When it comes to the comforting sweetness of summer nights, nothing quite compares to the sensation of toasty marshmallows melting between layers of chocolate and graham crackers. Enter S’mores Cookies, a delightful twist on the classic campfire treat that brings nostalgic flavors into a chewy, cookie form. This recipe takes about 30 minutes to prepare and bake, and the combination of rich chocolate and gooey marshmallows encased in a cookie is truly irresistible.
These S’mores Cookies are perfect for gatherings or cozy nights in. They make an excellent treat for kids’ parties, bonfires, or simply when you’re craving something sweet. For best results, you can prepare the dough ahead of time and refrigerate it for a day or two before baking.
Why You’ll Love This Recipe
- The buttery dough creates a soft, chewy texture.
- A combination of semisweet and bittersweet chocolate ensures rich flavor.
- Each cookie is topped with a toasted marshmallow, adding the perfect finish.
- The S’mores theme makes them a fun treat for all ages.
What You’ll Need
Gather these ingredients to create your delicious cookies.
For the Dough
- 1 cup unsalted butter, room temperature
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
For the Filling
- 1/2 cup semisweet chocolate chips
- 1/2 cup bittersweet chocolate chips
- 4 graham crackers, broken in half
- 2 Hershey’s chocolate bars (or another chocolate of your choice)
- 8 large marshmallows
Note: Use your favorite chocolate brand for a personal touch.
Substitutions & Swaps
- Use margarine instead of butter.
- Substitute brown sugar with coconut sugar.
- Replace eggs with flaxseed meal for a vegan option.
- Swap graham crackers for digestive biscuits.
How to Make It
Follow these simple steps to bake your cookies.
1. Preheat
Preheat the oven to 350°F (175°C) to get it ready for baking.
2. Mix
In a large bowl, use a hand mixer or stand mixer to beat together the butter, dark brown sugar, and white sugar until creamy. Add the eggs and vanilla extract, mixing until smooth.
3. Combine
In a separate bowl, whisk together the flour, baking soda, and kosher salt. Gradually pour the dry ingredients into the wet mixture, mixing until combined. Fold in the semisweet and bittersweet chocolate chips.
4. Chill
Refrigerate the dough for 30 minutes to allow it to firm up.
5. Assemble
On a baking sheet lined with parchment paper, evenly space the broken graham crackers. Place two pieces of chocolate on each graham cracker, then top with a marshmallow, mimicking a traditional s’more.
6. Cover
Scoop enough cookie dough to cover the graham cracker and marshmallow, pressing the dough gently over the mound. Each scoop should form a large cookie, aiming for eight in total.
7. Bake
Bake the cookies in the preheated oven for 12 to 15 minutes, or until they’re golden brown. Let them cool before enjoying!
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, cookies freeze well for up to 2 months.
Reheat: Microwave for about 10-15 seconds for best results.
Tips for Best Results
- Ensure all ingredients are at room temperature for better mixing.
- Chill the dough; it helps in achieving a thicker cookie.
- Use parchment paper to avoid sticking and ensure easy cleanup.
- For added flavor, sprinkle sea salt on top before baking.
Serving Suggestions
- Serve alongside a scoop of vanilla ice cream.
- Pair with a rich cup of hot chocolate.
- Great for outdoor gatherings or BBQs.
