocolate on top of the graham cracker and then marshmallow on top of the chocolate, like you are laying a s’more.
- Scoop out enough cookie dough to cover the graham cracker and marshmallow mound, pressing the dough over the mound to make cookies. You should have 8 large cookies.
- Bake the cookies for 12 to 15 minutes until golden brown.
Notes
Cool the cookies fully before storing. They stay soft for 2 to 3 days at room temperature.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
