S’mores Cookies
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S’mores cookies are loaded with marshmallows, chocolate, and chunks of graham crackers. These delicious cookies will remind you of the good memories had around a campfire.
I’ve spent the past few cold, dark winter nights dreaming of warm lake days. Reminiscing about late nights around the campfire with good tunes and good company.
It was time to create something that evoked feelings of heat from the fire on your face, laughing till your belly hurts, and ooey-gooey marshmallows.
This s’mores cookies recipe is dedicated to campfire memories.
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Tips + Tricks
No. 1 –> If you can’t find dehydrated marshmallows, make them; I’ve got a great dehydrated marshmallow tutorial for the dehydrator and oven!
No. 2 –> I used smoked chocolate chips in this recipe, which lend a bit of a smokey- tobacco-y flavor to the chocolate. It’s an interesting flavor twist, that’s for sure. You can make your own smoked chocolate chips with my recipe or you can buy them!
No. 3 –> For an irresistible looking s’more cookie, reserve some of the marshmallows, chocolate chips, and graham cracker pieces and press them into the top of your cookie dough balls before baking. That’s how the ones photographed in this post were made, but they are just as tasty without the extra step!
No. 4 –> If you absolutely must make these cookies without dehydrated marshmallows, it can be done. Here’s how -> Don’t stir the mini marshmallows into the cookie batter. Bake the cookies for 6 or so minutes before removing them from the oven and pressing a couple of mini marshmallows into the top of the cookie. Return them to the oven and bake until the marshmallows start to melt.
Key ingredients
Marshmallows: There’s no such thing as a s’more without a marshmallow, and these cookies are not the same without marshmallows. These cookies will not be the same without dehydrated marshmallows. Using raw marshmallows will see them melt into invisibility and leave pockets in your cookies, or a mess on your cookie sheet. Cooking dehydrated marshmallows creates some sort of magic where they stop being crunchy and start being gooey.
Chocolate chips: I used home-smoked chocolate chips in this recipe, but it would work with regular semi-sweet chips too. The smoke just adds a little bit of unexpected flavor in this chocolate chip cookie.
Graham crackers: Most recipes for s’mores cookies call for graham cracker crumbs, but not mine. This recipe requires you breaking crackers into small pieces, I prefer to have a piece of graham cracker in my bite than crumbs mixed in the entire batter!
How to make S’mores Cookies
- Preheat the oven to 375f and prepare a baking sheet (or two) by lining with parchment paper or a silicone baking mat. Set aside.
- In the bowl of your stand mixer, cream together the melted butter and brown sugar until a smooth batter forms.
- Add the eggs, beat the batter on high until it’s a creamy tan color – see photos below. Add the hot water, and beat well to combine.
- Combine the flour, salt, baking soda, and baking powder together in a medium bowl, then dump into the wet ingredients and stir at low speed until completely combined.
- If desired, reserve some marshmallows, chocolate chips, and graham cracker bits to press into the top of your cookies.
- Remove the mixing bowl from your stand mixer and fold in the dehydrated marshmallows, chocolate chips, and graham cracker pieces with a firm spatula – this batter is dense and a floppy spatula won’t stir well. Stir until just combined.
- Using a cookie scoop, create cookie dough balls and place them on the prepared baking sheet. If you reserved some toppings, press one marshmallow, one chocolate chip, and a chunk of graham cracker into each cookie ball.
- Bake at 375f for 8-10 minutes, or until the bottoms and edges are browned.
- Remove the baking sheet from the oven and allow the s’ mores cookies to cool on the cookie sheet for 3-5 minutes before transferring to a wire mesh cooling rack.
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Storage Information
I am 100% team freeze your cookie dough in balls, all the time, EXCEPT for this recipe, there are too many things that can absorb moisture and change the composition of the cookie.
For this recipe, bake the entire batch and allow the smores cookies to cool before storing them in an airtight container at room temperature for up to 5 days.
If you cannot eat all the cookies in 5 days, allow them to cool completely before stacking in a freezer ziplock bag or airtight freezer friendly container. Remove the frozen cookies and allow to thaw at room temperature for a 1-2 hours before enjoying.
Substitutions + Batch Information
Substitutions:
- This recipe uses unsalted butter, you can easily substitute this for salted butter, or margarine.
- I used smoked chocolate chips, but they can be substituted for regular chocolate chips, chocolate chunks, or pieces of a chocolate bar.
Batch Information:
This s’mores cookie recipe will bake about 48 cookies based on using a size 40 cookie scoop, but it can easily be doubled or halved.
Recommended equipment
STAND MIXER – I love my Kitchenaid stand mixer – it gets a major workout, and never stops performing!
PARCHMENT PAPER – I find parchment paper to be a better solution than silicone mats for most cookies, and as an added bonus, you can wipe the crumbs off, fold it up and use it again next time you bake cookies!
COOKIE SCOOP – I love drop cookies as much as the next guy, but buying a cheap cookie scoop (that I still have and use!) years ago was a cookie life changer. A cookie scoop gives consistently sized and shaped cookies.
If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!
📖 Printable Recipe
S’mores Cookies
Ingredients
- ⅔ cup unsalted butter melted
- 2 cups packed brown sugar
- 2 eggs
- 2 tablespoons hot water
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon coarse kosher salt
- ¾ cup chocolate chips smoked chocolate chips
- 1 ½ cups dehydrated marshmallows
- ½ cups graham cracker pieces about 4 crackers
Instructions
- Preheat the oven to 375f and prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
- In the bowl of your stand mixer, cream together the 2/3 cup melted butter and 2 cups lightly packed brown sugar until a smooth batter forms.
- Add 2 eggs and beat the butter mixture on high until it's a creamy tan color, about 2 minutes. Add 2 tablespoons of hot water, and beat well to combine.
- Combine the 2 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder , and 1/4 teaspoon coarse kosher salt together in a medium bowl, then dump into the wet ingredients and stir at low speed until completely combined.
- If desired, reserve some marshmallows, chocolate chips, and graham cracker bits to press into the top of your cookies.
- Remove the mixing bowl from your stand mixer and fold in 1 1/2 cups dehydrated marshmallows, 3/4 cup chocolate chips, and 1/2 cup graham cracker pieces. Stir until just combined to avoid breaking up the graham cracker pieces and the dehydrated marshmallows.
- Using a cookie scoop, make cookie dough balls and place them on the prepared baking sheet. If you reserved some toppings, press one marshmallow, one chocolate chip, and a chunk of graham cracker into each cookie ball.
- Bake at 375f for 8-10 minutes, or until the bottoms and edges are browned.
- Remove the baking sheet from the oven and allow the s' mores cookies to cool on the cookie sheet for 3-5 minutes before transferring to a wire mesh cooling rack.
Notes
Important note:
You must use dehydrated marshmallows for this recipe as written, but if you absolutely must make these cookies without dehydrated marshmallows, it can be done. Here's how -> Don't stir the marshmallows into the cookie batter. Bake the cookies for 6 or so minutes before removing them from the oven and pressing a couple of marshmallows into the top of the cookie. Return them to the oven and bake until the marshmallows start to melt.Substitutions
- This recipe uses unsalted butter, you can easily substitute this for salted butter, or margarine.
- I used smoked chocolate chips, but they can be substituted for regular chocolate chips, chocolate chunks, or pieces of a chocolate bar.
Batch Information
This s'mores cookie recipe will bake about 48 cookies based on using a size 40 cookie scoop, but it can easily be doubled or halved.Storage information
Bake the entire batch and allow the smores cookies to cool before storing them in an airtight container at room temperature for up to 5 days. If you cannot eat all the cookies in 5 days, allow them to cool completely before stacking in a freezer ziplock bag or airtight freezer-friendly container. Remove the frozen cookies and allow to thaw at room temperature for 1-2 hours before enjoying.Recommended Equipment + Ingredients
Nutrition
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Hi! I am excited to make this recipe but see that in the ingredients you don’t say how much baking soda and powder. How much do you use?
Oh my gosh! I am so sorry, I was in the middle of updating that post to include the quantities within the written directions and I must have done a bad thing! I’ve fixed it, but the quick answer is 1 teaspoon each. Thanks so much for letting me know <3