Soft s’mores cookies with dark chocolate and graham cracker base

S’mores ingredients are naturally quite sweet, so this recipe took a few tries to get the sweetness just right, and I think it worked.

This recipe yields 12 large, soft, bakery-style cookies.

You can double the recipe and make some holiday cookie boxes to give out as delicious gifts. Or make an extra one for yourself since you deserve it.

what you need

To make these decadent chewy s’mores cookies, gather the following ingredients.

Flour: Use all-purpose flour, bread flour, or a combination of both. Baking soda: Helps cookies spread and rise. Do not substitute baking powder. Salt: Just a pinch to enhance other flavors and balance the sweetness. Unsalted butter: It softens at room temperature and is easier to mix. If using salted butter, do not add salt. Dark brown sugar and granulated sugar: A classic cookie sweetener that creates crispy edges and a soft center. Eggs: what ties everything together. Vanilla Extract: Adds a classic baked aroma. Espresso powder: Any kind will do. You can also substitute cocoa powder. The chocolate flavor will deepen and the color of the dough will become darker. Semi-sweet or dark chocolate chips: I love Ghirardelli dark chocolate chips. Adds the perfect bitterness to cookies. Even those who like milk chocolate will love the combination of dark chocolate chips. Honey graham crackers and mini marshmallows: classic s’mores flavor. If you want a meltier marshmallow-filled cookie, use jumbo marshmallows to wrap the cookie dough. I use mini marshmallows to reduce the sweetness.

How to make s’mores cookies

Step 1: Mix dry ingredients

In a medium mixing bowl, combine flour, baking soda, salt, and espresso powder until thoroughly combined. Let’s set it aside.

Step 3: Combine the two mixtures and toppings

Add the flour mixture to the wet mixture in two additions, mixing on low speed until just incorporated.

Add chocolate chips and marshmallows and mix gently until just combined.

Step 4: Preheat and assemble

Preheat oven to 350°F.

Fold the graham cracker sheet in half to create two squares. Make 12 squares and place them on half a baking sheet.

Divide the dough into 12 equal pieces and place each piece on top of the graham crackers.

For a beautiful presentation, top each cookie with a small rectangle of Hershey’s chocolate and 1-2 mini marshmallows.

Gently press the marshmallow onto the dough to keep it in place. Make sure to place the marshmallow on top rather than on the side. Otherwise, it may fall and melt as soon as it touches a hot pan.

Step 5: Bake and sear

Bake on the top rack until the edges of the cookies are set, about 10 minutes. Switch oven to grill (500°F). Roast the marshmallows until golden brown, about 2 minutes, being careful not to burn them.

Remove from the oven and let the cookies cool on the tray before serving.

A word about marshmallows

Marshmallows melt quickly in the oven, so leaving them over high heat for too long can cause them to burn. When marshmallow sugar burns, it can cause craters or sticky spots in the dough.

storage

S’mores cookies can be stored in an airtight container at room temperature for several days. These cookies stay amazingly soft and moist.

If it’s dry, heat it in the microwave for a few seconds to soften it again.

You can also prepare the dough in advance. Raw dough can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.