This Recipe will have you dreaming of summer nights with friends and family, roasting marshmallows and making s’mores by the flaming fire. It starts with a buttery graham cracker dough that is full of chopped milk and dark chocolate, stuffed with a marshmallow, rolled in more graham cracker crumbs and toasted to perfection in the oven. Allowing you to have s’mores all year round in the comfort of your own home.
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Why you will love this cookie recipe
- Your favorite nostalgic s’more in cookie form!
- No smokey fire is necessary, just an oven so you can eat s’mores all year round.
- The dough can be made with just a mixing bowl and wooden spoon.
- The dough can be baked right away!
Ingredient notes
Graham Crackers: You can really use any brand of graham cracker you like but it’s definitely worth spending a little more for a well known brand. Just think of the time your mom bought the Kroger brand instead of Honey Maid when camping and your s’more just didn’t taste the same. It is the same with these cookies. Ingredients used affect the taste and texture. I personally love Annie’s Homegrown Organic Honey Grahams or Simple Mills Honey Cinnamon Sweet Thins.
Marshmallows: I have tried using vegan marshmallows and I’m not sure why they don’t melt and get gooey like a regular marshmallow. So make sure not to use vegan marshmallows in this recipe. You want the marshmallow to ooze out of the center. I really like the 365 Whole Foods Market Large Marshmallows or if you want to elevate your s’more use Hammond’s Gourmet Vanilla Bean Marshmallows. They are my favorite! Not only for these cookies but for hot cocoa too. Bonus: they are made with clean ingredients.
Flour: Use All Purpose Un Bleached Flour. It will give the cookies a more chewy texture because of the higher protein content. My go to flour’s that I use are Wheat Montana White Flour, King Arthur Organic All Purpose Flour and Lehi Mills All Purpose White Flour.
Chocolate: For the best dispersion of chocolate use chopped chocolate not chips in the cookies. So you get chocolate in every bite! Also use both milk and dark chocolate. The combination of both adds moments of richness and creaminess to the baked cookie. I use the giant milk and dark Belgium chocolate bars from Trader Joes!
Sea Salt: Forgetting to use salt in your cookies is like leaving the salt off of your steak. There will be no flavor. Salt enhances the other ingredients so they can shine. I will forever be a Redmond Sea Salt buyer. It is seriously the best unrefined salt! Oh and if you like topping your cookies with flakey sea salt, Maldon Sea Salt is the best finishing salt. Keep both in your pantry for the best tasting baked goods always.
Recipe variations
- Do you love peanut butter? Try adding 1/4 cup of creamy peanut butter to the cookie dough for peanut butter s’mores cookies! Just mix it in with the melted butter before adding in the sugar then eggs, vanilla extract, etc. And yes, natural creamy peanut butter works. I only ever use the natural Kirkland peanut butter from Costco. You could use cookie butter as well.
How to make the s’mores cookies
- Start by turning the oven to 350 F and line two standard cookie sheets with parchment paper.
- Next, to a microwave safe bowl add the butter and melt in the microwave for about 30 seconds. Keep an eye on it so it doesn’t splatter everywhere.
- Then pour the butter into a large mixing bowl and add in the sugars. Cream the butter and the sugar together until combined with a wooden spoon, spatula or hand mixer.
- Add in the egg, egg yolk and vanilla extract; mix until incorporated.
- In another bowl combine the dry ingredients (flour, graham cracker crumbs, baking soda and cinnamon.) Save some graham cracker crumbs to roll the cookie dough in.
- Chop the chocolate and fold it into the cookie dough.
- With a 4 oz cookie scoop, scoop the dough, create a well in the center, place a large marshmallow in the well and pinch the dough together to seal it. Then roll the cookie dough ball into the leftover graham cracker crumbs and place onto a baking sheet lined with parchment paper.
Quality Campfire S’mores Cookies
Equipment
- 1-2 Baking Sheet
Ingredients
- ¾ cup butter melted salted or unsalted
- ½ cup organic cane sugar
- ¾ cup organic brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cinnamon optional
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup graham cracker crumbs divided see instructions for more info
- 1 ¾ cup all-purpose unbleached flour
- 1 ½ cup mini marshmallows or large marshmallows
- 4.4 oz dark chocolate bar chopped or 1 cup of chocolate chips of choice
Instructions
- First, preheat the oven to 350 degrees Fahrenheit and line two standard cookie sheets with parchment paper. Set the pans aside.
- Next, in a large mixing bowl, using a rubber spatula or wooden spoon add melted butter, granulated sugar, and brown sugar. Cream the ingredients together vigorously for 2-3 minutes until light and fluffy.
- Then add the egg and egg yolk, vanilla extract and mix till combined.
- In another bowl add flour, 1 cup of graham cracker crumbs, baking soda, salt, and cinnamon (optional), chopped chocolate and mini marshmallows if using. Stir the mixture lightly with a fork.
- Now pour the dry ingredients into the wet ingredients. Begin folding them into one another until the last bit of flour disappears.
- Scoop the cookie dough by using a large cookie scoop about a 3 oz scoop, roll the dough into the excess graham cracker crumbs and place no more than 5 cookies on a baking sheet at a time.
- If you want to stuff the center of the dough with a large marshmallow instead of mini marshmallows create a crater in the center of each dough ball and place a normal sized marshmallow into the middle. Cover the marshmallow up by using extra dough. The marshmallow should be completely submerged inside the dough. Then roll the dough into the excess graham cracker crumbs and bake.
- Bake the cookies at 350 degrees Fahrenheit for 12-15 min. If your oven runs hot lower the oven temperature to 325 degrees Fahrenheit.
- Continue until all the S’mores Cookies are baked.
- Cool and enjoy with a tall glass of milk or on their own.