I'm Elyse. Some of my most vivid and cherished memories are around a table with friends and family, and I want that for you, too.
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Summer is here, which means s’mores season is upon us. While it is the quintessential camping treat, if you are not near a campfire, you can still nosh on a bit of nostalgia with these chewy s’mores cookies. Gooey marshmallows, melty chocolate, and a honey-filled graham-adjacent cookie, make these beauties as close as I can get to the real deal while still having a chewy, soft-in-the-center texture.
Why did I say graham-adjacent you might be asking? Welp, the crunchy graham crackers we all know and love got their name because they are made using graham flour, which is more coarsely ground than whole wheat and also impossible to find. So, I’m giving you my best approximation of what a graham cracker cookie would be without making you grind pre-made crackers into dust, which sounds like a waste of perfectly good HoneyMaid. (How many more times do you think I can shove the word graham into this paragraph?)
What Ingredients Do You Need to Make S’mores Cookies?
To get the graham cracker flavor, we are pulling out the big guns, namely whole wheat flour, honey, vanilla, brown sugar, and cinnamon. Together, they give us that sweet and ever-so-slightly spiced flavor without the cracker texture. Win-win!
I enjoy using whole wheat flour in my baking, and love the nutty flavor it lends to these cookies, but today, I am adding some all-purpose flour to our list of dry ingredients. This is to ensure our cookies aren’t too dry or dense.
While the classic Hershey bars will work just fine in this recipe, feel free to use whatever milk chocolate you love. I cheat and use a slightly darker milk chocolate to get a hint of bitter mixed in with all that sweet. We are also using dark chocolate chips or semisweet chips to make a drizzle that further bumps up the chocolate flavor.
S’mores Cookies, Two Ways
You might notice in the pictures that there are two different-looking cookies there. One, with the marshmallow delicately placed on top of the cookie, and one with the marshmallow oozing out of the center. That is because I wanted to give folks who don’t have access to a broiler an opportunity to still make these.
If you have a broiler, follow the directions listed below. We are basically under baking the cookies, topping them with a marshmallow hat, and broiling them for a few seconds to get a nice toasty situation going.
If you don’t have a broiler (or live in an ancient apartment and don’t trust your broiler), this section is for you: Follow the directions below up to step 6. Then, use a 3T cookie scoop to measure out your dough balls. One at a time, flatten the balls in your hand and place a marshmallow in the center. Wrap your dough around the marshmallow.
You don’t need to fully cover the marshmallow. Instead, have the dough crawling up the sides as high as you can while still making sure that the bottom isn’t poking through. Feel free to pinch off a little more dough from the bowl if needed to secure the bottom, because if you spring a leak you will be dealing with hard sugar, not gooey goodness. That is why if you use this method, you could end up with about two less cookies. From there, just pop them into the oven for 12 – 15 minutes, rotating at the six-minute mark. Voila!
Do You Have To Chill Your S’mores Cookie Dough?
Short answer, no—at least not for the full hour. I have had success with simply popping them in the freezer before you preheat your oven and by the time you reach 325F, pull them out and start scooping. No matter how you get these delicious cookies into your face, I hope they give you all the classic s’mores vibes!
Looking for a different delicious cookie recipe? Try:
BYO Campfire. These s’mores cookies deliver on the graham cracker taste while still giving you tons of gooey marshmallow and chunks of milk chocolate.
Ingredients
Scale
3/4C unsalted butter, cubed and at room temperature
1/2C + 1T brown sugar
1/4C honey
1 egg
1t pure vanilla extract
1 1/4C all purpose flour
1C whole wheat flour
3/4t kosher salt
1t ground cinnamon
1/2t baking soda
3/4t baking powder
6 – 6.5oz milk chocolate, chopped into chunks
18 marshmallows (15 if not using the broiler, see the note above in the ‘Two Ways’ section)
For the chocolate drizzle:
4T semisweet chocolate chips
3T unsalted butter, cubed and at room temperature
Graham cracker crumbs from 1 cracker, optional
Instructions
In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a handheld electric mixer) beat together the butter and brown sugar on medium-high until light and fluffy. This can take a full 3 – 5 minutes, so be patient and scrape down the bowl with a rubber offset spatula as needed to ensure everything’s incorporated.
Turn the mixer off and add the honey, egg, and vanilla extract. Beat again on medium-high to fully combine.
In a separate bowl, whisk together both flours, salt, cinnamon, baking soda, and baking powder.
Turn the mixer on to low and slowly pour in the flour mixture, beating until juuuuust combined.
Turn off the mixer and fold in your chocolate chips using a wooden spoon or rubber spatula. Cover with plastic wrap and refrigerate for an hour.
Preheat your oven to 325F and line your baking sheets with parchment paper or silicone mats.
Using a 3T cookie scoop, scoop out your dough balls and set them on the baking trays about 2″ apart. Flatten each ball so they look like little hockey pucks before baking for 11 minutes.
While the cookies bake, make the chocolate drizzle: Add your chocolate chips to a microwave-safe bowl and microwave in 15 – 20 second intervals until the chocolate is almost fully melted. Add your butter to the bowl and stir until everything has melted together.
When the cookies are done baking, take them out of the oven, turn your broiler on, and move your rack as close to the heat source as you can get it. Top each cookie with a marshmallow and set them under the broiler until your desired marshmallow doneness is reached. Do not walk away here!
Once you are happy with the color on the marshmallows, carefully remove your cookies and give the marshmallows a little push down. This will make your cookies aren’t sky-high for easier drizzling.
Allow the cookies to cool for about 5 minutes before using a spoon to drizzle them with your chocolate sauce and topping with graham cracker crumbs.
Move the cookies to a wire rack and allow to cool completely before serving—at least 15 minutes.
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