If you and your family love S’mores, you’ll love this delicious S’mores cookie recipe. Each bite is topped with chocolate chips, graham cracker crumbs, and toasted marshmallows. The edges are very crisp and the centers are downright chewy. These cookies are just as delicious as a chocolate chip cookie, but they are on a whole different level from a chocolate chip cookie.
Gathering around the campfire and making S’mores with marshmallows, graham crackers, and chocolate bars is so much fun. But if you can’t build a campfire when the s’mores craving hits you, no problem! Make this cookie recipe for a sweet homey treat that you can enjoy anytime.
This cookie recipe uses brown butter, which gives the cookies a delightful toffee flavor. Brown butter only takes a few minutes to make, but it transforms everything, so don’t skip this step. Just before baking the cookies, add a miniature marshmallow and some chocolate chips to the top of the cookies.
Browning the Butter
When marshmallows are heated, the sugar in them takes on a toffee-like texture and flavor. Using brown butter to make cookie batter enhances the flavor even more. To make the brown butter, melt the unsalted butter until it smells nutty. The butter will become a rich, golden liquid. Do not use salted butter for these s’mores cookies.
Once the milk solids start to toast, they add more flavor to your cookies. To prevent the butter from curdling, set aside some of the cold butter to quickly lower the temperature of the butter before adding it to the egg mixture.
Choice of sugar
For this cookie recipe, you will need two types of sugar: white granulated sugar and dark brown sugar. Dark brown sugar also helps keep the cookies moist during baking. Granulated white sugar gives the cookies texture and a crisp edge.
Mix sugar, butter and eggs
Add the butter to the sugar in a stand mixer while still hot. This will help break down sucrose into fructose and glucose, which are monosaccharides that caramelize when mixed at low temperatures.
Eggs add richness and much-needed airiness to cookies. It is important to follow the mixing process for 30 seconds and then let the mixture rest for 3 minutes. This helps break down the sugar completely..
Add the dry ingredients
To get more graham cracker flavor in your cookies, you need to finely crush the graham crackers and add them to the all-purpose flour. Chunky graham cracker crumbs add another layer of texture to your cookies. If you want to finely crumble graham crackers, that works too. Gently fold the dry ingredients mixture into the butter mixture.
Selecting the chocolates
We use chocolate chips for this recipe. You can use semi-sweet dark chocolate chips or milk chocolate chips. Milk chocolate chips are sweet. You can also use chocolate chips.
Avoid overdoing it with marshmallows
Miniature marshmallows are best for this recipe. The roasted marshmallows melt when they come into contact with the surface of the cookies as they bake. As the sugar melts and caramelizes, small pools of toffee form around the edges of the cookies. All you have to do is add a melted marshmallow to the center of each cookie to achieve the look and feel of S’mores.
Mixing and chilling the dough
The dough must be completely chilled before shaping your cookies. You can do this in the refrigerator or freezer. When the cookie dough is cool enough, it will be hard to touch.
Portioning the cookies
Once your cookie dough has cooled, use 3 tablespoons of the dough to make dough balls. This gives you a great cookie with a soft center and crispy edges.
Once your cookies are shaped, top with a marshmallow, some graham cracker pieces, and chocolate chips.
Baking tips
If you make the dough in advance, let it sit at room temperature for a few minutes before baking. Bake the cookies on a parchment-lined cookie sheet.
Don’t fill your cookies too high as they expand too much during baking. You only need 8 cookies on a large cookie sheet.
Frequently Asked Questions
How do you keep the marshmallows from melting inside the cookies?
Marshmallows that touch the hot baking pan will melt and become like toffee. Try placing a miniature marshmallow on top of the cookie dough balls before baking the cookies. This sticky marshmallow will turn golden brown when spread and won’t melt completely.
Can I stuff my S’mores cookies?
Of course you can! You can add a little surprise by filling the center of your cookies with a small chocolate bar, a small piece of graham cracker or a few miniature marshmallows. If you use marshmallows, skip the marshmallows the recipe calls for.
Can you reheat S’mores cookies?
These cookies are best served slightly warm, and you can easily reheat them. For some cookies, heat in the microwave in 5-second increments until warm. You can reheat them in the oven. Line a cookie sheet with parchment paper and bake cookies at 300°F (149°C) for 5 minutes.