There’s something comforting about the familiar flavors of s’mores, and this recipe brings that delightful experience into cookie form. S’mores cookies are perfect for any occasion—weeknights, weekends, gatherings, or simply during quiet moments at home. They offer a straightforward approach to baking, combining the classic components of graham crackers, chocolate, and marshmallows into a simple, satisfying treat. Let’s step into the kitchen together and make these comforting cookies.
Why You’ll Love This Smores Cookies
S’mores cookies deliver ease and reliability, making them a go-to for any home cook. Their balanced flavor combines the sweetness of chocolate, the crunch of graham crackers, and the gooey texture of marshmallows, creating a comforting treat that feels familiar. This recipe’s practical everyday value means you can whip them up for family gatherings or a cozy snack, ensuring everyone will enjoy these delicious cookies.
Kitchen Tools You’ll Need
- Mixing bowls
- Baking sheets
- Parchment paper
- Whisk
- Spatula
Ingredients
- 1 cup cold salted butter, sliced in ¼ inch cubes (adds richness)
- 1 ¼ cup light brown sugar, packed (contributes moisture and sweetness)
- ½ cup cane sugar (adds sweetness and texture)
- 2 ¼ cup all purpose flour (provides structure)
- 1 cup graham cracker crumbs (about 9 large crackers) (adds flavor and texture)
- 1 teaspoon fine sea salt (balances sweetness)
- 2 teaspoon cornstarch (helps with texture)
- 1 teaspoon baking soda (provides lift)
- 2 large eggs (binds ingredients)
- 1 tablespoon vanilla extract (enhances flavor)
- 2 cup milk chocolate chips (adds sweetness and richness)
- 6 large graham crackers (adds crunch and flavor)
- 12 marshmallows (the size used for campfire s’mores) (provides gooeyness)
- 1 XL Hershey’s chocolate bar (only need 12 pieces) (classic chocolate flavor)
How to Make Smores Cookies
Step 1. Start by gathering the cold salted butter and cutting it into ¼ inch cubes. Ensuring the butter is cold will help achieve the right texture in the cookies. The cold butter should feel firm, not soft or melted.
Step 2. In a large mixing bowl, combine the cold butter cubes with the packed light brown sugar and cane sugar. Use a spatula or whisk to mix them together. Aim for a consistent mixture that is creamy and smooth, but not overly whipped.
Step 3. Add the eggs and vanilla extract to the butter and sugar mixture. Mix until just combined, being careful not to overmix. The batter should look smooth with a slightly glossy surface.
Step 4. In a separate bowl, whisk together the all purpose flour, graham cracker crumbs, fine sea salt, cornstarch, and baking soda. This ensures any dry ingredients are evenly distributed, which helps with the cookie structure.
Step 5. Gradually add the flour mixture to the wet ingredients, stirring gently until the dough forms. The dough should start to come together and feel slightly sticky but manageable.
Step 6. Fold in the milk chocolate chips with a spatula until evenly distributed throughout the dough. The chocolate chips should be well incorporated to give a nice melty texture in every bite.
Step 7. Prepare your baking sheets by lining them with parchment paper. This will prevent the cookies from sticking and help with even baking.
Step 8. Using a cookie scoop or tablespoons, drop rounded heaping portions of dough onto the prepared baking sheets, leaving adequate space between them as they will spread slightly while baking.
Step 9. For the topping, place a piece of chocolate from the Hershey’s bar on top of each cookie. Break the bar into 12 pieces, and gently press into the dough.
Step 10. Finally, top each cookie with a marshmallow, pressing them lightly into the dough. The marshmallows will melt during baking, adding that classic s’mores texture.
Step 11. Bake in a preheated oven until the edges are golden and the marshmallows are puffed, usually around 10-12 minutes. Watch for a light golden color around the edges as a cue for doneness.
Step 12. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack. This will help them firm up a bit while retaining their soft center.
Serving Suggestions
S’mores cookies are wonderfully versatile. They can serve as a delightful breakfast treat alongside your morning coffee or tea. As a snack, they’re perfect for indulging in after school or during movie nights. For family meals, they make a comforting dessert that everyone can enjoy. If you have leftovers, these cookies can be stored easily and enjoyed throughout the week.
Pro Tips for Best Results
- Use cold butter: It’s essential to keep the butter cold for the right cookie texture.
- Do not overmix: Combine the wet and dry ingredients until just incorporated for tender cookies.
- Adjust spacing: Leave enough space between cookie dough portions as they will spread during baking.
- Watch baking time: Keep an eye on the cookies as they bake to prevent over-browning.
- Cool before serving: Allow the cookies to cool slightly to maintain their shape and texture.
Common Mistakes to Avoid
- Using softened butter: This can create a flatter cookie. Always use cold butter to maintain structure.
- Overmixing: Mixing the dough too much can lead to tough cookies. Mix until ingredients are just combined.
- Not measuring flour correctly: Too much flour can make cookies dry. Use a scale or spoon and level for accuracy.
- Ignoring baking time: Cookies can go from perfectly baked to burnt quickly. Check them early to prevent overcooking.
- Not using parchment paper: Skipping this can lead to sticking. Always use parchment for easy removal.
- Skipping cooling time: If cookies are moved too soon, they might crumble. Allow them to set on the baking sheet briefly.
Variations & Substitutions
Consider adding nuts for an extra crunch, or try using dark chocolate chips instead of milk chocolate for a richer flavor. If you’d like to adjust sweetness, a mix of brown and white sugars can also create a different depth of flavor. For a less sweet option, top your cookies with fewer marshmallows to balance the sweetness.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to a week. For longer storage, they can be kept in the refrigerator for up to two weeks. To freeze, place the cookies in a single layer in an airtight container separated by parchment paper. For the best texture, reheat cookies in a microwave for a few seconds or in a preheated oven to redistribute warmth and restore their soft center.
Nutrition Information
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 18g
- Protein: 2g
- Sodium: 90mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cookie dough ahead of time and refrigerate it for a couple of days. This can enhance the flavors, and you can bake them fresh when needed.
How long does it last in the fridge?
Stored in an airtight container, the cookies will last for about a week in the refrigerator while staying fresh and delicious.
Can I freeze this recipe?
Absolutely! You can freeze the baked cookies or the unbaked dough. Just ensure they are properly sealed to prevent freezer burn.
What can I substitute for one ingredient?
If you need to substitute, you can swap the milk chocolate chips with dark or semi-sweet chocolate based on your preference for sweetness.
Why didn’t my recipe turn out as expected?
Common culprits include overmixing, incorrect measurements, or inadequate baking time. Using the right technique and keeping an eye on baking will help achieve the perfect cookie.
Final Thoughts
Making s’mores cookies is a simple and enjoyable process that transforms a classic treat into a comforting cookie version. Whether shared with others or enjoyed in solitude, they are sure to bring warmth and flavor into your kitchen. Embrace the joy of baking, knowing that each batch is a little celebration of comfort and delight.
S'mores Cookies
Ingredients
Cookie Base
- 1 cup cold salted butter, sliced in ¼ inch cubes adds richness
- 1 ¼ cup light brown sugar, packed contributes moisture and sweetness
- ½ cup cane sugar adds sweetness and texture
- 2 ¼ cup all purpose flour provides structure
- 1 cup graham cracker crumbs (about 9 large crackers) adds flavor and texture
- 1 teaspoon fine sea salt balances sweetness
- 2 teaspoon cornstarch helps with texture
- 1 teaspoon baking soda provides lift
- 2 large eggs binds ingredients
- 1 tablespoon vanilla extract enhances flavor
- 2 cup milk chocolate chips adds sweetness and richness
Toppings
- 6 large graham crackers adds crunch and flavor
- 12 pieces marshmallows (the size used for campfire s'mores) provides gooeyness
- 1 XL Hershey's chocolate bar (only need 12 pieces) classic chocolate flavor
Instructions
Preparation
- Start by gathering the cold salted butter and cutting it into ¼ inch cubes. Ensuring the butter is cold will help achieve the right texture in the cookies.
- In a large mixing bowl, combine the cold butter cubes with the packed light brown sugar and cane sugar. Use a spatula or whisk to mix them together.
- Add the eggs and vanilla extract to the butter and sugar mixture. Mix until just combined.
- In a separate bowl, whisk together the all purpose flour, graham cracker crumbs, fine sea salt, cornstarch, and baking soda.
- Gradually add the flour mixture to the wet ingredients, stirring gently until the dough forms.
- Fold in the milk chocolate chips until evenly distributed throughout the dough.
Baking
- Prepare your baking sheets by lining them with parchment paper.
- Using a cookie scoop or tablespoons, drop rounded heaping portions of dough onto the prepared baking sheets, leaving adequate space between them.
- Place a piece of chocolate from the Hershey's bar on top of each cookie.
- Top each cookie with a marshmallow, pressing them lightly into the dough.
- Bake in a preheated oven until the edges are golden and the marshmallows are puffed, usually around 10-12 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack.
