S’mores cookies are a gooey, chocolatey version of your favorite campfire treat with the convenience of your oven.
Make these cookies with leftover Golden Graham cereal, chocolate chips and mini-marshmallows then top with more mini-marshmallows and a piece of graham cracker for the last two minutes of baking time.
S’mores Cookies (No Campfire Needed!)
S’mores in any form hold a special place in my heart and not just because of the chocolate and marshmallow–two of my favorite food groups.
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S’mores in any form always reminds me of Girl Scout camping trips, which reminds me of my Pop.
When I was 10 or 11 or 12–you know, the real screamy girl age–he selflessly volunteered to be one of the chaperones for my troop’s annual camping trip, which was in danger of being cancelled due to a lack of volunteer chaperones.
My dad told my troop leader he would go.
After much red tape and obtaining of special permissions from the Girl Scout Council in Missouri–he was given the all clear to go with us.
Much fun was had by all.
However, my dad may have lost a teensy bit of his hearing during that trip.
Back to the cookie:
How to Make S’mores Cookies
But, you’ll add a cup of leftover Golden Grahams cereal and a cup of miniature marshmallows.
Let the dough chill for at least two hours then bake.
Have additional miniature marshmallows and graham crackers all ready to put on for the last two minutes of baking.
Tips for Making S’mores Cookies
Parchment paper or a Silpat baking mat are crucial for this recipe.
The miniature marshmallows in the dough may melt a bit onto your cookie sheets otherwise.
Parchment or a baking mat will keep you from having to scrub endless sticky layers of burnt sugar from your cookie sheets.
Or, if you don’t have either, you can use foil in a pinch. However, parchment would be my preference for you.
Parchment can be tossed after a messy batch of cookies or used many times over for a clean and tidy batch of treats.
I go through a roll of parchment about every six months.
In addition to cookies, I use parchment for lining pans when I bake fish.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 12-ounce bag Nestle Toll House semi-sweet chocolate chips
- 1 cup mini marshmallows plus 36 for topping cookies
- 3 sheets of graham crackers
Measure dry ingredients and put in a small bowl. Set aside.
in the bowl of stand mixer or a large mixing bowl, cream butter and sugars until fluffy.
Add vanilla extract
Add eggs one at a time and mix until well combined.
Add dry ingredients to butter sugar mixture.
Stir dry ingredients into dough until just combined.
Add chocolate chips, cereal or graham crackers, marshmallows and stir to combine. Use stand mixer for this step if possible as dough will be thick with all the mix-ins.
Preheat oven to 350.
Using a cookie scoop, portion 12 balls of dough onto a parchment or silpat lined baking sheet.
Bake 10 minutes.
Remove cookie sheet from oven and top each cookie with 3 miniature marshmallows and a piece of broken graham cracker.
Return cookie sheet to oven for an additional two to three minutes or until marshmallows have begun to melt.
Stay next to oven and monitor cookies through your oven window.
Marshmallow can scorch quickly.
Remove from oven when marshmallows have begun to melt.
Let rest on baking sheet for two to three minutes before moving to a cooling rack.
Parchment paper or a baking silpat mat are essential for baking s'mores cookies so you don't end up with burnt sugar all over your cookie sheets.
Also, this dough benefits from a few hours of chilling in the fridge before baking to let the flavors marry. This isn't essential but suggested.
S’mores Related Recipes for You to Try:
Have you tried Friendly’s seasonal S’mores Ice Cream flavor? You haven’t lived if you haven’t tried it yet.
Your turn: What’s your favorite form of S’mores?
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