S’mores Cookies

You don’t need a campfire to enjoy s’mores! I wanted to capture everything I love about this classic treat in one big cookie: lots of chocolate, graham cracker pieces, and most importantly, a marshmallow center that melts in your mouth.

The result is exactly what I was hoping for—cookies that are slightly crispy on the outside and soft in the middle with just the right amount of decadence. The marshmallow caramelizes slightly while baking, blending with the melted chocolate. In short, it’s hard to stop at just one!

Servings: 10 cookies
Preparation time: 15 minutes
Cooking time: 15 minutes

See the recipe

Good to know

Don’t try to hide the marshmallow completely inside the dough. Gently fold the dough over the marshmallow, leaving part of it visible on top. This allows it to melt and caramelize while baking.
These cookies spread out while baking, so be sure to leave plenty of space between each one. That’s also why I recommend baking only five cookies per baking sheet.
If you want nice pockets of melted chocolate throughout the cookies, use chopped chocolate. Chocolate chips work great, too, but they hold their shape better.
The cookies will continue to firm up as they cool. Avoid baking them any longer than necessary, even if the center appears fully baked, if you want them to be nice and soft.

Frequently asked questions

Yes, but the result will be slightly different. Using half-sized marshmallows creates a melt-in-your-mouth center in each cookie. If I were using mini marshmallows, though, I’d mix them into the dough.

This recipe is designed to produce cookies that aren’t too thick. However, be sure to measure the flour accurately and use butter that is at room temperature, but not melted.

I especially like using dark or semisweet chocolate because its bitterness balances the sweetness of the marshmallows and graham crackers. If you prefer a more traditional flavor, milk chocolate works, too.

Yes, you can prepare the dough ahead of time and store it in the refrigerator. If it has become too firm to easily shape into cookies, let it come to room temperature slightly.

Ingredients

1 1/2 cups (210 g) + 2 tablespoons all-purpose flour
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2.5 ml) Windsor salt
3/4 cup (170 g) vegetable or regular butter, at room temperature
1 large egg
1/3 cup (65 g) white sugar
2/3 cup (140 g) brown sugar
2 teaspoons (10 ml) vanilla
3/4 cup (135 g) chopped dark chocolate or dairy-free chocolate chips
1/2 cup (50 g) Graham crackers, broken into small pieces
5 marshmallows, cut in half
Salt flakes, for garnish

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Preparation

Preheat the oven to 375°F and place the rack in the center. Line two baking sheets with parchment paper.
In a small bowl, combine the flour, baking soda, and salt.
In a large bowl, vigorously whisk together the vegetable shortening, egg, sugars, and vanilla. Using a spatula, fold in the dry ingredients. Add the chocolate chips and graham cracker pieces, stirring gently.
Use an ice cream scoop to shape 10 cookies. Place half a marshmallow in the center of each cookie and gently fold the dough over the marshmallow, leaving it partially exposed. Bake five cookies at a time for 14 minutes, leaving enough space between each one. Repeat for the remaining five cookies. Let cool before sprinkling with a little salt and enjoying!