S'mores Cookies

S'mores cookies are bursting with chocolate chips, delicious marshmallows, and tasty graham cracker bits. You'll love these s'more inspired cookies.

5 from 1 vote

Prep Time 10

Cook Time 10

Total Time 20

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.