S’mores Cookies
Soft and chewy, these S’mores Cookies taste just like the classic treat, but in cookie form. With gobs of chocolate, graham crackers and mini marshmallows, this easy treat is perfect for when you need a little fun!
S’more Cookies with Graham Crackers
S’mores seem to be the ultimate summer treat.
Campfires, backyard barbecues, summer fun…s’mores often make an appearance!
Now, I will be the first to admit that I don’t like s’mores. Yep, you read that right…it’s because of the marshmallows. Yucko! I’m not a fan, unless it’s in hot chocolate or cereal. Or these s’more chocolate chip cookies, because they’re baked and ooey-gooey.
Whether you’re like me or not, I guarantee you’ll adore these easy s’mores cookies. With chunks of graham crackers, chocolate, and mini marshmallows, you can enjoy the taste of the classic treat whenever you want.
No need to worry about starting a fire or roasting marshmallows when it’s raining! Let the oven work its magic and take care of those marshmallows.
Ingredients in S’mores Cookies
This recipe for s’mores cookies calls for a few unexpected ingredients (i.e. honey, cinnamon, nutmeg), but I promise they make the cookies taste just like s’mores!
Here’s what you’ll need to make chocolate chip s’mores cookies:
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg
- Honey
- Lemon juice
- Vanilla extract
- Chocolate chips
- Mini marshmallows
- Graham crackers
How to Make S’mores Cookies
This s’mores cookie recipe is quick and easy to prepare, and there’s no need to chill the dough before baking it!
Here’s a look at how the s’more chocolate chip cookies are made:
- In a large bowl, add the flour, baking soda, salt, cinnamon, and nutmeg.
- In another large bowl, use a stand mixer with fitted paddle attachment or electric hand mixer to beat together the butter, brown sugar, and white sugar until fluffy.
- Add in the egg, honey, lemon juice, and vanilla extract.
- Turn the mixer to the slow speed setting and slowly incorporate the dry ingredients into the wet ingredients.
- Fold in the semi-sweet chocolate chips, ½ cup of the mini marshmallows, and all of the graham cracker crumbs.
- Scoop out dough with a 2-inch cookie scoop and leave about 2 inches between each cookie. Roll dough to hide the marshmallows inside of the ball of dough.
- Bake for 7 minutes.
- Take cookies out of the oven and press 2-3 marshmallows into the tops of the cookies. Return cookies to the oven and bake for 1-2 more minutes or until the edges are golden brown and the marshmallows have melted.
- Serve warm or let cool completely and then serve.
How to Prevent the Marshmallows from Exploring in S’mores Cookies
Marshmallows can be a bit difficult to work with in the oven. What I recommend is to make sure your marshmallow bits are in the middle of your cookie balls.
If they are on the bottom they will stick to the pan and caramelize. If on the top, they will expand the cookie a lot and not look good. Keep them in the middle to control them better.
The best-looking marshmallows will be the ones you press into the top of the cookie when you only have about 1-2 minutes left to bake. Those will melt just enough to create the gooey look of a s’more.
If your marshmallows do melt out of the cookie, that’s okay too! In their caramelized form, they still taste great!
How to Store S’mores Cookies
You can store these at room temperature in an airtight container for up to one week.
Can You Freeze S’mores Cookies?
Absolutely! Roll the dough into balls and then freeze on a baking pan. Once frozen, move to a freezer-safe. container or ziploc bag and freeze for up to three months.
Recipe Variations to Try
This recipe for s’mores cookies is somewhat flexible, so feel free to use the follow ingredient swaps as needed.
- Marshmallows: Feel free to swap the mini marshmallows with the colorful ones for a pop of color.
- Chocolate chips: If you don’t have semi-sweet chocolate chips on-hand, feel free to use milk chocolate or peanut butter chips. You can also get extra creative and chop up mini-Hershey’s bars.
- Graham crackers: If you don’t have graham crackers, vanilla wafers, digestive biscuits, or plain biscotti will work well.
Tips for Making S’more Chocolate Chip Cookies
- For even fluffier and thicker cookies, freeze the dough for 15-30 minutes before baking.
- Be careful not to over bake! You want soft and chewy cookies, so overbaking will make them hard and crisp.
- If you’re looking for that toasty marshmallow look, use a kitchen torch or your oven broiler to brown the marshmallow tops ever so slightly.
- To achieve that classic taste, serve these warm from the oven. You can also microwave these for 10 seconds to get that gooey affect!
Looking for More Easy Cookie Recipes? I’ve Got You Covered!
- Crunchy Peanut Butter Cookies
- Lemon Poppy Seed Cookies
- Easy Brown Sugar Cookies
- Chocolate No Bake Cookies
- Peanut Butter Oatmeal Cookies
- Strawberry Cake Mix Cookies
S'mores Cookies
Ingredients
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 1½ teaspoons vanilla bean paste, or vanilla extract
- 1 cup semi-sweet chocolate chips
- ¾ cup mini marshmallows, divided
- 1 cup graham crackers, chopped
Instructions
- Preheat the oven to 350°F and line a large baking pan with parchment paper. Set aside.
- In a large bowl, add the flour, baking soda, salt, cinnamon, and nutmeg. Stir until combined. Set aside.
- In another large bowl, use a stand mixer with fitted paddle attachment or electric hand mixer to beat together the butter, brown sugar, and white sugar until fluffy. Add in the egg, honey, lemon juice, and vanilla extract. Beat until fully combined.
- Turn the mixer to the slow speed setting and slowly incorporate the dry ingredients into the wet ingredients. Fold in the semi-sweet chocolate chips, ½ cup of the mini marshmallows, and all of the graham cracker crumbs.
- Scoop out dough with a 2-inch cookie scoop and leave about 2 inches between each cookie. Roll dough to hide the marshmallows inside of the ball of dough.
- Bake for 7 minutes. Take cookies out of the oven and press 2-3 marshmallows into the tops of the cookies. Return cookies to the oven and bake for 1-2 more minutes or until the edges are golden brown and the marshmallows have melted.
- Serve warm or let cool completely and then serve.
