I actually haven’t met anyone who doesn’t like s’mores and my S’mores Cookies are easy to make without the campfire! This recipe makes very soft and chewy cookies with a rich golden color that looks just like proper graham crackers. They taste like graham crackers too with special ingredients in the cookie dough, dark chocolate chunks, toasted marshmallows and graham cracker crumbs dusted on top!

WHY YOU WILL LOVE THIS RECIPE

Soft and chewy cookies – these chocolate chip cookies have a nice chewy texture thanks to the honey in the recipe.

Honey graham cracker flavor – the ingredients in the cookie dough, such as the brown sugar, honey and cinnamon, make these cookies taste just like graham crackers so really drive home the “S’mores” concept!

Dark chocolate chunks – although some might argue that classic s’mores use Hershey’s milk chocolate, I prefer dark chocolate to balance the sweetness of the cookie dough and the marshmallows.

Toasted marshmallows – what’s a s’more without toasted marshmallows?! I have a special tip to make sure your marshmallows hold their shape instead of melting into the cookie dough. Make sure you ready below to find out.

INGREDIENTS

Butter – I use soft butter to make this cookie dough. Pull it out of the fridge about 2 hours before you plan to bake so that it has the right consistency for the creaming step..

Granulated sugar – this recipe uses a combination of simple white granulated sugar and brown sugar. White sugar helps create the crunchy caramelized edges.

Brown sugar – light brown sugar or dark brown sugar will work for this recipe. I prefer light brown sugar for its milder taste so that it doesn’t overpower the honey.

Honey – this is what makes these taste like graham crackers. Honey will add flavor but it will also give the cookies a chewy texture as well as a very rich amber color.

Egg – you’ll need one whole egg for this recipe. Make sure it is at room temperature and not cold from the fridge. A cold egg will not blend evenly with the butter and sugar..

Pure vanilla extract – vanilla is a very important ingredient in most cookies. I like this Madagascar Bourbon Vanilla extract.

Salt – a bit of salt rally elevates the rich buttery flavors in the cookie dough.

Cinnamon – that’s right! A hint of spice makes the cookie dough taste like graham crackers.

All purpose flour – regular unbleached all-purpose flour makes the best chewy cookies in my opinion.

Dark chocolate chunks – you can use your favorite kind of chocolate in this recipe, but I really prefer dark chocolate and chips work just fine.

Marshmallows – regular size marshmallows get stuffed into cookie dough, but the cookie dough is wrapped around the marshmallow so that it is still exposed on top so that it can toast up in the oven as it bakes.

Graham crackers – you will need to crush graham crackers into fine crumbs to roll the cookie dough in before baking.

HOW TO MAKE S’MORES COOKIES

STEP 1). Cream butter and sugar. Place soft butter and brown sugar in a large bowl and beat on medium speed for 2 minutes (or use a stand mixer fitted with the paddle attachment, or do it by hand 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). Combine dry ingredients. Combine flour, baking soda, cinnamon and salt in a medium bowl and whisk to blend evenly.

STEP 4). Add dry ingredients to wet ingredients. Add the flour mixture to the creamed butter mixture and mix until just incorporated.

STEP 5). Mix in chocolate. Add the chocolate chunks and fold them through so they are evenly distributed.

STEP 6). Chill. Cover the bowl and refrigerate for 30 minutes.

STEP 7). Shape. Scoop about 2 tablespoon portions of cookie dough and roll into a ball. Then flatten it into a disk onto your palm. Place a large marshmallow into the center of the dough disk and then fold the cookie dough up and around to encase the marshmallow, leaving the top of it still exposed. Roll the dough ball marshmallow-side-down in graham cracker crumbs, then place onto prepared baking sheets spacing them 2 inches apart.

STEP 8). Bake. Bake for 10-12 minutes until evenly golden and the marshmallows look toasted on top. Let cookies cool and set completely on baking sheets as the marshmallow that ooze out onto the baking sheets will be very sticky while warm.

EXPERT BAKING TIPS

Use vegan marshmallows. Yes, that’s right. Marshmallows made without gelatin are a bit firmer and resist melting so they will hold their shape better while they bake to ensure you get a toasted top.

Make them by hand. These cookies are soft and chewy thanks to honey which keeps the cookie dough moist, but will also be chewy if you mix lightly. You don’t need to cream the butter and sugar that much – just mix enough to blend well and make it a bit fluffy.

Use soft butter. Pull your butter from the fridge about 2 hours before you plan to bake to ensure it is softened to the right consistency.

Refrigerate the dough for at least 30 minutes. It will help the flavour develop and prevent the cookie dough from spreading excessively.

Don’t skimp on the salt. Salt really helps enhance the flavour of these cookies and balances the sweetness from the marshmallows.

RECIPE FAQ

Can I use salted butter for s’mores cookies?

I wrote this recipe with unsalted butter so you can control the salt that you add, however you can use salted butter. It gives the butter a deeper, almost cultured dairy flavor. If you choose to use salted butter, then reduce the added salt by half to ¼ teaspoon.

What is the secret to chewy s’mores cookies?

There is no one secret, but there are many techniques and ingredients that contribute to the chewy texture of cookies. Firstly, brown sugar contains molasses which is a liquid sugar that traps moisture and keeps the cookies soft and chewy. Then the honey is a powerful moisture binding ingredient that prevents the cookies from drying out.

What type of marshmallows can I use?

For this recipe, I highly recommend vegan marshmallows (ones made without gelatin). They will contain corn starch or pectin as a stabilizer instead and they are more heat resistant so that they won’t melt into puddles during baking.

How do you make cookies stay soft and chewy?

To make cookies stay soft and chewy it is important to NOT over-bake them, then store them in an airtight container. A secret ingredient to keep them staying soft longer is to add ½ teaspoon or 1 teaspoon of corn syrup when you mix in the egg.

Are chocolate chunks better than chips for s’mores cookies?

Although milk chocolate is typically used for s’mores, I most definitely prefer dark chocolate! There is so much sweetness from the marshmallows and in the cookie dough that the dark chocolate really helps to counteract that.

If you love cookies, check out these recipes!

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