S’mores Cookies

How to Make S’mores Cookies

Ingredients For S’mores Cookies:

• All-purpose flour – Make sure to weigh your flour accurately. If you add too much flour, your cookies won’t be soft or chewy.
• Graham cracker crumbs – To give these cookies the quintessential s’mores flavor.
• Baking soda – Learn more about the difference between baking powder and baking soda, and how to test for freshness, in my article here.
• Fine sea salt – So important to balance the sweetness.
• Ground cinnamon – Just a touch, to add a tiny hint of spice.
• Unsalted butter – It’s important that your butter is at a cool room temperature, otherwise your cookies may spread. More on this below.
• Sugars – A combination of light brown sugar and granulated sugar, for plenty of moisture and flavor. Don’t reduce the sugar – find out why here.
• Eggs – Two whole large eggs. Make sure they’re at room temperature.
• Vanilla extract – For flavor.
• Mini chocolate chips – For the chocolate portion of our s’mores cookies. You can use larger chocolate chips, but I love the minis here.
• Mini marshmallows – Because s’mores!
• Milk chocolate candy bars – For a super cute, super s’mores-y finish. I used a Hershey’s bar for the classic nostalgic flavor, but you can use any kind you prefer.

How to Prevent Sad, Overspread Puddle Cookies

This is a super common FAQ, and it’s happened to us all! If you tend to have cookies that spread too flat while baking, it’s important to make sure your butter is at a COOL room temperature. Your sticks of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67°F, or even a couple degrees colder if your kitchen is very warm.

Can I Make This S’mores Cookie Recipe With a Hand Mixer?

Yes! A hand mixer will work just as well as a stand mixer.

What Kind of Baking Sheet is Best for Cookies?

A light-colored aluminum half-sheet pan is my favorite for baking cookies. Avoid dark nonstick pans as they brown too much and may burn the bottoms of your cookies before the cookies have a chance to spread and bake evenly. The below photo features cookies from the same exact batch of dough, baked for the same amount of time at the same temperature. The only difference was the baking pan!

Check out my Baking Pans 101 post for all the surprising details and my recommendations for the best pans available. Or, just click here to score my favorite baking pans.

Why Use a Cookie Scoop?

• One of the KEYS to beautiful, uniform, evenly-shaped cookies.
• Saves you *so much time* in forming the balls of dough.
• Ensures each ball is evenly sized so the cookies bake evenly.
• No small overbaked cookies or large underbaked cookies.
• I love using a medium 1.5-Tablepsoon size cookie scoop for this s’mores cookie recipe.
• Learn more about Cookie Scoops and how to use them here!

Do You Need to Chill S’mores Cookie Dough?

No, this recipe works perfectly without chilling the dough beforehand. Read more about why cookie doughs benefit from refrigeration here.

Perfectly Round S’mores Cookies

This is one of my favorite tips for making perfectly-round cookies. If your cookies spread a little, or are just not as perfectly round as you would prefer, use a round cookie that’s slightly larger than the size of your cookies, and swirl it around the cookie edges a few times. Make sure you do this straight out of the oven, before they have a chance to set up. Take a look at this hack in action, over on our Instagram page.

How to Store S’mores Cookies

Store s’mores cookies in an airtight container at room temperature for up to 3 days. Store cookies with a tortilla, apple wedge, or piece of bread to keep them soft for longer.

Can You Freeze S’mores Cookies?

I haven’t tried, that, but most cookie recipes freeze well. I recommend freezing the pre-portioned balls of cookie dough in a freezer-safe container, tightly wrapped in plastic wrap, or in a Ziploc bag. Allow them to thaw overnight in the fridge or for 30-60 minutes at room temperature, then bake as directed below.