S'mores are the ultimate Summer treat, and these thick and chewy S'mores Cookies taste just like a campfire s'mores without the campfire! They are so delicious in every way from the soft honey graham cracker flavored cookie dough to the melty dark chocolate chunks and gooey marshmallows. They are ACTUAL s'mores cookies because instead of just adding crushed graham crackers to the cookie dough, you are actually making homemade graham cracker cookie dough! The graham cracker crumb coating is a bonus adds a bit of extra crunch. You'll find these cookies have so much texture in addition to their delicious flavor! If you love s'mores, then check out my Toasted S'mores Bars and these Pumpkin S'mores bars too!
WHY THIS RECIPE WORKS
- Soft and chewy cookies - these cookies are thick with a perfectly soft and chewy texture! The soft cookie dough allows it to stick well to the marshmallows and coat them evenly so they bake into the dough rather than ooze out entirely.
- Crisp golden outside - the contrast of crunchy edges and crispy exterior with the soft center makes these cookies addictive.
- Dark chocolate chunk cookies - I like my s'mores with dark chocolate, so these cookies have nice big melty pools of dark chocolate from a chopped up dark chocolate bar. I also love to use these bittersweet callets.
- Gooey toasted marshmallows - the marshmallows inside of the dough stay nice and gooey while the ones at the surface toast up nicely just like traditional s'mores!
- Actual graham cracker cookie dough - the touch of honey, whole wheat flour and hint of cinnamon in the cookie dough makes these cookies taste just like graham crackers!
- Graham cracker crumbs - you roll the dough balls in crushed graham cracker crumbs just before baking and it adds the perfect extra crunch to the outside.
INGREDIENTS FOR S'MORES COOKIES
- All purpose flour - regular unbleached all-purpose flour is great for these soft and chewy cookies.
- Whole wheat flour - traditional graham crackers are made with graham flour which is hard to find these days, so whole wheat flour is the best substitute and it tastes so good here!
- Cinnamon - a bit of sweet spice makes these taste like graham crackers!
- Unsalted butter - butter is the base of these delicious cookies. If you use salted butter, then reduce the added salt in the recipe by half.
- Honey - honey is a key ingredient in graham crackers so it is a must in these cookies. It also makes them super soft and chewy since it binds moisture.
- Pure vanilla extract - vanilla will enhance the flavor of any cookie dough, and these s'mores cookies are no exception. I like this Madagascar Bourbon Vanilla extract.
- Brown sugar - light brown sugar adds molasses flavor and extra softness to these cookies. You can use dark brown sugar, but I think light brown gives the perfect flavor balance.
- Dark chocolate - I love dark chocolate chunks with my s'mores. Anything between 50 and 70% cocoa solids will work.
- Sea salt - flaky sea salt is completely optional, but it really takes these to a whole new level! It balances the sweet marshmallows and complements the dark chocolate. I highly recommend it!
STEP BY STEP INSTRUCTIONS
This recipe is simple to prepare and you can make it with a spatula instead of a mixer if you don't have one!
- STEP 1). Cream butter and sugar. Mix butter with brown sugar and honey on medium speed for 2 minutes in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a wide spatula) until smooth, creamy and somewhat fluffy.
- STEP 2). Mix in egg. Add egg and vanilla and mix until well incorporated.
- STEP 3). Add dry ingredients. Combine flour, cinnamon, baking soda and salt in a medium bowl and whisk to blend evenly. Add the flour mixture to the creamed butter mixture and mix until just incorporated.
- STEP 4). Fold in chocolate. Add chocolate chunks and fold them through.
- STEP 5). Scoop the dough. Use a 1 ½-oz cookie scoop to portion dough and roll into smooth balls. Place crushed graham crackers in a small bowl and press cookie dough balls into the crumbs but don't roll around all the way. Place dough balls onto the prepared baking sheets spacing them at least 3 inches apart with the graham cracker side up.
- STEP 6). Bake for 9-11 minutes until evenly golden and still soft in the middle. Let cookies cool and set completely on the baking sheets since the marshmallow that oozes out is very sticky while warm. Sprinkle flaky sea salt on top while still warm if desired.
EXPERT BAKING TIPS
- Do not reduce the sugar - the right amount of sugar will make these cookies soft and chewy because it binds water so that it stays tightly in the cookie dough and doesn't evaporate excessively during baking.
- Do not over-bake. These cookies brown evenly and quite quickly thanks to the honey so it is difficult to over-bake them which is great! They will be golden all over and still soft and chewy inside. Keep an eye on the baking time.
- Let cool on the baking tray. The marshmallow that oozes out of the cookies onto the tray will basically turn into candy and will be very delicate and fragile while warm, so let the cookies cool for at least 3 minutes before transferring to ensure the cookies hold together.
- Shape the cookies while still warm. Just after the cookies are baked and while still warm, the sugar will be malleable and you will be able to gently tuck and nudge the oozing marshmallow into place with a large round cookie cutter or a spatula for neatly round cookies if you want to.
RECIPE FAQ
Chilling the dough is not necessary for this recipe as it designed to hold its shape as is with a higher ratio of flour that's balanced by the honey. If you want, you still can refrigerate the dough for up to 2 hours and you'll have thicker cookies.
If your cookies spread a lot, then it could be that there was too much honey added, too much baking soda, or you did not add the right amount of flour. Too little flour will mean the cookies will not have enough structure to hold their shape and the dough will be too wet. The best way to measure the flour is using a scale to ensure you use the right amount. Too much will make the cookies thick and less chewy, but too little will mean they will be crispy and thin.
If you don't have honey or you don't like the taste of honey, you can use an equal amount of corn syrup. Honey is important for the soft texture of these cookies and also to mimic the flavor of graham crackers so I wouldn't recommend leaving it out.
I prefer dark chocolate on my s'mores. However, this recipe will work with any kind of chocolate. If you like milk chocolate, then feel free to use it. I prefer these dark chocolate feves, callets or discs which are made from couverture chocolate (high cocoa butter content) which spreads nicely. You can also use a high quality block of chocolate that you chop into chunks instead of chips because the chopped chocolate will help the cookies spread a bit more.
STORAGE AND FREEZING
These cookies are best stored at room temperature in an airtight container for up to 5 days. They stay nice and soft and chewy!
You can freeze the cookie dough two ways:
1) Wrap all of the dough (or any leftover dough) in plastic wrap, then place it in a freezer bag and freeze for up to 3 months. When ready to bake, thaw the dough and bake as directed.
2) Scoop and portion the dough into balls, then place them on a parchment-lined baking sheet and freeze individually. Once frozen, place them in a freezer bag and keep frozen for up to 3 months.
Just place the cooled cookies in a resealable freezer bag and freeze for up to 3 months. They just need 5-10 minutes to thaw.
If you love cookies, check out these recipes!
Lemon Blueberry Cookies with White Chocolate Chunks Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style! The BEST Fudgy Flourless Brownie Cookies Bakery Style Chocolate Chip Peanut Butter CookiesVideo
S'mores Cookies
Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (165g) packed light brown sugar
- 1 tablespoon (15ml) honey
- 1 large egg, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (142g) all-purpose flour
- ⅔ cup (95g) whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 5 oz (142g) dark chocolate* chopped into chunks plus extra for topping
- ¾ cup (40g) mini marshmallows
- finely crushed graham crackers for rolling
- flaky sea salt for topping
*NOTE: I also love these single origin couverture chocolate discs or chopping up my favorite 70% bars. If you prefer semisweet chocolate, these are my favorite semisweet chocolate chips.
Instructions
- Combine softened butter with brown sugar, honey and vanilla extract in a large bowl or the bowl of a stand mixer. Mix by hand using the "creaming method" with a wide rubber spatula to smear the butter and sugar together and mix vigorously until smooth, creamy and slightly fluffed. You can also use a handheld mixer. If you use a stand mixer, secure the paddle attachment and mix on medium-low speed for 2 minutes. It should look more like a paste or damp sand rather than a very pale aerated mixture. Add the egg and mix until well incorporated.
- Combine both flours, baking soda, cinnamon and salt in a medium bowl and whisk to blend evenly. Add the flour mixture to the creamed butter mixture and mix until just incorporated.
- Add chocolate chunks and marshmallows and fold them through the dough.
- Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. Place crushed graham crackers in a small bowl and press cookie dough balls into the crumbs but don't roll around all the way. Place dough balls onto the prepared baking sheets spacing them at least 3 inches apart with the graham cracker side up.
- Bake for 9-11 minutes until evenly golden and still soft in the middle. Let cookies cool and set completely on the baking sheets since the marshmallow that oozes out is very sticky while warm. Sprinkle flaky sea salt on top while still warm if desired.
Anna
These were great! Very popular either the kids
christina.marsigliese
Thank you Anna! Glad the kids enjoyed them 🙂
Mariam
10/10. These cookies are absolute fire 🔥🔥🔥! Christina's recipes are always on point. I used crushed whole wheat biscuits instead of graham crackers as they aren't available where I am. I also chilled the cookies overnight as i didn't have time to bake the same day. Let it come to room temp before baking and they came out slightly thicker than pictured here.
christina.marsigliese
Thank you Mariam! Glad you enjoyed them!
DRAGANA
Most of my cookie recipes state that 1 cup of flour is 130g, but this recipe states 142g. I always use a scale for baking and used the measurements as listed - the batter was very dry and the cookies barely held together once rolled, the final result is a delicious yet dry cookie. Can you please confirm that the weight listed for AP flour in the recipe is correct?
Laura
10/10 would recommend! Having made these twice now, both times they were a big hit! I almost didn't want to give any away, but did. So good!
Laura
I don’t have wheat flour, can I substitute it with something else? Thank you
christina.marsigliese
Hi Laura, do you mean you do not have whole wheat flour? You omit and substitute with more all-purpose flour, but it will lack the "graham cracker" flavour.
Shane
I made these last week and now my kids ask for them every day lol They have the nicest texture and I love that you make graham cracker cookie dough from scratch.
christina.marsigliese
Thanks Shane! Glad the kids enjoy the recipe.
Michelle
Loved these! It’s everything you’d want in a s’more but cookie form. I subbed in crushed biscoff cookies instead of graham crackers but totally worked out. And I did a 4 tb scoop to make it a bigger cookie and loved the bigger size.
christina.marsigliese
Thanks so much Michelle!
Claudia
Better than the real thing. Delicious. Fun. Gooey.
christina.marsigliese
Thanks Claudia! I am so glad you enjoyed the recipe.
Courtney
These cookies are so delicious and easy to make! They are also visually appealing ! Will be making these on repeat.
christina.marsigliese
Thanks so much Courtney!
Sulochana
Instead of rolling in graham crackers or using it in dough can I do it with any other biscuits?? Bcoz graham crackers is not available in my country!I always have that doubt.
Allison
Honestly, I made these not expecting to love them. I thought they would just be “alright” tasting. But omg, I was so wrong. The graham cracker crumbs added to the dough was so genius. Every bite tasted like a legit smore! Only thing I would change is adding more marshmellows!
Khoop
Recipe calls for 1.5 oz. dough balls. This produced about about 10 large flat cookies. They were delicious but didn’t resemble the photo. Should we have chilled the dough?
Adi
Wow. Just wow. These taste AMAZING. I used a milk chocolate Lindt bar because I'm fancy and that's what I use for s'mores, and Dandies vegan marshmallows because I'm a veg. The marshmallows on mine didn't brown by the time the cookies were nearly done, so I broiled them for a minute just to get that toasted marshmallow flavor. Probably because they're vegan marshmallows? But broiling didn't hurt anything—this is seriously my new favorite cookie.
thatdivinebaker
I made these for my partner and her family. They absolutely loved them and even asked me to make them again!Amazing recipe!
christina.marsigliese
That's so nice to hear! Thank you!
Sammy
I made these to take to a family bbq and every loved them and they were asking for the recipe. Thanks for sharing your delicious recipes.
christina.marsigliese
Thank you so much Sammy.