S’mores Cookies (Chocolate Chip with Marshmallows and Graham Crackers) Recipe

Introduction

S’mores Cookies combine the nostalgic flavors of the classic campfire treat into a delicious chocolate chip cookie. These soft, gooey cookies feature marshmallows, graham crackers, and chocolate for a perfect handheld dessert.

Ingredients

• 3/4 cup (167g) salted butter, softened
• 1/2 cup (115g) granulated sugar
• 1/2 cup (131g) brown sugar
• 1 egg
• 1 tbsp vanilla extract
• 2 cups (304g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups (400g) chocolate chips
• 2 cups (128g) mini marshmallows
• 12 square graham crackers
• 1/3 cup (67g) melted butter
• 12 Hershey’s chocolate squares

Instructions

1. Step 1: Preheat the oven to 375° F (190° C).
2. Step 2: In a stand mixer or using an electric hand mixer, cream together the softened butter, granulated sugar, and brown sugar until smooth, light in color, and fluffy. This should take a few minutes.
3. Step 3: Scrape down the sides of the bowl and mix in the egg and vanilla extract until fully combined.
4. Step 4: Add the flour, baking soda, and salt to the wet ingredients and mix until just combined. Then fold in the chocolate chips and mini marshmallows evenly throughout the dough. Set the mixture aside.
5. Step 5: Dip each graham cracker square into the melted butter, then arrange them on a parchment-lined or silicone baking sheet.
6. Step 6: Scoop about 3 tablespoons of dough, roll it into a ball, and flatten it slightly. Place each flattened dough ball on top of a butter-dipped graham cracker. Take care to keep marshmallows inside the dough to prevent them from melting out.
7. Step 7: Bake the cookies at 375° F (190° C) for 9–11 minutes, or until they spread and turn golden brown around the edges.
8. Step 8: Remove the cookies from the oven and let them cool for 5 minutes. Then press one Hershey’s chocolate square onto the center of each cookie.
9. Step 9: Allow the cookies to cool completely on the baking sheet before serving. Enjoy your gooey, s’mores-inspired treat!

Tips & Variations

• For extra gooey marshmallows, gently fold them into the dough right before baking to prevent them from melting too much.
• Use dark or semi-sweet chocolate chips for a richer chocolate flavor.
• Try adding chopped nuts like pecans or walnuts for a bit of crunch.
• To avoid marshmallows sticking to your hands, lightly wet your hands before shaping the dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Reheat briefly in a microwave or oven to soften the marshmallows and chocolate before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized marshmallows instead of mini marshmallows?

Mini marshmallows work best to evenly distribute within the dough. However, you can chop regular-sized marshmallows into smaller pieces to achieve a similar result.

What can I substitute if I don’t have graham crackers?

If graham crackers are unavailable, digestive biscuits or honey-flavored cookies can be used as a tasty alternative for the base layer.

S’mores Cookies (Chocolate Chip with Marshmallows and Graham Crackers) Recipe

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★★★★★

4.7 from 101 reviews

• Author: Hugo
• Total Time: 31 minutes
• Yield: 12 cookies 1x

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Description

Delight in the best of campfire treats with these S’mores Chocolate Chip Cookies. Featuring a buttery graham cracker base, a rich cookie dough loaded with chocolate chips and mini marshmallows, and topped off with a classic Hershey’s chocolate square, these cookies bring the nostalgic flavors of s’mores into a convenient, delicious cookie form. Perfectly golden, gooey, and irresistible, they make for a fun and festive dessert.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 3/4 cup (167g) salted butter, softened
• 1/2 cup (115g) granulated sugar
• 1/2 cup (131g) brown sugar
• 1 egg
• 1 tbsp vanilla extract
• 2 cups (304g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups (400g) chocolate chips
• 2 cups (128g) mini marshmallows

Graham Cracker Base

• 12 square graham crackers
• 1/3 cup (67g) melted butter

Topping

• 12 Hershey’s chocolate squares

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Instructions

1. Preheat the oven: Set your oven to 375° F (190° C) to get it ready for baking your cookies to perfection.
2. Cream butter and sugars: Using a stand mixer or electric hand mixer, beat together the softened butter with granulated sugar and brown sugar until the mixture is smooth, light in color, and fluffy, which takes a few minutes to ensure good aeration.
3. Add egg and vanilla: Scrape down the sides of the bowl, then mix in the egg and vanilla extract thoroughly until fully combined for the cookie dough base.
4. Incorporate dry ingredients: Stop the mixer and add the all-purpose flour, baking soda, and salt. Mix just until combined, then fold in the chocolate chips and mini marshmallows evenly throughout the dough to distribute flavor and gooey bits.
5. Prepare the graham cracker base: Dip each graham cracker square into the melted butter, coating them completely, and place each one on a parchment paper or silicone-lined cookie sheet to form the base layer of each cookie.
6. Form the cookie dough layer: Scoop approximately 3 tablespoons of cookie dough and roll it into a ball. Flatten slightly and place it on top of each butter-coated graham cracker, taking care to keep marshmallows mostly inside the dough to prevent them from melting out during baking.
7. Bake the cookies: Place the cookie sheet in the preheated oven and bake the cookies for 9 to 11 minutes, or until they have spread and turned a beautiful golden brown color.
8. Add chocolate topping: Once out of the oven, let the cookies cool on the pan for 5 minutes. Then, gently press a Hershey’s chocolate square into the center of each cookie to melt slightly and add the finishing touch.
9. Cool and serve: Allow the cookies to cool completely on the pan so they set properly before serving. Enjoy your delicious s’mores cookies warm or at room temperature!

Notes

• To keep marshmallows from melting out during baking, tuck them well inside the dough when placing on the graham crackers.
• For easier handling, chill the dough slightly before rolling into balls if it feels too soft.
• You can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on preference.
• Cool cookies completely to allow the chocolate squares to set nicely.
• Use parchment paper or a silicone baking mat to prevent sticking and aid in cleanup.

• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: s’mores cookies, chocolate chip cookies, graham cracker dessert, marshmallow cookies, Hershey’s chocolate cookies, summer desserts, campfire treats