Name: Chocolate Marshmallow S'more Cookies
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 stick (1/2 cup) unsalted butter, melted; 1/2 cup granulated sugar; 1/4 cup light brown sugar; 1 egg; 1 tsp vanilla extract; 1 1/4 cup all purpose flour; 1/4 tsp salt; 1/2 tsp baking soda; 2 sheets graham cracker, crushed; 2 oz 60% + cacao chocolate, coarsely chopped; 2/3 cup mini marshmallows

Here's how to make these cookies

First, make the cookie batter.

In a bowl, combine the melted butter, brown sugar and granulated sugar, stirring until there are no clumps of brown sugar. I personally like to use a silicone spatula to make these cookies.

Stir in the egg and vanilla until combined.

Add the flour, salt and baking soda. Using your spatula, mix until the ingredients are about half way worked in.

Add the chocolate chunks, ⅓ cup marshmallows and crushed graham cracker. Adding the final ingredients before the previous ingredients are completely mixed in will keep the batter from becoming overworked.

overhead view of refrigerated s'more cookie dough.

A note on your chocolate selection: These cookies are best with a chocolate that has 60% or more cacao. Why? The higher the percentage, the more intense (and less sweet) the flavor, which makes for a perfect counter balance to all the other deliciously sweet items we're adding.

I also recommend using baking chocolate or chocolate feves because the chocolate will melt and create a beautifully marbled chocolaty cookie. Chips are ok, too, but they're made with additionally ingredients that help them hold their shape, meaning you'll get concentrated bits of chocolate rather than an even distribution.

Cover and refrigerate for at least 30 minutes and up to 24 hours.

A note on refrigeration: The longer you refrigerate the dough the more the flavors will mature and marry, so don't be afraid to give them the full 24 hours.

scooped s'more cookie dough on a baking sheet.

Finally, bake the cookies.

Scoop three tablespoon balls of dough out onto a parchment paper lined cookie sheet leaving about 2 inches of space between cookies.

Note: Try to scoop your cookies so that the marshmallows end up on the top or in the middle of the cookies, to avoid a sticky mess on the bottom.

Bake at 350F for 5 minutes. Add a few marshmallows to the top of each cookie and continue baking for 5-6 minutes, or until no longer shiny.

Remove the cookies from the oven and allow the cookies to cool on the baking sheet.

cooling s'more cookies on a cooling rack with chocolate and crushed graham cracker nearby.

Expert tips

Coarse graham cracker crumbs are best: Although you can crush your graham cracker to whatever consistency you like, I found leaving large chunks to create the most authentic tasting/feeling s'more cookies.

Use a 60% cacao or higher chocolate for a rich, chocolaty flavor

The importance of leaving cookies on the baking sheet: The goal of taking the cookies out when they’re no longer shiny is to keep them from becoming too browned or drying out. At this point, they’ll be slightly under-cooked, and leaving them on the hot baking sheet allows them to finish cooking through without browning further.

Toasting marshmallows: If you like a really toasty marshmallow, you can further toast them using a culinary torch.

Storage: These cookies can be kept in an air tight container at room temperature for up to a week or frozen (I like to individually wrap mine in plastic wrap) for up to 6 months.

chocolate and marshmallow s'more cookie being pulled apart.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

Recipe

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Update notes: This post was originally published in July of 2014 but was republished with an updated recipe, instructions, photos and tips in May of 2022.

Chocolate Marshmallow S'more Cookies

Here's how to make these cookies

Expert tips

Recipe