S'mores Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: cookies

Calories: 132kcal

Author: Becky Hardin

Filled with marshmallows, graham crackers, and chocolate, these simple cookies are an easy way to get your s'mores fix any time. They'll be ready in 20 minutes!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Baking Sheet
Hand Mixer
2-Tablespoon Cookie Portion Scoop (optional)

Ingredients

10 tablespoons salted butter melted (1¼ sticks)
½ cup brown sugar
¼ cup granulated sugar
1 large egg room temperature
½ teaspoon pure vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
3.1 ounces milk chocolate bars chopped and divided (2 (1.55-ounce) bars)
3 graham cracker sheets finely chopped and divided
1 cup mini marshmallows divided*

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper or spray with nonstick spray. Set aside.
In a large bowl, using a hand mixer, cream the butter and sugars together.
10 tablespoons salted butter, ½ cup brown sugar, ¼ cup granulated sugar
Beat in the egg and vanilla extract until incorporated.
1 large egg, ½ teaspoon pure vanilla extract
In a separate bowl, whisk the flour and baking soda together.
1½ cups all-purpose flour, ½ teaspoon baking soda
Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.
Reserve ½ cup each of the chopped chocolate bar, graham crackers, and marshmallows and set aside. Add the rest to the batter, and lightly beat until incorporated.
3.1 ounces milk chocolate bars, 3 graham cracker sheets, 1 cup mini marshmallows
Use a cookie scoop, to drop balls of dough, about 2 tablespoons in size, on a large cookie sheet.
Bake for 4 minutes.
Remove the cookies from the oven, and top the cookies with the remaining chocolate, graham crackers, and marshmallows.
Return the cookies to the oven and bake for another 1-2 minutes.

Notes

*If you can't find mini marshmallows, you can cut regular-sized marshmallows into quarters.

Tips:

Use Hershey's milk chocolate for that classic s'mores taste, or elevate your s'mores with semisweet or dark chocolate.
Measure the flour using the spoon-and-level method to prevent dense, dry cookies.
To keep the marshmallow from melting, make sure to cover any exposed marshmallows with a bit of cookie dough. Any marshmallows that come in contact with the hot pan will melt much faster!
For a stuffed s'mores cookie, omit the marshmallows from the dough and instead form the dough around a regular-sized marshmallow before baking. The marshmallow will turn into a gooey, melty center!
These cookies will be super soft straight out of the oven; let them cool on the baking sheet to keep them from falling apart.
Chill the cookie dough for a few minutes if you find your first batch is spreading too much. This will help firm up the butter.
If the marshmallows are melting too much, freeze them for 10-15 minutes to firm them up.

Make-Ahead: Freezing pre-portioned dough balls in a single layer on a lined baking sheet until frozen, then transferring them to a Ziplock bag to store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the final bake time.

Storage: Store s'mores cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition