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Chewy S'mores Cookies with crushed honey graham crackers, chunks of chocolate, and an ooey gooey marshmallow center...these are the cookies that everyone will LOVE!
This post was originally published on August 4, 2017. It's been updated with some new photos and content.
Delicious gooey marshmallow, soft melted chocolate, honey graham crackers, all baked to chewy perfection. These are hands down the best cookies I've ever made.
If you're a marshmallow fan, you MUST try these Chewy Marshmallow Brownies.
These S'mores Cookies are literally the boyfriend's favorite cookies ever (this Chocolate Chip Skillet Cookie is a close second). He talk about them CONSTANTLY. Sometimes it's even kinda annoying. LOL.
But I understand. They are incredible. You can enjoy all the flavors of S'mores without the mess and work it takes to makes the real ones!
The Ingredients
None of these ingredients are unusual and should be pretty easy to find. I use a combination of butter and shortening to make these cookies (see explanation below).
The brown sugar help to provide a deeper, more caramel flavor to the cookies.
You can either use chocolate chips or chopped up chocolate bars. Either way, I recommend using a good quality chocolate for the best results. I like to use these Ghirardelli Chocolate Chips (affiliate link).
Jet puffed marshmallows work the best for this recipe. Buy marshmallows (affiliate link). You can also mix mini marshmallows in with the batter instead if you prefer.
The rest of the ingredients are listed in the recipe card at the bottom of the post.
Shortening vs. Butter in Cookies
Shortening will make your cookies softer and also help to prevent them from becoming a flat mess. The cookies will hold their shape better. However, butter adds that delicious rich flavor that we love, as well as helping the cookies to brown nicely on the edges.
Step By Step Instructions
Beat the butter, shortening and sugar until light and fluffy, about 1-2 minutes.
Add the eggs and vanilla and beat for another minute.
Combine the dry ingredients (flour, baking soda, salt and graham crackers) in a separate bowl.
Combine the wet and dry ingredients, mixing until the flour is just barely streaking through. Don't over mix or your cookies will be tough.
Fold in the chocolate chips and refrigerate for at least one hour. Typically, I make the dough the night before so I can go straight into cookie making the next day.
Preheat the oven to 350 degrees. Roll the dough into 1 inch balls and smash into a flat disk. Place ½ of a marshmallow on the dough and roll the dough up around the marshmallow.
Press together and seal the edges. It's ok if some of the marshmallow shows.
Place the cookies 2 inches apart on a parchment paper lines baking sheet.
Bake the cookies for 10-12 minutes, until they are just slightly browned around the edges. Remove from oven and let them cool for 5 minutes before removing from the baking sheet.
Transfer to a baking rack to cool completely. These are great alone, or place a scoop of ice cream in between to make the most incredible ice cream sandwich.
Variations
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- Add peanut butter chips instead of chocolate;
- Add a touch (¼ teaspoon) of cinnamon and/or nutmeg to give these a warm flavor;
- Add butterscotch chips instead of (or in addition to) chocolate chips;
- Stir in pieces of caramel for extra gooey goodness;
- Use mini marshmallows and mix them into the batter.
Expert Tips
- Don't over mix the dough as it will cause the cookies to be tougher. It's ok if there are a few streaks of flour.
- Use broken chocolate bars instead of chocolate chips for a more rustic look.
- You can substitute mini marshmallows for the full marshmallows. Just mix them in with the batter.
- Make the dough the day before if you want to save some time.
More Favorite Cookie Recipes
Did you make these S'mores cookies? Rate it and leave a comment below to let me know what you think!
The Best Chewy S'mores Cookies
Ingredients
- 1 stick unsalted butter (8 tablespoons)
- ¼ cup shortening
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 ¼ cups flour
- ½ cup crumbled graham crackers
- 1 egg, plus one yolk
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup chocolate chips
- 12 marshmallows
Instructions
- Beat the butter, shortening and sugar until light and fluffy, about 1-2 minutes.Â
- Add the eggs and vanilla and beat for another minute.Â
- Combine the dry ingredients (flour, baking soda, salt) in a separate bowl.
- Combine the wet and dry ingredients, mixing until the flour is just barely streaking through. Don't over mix or your cookies will be tough.
- Fold in the chocolate chips and the crumbled graham crackers and refrigerate for at least one hour. Typically, I make the dough the night before so I can go straight into cookie making the next day.
- Preheat the oven to 350 degrees. Roll the dough into 1 inch balls and smash into a flat disk. Place ½ of a marshmallow on the dough and roll the dough up around the marshmallow.
- Press together and seal the edges. It's ok if a little marshmallow shows through.
- Place 2 inches apart on baking sheet and bake for 10-12 minutes, until edges are golden brown.
- Let the cookies cool for 5 minutes on baking sheet then transfer to rack to cool completely.Â
Expert Tips:
- Don't over mix the dough as it will cause the cookies to be tougher. It's ok if there are a few streaks of flour.
- Use broken chocolate bars instead of chocolate chips for a more rustic look.
- You can substitute mini marshmallows for the full marshmallows. Just mix them in with the batter.
- Make the dough the day before if you want to save some time.Â
Nutrition
lexxie
I just made these and they are really good! They came out just like the picture too! I'm serving them for a little get together tomorrow! I would make these again.
Danielle
That's great to hear! I'm so glad you like them Lexxie!
Caryn
Do you measure the graham crackers before or after crumbling them? The way the recipe reads it looks like before, but it seems like it would be hard to measure them before they're crumbled.
Danielle
Measure them after you crumble them. Sorry, that should be more clear!
Christine
These look great! Would it be possible to turn them into a double chocolate cookie with chocolate batter? Do you have a suggestion on how much cocoa powder to add?
Danielle
I don't see why not. I haven't made them like that before, but I would try and replace 1/4 cup of the flour with cocoa powder, and add another 1/4 cup of cocoa powder (total of 1/2 cup). Like I said, I've never made them chocolate before, so this is just a guess. Good luck, let me know how they turn out!
Marvellina | What To Cook Today
I can tell you my kids are going to go crazy if I make this smores cookies!!!!! Looks sooo good!
Danielle
Thanks Marv!! These are a pretty big hit in my house too!
Christie
I love the fluff in these cookies!! I always have some in the pantry and never thought to put them in cookies. YUM!
Danielle
It's so awesome in cookies - or brownies 🙂
Jacqueline Meldrum
That's just how cookies should be with a good chew to them. My stomach is rumbling just looking at them. If only I could reach in and grab one. *drool*
Danielle
LOL! I'm with you on the chewy cookies - they are the best!!
Danielle
I didn’t think chocolate chip cookies could get any better, but this s’mores version really looks amazing!
Danielle
Right? Thanks Danielle!
Kelly Anthony
My daughters favorite dessert are smores so this is the perfect treat for her without having to make a fire. She will love these!
Danielle
Hope you get a chance to make them Kelly!
Lisa
These cookies are such a great idea! I love getting the taste of smores in a cookie!
Danielle
Thanks Lisa!
Sophie
Hmmmm they look delicious! Definitely trying them out!
Danielle@wenthere8this
Thanks! I hope you enjoy them.
Jena Leigh
These look delicious. Will try these one day when I have guests!
Danielle@wenthere8this
I hope you enjoy them, let me know how they turn out when you do make them 🙂
Laurenl
YUM! Such a creative and yummy twist on a classic b
Danielle@wenthere8this
Thanks!