My step-by-step S’mores cookies recipe is ready in less than half an hour and will make your taste buds jump for joy every time you remember this savory flavor. Here’s how you can learn how to make these tasty treats.
Why I Love S’mores Cookies //
S’mores cookies are my secret pleasure, and I have taken my recipe to perfection. I will teach you how to combine the gooeyness of the marshmallows (cinnamon vanilla bean marshmallows are my absolute favorite) with the perfect graham texture to get the addictive taste that we all enjoyed in childhood. If you like all things s’more, you’ll want to try these S’more bars.
Side note: I got so caught up with baking that I forgot to take a picture of my flour and graham crackers. Silly me!
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup Hershey’s chocolate, chopped
- 1 cupg mini marshmallows
- 2-3 pieces of Graham crackers
How to Make // The Steps
S’mores cookies are a delicious alternative to the original S’mores campfire marshmallow sandwiches. In my opinion, you can’t go wrong with graham crackers, marshmallows, and chocolate chips for every smores cookie recipe. I’m a chocolate chip type of person and tend to include them often in my sweet recipes – the chocolate chip cookies is a winner!
In a mixing bowl, whisk together the flour, baking powder, baking soda, cornstarch and salt, then put aside.
Using a electric mixer, cream together butter and both sugar for 3-4 minutes. Add the egg and finish with the vanilla.
Add the flour mixture and mix until just combined.
Tear the small marshmallows in half and roughly cut the Graham crackers and Hershey’s bar. Set aside a handful of torn marshmallows and chopped chocolate.
Add the remaining marshmallows, chopped chocolate and Graham crackers and mix until all is mixed through.
Transfer the dough to a bowl, cover and let it chill for at least a couple of hours.
Roll the dough into ball roughly the size of a golf ball.
Pre-heat over to 350° and bake for 10 minutes on a baking sheet.
Add a few of the chocolate pieces and mini marshmallows set aside and cook for an additional 2 minutes before leaving on the tray to cool for a few minutes.
Tips and Tricks //
- Place the S’mores cookies in an airtight bag if you want to keep them fresh for up to four days.
- Make more dough than you need and keep it in the freezer for up to three months to have it ready whenever you want to indulge in a sweet guilty pleasure.
- Always use Hershey’s chocolate bars for smores cookies if you are going for the original campfire marshmallow sandwich taste. They have a tangly acidic taste that makes them stand out and have been originally used in combination with marshmallows.
- Make sure not to add more flour than indicated if you are aiming for a crunchy dough.
- Don’t worry if your marshmallows blow out. You can remove the excess with a knife or use a cookie cutter in the shape of your liking.
- Make sure to use the butter at room temperature, as it is softer and easier to whip.
- Use both baking powder and baking soda to get the perfect texture of the dough – not too cakey, and not too wavy and thin either.
Can I use bread flour instead of all purpose flour?
Yes you can. I actually like to mix equal proportion of bread and all purpose flour. Think it gives the best chewiness to the cookies.
Can I alter the recipe to make it vegan-friendly?
Of course! You can replace the egg with one 2 tablespoon of water and one tablespoon of oil and swap the butter for vegan butter. Also make sure to check that the chocolate, marshmallows and crackers you are using a vegan.
Why are they called S’mores cookies?
S’mores is a contraction of “some” and “more”. Traditionally, Smores are made on a fire by roasting a marshmallow and putting it between two Graham crackers and some chocolate.
Serving Suggestions //
My family loves my version of freshly baked marshmallow smores cookies, especially combined with milk, ice cream, or hot chocolate. I, on the other hand, like to go a bit further and pair them with Irish coffee, or wine, particularly Chardonnay or Pinot Noir.
My personal favorite combo is with Chambord raspberry liqueur. Nothing compares to the taste of berries combined with the bittersweet chips that I use for this recipe.
If you like this recipe, you will likely love my perfect chocolates chip cookies. Try it out and let me know which one you prefer.
More Cookie Recipes //
- Tie Dye Cookies
- Sunflower Seed Cookies
- Christmas Treasure Cookies
- Funfetti Crumble Cookies
- Soft Whole Wheat Caramel Chip Cookies