Soft, chewy graham-flavored cookies studded with chocolate and finished with toasted marshmallows. These s’mores cookies capture campfire flavors in an easy, mess-free cookie — perfect for bake sales, picnics, or when a bonfire gets rained out.
Who loves s’mores?
If you adore the classic s’mores flavor but dislike the sticky, burnt marshmallow drama around a campfire, these cookies are for you. They combine all the best parts of a s’more — graham, chocolate, and toasted marshmallow — in a tidy, hand-held cookie so you can enjoy the taste without the mess.
These cookies are soft and slightly chewy, with a pronounced graham-cracker flavor from finely processed graham cereal crumbs. Chocolate chips are folded into the dough and each cookie is crowned with a halved marshmallow that gets puffed and lightly browned in the oven. For a finishing touch you can drizzle melted chocolate over the tops, but they’re delicious plain as well.
S’mores Cookies
10
10
20
36
Ingredients
- 3/4 cup butter
- 1/2 cup brown sugar
- 3 Tablespoons granulated sugar
- 1 egg
- 2 Tablespoons cream
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose unbleached flour
- 1 1/4 cups honey graham cereal crumbs (processed until fine crumbs)
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups chocolate chips
- 18-19 large marshmallows
Instructions
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Preheat the oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper.
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Whisk together the flour, graham cereal crumbs, baking soda, and salt; set aside.
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In a medium bowl, cream the butter with the brown and granulated sugars until light and fluffy. Add the egg, cream, and vanilla, and beat until combined. Mix in the dry ingredients until a uniform dough forms. Stir in the chocolate chips by hand.
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Using a cookie scoop, place dough balls on the prepared sheets about 2 inches apart. Bake for 8–9 minutes or until the edges are lightly golden.
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While the cookies bake, cut each large marshmallow in half with kitchen scissors. As soon as the cookies come out of the oven, press a cut-side-down marshmallow half onto the center of each warm cookie.
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Return the cookies to the oven for 90 seconds to 2 minutes, until marshmallows puff and toast. Remove and let cool on the baking sheet for a few minutes. Drizzle with melted chocolate if desired before serving.
Nutrition
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These cookies pair beautifully with simple sandwiches or savory snacks for a picnic. They travel well and make a crowd-pleasing dessert that’s easy to serve and enjoy.
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