You don’t need a huge fire pit to enjoy gooey s’mores. These s’mores cookie recipe combines the two best things on the planet – chocolate chip cookies, and s’mores!
Don’t be intimidated by how many ingredients this recipe calls for, it’s a lot easier than you think. It’s also really fun to make if you have kids. It’ll keep them busy and the outcome is just amazing, and the best part is you don’t need to chill the dough first!
Growing up, I always thought marshmallows tasted like soap. I still think they do, but even though I don‘t like them by themselves, I absolutely LOVE them in s’mores. There’s just something about the warm chocolate and gooey marshmallow sandwiched in between two graham crackers that just feels like home.
What you’ll need:
For this recipe, you’ll need the ingredients for a regular chocolate chip cookie, as well as a few ingredients to make s’mores.
- Graham crackers
- Hershey’s chocolate bar
- White sugar and brown sugar (I used dark brown in this recipe, but you can use light brown)
- 2 eggs
- Vanilla extract
- All-purpose flour
- Baking soda, baking powder, salt
- Chocolate chips
I recommend using mini marshmallows for this recipe. I used the bigger kind because I couldn’t find kosher mini marshmallows at the time, but if you can find mini ones, perfect! You can use as many or as little as you would like. There’s no right or wrong way to modify these cookies.
If you’re looking for that classic s’mores, then you need to make sure you have a Hershey’s bar. Chop it up to make the pieces a little smaller so they can fit on top of the cookie.
Gluten-Free and Dairy-Free
To make this recipe dairy-free, instead of using butter, you can use margarine or a neutral-flavored oil like canola or vegetable. If you’re using oil you will only need 2/3 of a cup. Keep in mind that you might not have the same consistency as you would butter or margarine, but the finished product will still be good.
Make sure you get dairy-free chocolate chips, and instead of a Hershey’s bar, you can use a dairy-free chocolate bar. You can find them at your local health food store or kosher market. I always get my dairy-free chocolate at the kosher market.
To make this recipe gluten-free, make sure you substitute gluten-free flour. This is my favorite gluten-free flour to work with, and you can use the same ratio as regular flour. If you’re having trouble finding gluten and dairy-free graham crackers, here is a good one that I love.
Important: Save the Hershey’s and marshmallows for the END! We will not be mixing them with the cookie dough.
- 2 sticks unsalted butter, room temperature
- ¾ cup white sugar
- ½ cup dark brown sugar, lightly packed
- 2 large eggs
- 1 and ½ teaspoons vanilla extract
- 2 and ½ cups all-purpose flour
- 1 cup graham cracker crumbs (about 6-7 crackers)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup semi-sweet chocolate chips
- ¼ cup marshmallows
- 5 ounces Hershey's chocolate bar, chopped
- Preheat your oven to 350ºF.
- Cut your Hershey's bar in big chunks. If using larger marshmallows, cut them into quarters. If you're using mini marshmallows, leave it as is. Crush your graham crackers as well. (See tips and tricks below on how to crush graham crackers.) Set aside.
- In a large bowl, add the crushed graham crackers, flour, baking soda, baking powder, and salt and mix until well combined. Set aside.
- Using your stand mixer fitted with the paddle attachment, cream together the softened butter, white sugar, and brown sugar. Mix until creamy, smooth, and combined. This should take about 3 minutes or so.
- Add in your eggs, one at a time, and then add the vanilla extract. Mix until combined.
- Slowly add the dry ingredients to your mixer and mix until combined.
- Fold in your chocolate chips.
- Scoop your dough onto your baking sheet, making about 1 inch balls.
- Bake for 8 minutes.
- Take the cookies out of the oven and very carefully add the chopped Hershey's bar and marshmallows to each cookie. Add as many or as little you would like.
- Bake for another 4 minutes.
- Let the cookies cool on the baking sheet for 10 minutes before touching them.
Here’s a quick tip on softening your butter, just in case you forget. It’ll take only 10 minutes versus 30-60.
There are a few different ways to crush your graham crackers. You can either use a food processor, but I just placed them in a plastic bag and crushed them with a rolling pin. I like how there’s more texture in the pieces, versus in a food processor they’ll come out more fine.
When adding in your dry ingredients to your wet ingredients, it’s very important to slowly add them in because otherwise, you’ll end up with a face full of flour, and who wants that?
When adding the chocolate and marshmallows to the cookies, have fun with it. Add at least one chopped piece of chocolate to each cookie and at least one marshmallow piece to each cookie. I added one chocolate piece, while some of the cookies have two marshmallows and some have one.
If you want a char on your marshmallows, stick the cookies under the broiler setting in your oven for 30 seconds, making sure to keep an eye on them.