S’mores Cookies let your campfire dreams come true but right in your kitchen. Crushed graham crackers, lots of mini marshmallows and chocolate chunks are packed into these cookies. Most likely the best cookies you will ever have. 
S’mores Cookies – a summertime must have
A sure sign for summertime is coming is that everything’s S’mores around us in the form of Cookie Cups, Cupcakes, Ice Cream, Bars, Tartlets, and much more. I’m obsessed with S’mores. It’s totally genius. The tasteful graham crackers with tenderly melting chocolate bars and toasted marshmallows are an absolutely perfect combination.
This week is Memorial Day weekend. Do you have any plans? Maybe a little trip to a lake or do you celebrate it at home in your garden next to the grill? No matter where you celebrate and how but make sure that you S’more up your weekend.
Although National S’mores Day is in 11 weeks, I suggest to break off S’mores season right now.
S’mores Cookies – a freakin’ good consistency
Many other S’mores Cookies recipes just add marshmallows for the last 3-4 minutes on top. But there are no marshmallows inside. I know that many people facing some issues with marshmallow stuffed cookies because the literally disappear throughout baking. Some others use vegan marshmallows to prevent disappearing. The taste of vegan ones is ok though they are not my favorite.
The secret of having the ultimate marshmallow stuffed cookie experience is to stuff your cookies with lots of them. Some of them will disappear while baking but many of them will still be visible. It’s not a problem with the melted marshmallows inside your cookies. They add an extra soft and gooey consistency to your cookies. When you bite into it’s a weird but awesome texture, it’s like you eat a soft and chewy cookie and also a marshmallow at the same time. But this is the whole point with S’mores, right?
S’mores Cookies – super easy to make
These cookies are as easy as every other cookie recipe. No fancy chef skills required. Promised! Start with crushing the graham crackers into crumbs. Do this with a ziplock bag and a rolling pin or with a food processor. Then mix crumbs with all other dry ingredients. Mix butter with sugar, vanilla, and egg. Same like every other cookie recipe. Nothing unusual. Then add dry ingredients to wet ingredients and stir to combine. Fold in marshmallows and chocolate chunks.
I highly recommend using chopped chocolate bars instead of chocolate chips because they add more “S’mores taste” to your cookies. It’s so good when the chocolate is melting in your cookies, instead of having firm chocolate chips.
The cookies itself taste like a soft and chewy graham cracker. It’s amazing. I played around a few times with different ratios of flour/graham cracker crumbs. I ended up with using 2/3 of flour and 1/3 of graham cracker. The consistency and also the flavor is well balanced.
S’mores Cookies – campfire feeling in your kitchen
Ok, let’s see what we have so far.
- Soft and chewy cookies which have an intense graham cracker flavor.
- Tenderly melting chocolate bars.
- Toasted and gooey marshmallows.
Sounds S’moresperfect to me!
I’m sure you will love these S’mores Cookies as much as I do! Look at those pictures, they speak for themselves!
Happy Memorial Day weekend, friends!
You may also like these Caramel Snickerdoodles, PB&J Cookies, Chocolate Caramel Pretzel Cookies.
If you try this S’mores Cookies recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would looove to see your snap!
S'mores Cookies let your campfire dreams come true but right in your kitchen. Crushed graham crackers, lots of mini marshmallows and chocolate chunks are packed into these cookies. Most likely the best cookies you will ever have.
- 5/8 cup graham cracker crumbs (60g)
- 1 1/8 cup flour (135g)
- 1/2 tsp baking powder
- 1/3 tsp salt
- 1/2 cup butter (113g)
- 1/2 cup brown sugar (100g)
- 1 vanilla bean (or 1 tsp vanilla extract)
- 1 medium sized egg
- 3/4 cup roughly chopped chocolate bars (135g)
- 5/8 cup mini marshmallows (60g)
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside. Reserve 24 chocolate chunks and 48 mini marshmallows and set aside.
In a medium bowl combine graham cracker crumbs, flour, baking powder, and salt. Set aside.
In a large bowl beat with a handheld or stand mixer on medium-high speed butter, sugar, and vanilla* together until creamy and combined for about 2 minutes. Add egg and beat until combined. Slowly beat in dry ingredients just until combined. Do not overmix at any step. Stir in remaining chocolate chunks and marshmallows with a spoon.
Separate dough into 12 cookies and place on the prepared baking sheet with about 4-inch space in between. Bake for about 8 minutes. Then remove from oven and quickly press four mini marshmallows and two chocolate chunks on top of each cookie. Return to oven and bake additional 3-4 minutes. Remove from oven and let cool on the baking sheet for about 10 minutes. Transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 2 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.
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