S’mores Cookies

Recipe Testing Notes

• Bread flour + all-purpose flour: I tested this dough with a blend of both flours to get the texture just right. Bread flour adds chew and prevents the cookies from spreading while baking and all-purpose flour keeps the centers soft and tender.
• Jumbo vs. mini marshmallows: Jumbo marshmallows gave me the gooey center I wanted without disappearing into the dough. Mini marshmallows work but they create smaller pockets of marshmallow bits instead of one molten center.
• Bake directly on the graham crackers: Placing the cookie dough over a graham cracker square gives every cookie that classic s’mores flavor and a little crunch underneath. It also keeps the graham cracker from getting lost in the cookie dough so that you can actually taste it!

The full ingredient list and exact measurements are in the recipe card below.

• Salted butter adds rich flavor and creates a soft, tender cookie. Use room-temperature butter so it creams evenly with the sugars.
• Light brown sugar and granulated sugar create the perfect balance of chewy centers and crisp edges. Brown sugar adds moisture, while granulated sugar helps the cookies spread and brown.
• Bread flour and all-purpose flour – this flour mixture give the cookies structure without making them tough. If you don’t have bread flour, you can use all all purpose flour but keep in mind the cookies may spread a bit more. To counter this, refrigerator for 1 hour prior to baking.
• Baking soda helps the cookies rise, brown, and develop a chewy texture.
• Chocolate chips add rich chocolate flavor and balance the sweet marshmallow center. Semisweet works best, but dark or milk chocolate chips can also be used. If you prefer, add a broken up Hershey’s bar in the middle too for a molten chocolate moment. 
• Jumbo Marshmallows create the warm, gooey center making for such delicious cookies!
• Graham crackers add the signature crunch of a classic s’more. Each cookie is baked over a graham cracker square, then finished with extra crumbs on top. Save leftovers and make my smores stuffed skillet cookie next.

How To Make S’mores Cookies

Step 1. Make the cookie dough: Cream the salted butter, brown sugar, and white sugar in the bowl of a stand mixer fitted with the paddle attachment (you can also use an electric mixer). Then mix in the egg, egg yolk, and vanilla extract. Add the bread flour, all-purpose flour, baking soda, and salt, mixing just until combined. Add the s’mores mix-ins: Fold crushed graham crackers and semisweet chocolate chips into the cookie dough. Avoid overmixing so the cookies stay thick and tender.

Step 2. Assemble the s’mores cookies: Line a baking sheet with parchment paper. Place a graham cracker square onto the baking sheet then place 2 jumbo marshmallows on top.

Step 3. Bake the cookies. Scoop out cookie dough and flatten into a disc. (no need to roll into cookie dough balls) Cover the marshmallows with the cookie dough and press together to form the cookie. Bake at 350°F for 14–15 minutes, until the marshmallows are melted and lightly golden brown.

Step 4. Cool and decorate: Let the cookies cool on the baking sheet, then use a spatula to transfer to a wire rack. Drizzle melted chocolate on top of the cookie and sprinkle with crushed graham crackers and flaky sea salt.