These s'mores cookies take everything you love about the classic summer dessert and turn it into a tasty cookie. A thin cookie with chocolate chips gets rolled in graham crackers and topped with marshmallows to reinvent the classic treat.
Summer S'mores Cookies
S'mores are always a favorite during the summer. However, the whole having access to a campfire sometimes makes them a little complicated to make. That's where these cookies come into play. They take everything you love about s'mores and turn them into a tasty cookie — no campfire required.
Don't worry about not getting your favorite part of the s'mores flavor in these cookies. The main ingredients of s'mores are present in each bite of these cookies. Chocolate gets chopped up and folded into the batter. Then, the cookies are rolled in crushed graham cracker crumbs before hitting the oven. Finally, a marshmallow is placed on top of the final product and toasted to perfection.
There are two ways to toast the marshmallows on top of the cookies. The cookies can be taken out of the oven about a minute before they are done and topped with marshmallows. Then, they can be placed back in the oven and toasted.
The second — and more kitchen-savvy — method is to use a kitchen torch. This can be done right when the cookies come out of the oven or when you are getting ready to serve them. Place the marshmallows on top of the cookies and use the torch until they are nice and golden brown. Either method works to get a great toast on the cookies.
Looking for more s'mores desserts? My s'mores brownie pie and s'mores cookie bars are great in the summertime.
Why I Love These S'mores Cookie Bars
- Simple — Finding a campfire to make s'mores isn't always the easiest. These cookies allow you to get that classic s'mores flavor in the comfort of your kitchen.
- Classic Dessert — S'mores are always good and even better in cookie form.
- Summertime Favorite — The dessert has all the best flavors of summer wrapped up in one bite.
Ingredients For S'mores Cookies
See below for all the details on what you'll need to make the full recipe.
- Chocolate — Both chocolate chips and a bar of chocolate will work in the cookies. Chop the chocolate into fine pieces for the cookies.
- Marshmallows — Use the regular-sized marshmallows and not the minis.
- Graham Crackers — Crush the graham crackers so they are crumbly, fine powder.
- Baking Soda — Gives the cookies a ripple effect.
- Eggs — An extra egg yolk gives the cookies an extra richness.
Directions For How To Make S'mores Cookies
- Prepare.
Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set the cookie sheet to the side.
- Crush the graham crackers.
If you use regular graham crackers, crush them into a crumbly, fine powder. Put the crackers in a plastic bag and hit them with a rolling pin until they have a fine texture. Place in a small bowl and set to the side.
- Mix the dry ingredients.
In a medium-sized bowl, combine the flour, baking soda, and salt. Set to the side.
- Mix the wet ingredients.
In a medium-sized bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the butter with the sugars until light and fluffy, about 2-3 minutes. Scrape the bowl down as needed, then add in the egg and egg yolk, followed by the vanilla. Fold in the chopped chocolate.
- Form the cookies.
Use a cookie scoop to form the cookie dough balls. Roll each ball in the crushed graham cracker mix until the cookies are fully covered in the crumbs.
- Bake the cookies.
Place the cookies in the oven and cook for 5-6 minutes. They should puff up during that time. Gently lift the edge of the baking sheet and let the pan hit the rack in the oven. This will deflate the cookies and let the ripples form. Continue this process every 4-5 minutes until the cookies are firm on the edges. The cookies will take 12-14 minutes to cook.
- Toast the marshmallows.
Take the cookies out of the oven and place the marshmallows on top. Change the setting on your oven to broil and place the cookies back in the oven. Let the marshmallows toast until they are the desired doneness, about 30-60 seconds.
Serving Suggestions
These cookies stand out on their own. They are great for a family barbeque, summertime snack, or just a quick treat.
Make Ahead and Storage
Because of the marshmallows, it is best to make these cookies fresh. If you plan to make the cookies beforehand, bake them, but wait until you are ready to serve them to add the marshmallows. Top them with the marshmallows and toast them under the broiler when ready to serve.
Extra cookies can be stored in an airtight container for 2-3 days. Because of the marshmallows, the cookies will turn slightly chewy and lose some of the crisp factor. The cookies can also be stored in the freezer for 2-3 months.
Tips and Variations
- Add More Flavors — To change up the classic s'more, substitute regular chocolate for peanut butter or caramel chocolate chips.
- Don't Walk Away — When placing the marshmallows under the broiler, don't walk away! The marshmallows toast fast and can burn in an instant!
- Use The Torch! — If you want to get adventurous in the kitchen, bring out the kitchen torch. Hold the torch head-on to the marshmallows to get the desired toasted texture.
FAQs
If your marshmallows aren't spreading out under the broiler, use a spoon to mush them around when they come out of the oven. This will ensure the marshmallows cover the majority of the cookie.
Sure! Marshmallow fluff will be more spreadable and have a different texture from marshmallows, but it will taste just the same.
Baking soda is the key ingredient for creating ripples in cookies. Make sure your baking soda is active and that the correct measurement is used in the cookie dough batter.
S'mores Cookie
Ingredients
Equipment
Method
- Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- Crush the graham cracker if using full size. Add them to a plastic bag and use a rolling pin to crush them to a fine texture. Place them in a small bowl and set to the side.
- In a medium-sized bowl, mix the flour, salt, and baking powder. Set to the side.
- In a medium-sized bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter with the sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. Add in the egg and egg yolk, followed by the vanilla. Fold in the chopped chocolate.
- Use a cookie scoop to form the cookie dough balls. Roll each ball in the crushed graham cracker mix until the cookies are fully covered in the crumbs. Place the cookie dough balls on the cookie sheet.
- Place the cookies in the oven and cook for 5-6 minutes. They should puff up during that time. Gently lift the edge of the baking sheet and let the pan hit the rack in the oven. This will deflate the cookies and let the ripples form. Continue this process every 4-5 minutes until the cookies are firm on the edges. The cookies will take 12-14 minutes to cook.
- Take the cookies out of the oven and place the marshmallows on top. Change the setting on your oven to broil and place the cookies back in the oven. Let the marshmallows toast until they are the desired doneness, about 30-60 seconds.
- If using a kitchen torch, place them marshmallows on top of the cookies and use the torch to toast them to your desired doneness.
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