Gooey S’mores Cookies

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Making gooey s’mores cookies has been on the top of my list since I started baking, but there seemed to be so many ways of going about it that I was torn.

In this recipe for s’mores cookies, you’re not having to choose between graham crackers mixed in or on top or marshmallows mixed in or on top, we’re incorporating all of the s’mores ingredients directly into the batter as well as adding it as a topping.

It’s a wonderfully gooey cookie infused with s’mores flavors and has the richness of the brown sugar as well as a softness provided by the powdered sugar.

These are great treats to bring with you to any camping style events (though you can’t make them while actually camping as you need an oven!), and are a fun twist on a classic outdoor treat.

What is a S’more?

If you’re not from the US, you might be wondering what a s’more is, and while I’m sad you’ve missed out on this particular fireside experience, let me explain:

a s’more is a piece of chocolate and a marshmallow stuck in between two graham crackers.

They’re made by roasting the marshmallow slightly, and then squishing the ingredients together.

As you’re eating, the chocolate is slightly melting, the marshmallow is still warm, and they’re associated with the best parts of camping, bonfires, and being outdoors.

Ingredients

For your own s’mores cookies, gather up these ingredients:

  • flour
  • baking soda
  • salt
  • unsalted butter, softened
  • brown sugar, packed
  • powdered sugar
  • egg
  • vanilla extract
  • semi-sweet (or milk chocolate) chips
  • graham crackers, crushed
  • mini marshmallows

How to Make S’mores Cookies

First, combine the flour, baking soda, and salt in a separate bowl.

You can use a whisk or a fork, just give it a good mix around.

Then, using an electric mixer, combine the brown sugar, the powdered sugar, and the butter, which should be softened, in a larger bowl.

Mix until fluffy and light, just a couple of minutes.

Add the eggs, mixing until just combined, and then add the vanilla extract.

Slowly pour the dry mixture until the wet mixture and combine.

Now it’s time to mix in about 3/4ths of the graham crackers, chocolate chips, and marshmallows.

Save the rest for being toppings at the end.

Scoop with a tablespoon into balls on a cookie sheet covered by baking paper or a silicone mat.

Bake for about 10 minutes until they’ve turned light golden.

Take them out, put as many extra toppings as you can fit on, with special attention to shoving more marshmallows on top before the top sets, and let cool on a wire rack.

For the best taste, eat them while they are still warm and gooey!

Putting the Toppings On

The key to a successful s’mores cookie is making sure you have those toppings inside and out.

So as soon as the cookies are done, I instantly attacked them with more graham crackers, chocolate chips, and especially marshmallows.

Because the cookie was fresh, it was easy enough to sink some more items into the top without ruining the cookie, but you need to act fast because it will become harder the longer it goes on.

I preferred this instead of adding these toppings on at the beginning of the baking process because it means that you’ll still have in tact marshmallows, as they will melt slightly on top but will still be recognizable as opposed to complete goop.

What if I Don’t Have Graham Crackers/Hershey’s Chocolate?

There are some ingredients, like Hershey’s chocolate and graham crackers, that are hard to find outside the US.

You can use any type of chocolate you want, it doesn’t have to be Hershey’s, so choose your favorite brand.

For the graham crackers, you’re looking for a replacement that is a hard, crunchy, cracker/biscuit that would most closely resemble something like a digestive found in the UK, if that is more common in your country. A graham cracker isn’t like a soup cracker or a Ritz cracker.

Another option would be smashed up chocolate chip cookie to mix in instead of graham cracker if you absolutely can’t find anything close.

How to Freeze S’mores Cookies

These cookies can be stored at room temperature in an air tight container for about 4-5 days, but you can also freeze them for up to 3 months if you freeze them in preparation for using at a future event.

Of course, because of the gooey marshmallows, you’re going to get a different texture if you freeze and unfreeze, but it is an option.

What to Serve with S’mores Cookies

Besides actual s’mores, you could make s’mores cookies sandwiches by piping this buttercream icing between two s’mores cookies!

Yield: 14 cookies

Gooey S'mores Cookies

Gooey S'mores Cookies

These gooey s'mores cookies are a great treat to bring camping or for anytime you're wanting that classic S'mores flavor.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 and 1/4 cups flour (170 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, softened (70 grams)
  • 1/2 cup brown sugar, packed (110 grams)
  • 6 tablespoons powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 6 ounces chocolate chips (150 grams)
  • 1 cup of crushed graham crackers
  • 1 cup of mini marshmallows

Instructions

    1. Preheat the oven to 330F (165 C)
    2. Combine the flour, baking soda, and salt in a separate bowl. You can use a whisk or a fork, just give it a good mix around.
    3. Then, using an electric mixer, combine the brown sugar, the powdered sugar, and the butter, which should be softened, in a larger bowl.
    4. Mix until fluffy and light, just a couple of minutes.
    5. Add the eggs, mixing until just combined, and then add the vanilla extract.
    6. Slowly pour the dry mixture until the wet mixture and combine.
    7. Now it's time to mix in about 3/4ths of the graham crackers, chocolate chips, and marshmallows. Save the rest for being toppings at the end.
    8. Scoop with a tablespoon into balls on a cookie sheet covered by baking paper or a silicone mat.
    9. Bake for about 10 minutes until they've turned light golden.
    10. Take them out, put as many extra toppings as you can fit on, with special attention to shoving more marshmallows on top before the top sets, and let cool on a wire rack.

Notes

For the best taste, eat them while they are still warm and gooey!

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