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If you know anything about me, then you know cookies will always be near and dear to my heart. I mean, I’ve written two separate books on the subject.
Because truly, sometimes there’s nothing better to satisfy a sweet craving than one or two (or a dozen) cookies and a tall glass of cold milk. Cookies and milk also happen to pair perfectly with your latest Netflix binge, or whatever trashy reality TV show is on at the moment. Guilty pleasure perfection!
Let me tell you, I was happily surprised by how fantastic these cookies are. I thought the best part would be the cuteness factor but it turns out they taste even better than they look. The marshmallows on top are fun but they add more serious chewy gooey goodness than I thought possible.
You will love these cookies, your family will love them, your friends will love them. Unless of course you’re not into sweets or don’t like chocolate. In which case, we can’t be friends.
Kidding. Kind of.
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?
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.
More Cookie Recipes You’ll Love:
-
2 ½
cups
(318 grams) all-purpose flour
-
1
cup
(8 full crackers or 120 grams) graham cracker crumbs
-
1
teaspoon
baking soda
-
1
teaspoon
salt
-
⅛
teaspoon
cinnamon
-
2
sticks
(226 grams) unsalted butter,
at cool room temperature
-
¼
cup
(50 grams) granulated sugar
-
1
cup
(200 grams) light brown sugar
-
2
large eggs,
at cool room temperature
-
1
teaspoon
vanilla extract
-
1
cup
(170 grams) miniature chocolate chips
-
1 ½
cups
mini marshmallows
-
2-3
milk chocolate candy bars,
broken into pieces
-
Preheat oven to 375°F. Line baking sheets with parchment paper.
-
In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon.
-
In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, then slowly beat in the flour mixture. Stir in the chocolate chips with a rubber spatula.
-
Use a medium spring-loaded cookie scoop to drop 1 1/2-tablespoon sized balls onto the prepared baking sheets, spacing about 1 1/2 inches apart.
-
Bake for 6 to 7 minutes, or until they have spread and are just beginning to set at the edges. Remove from the oven.
-
Push 2 to 3 marshmallows and pieces of chocolate bar into each cookie. Return to the oven and bake an additional 3 to 4 minutes or until golden brown at the edges. Cool for 5 minutes before removing to wire racks to cool completely.
-
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Been using this recipe for years & it was always a hit! Had written it down without your website info, glad I stumbled on it again.
So glad you love these cookies!
After ordering Tessa’s new cookbook I was in the mood to try a new cookie recipe while waiting for the highly anticipated arrival of my book. 🙂 This cookie was exactly what I was looking for – no chill dough (short on time today) and seemed perfect for an end-of-summer recipe. Followed the recipe to a T and let me just say, these are incredible!!! So beautiful you can’t believe they’d actually be so tasty. Perfectly crisp outside and gooey soft inside everyone loves. Highly highly recommend!
I have been making these cookies for the past year and I always get compliments on them!! These are so delicious and my GO TO when asked to bake cookies. Both kids and adults love these! Recently, a kid asked me to give his mom the recipe….:) I’ll continue to make these delicious cookies! Thanks so much for such an awesome recipe!
What can I sub the 2 sticks of butter with?
hi LOVE your site Tessa have been following you for 2 or more years now and have always wanted to ask Graham Crackers are they a sweet biscuit (cookie) we have a biscuit called Nice and Marie not as sweet, we use in cheesecake bases or biscuit slices etc. I see Graham crackers are used in many different ways.Oh! i should say I’m from Australia.. Do you think they would work in the same way ? Thankyou for your wonderful recipes and all you amazing and very helpful tips……
Thanks, Lindi! My mom is from Australia, I just visited Melbourne in March. Graham crackers are slightly sweet and are usually made with honey and/or cinnamon, so the sweetness is more balanced. I haven’t had the biscuits you’re talking about but they should work! Or digestive biscuits can work too.
I enjoy your receipes. Retired but live alone.No fun to cook for one. I collect the receipes to have a lot to choose when having few friends over. I sometimes cook a casserole to take to church or a salad or dessert. I try to look for receipes that may be a little unusual but ones that most everyone will like.
Thank you for the ones I have chosen
Hi, Bonnie! Thanks for sharing, I always love getting to know my readers better 🙂
Yes!! These are Anna’s from Cookie Madness and they are awesome. (She rocks.) And so do you – thank you for the weights! http://www.cookiemadness.net/2006/02/smores-cookies/
YUM! All the goodness of a s’mores without the mess 😀
I made these with my friend a few months ago and it was probably my favorite cookie ever! We had a great time making them… it was a surprise to take them out of the oven- ours turned out much larger/flatter than the one in the picture, but still delicious!
after the first time i made these, my family asks me to make them for every event!! everyone LOVES them!
I made these last night and they were DELICIOUS! Definitely rich, but everyone at work loved them. My favorite part was the gooey marshmallows on top 🙂 Thanks for another great recipe.
your week of smores was AMAZING! smores are my favorite, i can't wait to try out these recipes! i hope you get the chance to check out my blog! 🙂
I love the look of these cookies… Perfect summertime treat! 🙂
These look so yummy! (And much more portable than regular s'mores!!!)
I have seen these a lot so far, made them myself, but your pictures are amazing!! Beautiful!
Yummy to anything s'mores! I recently made these for the 4th of July:
http://picky-palate.com/2011/02/21/smores-stuffed…
I think you'd like these too! Looking forward to trying your recipe soon!!
S'Mores cookies are my go-to cookie to impress at BBQ's, etc. They are always a big hit!!
These are adorable and so pretty! I think they look extremely addictive, and are going to have to be made soon!
Hi i lo ve it but what is cracker crumbs :S
These are PERFECT! I see so many s'more cookies on food blogs, and your's might just be my favorite so far. It looks like each bite has ample amounts of chocolate, which I LOVE, so we can be friends 😉
oh my god. I have to find some way to make these vegan as soon as possible
These are so cute Tessa, good to know they taste as delicious as they look!
Thanks for linking back to me! Your cookies look great.
Double yummm!
I am loving this series!
Ahhh…I love the little mini chocolate chips that peek through the cookie. I bet they taste incredible! 🙂