S'mores Cookies with Graham Crackers and Marshmallows
Soft, chewy cookies that capture all the nostalgic flavors of campfire s'mores in a handheld treat. These cookies combine chunks of graham crackers, melted chocolate pieces, and gooey mini marshmallows in a tender butter cookie base. Perfect for summer gatherings, bake sales, or whenever you're craving that classic s'mores combination without the campfire. The key is chilling the dough to prevent spreading and carefully sealing marshmallows inside to avoid melting onto the baking sheet.
Ingredients
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon butter extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flouralmond flour1:1gluten-freegluten-free
May need extra binding agent, texture will be different
- ½ heaping cup graham cracker squares, coarsely broken
- 4 Hershey Bars, divided
- ½ cup mini marshmallows, plus more for topping
Instructions
- 1
Mix melted butter with both sugars until smooth in a large mixing bowl
- 2
Add egg, vanilla, butter extract, baking soda and salt and mix until smooth, then mix in flour
- 3
Break apart Hershey bars into small pieces
- 4
Stir graham crackers, broken chocolate, and mini marshmallows into cookie dough
- 5
Line cookie sheet with parchment and scoop dough into balls, then chill for at least 30 minutes
- 6
Ensure marshmallows are sealed inside dough balls, not touching the sides or bottom
- 7
Preheat oven to 350°F and line second cookie sheet with parchment
- 8
Space chilled dough balls at least 2 inches apart and bake for 11 minutes
- 9
Remove from oven and quickly press chocolate pieces and marshmallows on top
- 10
Return to oven for additional 3-4 minutes until they lose their glossy sheen
- 11
Cool on pan for 5 minutes before transferring to rack
Tips
Chill the dough for at least 30 minutes to prevent excessive spreading and maintain cookie shape during baking.
Seal marshmallows completely inside the dough balls to prevent them from melting onto the baking sheet and creating a mess.
Press toppings onto partially baked cookies at the 11-minute mark for the perfect balance of melted and intact pieces.
Good to Know
Store in airtight container for up to 3 days at room temperature or freeze for up to 3 months
Cookie dough can be shaped and chilled up to 24 hours before baking
Serve at room temperature for best texture and flavor
Common Mistakes
Chill dough adequately to avoid cookies spreading too much during baking
Seal marshmallows inside dough to avoid them melting onto the baking sheet
Add toppings at exactly 11 minutes to prevent burning while still achieving proper adhesion
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
May need extra binding agent, texture will be different
Full guide →FAQ
Can I make these without chilling the dough?
Chilling is essential to prevent excessive spreading. Without it, cookies will be thin and may lose their shape and texture.
What if I don't have butter extract?
You can omit butter extract or substitute with additional vanilla extract, though the flavor will be slightly different.
How long do these cookies stay fresh?
Store in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months for longer storage.