S'mores Cookies
Chewy graham-speckled cookies with pockets of milk chocolate and marshmallow, finished with the unmistakable s'mores look on top. Adding the large marshmallow near the end keeps it gooey instead of letting it disappear into the dough.
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Before you start
Keep marshmallows away from the outer edge. Exposed mini marshmallows can melt onto the parchment and caramelize. When you portion the dough, push visible pieces back toward the center.
Do not skip the short chill. Warm dough spreads faster, which leaves less structure for the large marshmallow and chocolate topping.
Ingredients that matter
Graham crackers: Use both fine crumbs and rough pieces. Crumbs distribute the flavor; pieces make the cookies read as s'mores instead of ordinary chocolate-chip cookies.
Milk chocolate: It gives the classic campfire profile. Semisweet works if you prefer less sweetness, but the flavor will be less traditional.
Marshmallows: Mini marshmallows belong inside the dough; halved large marshmallows are added late so they soften and puff without vanishing.
How to make s'mores cookies
- Cream the butter and sugars. You want a cohesive, creamy mixture rather than a very airy one. Two minutes is enough.
- Add the dry ingredients gently. Stop mixing as soon as the flour disappears, then fold in the chocolate, mini marshmallows and graham pieces.
- Chill the portioned dough. Thirty minutes gives the butter time to firm up and makes the cookies easier to space and top.
- Start baking without the big topping. After about 8 minutes, the cookies should have spread around the edges but still look soft in the center.
- Add the s'mores finish. Press on the halved marshmallow and chocolate, then bake only until the edges are golden and the marshmallow is soft and puffed.
- Let the pan do the final work. The centers continue setting during the 8–10 minute rest, so moving them immediately can make them collapse.
Useful swaps
Only semisweet chocolate? Use it one-for-one. The cookies will be slightly less sweet and more chocolate-forward.
No large marshmallows? Cluster 3–4 mini marshmallows on each cookie during the final baking stage.
No graham crackers? Digestive biscuits are the closest practical substitute in places where grahams are hard to find, though the flavor is not identical.
Make ahead & storage
Portion and refrigerate the dough for up to 24 hours before baking. For longer storage, freeze the dough balls without the final marshmallow and chocolate topping; bake from frozen with a few extra minutes, adding the topping near the end as written. Baked cookies keep airtight at room temperature for about 3 days.
S'mores Cookies
Chewy graham cookies loaded with milk chocolate and marshmallow, finished with a gooey marshmallow and chocolate top.
Ingredients
- 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
Instructions
- Beat the softened butter, brown sugar and granulated sugar until creamy and evenly combined, about 2 minutes. Beat in the egg and vanilla.
- 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.
- 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).
- 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.
- 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.
- 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.
The 30-minute chill is included in the total time and helps keep the cookies thick enough to hold the marshmallow topping. Mini marshmallows touching the edge of the dough may caramelize and spread; tuck exposed pieces toward the center before baking. Store airtight at room temperature for up to 3 days, or freeze baked cookies for up to 2 months.
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