How to Make S'mores Cookies

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The taste of melted chocolate sandwiched between a crunchy graham cracker and a gooey marshmallow is an iconic treat, most often associated with the warm glow of a bonfire. But, what if I told you that beloved campfire treat can be made into an equally delightful cookie?(And makes half the mess when eating!). Trust me when I say you will want s'more of these tasty s'mores cookies!


Image Credit: Abbey Rodriguez

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Things You'll Need

  • 1 cup (2 sticks) butter, cold and cubed

  • 3/4 cup brown sugar

  • 3/4 cup granulated sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 2 1/2 cups all-purpose flour

  • 2 teaspoons cornstarch

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup semisweet or milk chocolate baking chips

  • 1 cup mini marshmallows

  • 1 cup (3-4 sheets) graham crackers, crushed

Image Credit: Abbey Rodriguez

Step 1: Make the dough

Add butter, sugars, eggs and vanilla extract to a large bowl if using electric mixer (or the bowl of a stand mixer with paddle attachment fitted). Mix on high for four to five minutes until butter and sugar mixture is pale and smooth. Slowly add in flour, cornstarch, baking soda and salt. Mix on medium speed until well combined. Fold in the chocolate baking chips, half cup marshmallows and graham crackers with a spoon until combined. Cover and chill dough for one to two hours.


Image Credit: Abbey Rodriguez

Step 2: Bake cookies

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Using a small cookie scoop or a tablespoon, place 12 drops of chilled cookie dough on the sheet, evenly spaced. Dough balls should be about one to two inches in size. Bake in a 350°F oven for 10 minutes.


Image Credit: Abbey Rodriguez


If baking in a higher altitude, bake cookies for longer time. Check every two to three minutes until the edges are golden.

Step 3: Add marshmallows

Safely remove cookies from oven. Add three marshmallows to each cookie (make sure to firmly press them into each cookie). Place back in oven and cook for another two to three minutes until golden around edges. Transfer to a cooling rack to cool for five minutes. Serve while warm with a tall glass of milk, and enjoy!


Image Credit: Abbey Rodriguez


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