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A graham cracker cookie base, swirled with marshmallow fluff, studded with milk chocolate chips, and topped with a toasty marshmallow. A delicious summertime treat – no campfire required.
What are S’mores Cookies?
These cookies take your favorite summertime treat and turn it into a year-round dessert. The cookie itself is crisp on the edges with a slight chew – the perfect texture. Plenty of graham cracker crumbs are used in the dough to give the cookies that signature graham cracker flavor. The cookies are swirled with marshmallow fluff, giving them that s’mores look, and studded with milk chocolate chips for chocolate in every bite. Each cookie is then topped with a marshmallow that gets toasty and ooey-gooey and chewy as it bakes. They’re so good!
Why You’ll Love S’mores Cookies
Fun – having a summertime s’mores treat in cookie form is so fun! People love the classic flavor in an unexpected form.
No campfire needed – you get the s’mores flavor you love without the fire, so you can have these any time of year!
Entertaining – these unique cookies are a hit at parties, especially in the summertime (backyard BBQ’s, picnics, Independence Day parties, graduation parties, pool parties, etc.)
Simple – made with easy-to-find ingredients and simple to prepare.
Textures – from the chewy cookie with slightly crisp edges, the creamy milk chocolate, and the melty & toasty marshmallow on top, these cookies have a great combination of flavors and textures.
FAQ
Can I use a chopped milk chocolate bar instead of chocolate chips?
Absolutely! One thing to note – milk chocolate chips are designed to hold their shape in cookies, while a chocolate bar is not. If you use a chopped chocolate bar, you will get puddles and streaks of chocolate instead of defined chips. The cookies will be absolutely delicious, they’ll just be slightly difference in appearance and chocolate texture.
Can I put the marshmallow on top in the beginning of baking?
I have tried adding the marshmallow before baking, but it doesn’t work as well. I found that the marshmallow tends to fall off the side of the cookie as it bakes, leaving a puddle of marshmallow on the side of the cookie instead of on top. Adding it 4-5 minutes into baking, once the cookie has started to spread, allows the marshmallow to stay on top as it bakes.
How can I make the marshmallow more toasted?
Once the cookies are done, if you’d like the marshmallow on top to be more toasted, you can place the cookies under the broiler for a moment. Make sure the rack is not too closely positioned to the broiler and be sure to check on them every few seconds as they will toast quickly.
Can I skip the marshmallow on top?
The cookies are delicious with and without the marshmallow on top, but adding it really adds to that classic s’mores flavor and melty, chewy marshmallow texture. Whenever I bring these to gatherings, including some with and without the marshmallow, the marshmallow-topped cookies are always the first to go.
FAQ (continued)
Can I use mini marshmallows instead of the regular size?
Yes. If you press a few mini marshmallows onto the top of each cookie dough ball before baking, they will toast in the oven and get an almost crunchy texture and more pronounced toasted flavor. If you want them to maintain a bit more of their softness, add them to the top of each cookie about halfway through baking.
Can I mix mini marshmallows into the cookie dough instead of fluff?
You can, but the results will be different. Marshmallow fluff stays intact and adds pretty white marshmallow-y swirls to the cookies, which helps add to that s’mores look (especially if you skip the marshmallow on top). If you mix mini marshmallows into the dough, they will melt down and become translucent. They will still add marshmallow flavor, but you won’t have the look of marshmallows in the final cookie.
Do I need to use marshmallow fluff?
The marshmallow fluff isn’t needed in these cookies. While it does add some marshmallow flavor, it’s used mainly for visual appeal and so the flavor of the cookie is more obvious at first glance. It is totally up to you if you’d like to use it or leave it out.
Equipment
I find the following equipment useful when making cookies:
- Cookie sheet
- 2 tbsp (#40) cookie scoop
- Parchment paper
- Thin and flexible spatula
- Wire cooling rack
- Mixer
- Kitchen Aid stand mixer
- Bosch stand mixer (great for big batches)
- Hand mixer
S’mores Cookies
Ingredients
- ½ cup (1 stick, 113 g) butter, softened
- ½ cup (130 g) dark brown sugar
- ¼ cup (45 g) sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 2 cups (200 g) graham cracker crumbs *
- ⅔ cup (80 g) flour
- 1 cup (170 g) milk chocolate chips
- 1 cup (130 g) marshmallow fluff (optional)
- ~28 marshmallows
Instructions
- Preheat oven to 350℉.
- Cream together butter, sugar, and brown sugar until light and fluffy.
- Add egg, vanilla extract, baking soda, and salt. Mix until well combined, making sure to scrape down the sides of the bowl.
- Add graham cracker crumbs and mix to combine.
- Add flour and mix until just combined.
- Fold in chocolate chips.
- (optional) Add dollops of marshmallow fluff and gently fold into dough leaving pockets of fluff throughout.
- Scoop 2 tbsp (#40 cookie scoop) balls of dough onto a prepared baking sheet.
- Bake 4-5 minutes before adding a marshmallow to the top of each cookie. Bake for an additional 5-6 minutes or until edges are set.
- (optional) Gently press down on the marshmallow with the bottom of a clean glass to flatten slightly.
- Allow the cookies to cool for 1-2 minutes before transferring to a wire rack to cool completely.
Notes
If you try out this s’mores cookie recipe, I’d love to know what you think! Please leave a comment with a rating below and share a photo of your creation on Instagram using the hashtag #BrooksideKitchen and tag @BrooksideKitchen
