S'mores Cookies

Ingredients You’ll Need

• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups (180 g) all-purpose flour
• 1/2 cup (55 g) fine graham cracker crumbs
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup (130 g) milk chocolate chips or chopped milk chocolate
• 1/2 cup mini marshmallows
• 3 whole graham cracker sheets, broken into small pieces
• 6 large marshmallows, halved
• 2 oz (55 g) milk chocolate bar, broken into 12 pieces

How to Make S’mores Cookies

1. Step 1.

   Beat the softened butter, brown sugar and granulated sugar until creamy and evenly combined, about 2 minutes. Beat in the egg and vanilla.

2. Step 2.

   Whisk flour, graham cracker crumbs, baking soda and salt in a separate bowl. Add to the butter mixture and mix just until no dry flour remains. Fold in the chocolate chips, mini marshmallows and graham pieces.

3. Step 3.

   Portion the dough into 12 balls, about 3 tablespoons each. Place on a parchment-lined tray and chill for 30 minutes. Meanwhile, heat the oven to 350°F (175°C).

4. Step 4.

   Arrange 6 chilled dough balls at a time on a parchment-lined baking sheet, leaving about 3 inches between them. Bake for 8 minutes, until the edges have spread but the centers still look underdone.

5. Step 5.

   Remove the pan briefly. Press one large marshmallow half and one chocolate-bar piece into the top of each cookie. Return to the oven for 3–5 minutes, until the edges are golden, the centers are set around the toppings and the marshmallows are soft and lightly puffed.

6. Step 6.

   Cool on the baking sheet for 8–10 minutes before moving the cookies to a rack. They should be soft in the center when hot and will finish setting as they cool.

Graham crackers have two jobs here

Fine graham crumbs disappear into the dough and spread that toasted-honey flavor through every bite. Rougher pieces do the opposite: they stay recognizable and give the cookie some of the texture of an actual s’more. Using both keeps the graham component from feeling like an afterthought.

Keep marshmallow away from the dough edge

Mini marshmallows exposed on the outside of a dough ball can melt directly onto the parchment, caramelize and pull the cookie out of shape. When portioning, tuck obvious pieces toward the center. The larger marshmallow goes on only after the cookie has baked for about 8 minutes, when the dough already has enough structure to support it.

The 30-minute chill is functional

This is not hidden downtime: it is included in the total time because it changes how the cookie bakes. Firmer dough spreads more slowly, leaving a thicker center for the late chocolate-and-marshmallow topping. Portion before chilling so you are not trying to scoop a bowl of hardened dough later.

Read the cookie in two stages

1. First bake: after about 8 minutes, the edges should have spread while the centers still look underdone. That is the moment to add the topping.
2. Second bake: return the pan for 3–5 minutes. Look for golden edges, centers that are set around the toppings, and a marshmallow that is soft and puffed rather than completely melted away.
3. Pan rest: leave the cookies on the baking sheet for 8–10 minutes. A hot cookie can look softer than seems right; the center finishes setting during this rest.

Chocolate choice changes the sweetness

Milk chocolate gives the closest campfire-s’mores profile. Semisweet can replace it one-for-one if you want a less sweet, more cocoa-forward cookie. If you only have mini marshmallows, cluster 3–4 on top of each cookie during the second baking stage instead of using a large half.

Make the dough ahead, not the finished topping

Portioned dough can refrigerate for up to 24 hours. For longer storage, freeze the dough balls without the large marshmallow and chocolate topping; add those during baking as written. Baked cookies keep airtight at room temperature for about 3 days, although the marshmallow texture is best earlier.