S'mores Cookies Recipe
S’mores cookies are thick, soft and buttery chocolate chip cookies made with graham cracker crumbs mixed into the dough. These homemade smores cookies are then stuffed with a graham cracker, a piece of milk chocolate bar and a fluffy marshmallow. Make these decadent chocolate chip s’mores cookies the next time you want a classic cookie with a delicious flavor twist, no campfire required.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 ziplock bag optional to crush graham crackers
- 1 large cookie scoop (3 tbsp, 45 ml)
- 2 large baking sheets
- 2 sheets parchment paper
Ingredients
- 2¾ cups (330 g) all purpose flour
- ½ (60 g) graham cracker crumbs about 4 "sheets"
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature but cool to the touch
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1½ cups (255 g) chocolate chips or chopped chocolate bars
- 5 oz. Hershey's milk chocolate bar, divided
- 8 regular marshmallows, halved
- 2 graham crackers, broken into pieces
Instructions
- Place 4 “sheets” of graham crackers into a plastic bag. Crush the crackers until the cracker turns into crumbs. Measure out ½ cup (60 g) of graham cracker crumbs.½ (60 g) graham cracker crumbs
- In a mixing bowl whisk together the flour, baking soda, baking powder, salt and the crushed graham cracker until well combined. Set aside for now.2¾ cups (330 g) all purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream the butter with the light brown and granulated sugars on medium speed for 2 - 3 minutes until light and well combined. On low mix in the eggs and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in the chocolate chips.1 cup (226 g) unsalted butter, room temperature , 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract, 1½ cups (255 g) chocolate chips or chopped chocolate bars
- Cover the mixing bowl with plastic wrap or wrap the dough in plastic wrap.When you are ready to bake the cookies, preheat the oven to 375 F (190 C). Line two baking sheets with parchment paper.
- Using a large cookie scoop (3 tablespoons, 45 ml), scoop the graham cracker and chocolate chip cookie dough into the palm of a clean hand. Gently press the dough into a disk. Place a small piece of graham cracker into the center of the cookie dough disk. Top the graham cracker with a small piece of chocolate and half of a regular marshmallow. Gently lift the sides of the cookie dough up and around the s’more in the center of the cookie dough. Roll the cookie dough into a ball and place on the prepared baking sheet.5 oz. Hershey's milk chocolate bar, divided, 8 regular marshmallows, halved
- Bake at 375 F (190 C) for 11 - 13 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up. Some of the cookies will have split down the center exposing the marshmallow. Some will not, but that’s perfectly ok.
- Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie as soon as the cookies are removed from the oven. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. After reshaping the cookies, top with one more small piece of chocolate and more graham cracker crumbs. Cool the giant s’more cookie on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool until the cookies are set enough to pick up and enjoy.2 graham crackers, broken into pieces, 5 oz. Hershey's milk chocolate bar, divided
Notes
Store: Place the baked chocolate chips cookies in an airtight container. Store at room temperature for up to one week. Cookies taste best when enjoyed within the first 2 - 3 days. I highly suggest warming up the cookies in the microwave for about 20 - 30 seconds once they have cooled.
See Variations section of the blog post to make these s’mores cookies with store bought cookie dough and with the marshmallow on top.
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