Homemade S'mores Cookies

This classic S'mores Cookie recipe transforms the beloved campfire treat into a delightful cookie you can enjoy anytime. The graham cracker base delivers that authentic s'mores flavor, topped with gooey marshmallows and finished with a drizzle of milk chocolate for the complete experience.

I created these after my kids begged for s'mores during a rainstorm that canceled our camping trip. Now they actually prefer these cookies to traditional s'mores because the graham cracker cookie base has the perfect chewy texture.

Ingredients

• Graham crackers: the foundation of these cookies providing that distinctive honey graham flavor that makes s'mores so recognizable. Use fresh crackers for best results.
• Granulated sugar: adds sweetness and helps create the right cookie texture.
• Brown sugar: provides moisture and a subtle molasses note that enhances the graham flavor.
• Baking soda: essential for proper rise and the right amount of spread during baking.
• Kosher salt: balances the sweetness and enhances all flavors. Regular table salt works in a pinch but use slightly less.
• Butter: use unsalted butter so you can control the salt level. Make sure it's fully melted but not hot.
• Large egg: acts as a binder for the cookie dough. Room temperature works best.
• Vanilla extract: use pure extract for the best flavor. It complements the graham crackers beautifully.
• Marshmallows: regular size marshmallows work better than mini ones here. They create that perfect gooey topping.
• Milk chocolate chips: traditional s'mores use milk chocolate rather than semi sweet. The sweeter profile works perfectly here.

Step-by-Step Instructions

Make the graham cracker crumbs:

Process the graham crackers in your food processor until they reach a sandy consistency. This should take about 30 seconds of pulsing. The finer the crumbs, the more cohesive your cookie dough will be. If you don't have a food processor, place the crackers in a zip-top bag and crush them with a rolling pin.

Create the cookie dough:

Combine the graham cracker crumbs with both sugars, baking soda and salt in a bowl, whisking thoroughly to ensure even distribution. Pour in the melted butter, egg and vanilla, then stir until everything comes together into a soft, slightly sticky dough. The mixture should hold together when pressed but still feel somewhat moist.

Form and chill the cookies:

Divide the dough into 12 equal portions and roll into balls. Place them on your prepared baking sheets with at least 2 inches between each cookie. The refrigeration step is crucial here as it allows the dough to firm up, preventing excessive spreading during baking. Even just 10 minutes makes a significant difference.

Initial bake:

Bake the cookies until they're just set around the edges but still slightly soft in the center. Look for a slight golden color at the edges. This partial bake ensures the cookie base is sturdy enough to support the marshmallow while still remaining chewy after cooling.

Add marshmallows and finish baking:

Place one marshmallow on top of each partially baked cookie and return to the oven. The marshmallows will puff up and begin to melt, creating that classic s'mores look. They'll spread slightly over the cookie base. Watch carefully during this stage to prevent over-browning.

Cool and add chocolate:

Allow the cookies to cool on the baking sheets first. They'll be very soft when first removed from the oven but will firm up as they cool. The chocolate drizzle adds both flavor and visual appeal. For the neatest drizzle, make sure your chocolate is melted but not too hot, and the cookies are completely cooled.

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The first time I made these cookies, I accidentally used mini marshmallows instead of regular ones. They melted too quickly and completely disappeared into the cookie. My daughter still calls that batch my "invisible s'mores cookies" and occasionally requests them that way on purpose!

Storage Tips

These cookies maintain their quality for up to 4 days at room temperature when stored in an airtight container. Place pieces of parchment paper between layers to prevent sticking. For longer storage, these cookies freeze beautifully for up to 3 months. Thaw them at room temperature for about an hour before serving. The marshmallow may lose some of its gooeyness after freezing but will still taste delicious.

Make Ahead Options

You can prepare the cookie dough up to 2 days in advance and keep it refrigerated. The chilled dough can be rolled into balls and frozen for up to 1 month. When ready to bake, add 1-2 minutes to the initial baking time. For a party, bake the cookies completely earlier in the day, then warm them for 5 minutes in a 300°F oven before serving to recreate that fresh-baked experience.

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Tasty Variations

For chocolate lovers, try mixing 1/4 cup mini chocolate chips directly into the cookie dough before baking. You can also experiment with different chocolate toppings—dark chocolate creates a less sweet version, while peanut butter chips add a delicious twist on the classic. For special occasions, try using specialty marshmallows in different flavors like vanilla bean or cinnamon.

Serving Suggestions

Serve these cookies slightly warm for the ultimate gooey experience. They pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream. For an extra special dessert, sandwich a small scoop of ice cream between two fully cooled cookies for homemade s'mores ice cream sandwiches. These cookies are also perfect for bake sales or as an easy dessert contribution to potlucks.

Frequently Asked Questions

→ Can I use store-bought graham cracker crumbs instead?

Yes, you can substitute approximately 2 cups (230g) of store-bought graham cracker crumbs instead of crushing the graham crackers yourself. This saves time while maintaining the authentic flavor.

→ How should I store these s'mores cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 1 month and thaw at room temperature before serving.

→ Can I use different types of chocolate?

Absolutely! While milk chocolate is traditional for s'mores, you can experiment with dark chocolate, white chocolate, or even flavored chocolate chips like peanut butter or caramel for a unique twist.

→ Why do the cookies need to be chilled before baking?

Chilling the cookie dough for 10-15 minutes helps prevent excessive spreading during baking. This ensures the cookies maintain their shape and texture, resulting in a better final product.

→ Can I add other mix-ins to the cookie dough?

Yes! Consider folding in mini chocolate chips, chopped nuts, or even small pieces of chocolate-covered graham crackers to the dough before baking for extra texture and flavor.

→ How do I know when the cookies are done baking?

The cookies should be just set around the edges after the initial 8-10 minutes of baking. After adding the marshmallows, they're ready when the marshmallows have melted and puffed slightly, usually after an additional 5-7 minutes.