Soft & Chewy S'mores Cookies

S'mores have got to be the ultimate Summer treat, and these S'mores Cookies are so delicious in every way! They start with a soft and chewy cookie dough made to taste like a graham cracker with dark chocolate chunks, toasted marshmallows and a bit of flaky sea salt. They are like portable s'mores - no campfire required!

WHY YOU WILL LOVE THIS RECIPE

• Soft and chewy cookies - these cookies have a perfectly soft and chewy texture!

• 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.

• Toasted marshmallows - you can't have s'mores without toasted marshmallows and I have a trick to make sure they toast up nice without melting into a sugary mess. Read below in my expert tips to find out!

• Graham cracker cookie dough - the hint of cinnamon and honey in the cookie dough is a nod to graham crackers, not to mention the actual graham cracker cookie crumbs added right in the dough!

INGREDIENTS FOR S'MORES COOKIES

• All purpose flour - regular unbleached all-purpose flour is great for these soft and chewy cookies.

• Cinnamon - a bit of sweet spice makes these taste like graham crackers!

• 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.

• 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.

• Pure vanilla extract - vanilla will enhance the flavour 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 flavour and extra softness to these cookies. You can use dark brown sugar, but I think light brown gives the perfect flavour 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. Beat butter with both sugars 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. Beat in honey, egg and vanilla until well incorporated.

• STEP 3). Add dry ingredients. Combine flour, cinnamon, baking powder, 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 inclusions. Add graham cracker crumbs and chocolate chunks and fold them through.

• STEP 4). Scoop the dough. Roll 1.5-oz portions of dough into balls and place them on parchment-lined baking sheets, spacing them 2 inches apart. Press 3 or 4 mini marshmallows onto each dough ball and press on a few extra chocolate chunks if desired.

• STEP 5). BAKE. Bake for 10-12 minutes until the marshmallows are toasted and cookies are lightly golden around the edges but still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet. Transfer cookies individually to a wire rack to cool completely.

EXPERT BAKING TIPS

• Use stale marshmallows - that's right! Stale marshmallows won't melt as easily because they have lost their moisture. Instead they will toast up beautifully and hold their shape. Just leave a bag of marshmallows open and out on the counter for a few days to dry out.

• 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. This cookie dough won't get overly browned on top, so just check that the bottom is golden and the tops are lightly coloured.

RECIPE FAQ

What type of chocolate is best for s'mores cookies?

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 also prefer chopped chocolate from a block instead of chips because the chopped chocolate will help the cookies spread a bit more.

Can I make this recipe without honey?

Honey is important for the soft texture of these cookies and also to mimic the flavour of graham crackers so I wouldn't recommend leaving it out.

How do I store s'mores cookies?

These cookies can be stored at room temperature in an airtight container for up to 5 days.

If you love cookies, check out these recipes!

Soft & Chewy S’mores Cookies

Christina Marsigliese

Soft and chewy cookie dough made to taste like graham crackers with toasted marshmallows and dark chocolate chunks topped with sea salt!

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Servings 15 cookies

Ingredients

  

• ½ cup 113g unsalted butter softened
• ½ cup 110g packed light brown sugar
• ¼ cup 50g granulated sugar
• 1 teaspoon 5ml honey
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1 ¼ cups 180g all-purpose flour
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup 40g graham cracker crumbs
• ⅖ cup 113g dark chocolate chunks
• 1 cup mini marshmallows left out to stale

Instructions

 

• Beat butter with both sugars 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. Beat in honey, egg and vanilla until well incorporated.
• Combine flour, cinnamon, baking powder, 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. Add graham cracker crumbs and chocolate chunks and fold them through.
• Roll 1.5-oz portions of dough into balls and place them on parchment-lined baking sheets, spacing them 2 inches apart. Press 3 or 4 mini marshmallows onto each dough ball and press on a few extra chocolate chunks if desired.
• Preheat your oven to 350°F.
• Bake for 10-12 minutes until the marshmallows are toasted and cookies are lightly golden around the edges but still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet. Transfer cookies individually to a wire rack to cool completely.