Bake

S'mores Cookies

by:
June 28, 2024
3.3
9 Ratings
S'mores Cookies
Photo by Elvin Abril
  • Prep time 40 minutes
  • Cook time 25 minutes
  • makes 14 to 16 cookies
Author Notes

These cookies merge two classics into one. Chocolate chip cookie dough is baked on top of a s’more (in this case, a layer of marshmallow, chocolate, and graham cracker). After banging the pan mid-way through baking, the melted marshmallow peeks out on top and gives the cookies a perfect, gooey pull. Once cooled, you can flip them over to see the golden brown graham cracker square on the bottom. They’re easy to batch and assemble in advance and you can store them in the freezer to bake off whenever the craving hits.

Tips & Tricks
- It helps to have the eggs and butter at room temperature so the two will easily blend together and create a more homogeneous and even batter.
- It may seem like we’re adding a lot of salt, but since we’re using unsalted butter you’ll need it to balance out the sweetness of the cookie dough. If you don’t have kosher salt and are using table salt instead, decrease the amount of salt by at least ½ teaspoon.
- The longer the cookie dough rests, the more flavor will develop. If you don’t want to wait an hour, 30 minutes is better than none.
—Nea Arentzen

What You'll Need
Watch This Recipe
S'mores Cookies
Ingredients
  • 1 cup (226 grams) unsalted butter, softened
  • 2/3 cup (142 grams) dark brown sugar
  • 2/3 cup (132 grams) granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups (360 grams) all-purpose flour
  • 1 1/2 teaspoons kosher salt *see tip
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips plus more for assembling
  • 14 to 16 graham cracker halves
  • 14 to 16 marshmallows, regular size
  • Flaky sea salt
Directions
  1. In a large bowl using an electric mixer, beat together the butter and sugar on medium speed until combined but not too fluffy, about 1 minute. Beat in the eggs one at a time and the vanilla extract until just combined.
  2. In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Use a spatula or wooden spoon to fold it into the wet ingredients until mostly combined, then add the chocolate chips and fold until all the flour is mixed in and the chocolate chips are evenly combined. Chill the cookie dough in the fridge for 30 minutes to 1 hour.
  3. Preheat the oven to 325ºF/162ºC and line a rimmed baking sheet with parchment paper. In batches, arrange four graham cracker squares on the baking sheet, at least 3 to 4 inches apart. Place about one teaspoon of chocolate chips on each graham cracker then lay one marshmallow on top.
  4. Scoop about 2 tablespoons of dough; shape it into a ball then flatten it out into a 5-inch circle. Dome it over the marshmallow, chocolate, and graham cracker, pressing down on the sides slightly to make sure most of it is covered. Repeat with the remaining three. Bake until the marshmallows are melted and the cookie is golden brown, slamming the baking sheet down on the rack about halfway through to help create ripples, 15 to 18 minutes (I said around 13 to 15 minutes during the Recipe Drop video, but I realized our oven was off that day. Use the visual cues of the melted marshmallows and golden brown cookie as your guide). If puffy, gently press the cookie down to flatten slightly. Sprinkle with flaky salt and transfer to a wire rack to let cool completely.
  5. Repeat with the remaining cookie dough, graham crackers, chocolate chips, and marshmallows.
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See what other Food52ers are saying.

  • Karen Lusby Lewis
    Karen Lusby Lewis
  • Nea Arentzen
    Nea Arentzen
  • Eugenie Anderson
    Eugenie Anderson
  • Alecia
    Alecia
Nea Arentzen

Recipe by: Nea Arentzen

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6 Reviews

Karen L.
Karen L. July 11, 2024
Love the crunch of the graham cracker! I used kosher (Morton's) and the exact quantity. I didn't wear an apron. Loved the amazing video to help with molding the dough. Thanks for a fun and yummy and showstopping cookie!
 
Alecia
Alecia July 11, 2024
This review is based on READING the recipe only - not the cookie, as I have not made it. The SALT TIP was very vague.......kosher salt vs table salt???? Morton's and Diamond Crystal are BOTH KOSHER salts but Morton's is almost twice as salty as Diamond Crystal. You cannot interchange them as well noted in the Food52 12/21/21 article "What is the Difference between Morton's and Diamond Crystal Kosher Salt?" Most recipes written today indicate the BRAND used with the adjustment if using the other brand. Give your readers the info they need to succeed.
 
Jamilia
Jamilia July 6, 2024
I didn't read it close enough and once I saw the video it made sense. The recipe did not state a cooking time, only that at the 13-15 minute limit to press down on the cookie. I would make this again but cut back on the amount of chocolate chips in both the recipe and what goes on top of the cracker, 4 chips on the cracker was perfect given the amount of chips in the recipe, at least for my family. A great way to surprise guests when you can't build a fire to roast the marshmallow!
 
Nea A.
Nea A. July 8, 2024
Hi Jamila! Thanks for your feedback! Happy to hear it seemed like you guys enjoyed them!
 
Bebewatson
Bebewatson July 5, 2024
Please! Tie back your hair! & wear an apron!
 
Eugenie A.
Eugenie A. July 11, 2024
A negative personal comment over a cookie recipe?!
Really necessary????