How to Make Goey S’mores Cookies
I have been kicking this recipe around for some time now. I know, I always do that, don’t I? That’s the fun of being an ADHD baker. You get an idea, it flies away for about 5 others, and eventually, you work your way back to it with a few more ideas to make it even better. Today, I do believe that the plethora of tabs open in my brain have come together to make something pretty awesome.
I’ve seen a few different recipes for s’mores cookies floating around. Some looked amazing, others not so much. Overall though they weren’t quite what I was looking for in a s’mores cookie so I was determined to make my own.
This S’mores cookie recipe is an absolute must-try in my book. I definitely plan on making these well after summer cookout season is over. I believe they are my new favorite cookie!
How to Make Gooey S’Mores Cookies
This recipe is basically a simple chocolate chip cookie recipe with a few additions. The magic is in the way that the marshmallows are added in. They have to be positioned just right and completely enclosed in the dough or they will just melt and disappear as you bake them.
I highly recommend using jumbo chocolate chips or even chocolate chunks in this recipe as well. It gives the perfect chocolate to marshmallow ratio to really give you the same experience as eating traditional s’mores.
3/4 C date sugar (brown sugar can be used if you prefer)
3/4 C organic cane sugar (white sugar can be used if you prefer)
1 C butter, unsalted (softened)
1/2 tsp vanilla
2 1/4 C organic flour ( or any all-purpose flour)
1 tsp baking soda
1/4 tsp salt (I use this one for my baking)
1/2 C graham cracker crumbs (simply crush your favorite graham crackers in a bag)
2 C jumbo chocolate chips
2 C mini marshmallows ( if you prefer you can find vegan ones here)
Combine sugars and butter in the bowl of a stand mixer. You want to blend the two sugars and butter until a smooth consistency. (About 3-4 minutes)
Add egg into the mixture and blend until completely incorporated.
Add vanilla to taste into the mixture. You can do 1/2 up to a full teaspoon here depending on your preference when it comes to the strength of the vanilla taste in your cookies. The vanilla I use in my baking usually accents many flavors without overpowering them. However, with the sweetness of the marshmallow, I didn’t want to overdo it so I kept it at 1/2 tsp.
In a separate bowl sift together the flour, baking soda, and salt.
Slowly add the dry mixture into the butter and sugar mixture. You want to go slow so that your dry ingredients blend into the wet ones properly without any funky clumps of flour anywhere. You also want to stop once your dough forms or your cookies could end up a little too dense and tough.
Fold chocolate chips into the dough with a wooden spoon or spatula. I don’t recommend using the mixer here because you want your chocolate to remain in large pieces without being broken up. I also save about 1/4 C of the chocolate back to add onto the top of the cookies in any spots that are looking a little too plain.
Chill dough for about 30 minutes. You don’t need a fully chilled dough. We just want to give it a little bit of strength to help mold the cookies together.
Using a cookie scoop make small balls of the dough. Separate them in pairs to prepare to add your marshmallows. If you are low on space you can just scoop them two at a time.
Indent the center of one of your dough balls and add two of the mini marshmallows into the groove you’ve made. Take a second dough ball and cover the marshmallows. Form the two balls of dough together into a larger dough ball that completely covered the marshmallow. It’s important that you don’t have any open spots here.
Place the cookie on a baking sheet and press down to slightly flatten the cookie. ( Make sure none of the edges pop open where you formed the two dough balls together) This is where you want to add extra chocolate to the top if you see any plain spots.
Bake 10 -13 minutes in a 350 degree F oven.
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