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Classic milk chocolate chip cookies scattered with gooey marshmallows and crunchy graham cracker crumbs.
Tell me– if you don’t have a s’more in the summer, did you even summer? The answer is most certainly no.
How do you like your marshmallow for your s’more? Barely brown? Perfectly toasty brown? Charred to a crisp?
However you prefer your marshmallow, we’re celebrating National S’mores Day with s’mores cookies, because no matter the mallow, a s’mores cookie will hit that s’mores spot without the campfire. Though, like I said, please get yourself an authentic s’more sometime before Labor Day in order to do summer right!
Truth be told, if I get rolling down the s’more train, I won’t stop. I can easily eat s’mores until my eyes fall out, which is probably why I have several s’mores recipes in my collection (my favorite of which being s’mores dip which is basically just an excuse to shovel marshmallow creme into my mouth).
Adding a cookie to that collection only seemed right. So let’s get to it.
This is a fairly basic chocolate chip cookie, but it’s got some flair. I tried to get this cookie just right before I shared it on my blog, because I had a couple flops before reaching s’mores cookie perfection.
First of all, I tried to turn my classic chocolate chip cookies into s’mores cookies by just adding marshmallows, and that was disastrous. Adding the marshmallows made the cookies too flat and melty, and they just weren’t share-worthy.
Eat worthy, yes. We ate them all up. But nowhere near worthy of photographing and putting up on the blog.
I made some tweaks and finally found a recipe that worked. I was left with soft and gooey cookies filled with milk chocolate chunks and sweet and swirly marshmallow pieces.
Not to mention, graham cracker bits scattered throughout to insure a full s’mores experience. It was hard to stop at just one because something kept bringing me back.
Was it the jazzy graham?
The marshmallow swirls that occasionally got a little crisp around the edges?
All I cared about was that these s’mores cookies hit the spot and were exactly what I was looking for in a cookie to celebrate one of the best things about summer.
The only words of caution I have about these cookies are that it’s imperative the dough stays chilled. As in, when you’re rolling balls of dough, bake them right away and then keep the rest of the dough in the fridge while you bake them.
Actually, what I like to do is roll all of the dough into balls, place them on a plate in the fridge, and then just remove the plate and place balls on the baking sheets before baking.
It’s a little more time intensive to roll all the balls at once, but then you can sit down on the couch with your feet up while your cookies bake instead of rolling dough and washing your hands a million times.
Also, these cookies must cool on the baking sheet before you remove them to cool on a cooling rack. The marshmallows make them super gooey (which is aaaaamazing), but that doesn’t lend well to removing the baked cookies right away.
Let them hang out and firm up a bit before transferring.
These cookies are summer in a dessert. While you may not love turning on the oven in the summer, these cookies are worth it.
And they also freeze well, so if you’d rather bake them in cooler weather and then whip them out in the summer, that’s a great plan. Or bake them all year round to keep that summer loving going…
Because we all know how sad it is when summer is gone, but right behind that is pumpkin season, and who can REALLY be mad about that one??
- 2 and 1/3 cups all-purpose flour be sure to measure properly
- 1 cup crushed graham cracker crumbs about 7 full sheets
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter softened to room temperature
- 1 cup brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 and 1/2 teaspoons vanilla extract
- 6 ounces milk chocolate bar chopped
- 1 cup mini marshmallows
- In a large bowl, toss together the flour, graham cracker crumbs, baking soda, and salt. Set aside.
- In a medium sized bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs and vanilla and mix again until everything is combined. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low, slowly add the dry ingredients and mix until just combined. Add the chocolate and the marshmallows and stir again until everything is evenly dispersed. Cover dough and chill in the refrigerator for at least 1 hour, or up to 3 days.
- When you are ready to bake the cookies, preheat the oven to 350ºF degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the chilled dough into balls (I use this #50 cookie scoop for all of my standard size cookies) and place no more than 6 balls of dough per cookie sheet. Keep dough you are not rolling or baking in the refrigerator. Bake the cookies for 11-13 minutes or until edges are set. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Store cookies at room temperature, in an airtight container, up to 7 days. Baked cookies may be frozen up to 2 months. You may also freeze rolled cookie dough up to 2 months. Bake frozen for 13-14 minutes.