S’mores Marshmallow Cookies are a chocolate marshmallow lover’s dream come true! These s’mores cookies are covered in chocolate and marshmallows. Graham cracker crumbs make them tastier. Now all that’s missing is a campfire!
BE PICTURED IN; CHARACTERIZED IN:
I had a single unopened packet of graham crackers, several different packets of chocolate, and half a bag of somewhat stale mini marshmallows, all dug out of the pantry on a rainy late summer/early fall afternoon.
How to Make S’mores Marshmallow Cookies
These cookies start with my Classic Chocolate Chip Cookie Dough and swap out some of the flour for crumbled graham crackers. I used a mix of chopped chocolate and chocolate chips – which I had in the cupboard – and I loved the way some bites were filled with chocolate and some bites were more graham cracker cookies.
Add the marshmallows in the last few minutes of baking. That’s the key. Sooner and the marshmallows will melt and completely disappear into the cookie.
Continue baking the cookies with the marshmallows until you see the marshmallows begin to melt around the bottom edges, then remove the cookies from the oven. The marshmallows will continue to melt while the cookies cool, leaving you with perfect sticky puddles.
The best chocolate for s’mores cookies
We think the best chocolate for cookies is the one we have in the pantry right now. But we also have a fondness for chopped baking chocolate. Dark, milky or dark? It’s a matter of personal preference. For this recipe, we recommend a semi-sweet or dark chocolate to balance the sweetness of the marshmallows. Guittard and Ghirardelli make good bittersweet options.
You can get a giant piece of chocolate from Trader Joe’s and chop it up if you want a variation in texture. Whole Food’s also sells 365 brand chocolate chips.
Here are our favorite baking chocolates to try!
Variations to try: nuts, pretzels and more!
Here are some other mix-in options:
- pretzel pieces
- Butterscotch chips
- caramel bits
- Or chopped nuts of your choice
How to Freeze S’mores Cookie Dough
If you want to save the batter for mixing later, scoop the batter into rounds (step 9 of the recipe) and place the balls of dough in the freezer (you’ll add the marshmallows as you bake them.). Once sufficiently frozen, place them in a freezer-safe ziplock bag or airtight container.
When you’re ready to bake them, you can place them straight onto a prepared baking sheet. Bake a few minutes longer. Then follow the directions to add the marshmallows towards the end of baking.
More fun marshmallow recipes to try!
- Easy marshmallow fudge
- S’mores pie
- Peppermint Marshmallows
- S’Mores ice cream
- Ambrosia salad
From the editors of Simply Recipes
S’mores Marshmallow Cookies
You can tinker with the exact time you add the marshmallows to suit your preference for marshmallow chewy. Older marshmallows from an already opened package can be used, but will take a little longer to bake. Just be aware that older marshmallows may not melt completely.
ingredients
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5 ounces (142G) Graham crackers (usually 1 full sleeve)
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1 3/4 cups (245G) all purpose flour
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1 teaspoon Salt
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1 teaspoon baking soda
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3/4 cup (170G) unsalted buttervery soft
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3/4 cup (161g) packed Brown sugar
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3/4 cup (150G) granulated sugar
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2 big eggs
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1 teaspoon vanilla
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2 cups (12 ounces) roughly chopped chocolate or chocolate chips
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About 2 cups Mini marshmallows
method
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Make the graham cracker crumbs:
Place the graham crackers in the bowl of a food processor. Process in legumes until crackers are completely broken down into crumbs. (Alternatively, place the crackers in a ziplock plastic bag and crush with a rolling pin.)
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Whisk together the dry ingredients:
Combine the graham cracker crumbs, flour, salt, and baking powder in a mixing bowl. Whisk to combine.
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Beat butter and sugar:
Using an electric mixer or in a stand mixer fitted with a mixer attachment, beat the granulated sugar, brown sugar and softened butter on medium speed until combined and thick, 30 to 60 seconds. Select any large hard brown sugar pebbles that you see. Scrape down the sides of the bowl and whisk.
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Mix in the eggs and vanilla:
Add the 2 eggs and vanilla to the butter and sugar mixture and beat on medium speed until no lumps or streaks remain, 10 to 20 seconds. Scrape the sides of the bowl and whisks.
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Mix in dry ingredients:
Add the graham crackers and flour mixture all at once. Beat on low speed until no dry streaks of flour are visible, 20 to 40 seconds.
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Mix in the chocolate:
Add any chocolate chips or chopped pieces and beat on low speed until incorporated, just a few seconds.
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Cool dough:
Scrape down the sides of the bowl and whisk. Cover the bowl and refrigerate for at least 30 minutes, or up to three days. (Or freeze in individual scoops for up to 3 months.)
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Preheat oven to 375ºQ:
Place a wire rack in the center of the oven. Line two baking sheets with silicone baking mats or parchment.
I usually bake my cookies one at a time so they bake evenly. If you prefer or are short on time, bake two trays at a time, with one tray in the top third of the oven and the other in the bottom third of the oven.
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Scoop the dough:
Use a medium cookie scoop (or a well-heaped tablespoon measure) to scoop the batter onto one of the baking sheets. Space the cookies about 2 inches apart.
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Bake cookies:
Bake cookies for 10 minutes, then remove from the oven. Gently press 3 to 4 mini marshmallows into the top of each cookie. (See recipe note for other crafting options for when to add the marshmallows.)
Place the cookies back in the oven and bake for an additional 2 to 3 minutes, until the marshmallows look and feel like puff pastry balls just begins to melt around the bottom. The marshmallows will continue to melt after the cookies come out of the oven.
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Cool cookies:
Chill the cookies on the baking sheet for about 5 minutes or until the puffed centers have collapsed and the cookies have set slightly. Transfer the cookies to a wire cooling rack to cool completely.
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Continue baking the remaining cookies:
Continue baking in batches until all of the cookie dough and marshmallows have been used.
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Enjoy!
Refrigerated cookies can be stored at room temperature in an airtight container with wax paper between layers for up to a week. The marshmallows may stick to the wax paper; Just gently peel off the paper as you remove the cookies.
| nutritional information (per serving) | |
|---|---|
| 148 | calories |
| 6g | Fat |
| 21g | carbohydrates |
| 2g | protein |
