Print

Chocolate Marshmallow S’more Cookies

These delicious chocolate marshmallow s’more cookies combine everything you love about the classic campfire treat (oozing marshmallow, rich chocolate and crisp graham cracker) in a convenient cookie form.

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 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

Instructions

  1. Combine the melted butter, brown sugar and granulated sugar.
  2. Stir until there are no clumps of brown sugar.
  3. Stir in the egg and vanilla extract until just combined.
  4. Add the flour, baking soda and salt, stirring until ingredients are partially combined.
  5. Add the chocolate chunks, 1/3 cup marshmallows and crushed graham cracker.
  6. Continue mixing/folding until everything is fully incorporated.
  7. Refrigerate for at least 30 minutes and up to 24 hours.
  8. Scoop three tablespoon balls of dough onto a parchment paper lined cookie sheet leaving about two inches of space between cookies.
  9. Bake at 350F for 5 minutes.
  10. Add a few marshmallows to the top of each cookie and continue baking for 5-6 minutes, or until no longer shiny on top.
  11. Remove from oven and allow cookies to cool on baking sheet.

Notes

  • 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.

Keywords: chocolate marshmallow cookies, s'more cookies, chocolate cookie recipe