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S’Mores Cookies

S’Mores Cookies Cookies Recipe By: Cece Kirkwood This post may contain affiliate links.

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S’Mores Cookies stacked on a book

Grab your tents and sleeping bags because we are going camping! 

Or to a bonfire, you choose 😉 

It is full-on summertime here in Virginia and that means it is also S’Mores season! While I’m not normally one to seek out marshmallows, there is just something so wonderful about toasting a marshmallow over a campfire, using a stick that I just found in the woods. 

But I know campfires aren’t for everyone, so I am pleased to introduce to you the S’Mores Cookie! 

She’s got everything you need: graham crackers, marshmallows and chocolate, all wrapped up in the most delicious brown butter cookie dough base. She is a true summer cookie and I am so excited for you to dig in. 

The Ingredients for the S’Mores Cookies

The cookies are created using your basic cookie ingredients. 

The base cookie dough is my go to recipe. You’ll see it used across my other cookie recipes like the Strawberry Shortcake and more! From there, the ingredients are where we have a little summer fun. 

  • Butter: Butter gives cookies its structure and rich flavor. When creamed with sugar, butter can also act as a leavening agent, giving it an extra “lift”. Finally, this butter will be browned in the recipe which gives the cookies an extra nutty flavor and gives the cookies a wonderful chew on the outside, while still maintaining a soft inside. 
  • Flour: While butter does help with structure, flour is the real structure queen. Without flour, there would be nothing for the flour and other ingredients to bind to. 
  • Baking soda: The main leavening agent. Baking soda is purely “sodium bicarbonate”, but it needs to be activated by an acid in order to produce CO2. When it’s combined with the flour and sugar, the gas releases and the cookies rise! 
  • Morton’s Kosher salt: Salt is a great balancer to the sweetness of the brown sugar and vanilla in this recipe. Kosher salt is extra salty so make sure you stick to the right amount of it in the recipe! Learn more about all the different types of salt here! 
  • Our sugars – brown sugar and granulated sugar: Sugar gives both moisture and flavor to our cookies, but too much of one or the other can alter the baked good, so be sure to measure carefully! 
  • Vanilla: flavor, flavor, flavor. Vanilla is the best flavor enhancer in a cookie and without it your cookies may turn out flat!  
  • Egg: Using the whole egg in your cookies provides structure, flavor, color and binding! Without an egg, these coffee cake cookies won’t bind together fully when baking. 
  • Graham Crackers, Marshmallows, and Chocolate: The classic S’Mores ingredients. I prefer to use dark chocolate, but semi sweet or milk chocolate will do just fine here. For the marshmallows, I like to use mini! These are just easier to incorporate into the dough. 

The Process 

Brown the butter and let it cool:

To brown the butter, grab a light colored pan (this helps with being able to spot when the butter is browned enough) and place it over medium heat. Add the cubed butter to the pan and continuously stir with a wooden or rubber spoon to keep the heat moving evenly across all the butter. The butter will quickly melt and start to foam and sizzle. This is good! Keep things going for another 5-8 minutes until the butter turns a nice golden brown. 

Hint: Once it starts to smell nice and toasty and nutty, you are about 3 minutes away from it being done! 

Immediately remove the butter from heat and place it into a heat proof container to completely cool to room temperature. 

Prepare my go-to cookie dough base: 

Preheat the oven to 375ºF and pre-measure the ingredients into separate bowls. In a large bowl, whisk together the flour, baking soda, and salt. Set that aside. In a medium sized bowl, add the butter, both sugars. Mix together using a rubber spatula or whisk until fully combined. 

Add the egg and vanilla and continue to mix until just combined. Then, throw in the flour mixture to the butter mixture and mix using a rubber spatula until everything is combined.

Now it is time for those S’Mores cookie fillings:

This is where the summer fun begins. Finely chop the graham crackers and toss those into the cookie dough. Next add the dark chocolate chips and mini marshmallows. Then, using a rubber spatula, combine the s’mores cookie fillings into the cookie dough. 

Scoop and bake the cookies:

Finally, scoop the cookie dough into 1 inch balls and place them onto a lined baking sheet (parchment paper or silicone mats are my favorite). Bake the cookies for about 9-11 minutes, until just set. I like to check mine right around 9 minutes. You want the edges to just barely set and the middle to look a little “unbaked”. Remove from the oven and top with a sprinkle of sea salt to finish. Leave the cookies on the pan for about 5 minutes, then move to a cooling rack to finish.

The Tips 

Why is this recipe in Grams?

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time. 

How long do the S’Mores Cookies last in the fridge?

I find that in an air-tight bag, the S’mores Cookies will last about 1-2 weeks in the fridge! 

Do I have to use mini marshmallows?

To be honest, yes. The mini marshmallows are much easier to handle when combining into the dough. However, if all you have access to are regular sized marshmallows, then you have two options:

  1. Use kitchen scissors and cut the marshmallows into smaller pieces. 
  2. Don’t incorporate the marshmallows into the dough along with the graham crackers. Instead, set them to the side until after you’ve scooped the cookie dough into 1 inch balls and placed them onto a cookie sheet. Right before baking, smoosh each dough ball down a bit with the back of a spoon, then place one regular sized marshmallow in the center of each cookie dough ball. Then bake as directed! 

The S’Mores Cookies Recipe

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S’Mores Cookies

S’Mores Cookies

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S’Mores Cookies: graham crackers, marshmallows and chocolate, all wrapped up in the most delicious brown butter cookie dough base.

  • Author: Cece
  • Prep Time: 25 min
  • Cook Time: 10 min
  • Total Time: 35 min
  • Yield: 912 cookies 1x

Ingredients

Scale
  • 1 stick of butter, browned and cooled
  • 160g all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp morton’s kosher salt
  • 75g granulated sugar
  • 85g packed brown sugar
  • 1 tsp vanilla
  • 1 large egg
  • 40g mini marshmallows*
  • 45g graham cracker, roughly crushed (approx. 3 graham crackers)
  • 60g dark chocolate chips
  • Sea Salt to top

Instructions

Brown the butter and let it cool:

  • Grab a light colored pan and place it over medium heat.
  • Add the cubed butter to the pan and continuously stir with a wooden or rubber spoon to keep the heat moving evenly across all the butter.
  • The butter will quickly melt and start to foam and sizzle.
  • Keep things going for another 5-8 minutes until the butter turns a nice golden brown.
  • Immediately remove the butter from heat and place it into a heat proof container until lightly cooled

Prepare the cookie dough base: 

  • Preheat the oven to 375ºF and pre-measure the ingredients into separate bowls.
  • In a large bowl, whisk together the flour, baking soda, and salt. Set that aside.
  • In a medium sized bowl, add the butter, both sugars.
  • Mix together using a rubber spatula or whisk until fully combined.
  • Add the egg and vanilla and continue to mix until just combined.
  • Add the flour mixture to the butter mixture and mix using a rubber spatula until everything is combined.

Add the S’Mores filling:

  • Place the roughly chopped graham crackers, mini marshmallows*, and dark chocolate chips into the cookie dough. Combine with a rubber spatula until the ingredients are evenly throughout the dough.

Scoop and bake the cookies:

  • Scoop the cookie dough into 1 inch balls and place them onto a lined baking sheet
  • Bake the cookies for about 9-11 minutes, until just set.
  • Remove from the oven and top with a sprinkle of sea salt to finish.
  • Leave the cookies on the pan for about 5 minutes, then move to a cooling rack to finish.

Notes

*If you do not have mini marshmallows, you can either:

  1. Use kitchen scissors and cut the marshmallows into smaller pieces. 
  2. Don’t incorporate the marshmallows into the dough along with the graham crackers. Instead, set them to the side until after you’ve scooped the cookie dough into 1 inch balls and placed them onto a cookie sheet. Right before baking, smoosh each dough ball down a bit with the back of a spoon, then place one regular sized marshmallow in the center of each cookie dough ball. Then bake as directed! 

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