S’mores cookies are soft cookies loaded with mini marshmallows, chopped chocolate and broken graham cracker pieces.
S’mores cookies are a fun way to celebrate summer! Chopped chocolate, toasted marshmallows and broken graham cracker bits are scattered throughout the cookie dough. With all the classic s’mores ingredients, these cookies have a punch of flavor and texture in every bite. They’re perfect for bringing to your next summer picnic or pool party!
Why this recipe works: I started with the base from my chocolate chip cookies, which guarantees a soft, yet chewy texture. Chilling the individual cookie dough balls prevent the cookies from spreading, which is helpful with the gooey marshmallows. The the mix-ins are stirred into the cookie dough, but also placed on top for a lovely appearance.
How to make s’mores cookies
- Set aside a couple tablespoons of each: broken graham crackers, chocolate pieces and mini marshmallows.
- Line a baking sheet with parchment paper and set it aside.
- Whisk together the dry ingredients: flour, baking soda, salt and cornstarch. Set aside.
- Beat the butter and sugars on high speed until light and fluffy. Add the egg, egg yolk and vanilla and mix until combined.
- Add the dry ingredients to the wet ingredients. Mix in the flour just until combined, then stir in the mini marshmallows, chopped chocolate and broken graham crackers bits.
- Chill the dough. Shape the dough into balls, place them on the prepared baking sheet and chill for 1 hour.
- Preheat the oven to 350 F. Remove cookies from the refrigerator when ready to bake.
- Bake cookies for 10 minutes, then remove them from the oven and quickly add a few mini marshmallows, graham crackers and chocolate to the top. Return the cookies to the oven and bake for 2 more minutes. Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Pro tip: If the cookies lost their shape in the oven, use a round cookie cutter to reshape them warm out of the oven. Frame the cookie with the cookie cutter and keeping the cookie cutter on the baking sheet, move it in a small circle around the cookie. This swirling effect will reshape the warm cookies into a perfect circle!
Use room temperature ingredients. However, if you are baking in a warm climate, be aware that room temperature may be too warm (especially for the butter). The butter should be soft to the touch, but not greasy. Your finger should leave a small firm indent when pressing on the butter. Chill the dough for the full hour. This will help prevent the cookies from spreading and give them a chewy texture.
Work quickly when adding the extra toppings to the cookies. Have the toppings ready at 10 minutes and quickly add a few marshmallows, graham cracker bits and chopped chocolate to each cookie. Immediately return the pan to the oven and keep a close eye on the cookies toward the end of baking. If the marshmallows are causing the cookies to spread or lose their shape, try cutting them in half so they are smaller.
Frequently Asked Questions
Cookies spread for a few reasons. The dough could be too warm, which makes the cookie dough melt more quickly in the oven. If you put cookie dough on a warm or hot baking sheet, this will also cause the cookies to spread more quickly in the oven. Finally, cookies will spread if there is not enough flour in the dough. For accurate measuring, use a kitchen scale.
It helps to hide the marshmallows in the dough so they are not immediately exposed to the heat. You can also cut the mini marshmallows in half so they are smaller and less likely to spread as much.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze individual cookie dough balls in an airtight container or bag in the freezer for up to 3 months. Use parchment paper between layers so they don’t stick. You can bake them frozen, but increase baking time to 14 minutes. Add toppings at 12 minutes.
S’mores are the best summer treat! You don’t even need a campfire to enjoy it. Try this s’mores dip, which is made in a cast iron skillet in the oven. Use graham crackers to enjoy the chocolate marshmallow dip. Another fun dessert are s’mores bars. They are easy to make ahead of time and bring to your summer parties.
If you don’t feel like baking, then you should definitely try s’mores truffles. The graham cracker dough wraps around a mini marshmallow, then the whole thing is dipped in chocolate!
S’mores cookies are just the dessert you need at your next family barbecue or pool party. They will be loved by kids of all ages! If you try the recipe, leave a review by tapping on the stars and tag @ifyougiveablondeakitchen on social media.
- 5 sheets graham crackers broken into small pieces, about 4-5 sheets
- 2 Hershey’s bars, broken into pieces
- 1 ½ cups mini marshmallows
- 2 ¼ cups (280 g) unbleached all-purpose flour
- 2 teaspoons cornstarch¹
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- Set aside a couple tablespoons of each: broken graham crackers, broken Hershey’s bars, mini marshmallows.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat on medium speed the melted butter, brown sugar and granulated sugar until light and fluffy, about four minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the broken graham cracker pieces, broken chocolate pieces and mini marshmallows.
- Scoop 2 tablespoons of cookie dough (I use a medium cookie scoop), shape into a ball, and place onto the prepared baking sheet. Repeat placing each ball of cookie dough about 1- to 2-inches apart. Cover baking sheet with plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350° F. Remove plastic wrap from baking sheet and bake cookies for 10 or until almost done. Remove pan from the oven, quickly press a few marshmallows, broken pieces of chocolate and graham cracker on top of each cookie. Return to oven for 2 more minutes. You can switch the oven to broil to toast the marshmallows, but keep a close eye on the cookies as they could burn quickly on broil. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.