What could be better than an s’ mores treat? How about if they were portable? These gooey homemade s’ mores cookies are the perfect marshmallow chocolate portable treat! I have made them for parties, for travel, and even just as an afterschool snack. They’re a huge hit around this house.
Now, I know. A lot of people don’t like the idea of using marshmallows because they have gelatin in them. No worries! Vegan marshmallows work just as well in these cookies. If you want you can leave the marshmallow out, but it’s really one of the star players of this cookie recipe.Jump to Recipe
How to Make Homemade S’Mores Cookies
This recipe takes a basic chocolate chip cookie dough and makes it even better! Now, you can use any chocolate that you want in this recipe. ( You can totally use cacao nibs here too if that’s your thing! )
Generally, whatever chocolate chips you use in chocolate chip cookies will do just fine here. I prefer to use milk chocolate chips, and when I can find them I prefer to use the jumbo ones in this cookie.
3/4 C light brown sugar
3/4 C granulated sugar
1 C unsalted butter, softened
1 medium egg
1 tsp vanilla extract ( I prefer to use this one for baking )
2 1/4 C all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 C crushed graham crackers
2 C jumbo chocolate chips
2 C miniature marshmallows
Combine the sugars and butter in the bowl of a stand mixer on medium speed until everything is smooth and fully combined. Add the egg to the mixture followed by the vanilla.
Sift the dry ingredients ( except for the graham crackers, chocolate chips, and marshmallows ) into a separate mixing bowl and use a whisk to softly stir until everything is combined.
Slowly add the dry ingredients to the butter mixture in the bowl of the stand mixer and blend until everything is just combined.
Remove the bowl from the stand mixer and use a spatula to carefully fold the chocolate chips into the bowl. Cover the bowl with plastic wrap ( or a reusable beeswax cover ) and put it in the fridge to chill for about 30 to 45 minutes.
Use a cookie scoop or a spoon to make 1 and a half-inch balls of dough. Flatten each of the balls of dough slightly so that you have discs of dough.
Press a small indentation using two fingers into one disc of dough and place 2 miniature marshmallows in the groove. Use a second disc of dough to cover the miniature marshmallows, being sure to seal the two balls of dough together completely ( if you don’t seal it all the way around the marshmallow can just leak out and nobody wants leaky mallows )
Place the cookies on a parchment paper-lined baking sheet and bake for about 10 to 13 minutes or until the edges begin to turn light golden brown around the edges.
You want to keep a close eye on the center of these cookies, more so than you would with other cookies because there is so much going on in there! You should be able to eyeball it with no problem though. If all else fails you can always test a smaller cookie from your first batch and adjust your time from there.
Have your crushed graham crackers ready because you want to sprinkle them over the cookies the minute you remove them from the oven. This will help them absorb slightly into the cookie, but not so much that you won’t still get the crunch and flavor from them
Let the cookies cool on the pan for about 5 minutes and then move to a cooling rack to finish cooling completely.
How to Store Homemade S’Mores Cookies
These cookies do better on the counter. I find that they get hard very quickly if you put them into the fridge, and these are definitely a cookie that is best experienced warm and soft.
They should do just fine on the counter in an airtight container for up to a week. If you want them to last a little longer you can freeze them for about a month or two.
Ooey Gooey S'mores Cookies
- ¾ C light brown sugar
- ¾ C granulated sugar
- 1 C unsalted butter softened
- 1 med egg
- ½ tsp vanilla extract
- 2¼ C all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ C crushed graham crackers
- 2 C jumbo chocolate chips
- 2 C miniature marshmallows
- Combine the sugars and butter in the bowl of a stand mixer on medium speed until light and fluffy.
- Add the egg and vanilla and blend until fully incorporated.
- Sift the dry ingredients (except for the chocolate chips, crushed graham crackers, and marshmallows) for the cookies together in a separate bowl and stir lightly with a whisk until just combined.
- Slowly add the dry ingredients to the wet ingredients in the bowl of the stand mixer and blend until fully combined.
- Remove the bowl from the stand mixer and fold the chocolate chips into the dough with a spatula. I save about 1/4 of the chocolate chips to press into any empty spots on the top of the cookies.
- Chill the cookie dough in the refrigerator for 30-45 minutes.
- Preheat the oven to 350° F when you have about 15 minutes left of the chill time.
- Remove the dough from the fridge and roll 1½ inch balls of dough. Flatten each of the balls of cookie dough slightly so that you have discs of dough.
- Press an indentation into one of the discs of dough and place 2 miniature marshmallows in the indentation, and sprinkle with a pinch of the crushed graham crackers.
- Use another disc of dough to cover the miniature marshmallows and press tightly around the edges to completely seal the 2 small cookies into one larger cookie.
- Bake the cookies for 10-13 minutes or until they just begin to brown around the edges.
- Let the cookies cool on the pan for 5 minutes and then remove to a cooling rack to finish cooling completely.