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S'mores Cookies

By Britney Brown-Chamberlain
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Servings: 12
cookies stacked on top of each other broken in half to see the marshmallow center.
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These gooey s’mores cookies are stuffed with jumbo marshmallows, loaded with chocolate, and baked on graham crackers - the ultimate cookies!

Equipment

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Ingredients 

  • 1 cup (224 g) Salted Butter, (room temperature)
  • 3/4 cup (165 g) Brown Sugar
  • 3/4 cup (150 g) Sugar
  • 1 large (50 g) Egg, (room temperature)
  • 1 (18 g) Egg Yolk
  • 1 tbsp (15 g) Vanilla Extract
  • 2 cups (254 g) Bread Flour
  • 1 cup (125 g) All Purpose Flour
  • 3/4 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 1/2 cups (255 g) Semi-Sweet Chocolate Chips
  • 12 Jumbo Marshmallows, (you will need more marshmallows if making the cookies smaller)
  • 12 Graham Cracker Sheets

Chocolate Drizzle

  • 1 cup (170 g) Chocolate Chips
  • Flaky Sea Salt, (for garnish)

Instructions 

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • Cream butter, brown sugar, and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 3 minutes. Scrape down the sides of the bowl, then add egg and egg yolks. Mix until the eggs are fully incorporated into the cookie dough. Scrape down the sides of the bowl again and add the vanilla extract and mix until combined. 1 cup Salted Butter 3/4 cup Brown Sugar 3/4 cup Sugar 1 large Egg 1 Egg Yolk 1 tbsp Vanilla Extract 
  • In a separate bowl, whisk together the dry ingredients - bread flour, all purpose flour, baking soda, and kosher salt. Then add to the wet ingredients and mix until just combined and you no longer see patches of flour, about 30 seconds. 2 cups Bread Flour 1 cup All Purpose Flour 3/4 tsp Baking Soda 1/2 tsp Kosher Salt
  • Crush up 4 graham cracker sheets (I just break them up into chunks with my hands, this doesn't have to be perfect) and add to the cookie dough along with the chocolate chips. Mix for about 10 seconds, until the graham crackers and chocolate chips are incorporated. 1 1/2 cups Semi-Sweet Chocolate Chips
  • Break 6 graham cracker sheets in half. You should have 12 squares. Place 5 squares on top of the baking sheet, spacing them about 2 inches apart. Add 1-2 marshmallows on top of each square. Scoop out 1/4 cup of the cookie dough and press the dough into a flat disc. Place it on top of each square, gently pressing to ensure that the marshmallows are fully covered. (I like to press a few additional chocolate chips on top of each cookie to make it look pretty but this is totally optional.) 12 Jumbo Marshmallows 12 Graham Cracker Sheets
  • Bake 5 cookies at a time for 14-15 minutes, until marshmallows are melted and slightly golden brown on top.
  • Use the opening of a large cup to swivel around the cookies fresh out of the oven - this makes them into a perfect circle. Allow the cookies to cool on the baking sheet for 10 minutes. Remove onto a wire rack to cool completely.
  • While the cookies are cooling, make the chocolate drizzle by adding 1 cup Chocolate Chips to a microwave safe bowl. Microwave in 20 second spurts until fully melted, stirring together between each spurt until fully melted - the quick short spurts prevent the chocolate from burning.
  • Add chocolate to a piping bag or use a spoon to drizzle the chocolate on top of the cookies. Crush up the remaining graham crackers and sprinkle on top with a little flaky sea salt (optional). Flaky Sea Salt

Notes

  • Measure Ingredients Correctly: Accurately measure your ingredients, especially flour, to avoid cookies that are too dry or too dense. Use the spoon-and-level method for flour or invest in a kitchen scale for precision​.
  • Watch the Baking Time: Underbake cookies slightly for a chewier result, as they will continue to cook on the baking sheet after being removed from the oven. Set a timer and check them a minute or two before the recommended baking time​.
  • Use Room Temperature Ingredients: For a smoother dough and even mixing, allow your butter and eggs to come to room temperature before starting. This helps incorporate ingredients more easily, avoiding clumps and uneven texture.

Nutrition

Calories: 711kcal, Carbohydrates: 103g, Protein: 7g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 408mg, Potassium: 257mg, Fiber: 4g, Sugar: 58g, Vitamin A: 536IU, Calcium: 46mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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