marilynpeight
These S’mores cookies with crisp edges and a soft and gooey center filled with chocolate and marshmallows are a cookie dream come true, especially if you love melted chocolate chunks and chips in a soft chewy cookie! These fun S’mores cookie are a great summer cookie for bake sales, picnics and more, but would also be a cozy bake for a cold winter day when you need a little comfort food as the weather is cold and frightful outside. If you love cookies, you may also enjoy my recipes for Reese’s Peanut Butter Cookies with Reese’s Peanut Butter Cups, Butterscotch Toffee Chocolate Chip Cookies, Peanut Butter Blossoms or Amish Chocolate Whoopie Pies.
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The Best S’mores Cookies
Equipment
- baking sheets (linked below)
- Parchment paper (linked below)
- Mixing bowls (linked below)
- Large spoons (linked below)
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs room temp.
- 1 teaspoon vanilla extract
- 2 1/2- 2 3/4 cups all purpose flour *see note
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
- 1 cup mini marshmallows, halved. *see note
- 3 regular sized Hershey's chocolate bars Separated and broken into smaller chunks
- 1/2 cup crumbled graham crackers optional
Instructions
Preheat oven to 350.
- Cream softened butter and the sugars together in a large mixing bowl until well combined and smooth. Add the beaten eggs and vanilla, then stir to combine.
- Add 2 1/2 cups flour, baking soda, baking powder and salt. Mix well to incorporate the dry ingredients, then do a roll test: roll the cookie dough into a ball between your palms. If the dough is sticky, add another 1/4 cup of flour, or just enough so that you can roll the cookie dough into a ball without it sticking to your palm.
- Add chocolate chips and halved marshmallow pieces, then gently mix to combine. Carefully fold in the graham cracker pieces and Hershey's chocolate chunks, being careful not to crush them as you fold them into the cookie dough.
- Chill the cookie dough for 20-30 minutes (this step is optional if your kitchen is already fairly cool). Roll the cookie dough into balls and place on parchment covered baking sheets *see note. Bake in the preheated oven for 8-10 minutes until the edges are golden and the cookies have set in the center. These cookies tend to spread as the marshmallows melt. You can take a large round cup and corral the cookies back together while still warm to get them nicely rounded (optional). Allow the cookies to cool before removing from the cookie sheets.
Optional step:
- When the cookies are almost done baking (within the last few minutes of baking), remove from the oven and press additional mini marshmallows and chocolate chunks onto the tops of the cookies. Return the cookies to the oven and broil to brown the marshmallows on top. Be sure to watch the cookies carefully if using this additional step. Note* If you prefer a soft, lightly baked cookie you may wish to skip this step as the tops of the cookies will also brown a bit while the marshmallows are toasting.
Notes
Equipment needed for these S’mores Cookies:
- Baking sheets I prefer to use my Nordic Ware baking sheets (not an ad). My Nordic ware baking sheets do a great job of getting the cookies to bake evenly.
- Parchment Paper I highly recommend using parchment paper to line the cookie sheets before baking the cookies. The melted marshmallows are sticky and can make the cookies difficult to remove from an unlined baking sheet.
- Mixing Bowls My go-to mixing bowls are metal. I love that metal mixing bowls don’t stain like plastic ones do, and also that they are dish washer friendly.
- Large Spoon A large baking spoon with a round handle is nice for creaming the butter and sugars together by hand. If using an electric mixer to mix your cookie dough you may not need a baking spoon and may prefer a spatula instead for scraping out the bowl.
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Ingredients needed for these S’mores Cookies: Butter, Hershey’s chocolate bars, eggs, brown sugar, mini marshmallows, baking powder, vanilla extract, salt, baking soda, all purpose flour, sugar, graham crackers and chocolate chips.
Do I really need to add all the extras for these S’mores cookies?
Personally I love the chocolate chip and chocolate chunk combination in these S’mores cookies, but you could replace one or the other for the sake of less ingredients. I did find the graham crackers to be less necessary as they didn’t really add much to the cookie. Personally, I would leave them out, but if you like the idea of graham cracker chunks in the S’mores cookies then feel free to add them!
Step 1: Cream softened butter and the sugars together in a large mixing bowl until well combined and smooth. Add the beaten eggs and vanilla, then stir to combine.
What happens if the butter is too soft?
Butter that is overly soft happens easily in the summer time when your kitchen temperatures are warmer than usual. If the butter is too soft the cookies will spread more in the oven, resulting in flat cookies. The butter should be just soft enough to cream into the sugars, but not too cold or the air will not incorporate into the cookies as needed. The ideal temperature for butter is somewhere around 70-72 degrees (Fahrenheit).
Step 2: Add 2 1/2 cups flour, baking soda, baking powder and salt. Mix well to incorporate the dry ingredients, then do a roll test: roll the cookie dough into a ball between your palms-if the dough is sticky, add another 1/4 cup of flour, or just enough so that you can roll the cookie dough into a ball without it sticking to your palm.
Why does the amount of flour needed for these cookies vary?
I personally prefer to use King Arthur’s flour for baking, but every once in a while I get flour from a local bulk food store instead. I have noticed the flour in bulk tends to take more to get my baked goods to the right consistency. I definitely recommend doing a roll test with these cookies and adding additional flour if they do not hold their shape well while being rolled, if the balls of dough are sticky, and also if the cookies spread too much while baking.
Step 3: Add chocolate chips and halved marshmallow pieces, then gently mix to combine. Carefully fold in the graham cracker pieces and Hershey’s chocolate chunks, being careful not to crush them as you fold them into the cookie dough.
Step 4: Chill the cookie dough for 20-30 minutes (this step is optional if your kitchen is already fairly cool). Roll the cookie dough into balls and place on parchment covered baking sheets.
Step 4 continued: Bake in the preheated oven for 8-10 minutes until the edges are golden and the cookies have set in the center. These cookies tend to spread as the marshmallows melt. You can take a large round cup and corral the cookies back together while still warm to get them nicely rounded (optional). Allow the cookies to cool before removing from the cookie sheets.
The last step of broiling the cookies with additional marshmallows and chocolate pieces on top is optional. I prefer my cookies a little crisp/chewy as shown in the bottom photos (broiled), but also love a nice and soft cookie as shown in the top photo (not broiled). If you wish to keep the cookies nice and soft, but also want to garnish them with additional chocolate and marshmallows, you can add the chocolate and marshmallows to the cookies about halfway through baking when the cookies begin to set. You can also top the cookies with additional pieces after they have baked and then use a food grade torch with a low heat setting to brown the tops of the marshmallows.
Storage for these S’mores Cookies:
These cookies can be kept at room temperature (tightly wrapped or in an airtight container) for 5-7 days, or they can be frozen in an airtight container for up to 3 months.
Feel free to pin this recipe for later and don’t forget to tag me on Instagram with a photo of your own creation. Thank you for your support!
