S’mores cookies have all the flavor of a classic s’mores without the campfire! A chewy and slightly crisp graham cracker cookie packed with chocolate chips and dehydrated marshmallows! No chilling required! All the taste of a s’mores, without the campfire.
Ingredients for S’mores Cookies
- Unsalted butter – Melted.
- Brown sugar – Light brown sugar, packed.
- Granulated sugar – For additional sweetness.
- Egg – Large egg. Room temperature.
- Vanilla extract – Pure vanilla extract adds amazing vanilla flavor.
- Baking soda – Helps the cookies spread and brown.
- Salt – To contrast the sweetness.
- Graham cracker crumbs – Adds great graham cracker flavor to the cookies. For this recipe, I used three graham cracker sheets to make 1/2 cup of graham cracker crumbs.
- All-purpose flour – Be sure to fluff the flour and level the measuring cups.
- Chocolate chips – For this recipe, I used semi-sweet chocolate chips, but you could also use milk chocolate chips or dark chocolate chips. If you want to kick things up a notch, you can also add pieces of a Hershey’s chocolate bar or chocolate chunks!
- Dehydrated marshmallows – Dehydrated marshmallows are the secret ingredient! Scroll down to see why these marshmallows are the key to making perfect s’mores cookies!
Tools & Supplies to Make S’mores Cookies
Why Dehydrated Marshmallows?
The secret ingredient to these s’mores cookies is dehydrated marshmallows! You can commonly find these dehydrated marshmallows in your favorite hot chocolate mixes, but they can be purchased separately. You can find the exact type I use right here on Amazon!
I tested this recipe several times with regular mini marshmallows, but I kept running into the problem of the gooey marshmallows melting too much, causing there to be giant holes in the cookies. The cookies would also stick to the silicone baking mat and would be difficult to come off. The dehydrated marshmallows melt slightly and become chewy, but do not leave holes in the cookies.
Can you use regular mini marshmallows in this recipe? Yes, you can! But after testing this recipe, I found that the dehydrated marshmallows were my favorite out of the two. If you have extra, no worries! During the winter, we can use them to make Hot Chocolate Bombs!
How to Make S’mores Cookies
To make the s’mores cookie dough, you can use an electric hand mixer or electric mixer fitted with a paddle attachment. However, this dough is so easy to mix, all you really need is a bowl, whisk, and mixing spoon.
- Preheat oven to 350°F. Prepare a baking sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, combine melted butter, light brown sugar and granulated sugar. Whisk until smooth.
- Add egg and vanilla extract and mix well.
- Add graham cracker crumbs, all-purpose flour, baking soda, and salt. Mix until the dry ingredients are well combined and the mixture forms a dough.
- Pour in chocolate chips and dehydrated marshmallows and mix until the chocolate chips are dispersed throughout the cookie dough.
- Portion the dough using a large cookie scoop. Place the cookie dough balls onto the prepared baking sheet pan. Allow room for spreading.
- Bake the cookies for 10 to 12 minutes until slightly golden-brown on the edges and doughy in the center. Remove the pan from the oven and allow the cookies to cool on the pan for 2 minutes. Transfer the cookies to a wire rack to cool to room temperature.
S’mores Cookies Recipe Tips
Graham cracker crumbs
To make graham cracker crumbs, use a small food processor. For this recipe, you want to make very fine crumbs.
Use a cookie scoop for uniform size cookies
To make cookies that are the same size, I highly recommend using a cookie scoop! Cookie scoops portion the dough and help the cookies maintain a round shape when baking. For these cookies, I used a large cookie scoop (3 tablespoons). You could also use a medium cookie scoop (1 1/2 tablespoons), but the baking time will be about 2 minutes less.
Underbake the cookies
Rule of baking – always underbake your cookies! I love underbaking cookies by a minute or two to create the perfect soft and chewy texture. Pull the cookies out of the oven and allow them to sit on the pan for a minute to set. Transfer to a cooling rack to cool completely! For these cookies, the perfect timing is between 10 and 12 minutes (with a large cookie scoop).
Make the cookies perfectly round
Even with the use of a cookie scoop, cookies can bake up uneven and not perfectly round. My favorite way to shape the cookies into a round shape is to gently push the edges of the cookies with the back of a spoon immediately when they come out of the oven. Then, allow the cookies to cool on the pan for a few minutes to retain the round shape.
Storing and serving
Store the cookies in an airtight container at room temperature for 2 days. To bring them to life, pop them in the microwave for 10 seconds to make the chocolate melty and the cookie soft.
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S’mores Cookies
Ingredients
- ½ cup unsalted butter
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- ½ cup graham cracker crumbs
- ½ tsp baking soda
- ¾ tsp salt
- 1 ¼ cups all-purpose flour
- 1 cup chocolate chips or chopped chocolate bar milk, semisweet or dark chocolate
- ¾ cup dehydrated marshmallows purchase dehydrated marshmallows
Instructions
- Preheat oven to 350°F. Line a baking sheet pan with parchment paper or a silicone baking mat.
- Combine melted butter, light brown sugar and granulated sugar in a mixing bowl. Stir until combined and smooth.
- Add egg and vanilla extract and mix well until smooth.
- Add graham cracker crumbs, all-purpose flour, baking soda, and salt. Mix until the dry ingredients are well combined and the mixture forms a dough.
- Pour in chocolate chips and dehydrated marshmallows and mix until the chocolate chips are dispersed throughout the cookie dough.
- Portion the dough into balls using a large cookie scoop (3 tbsp). Place the cookie dough balls onto the prepared baking sheet pan. Allow room for spreading.
- Bake the cookies for 10 to 12 minutes. The cookies will appear underdone. Remove the pan from the oven and allow the cookies to cool on the pan for 2 minutes. Transfer the cookies to a wire rack to cool to room temperature.
Notes
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