Traditional s’mores were always a bit too sweet and too messy for me to really enjoy, but I do like the flavors together. That’s where these s’mores cookies come into play. The cookies hold all the same delicious flavors (plus a hint of espresso from these homemade marshmallows flavored with espresso powder) but they are easier to share. I made mine using a basic brown sugar cookie base loaded with chocolate chunks, homemade graham cracker pieces and homemade marshmallow, but when I tell you the version made with store-bought ingredients was extra delicious too? I mean it.
Your grocery list
Dairy
- Unsalted butter
- Eggs
Baking and pantry items
- All-purpose flour
- Baking soda
- Kosher salt
- White (granulated) sugar
- Brown sugar (light or dark)
- Vanilla extract
- Chocolate chunks
- Marshmallows (if you’re using jumbo marshmallows, you will use half for each cookie)
- Graham crackers (honey or cinnamon, whichever you prefer)
Equipment/tools you’ll need
- Mixing bowls (2 medium ones should be enough or only 1 if using the bowl of the stand mixer as the other)
- Electric hand mixer
- Measuring cups
- Rubber spatula/wooden spoon
- Ice cream scoop (optional, for even cookie dough balls)
- Baking sheet
- Parchment paper (optional)
- Kitchen torch (for charring marshmallows in method #2)
Step-by-step instructions for making s’mores cookies
1) Make cookie dough
- Combine the flour, baking soda, and salt in a mixing bowl. Whisk or sift to make sure ingredients are mixed well with minimal clumps.
- Use stand mixer or electric hand mixer to cream together butter and sugar. Use on a medium low setting at first to incorporate them and then increase to a higher speed for 2-3 more minutes until it is smooth, fluffy, and slightly lighter in color.
- Add egg and vanilla and whip until incorporated.
- Add flour mix and mix until fully combined.
- Use a rubber spatula to scrape down the dough from the sides and make sure there is no leftover separated ingredients at the bottom of the bowl. Add in chopped chocolate chunks, crumble in 3-4 graham crackers, and gently fold in the ingredients until evenly distributed throughout the dough.
2) Chill the dough
- Use a medium sized ice cream scoop (or eyeball it) to make your cookie dough balls.
- Let the dough chill in the fridge for at least 1 hour or until they are firm balls of dough.
- When using melted butter this is an essential step. If using softened butter, you can get away with chilling for less time, but it is still recommended to keep the butter in the cookies from melting too quickly causing the cookies to spread too much.
3) Bake cookies and torch the marshmallows
- While the cookies are chilling, preheat the oven to 350º F (175º C).
- Line the cookies on a parchment paper-lined (optional) baking sheet and bake for 13-15 minutes (depends on how large the cookies are)
- (This step is optional, but creates a gooey marshmallow topping for your cookies instead of just a torched one) In the last 2 minutes of bake time, carefully make a small well in the center of each cookie and add half of a jumbo marshmallow to the top. Try to do this without removing the pan completely from the oven since this will drastically change the temperature of the cookies and cause them to droop in the middle.
- After baking, let the cookies cool for at least 10 minutes before serving (so they can firm up a little and don’t fall apart when you pick them up and to keep you from burning your mouth)
- Use a kitchen torch on low setting to char the marshmallow and serve.
Can I make these without the espresso marshmallows?
Yes! This recipe will work with any kind of marshmallow, but yes, espresso marshmallows do add an extra layer of warmth and depth. To learn how to make marshmallows at home, try this recipe. There is a note about turning them into espresso marshmallows in the “how to adjust” section toward the bottom of the post.
Tips for making great s’mores cookies (and cookies in general)
- Chill the dough: Chilling the dough for at least 1 hour helps the cookies maintain their shape while baking. If you’re in a rush, you can chill them for 30 minutes, but a longer chill results in better texture and less spreading.
- Don’t overmix the dough: When adding the dry ingredients, mix just until combined. Overmixing can lead to dense cookies. That being said, overmixing cookies is more forgiving than overmixing cakes and other pastries so it’s better to make sure all the ingredients are indeed fully incorporated than to leave bits of flour unmixed.
- Use room-temperature butter: If using softened butter, it should be at room temperature to easily incorporate with the sugars. This will ensure a fluffy texture.
- Add extra chocolate chunks on top: For extra gooeyness and an appealing look, sprinkle a few more chocolate chunks on top of each dough ball before baking.
- Marshmallow placement: Be sure to add marshmallows to the center of the cookie and inside a well you make with a spoon or spatula – this will keep the marshmallow from running off the sides and burning while it’s warming up.
How to store s’mores cookies
- Room temperature: Store cookies in an airtight container at room temperature for up to 3 days. They will remain soft and chewy.
- For longer storage: If you want to store them for a longer period, freeze them! Place the cooled cookies in a freezer-safe bag or container for up to 3 months. Let them thaw at room temperature or microwave for a few seconds to reheat.
- Prevent sticking: If you’ve made a batch with marshmallows on top, ensure the cookies are completely cooled before storing to prevent any sticking between layers.
- To store the cookies before baking:
- In the freezer: I’d recommend going ahead and portioning them into balls before freezing just to make portioning them out simpler.
- In the fridge: The dough can be portioned out or spooned into plastic wrap and double wrapped to bake in the next 2-3 days.
Ways to adjust your s’mores cookies
- Add more graham cracker flavor: Crush graham cracker into dust and roll each cookie in the dust before baking.
- Dough add-ins: To take these cookies to the next level, consider adding a sprinkle of sea salt on top just before baking, or mix in some of your favorite chocolate candy pieces like bite-size Reese’s or M&M’s.
- Gluten-free option: For a gluten-free version, swap the AP flour for a 1:1 gluten-free flour blend. Keep in mind, results may vary slightly in texture.
S'mores Cookies with Espresso Marshmallow
Chocolate, graham cracker and (espresso) marshmallow in a cookie - an instant classic.
Servings 12 cookies
Equipment
- Mixing bowls
- Electric hand mixer
- Measuring cups
- Rubber spatula/wooden spoon
- Ice cream scoop (optional, for even cookie dough balls)
- Baking sheet
- Parchment paper (optional)
- Kitchen torch (for charring marshmallows)
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 cup unsalted butter 2 sticks
- 2 eggs
- 2 tsp vanilla extract
- 1 cup chocolate chunks plus more for topping
- 3-4 graham crackers crumbled into pieces
- 6 jumbo marshmallows cut in half
Instructions
Make Cookie Dough
- Cook bacon until crispy, then drain on paper towels. Chop into bite-sized pieces.
- In a mixing bowl, whisk or sift together flour, baking soda, and salt to remove clumps.
- Using a stand mixer or hand mixer, cream together butter and sugar. Start on low speed, then increase to medium-high for 2-3 minutes until smooth, fluffy, and lighter in color.
- Add eggs and vanilla; mix until fully incorporated.
- Gradually add the dry ingredients, mixing until fully combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Fold in chocolate chunks and graham cracker crumbles until evenly distributed.
Chill the Dough
- Using a medium-sized ice cream scoop or your hands, form the dough into balls.
- Chill the dough in the fridge for at least 1 hour until firm.
Bake and Torch Marshmallows
- Preheat the oven to 350º F (175º C).
- Line a baking sheet with parchment paper. Scoop dough into balls and bake for 13-15 minutes. (Optional) In the last 2 minutes, use a spoon or spatula to press a well into the center of each cookies. Add half of a marshmallow to a well and bake until soft and gooey.
- After baking, let the cookies cool for 10 minutes.
- Use a kitchen torch on low heat to lightly char the marshmallows. Serve warm!
Notes
- Smaller cookies will yield more than 12 per batch, so adjust the size based on how many you need to make.
