S'mores Cookie Recipe

Delicious and easy S'mores Cookies with gooey marshmallows, graham crackers, and pieces of Hershey's chocolate bar baked right in my tried and true chocolate chip cookie recipe. All the great taste of s'mores in cookie form.

Course Dessert

Cuisine American

Keyword s'more cookies, s'mores cookie recipe

Prep Time 20

Cook Time 12

Servings cookies

Calories 188kcal

Author Beth Pierce

Ingredients

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter softened
½ cup granulated sugar
½ cup light brown sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
½ cup crushed graham crackers reserve ¼ cup for the top of the cookies
1 cup semi-sweet chocolate chips
1 ½ cups mini marshmallows cut in half reserve ½ cup for the top
2 1.45 ounce bars Hershey’s dark chocolate broken into pieces

Instructions

Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
Use an electric stand mixer with the paddle attachment or a handheld mixer on medium speed to cream the butter, granulated sugar, and brown sugar together until light and fluffy.
Turn the mixer to low and add the eggs one at a time and the vanilla, mixing just until incorporated. Add the flour in three intervals mixing just until combined. Scrape down the bowl and beater as needed. Stir in half the crushed graham crackers, chocolate chips, and 1 cup of mini marshmallows.
Roll the batter into a little over 1 inch cookie dough balls and place on parchment paper covered baking sheets about 2-2 1/2 inches apart. Bake in a 350 degrees preheated oven for 8 minutes. Remove the cookies from the oven and top each with a few marshmallows, a little bit of chopped dark chocolate, and a sprinkle of graham crackers. Bake for 3-4 more minutes.
Let the cookies cool on the cookie sheet for at least 10 minutes before carefully moving them to wire racks.

Notes

Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
Split the mini marshmallows in half. I cut them in half with my kitchen scissors.
Do not be tempted to add more marshmallows. If the marshmallow-to-dough ratio is too high, the cookies will not set up right.
You can substitute milk chocolate chips for the semi-sweet chocolate chips.
Cover the baking tray with parchment paper or a silicone mat to prevent sticking and promote even browning.
The cookies need to cool on the cookie sheet for 10-15 minutes before moving to cookie cooling racks.
Run a test run and bake off a few cookies, and if they spread too fast, cover and chill for an hour.
Work quickly but thoroughly when you take the cookies out of the oven to add the toppings. Have the marshmallows, chocolate bar pieces, and graham crackers close to the oven.
Marshmallows make the cookies delicious, but they also cause them to spread sometimes into odd-shaped cookies. Use a spatula to round the cookies back up by gently pushing them back into a round shape.
Store the cookies on the counter in an airtight container for up to 5 days.

Nutrition