S’mores Cookies

S’mores Cookies – These soft and chewy cookies have a brown sugar, graham base, and are loaded with milk chocolate chunks and toasty mini marshmallows.

S’mores is the ultimate summertime flavour and these cookies are going to be your new favourite! The base is made with brown sugar and graham cracker crumbs, making them extra soft and chewy and giving them that amazingly sweet graham flavour. Then we load them up with milk chocolate chunks and mini marshmallows that get golden and toasty in the oven. If you love S’mores, these cookies are for you!

What you will need to make these S’mores Cookies

Unsalted Butter

Brown Sugar – These cookies call for brown sugar only. This makes them super soft and chewy and adds just a hint of deep caramel flavour. 

1 Egg

Vanilla Extract

All-purpose Flour

Graham Cracker Crumbs – The graham cracker crumbs are added in with the dry ingredients. I would suggest using crumbs, but if you are using graham crackers and crushing them yourself, make sure they are a very fine powder so that they mix into the dough well. 

Baking Soda

Baking Powder

Salt

Milk Chocolate – I used both milk chocolate chips right in the dough and a chopped milk chocolate bar for topping the cookies with. Feel free to use either or both as I did. 

Mini Marshmallows – Mini marshmallows are the perfect size for these cookies. If you want to use large marshmallows or have them on hand, I would cut them into smaller pieces. 

How to make S’mores Cookies

Preheat your oven to 350 degrees F. Line large baking sheets with parchment paper. Set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.

Add the egg and vanilla. Beat well, scraping down the sides of the bowl so all is combined. 

In a medium-size bowl, whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt. 

With the mixer on low speed, add the dry ingredients to the wet and mix until combined. 

Add in the marshmallows and chocolate chunks. Mix to combine.

Using a large cookie scoop (3 tablespoons), scoop balls of dough and place them onto prepared baking sheets 2 inches apart. Lightly flatten the balls of dough with the palm of your hand.

I like to press a few extra marshmallows and pieces of chocolate into the tops of the cookies so that each cookie top is picture-perfect. With the marshmallows, make sure you are pressing them into the centre of the cookie and then folding the dough up and around them a little bit.  Some of the marshmallows will leak out of the cookie when it melts, so this just prevents further leakage from the top. 

Bake the cookies for about 9 minutes. 

These cookies will puff up a bit and the marshmallow will spread out the sides a little. Here are a few tips to get your cookies back on track. 

Tips for Perfect Cookies

For crackly cookie tops, bang the cookie pan on the counter a few times as soon as it comes out of the oven.

For perfectly round cookies, use a round cookie cutter and place it around the cookie as soon as it comes out of the oven. Scoot any imperfect edges inward, forming the cookie back into a circle. 

Once you’ve banged your pan and scooted the cookies back into perfect circles, let them cool on a wire rack for about 10 minutes. 

If you try these S’mores Cookies, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe.

More Cookie recipes to try:

White Chocolate Toffee Cookies

Birthday Cake Sugar Cookies

Classic Soft Chocolate Chip Cookies

S’mores Cookies

Recipe by Kelsey LacombeCourse: Dessert, SnacksDifficulty: Easy

Servings

14

cookies

Prep time

20

minutes

Bake time

9

minutes

These soft and chewy S’mores Cookies have a brown sugar, graham base and are loaded with milk chocolate chunks and toasty mini marshmallows.

Ingredients

• 1/2 cup unsalted butter, room temperature

• 1 cup brown sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 cup graham cracker crumbs

• 1/4 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup milk chocolate chips or chunks, plus more for topping

• 1 cup mini marshmallows, plus more for topping

Directions

• Preheat oven to 350 degrees F. Line large baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
• Add the egg and vanilla. Beat well, scraping down the sides of the bowl so all is combined.
• In a medium-size bowl, whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt.
• With the mixer on low speed, add the dry ingredients to the wet and mix until combined.
• Add in the marshmallows and chocolate chunks. Mix to combine.
• Using a large cookie scoop (3 tablespoons), scoop balls of dough and place onto prepared baking sheets 2 inches apart. Lightly flatten the balls of dough with the palm of your hand.
• If you want, you can press a few extra mini marshmallows and pieces of chocolate into the tops of the cookies.
• Bake the cookies for about 9 minutes. See my tips for perfect cookies in the post above.
• Let the cookies cool on a wire rack for about 10 minutes.

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