I absolutely love the classic summer treat of s’mores – the combination of crunchy graham crackers, gooey marshmallows and melty chocolate is simply irresistible. And one of my favorite ways to enjoy this flavor combination is through these amazing S’mores Cookies.
By combining two beloved classics – chocolate chip cookies and s’mores – these cookies take things to the next level. But the real star of the show is the marshmallow hidden inside the cookie dough, giving you all the deliciousness of a campfire s’more in a convenient cookie form.
Ingredients Required for the Cookie
Make the best s’mores cookies ever with these ingredients!
- Flour for all purposes
- Crumbs of graham crackers (easy to make at home)
- Mixing powder and sodium bicarbonate
- “sea salt”
- Butter without saltMixture of Granulated Sugar, Light Brown Sugar, and Eggs
- Extract of vanilla
- Crumbs of chocolate (can use semi-sweet or milk chocolate)
- Crumbs of Graham Crackers (for stirring into the cookie dough)
- Mega-sized marshmallows (cut in half)
- Garnishes: To give your cookies that extra something, sprinkle them with flaky sea salt, chop up a Hershey’s bar, or crumble up some graham crackers.
Techniques for Preparing Graham Cracker crumbs
For the full s’mores effect, these cookies are stuffed with graham cracker crumbs.
Graham cracker crumbs can be purchased in some stores, but they’re also simple to make at home. The graham crackers can be ground into fine crumbs in a food processor.
Put the crackers in a large plastic bag and crush them with a rolling pin if you don’t have a food processor. This is a job for the kids to help with!
Keep in mind that crumbled graham crackers are required both as an ingredient and as a decorative element for the finished cookies. The cookies have a graham flavour that you’ll enjoy.
Recipe for S’mores Biscuits
Making and eating these cookies is a tonne of fun. Okay, so let’s begin!
- In a medium bowl, combine the flour, graham cracker crumbs, baking powder, baking soda and salt and whisk to combine.
- In a stand mixer, cream the butter and sugars for about 1 minute. Just before serving, add the eggs and vanilla and stir to combine.
- Reduce the speed of the mixer to low and gradually add the dry ingredients. Mix in the graham cracker crumbs and chocolate chips.
- Flatten a ball of cookie dough, containing about 2 tablespoons’ worth, in the palm of your hand. Put a marshmallow half in the middle of the dough and shape the dough around it. It’s fine if the top of the cookie isn’t completely coated, but the bottom must be, or the cookies will stick to the baking sheet.
- Rest the dough balls in the fridge for half an hour.
- Prepare a baking sheet by covering it with parchment paper or a Silpat baking mat and placing it in an oven preheated to 350 degrees F.
- Spread the cookies out on a baking sheet, giving them at least 2 inches of space between them.
- If you want your cookies to have a golden hue around the edges, bake them for 10 to 14 minutes. It’s okay if the middles are still a little soft. Keep in mind that marshmallow lies within!
- Take the cookies out of the oven and immediately sprinkle them with sea salt flakes. Allow them to cool for 5 minutes on the baking sheet.
- To make the cookies look more festive, press a few graham cracker crumbs and Hershey’s bar pieces into the tops. Put on a cooling rack to let cool, and then dig in!
Tips for Storing
Cookies can be kept for up to three days in an airtight container at room temperature. The finished cookies can be stored in the freezer for up to two months.
The cookie dough can be frozen if desired. Roll the dough into little balls and set them on a baking sheet. Make solid by freezing. Place in a freezer-safe container or bag and store for up to 2 months. You don’t need to thaw the dough before baking frozen cookie dough balls; just increase the baking time by a few minutes.
You can download this recipe in pdf format.