S’mores Cookies
Ooey gooey marshmallow goodness, with bites of creamy chocolate, and complete with an amazing graham cracker crunch, these s’mores cookies are about to become one of your favorite cookie recipes.
I am so excited to be sharing this recipe with you today! I’ve gone through quite the experimental process. We all know making s’mores is usually a messy process and that proved true for me…but I’m happy to say I figured it all out and cannot wait for you to try this recipe!
Want to see some of my other recipes? Check these ones out:
S’mores Cookies
These cookies are so fun to make, especially during these colder months when most of us aren’t getting out as often as we do during the summer months (unless you’re like all of us here in Arizona, then winter is the only time you get out it seems!) Making these is like baking summer memories!
For this recipe, I really wanted there to be a strong graham cracker presence. In the past I have tried to put graham crackers in the cookie dough or sprinkle it on top but it just never cut it for me. Eventually I decided to just put the cookie dough balls on top of the graham cracker and it was, well…perfection! I love the added crunch the cracker adds and the small square was just right for the cookie dough balls to bake on.
Now, more about the graham cracker on the bottom of the cookie…after I had made a few this style I just felt like the graham cracker was a *tad* bit dry after being baked. Then it dawned on me to dip the graham cracker in butter first and I was much more pleased with the results. In the recipe, you will see that I call for the graham crackers to be dipped in butter but you may prefer for them not to be or may not want to spend your precious butter on dipping graham crackers (trust me, I totally get it, haha!) Anyway, if you choose to not dip your graham crackers in butter the cookies will still turn out delicious!
I also want to mention that I used COLD, straight from the refrigerator butter for these cookies. I had tried to use room temp butter and then refrigerate the dough but ultimately felt like the refrigeration did something weird to the marshmallows and they did much better not being refrigerated. Skip to the next section to better understand why the temperature of the butter you use is important when it comes to baking cookies! But let me just say this- you DO NOT want your cookie dough to be warm whatsoever or you risk having cookies that spread.
These s’mores cookies are seriously so much fun to make…and eat. I love how they have such a great combination of textures and they’ll make you want s’more…(see what I did there?)
Why does the butter temperature matter when baking?
Ultimately, baking is a science. The temperature of the ingredients you use will have a great impact on the outcome of whatever you are baking! When cookie dough is cold, it tends to hold its shape better and not spread like warm dough would. You will end up with cookies that are more rounded and not spread flat (and possibly burn or are crispy as a result). For this reason, I will always mention the temperature of butter to be used in my recipes. To be completely honest, it is easier to use room temperature butter as it will more easily combine with other ingredients and then refrigerate your dough to get it to a colder temperature before baking but sometimes I feel like the refrigeration process is not the best route (or let’s be honest, sometimes I don’t wanna wait 2 hours to eat some deliciousness!)
How to Make S’mores Cookies
To make the cookies you will need the following ingredients:
- Cold Butter, cut into tablespoon
- Granulated Sugar
- Light Brown Sugar
- 2 Large Eggs
- Vanilla Extract
- Baking Powder
- Salt
- Baking Soda
- All Purpose Flour
- Cake Flour (You can just use All Purpose flour, but I love cake flour mixed in)
- Mini Marshmallows
- Chocolate Chips (Milk or Semisweet)
- Baking bar or candy bar for topping
- Graham Crackers (Name brand bakes best)
- Melted Butter (For dipping graham crackers)
MIX. To make the s’mores cookies, beat the cold butter on low in an electric mixer until somewhat softened. Add sugars and cream until butter is smooth. Add eggs and vanilla and mix on LOW until well combined. Sift other ingredients in a separate bowl, then add to wet ingredients. Mix on low until well combined. Add in chocolate chips and marshmallows and fold until well mixed.
MEASURE AND PLACE. Measure cookie dough into 2.5 ounce round mounds of dough. Cookie dough mounds should be tall and cookie dough should be cold and stiff (or cookies will fall flat. Pop dough into the refrigerator for 30 minutes if you are nervous that your dough is too soft/warm). Break graham crackers in half (to get a square shape) and dip in melted butter. You do not need to soak but rather get a light coating of butter. Place cookie dough mounds on top of the graham crackers and space about 2-3 inches apart from one another.
BAKE. Place cookie mounds onto a cookie sheet lined with parchment paper or silicone mats to bake at 375 for 10-13 minutes. When edges of cookies are set and the tops begin to brown, remove from the oven. Top the cookie with a chunk of chocolate bar to give it that extra s’mores-y look. Allow them to cool on the sheet for at least 15 minutes.
Like I said, I’m sure you are going to love this recipe. I don’t know what it is about s’mores but they sure are a crowd pleaser! Here is the recipe:
S’mores Cookies
Ingredients
Wet Ingredients:
- 1 C Unsalted Butter, cut into chunks
- 1 C Brown Sugar (I prefer light)
- 1/4 C Granulated Sugar
- 2 large Eggs
- 1 Tbsp Vanilla Extract
Dry Ingredients:
- 2 1/2-3/4 C All Purpose Flour
- 1 C Cake Flour (may sub AP flour if you don't have it)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
Toppings, etc:
- 1 ½ C Chocolate Chips (milk or semisweet)
- 1 C Mini Marshmallows
- 9 full Graham Crackers*
- 1/3 C Melted Butter
- 1 Chocolate Baking Bar or Candy Bar
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or silicone baking mats.
- Cut cold butter into tablespoon chunks, add to mixer and mix until butter has somewhat softened.
- Add in sugars and cream with butter. (Mixture should be smooth, this may take some patience to achieve but there should be no balls/chunks of butter)
- Add in eggs and vanilla, mix until well combined.
- Sift together dry ingredients, then add to wet ingredients. Mix on low until just combined.
- Fold in marshmallows and chocolate chips.
- Melt 1/3 C Butter** and dip graham crackers in it. Space graham crackers about 2.5-3 inches apart on a cookie sheet and top with cookie dough mounds.
- Bake for 10-13 minutes. Cookie edges will start to set and the tops start to brown. Remove from oven and top with a chunk of chocolate baking bar or candy bar. Let the cookies finish baking on the hot sheet for another 20ish minutes.
Notes
