S’mores Cookies

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Introducing S’mores Cookies, a delightful fusion of two beloved treats! These cookies boast a graham cracker base topped with chocolate, gooey marshmallow, and a delicious chocolate chip cookie.

Why You’ll Love This Recipe:

  • S’mores Cookies bring together the best of both worlds: s’mores and chocolate chip cookies.
  • This recipe is perfect for small batches, ideal for solo indulgence or when you’re craving a modest treat.
  • With just under an hour of prep time and minimal ingredients required, these cookies are quick and easy to whip up.
  • Who can resist a chocolate chip cookie baked atop a s’more? It’s a match made in dessert heaven!
  • A fantastic solution for satisfying s’mores cravings when a campfire isn’t an option.

Tips And Tricks:

  • Chilling the cookie dough is crucial to prevent excessive spreading during baking.
  • The chilled dough may be slightly sticky, but that’s okay. Work swiftly to avoid warming it up too much when assembling the cookies.
  • Ensure the cookie dough adheres firmly to the graham cracker to prevent tipping during baking.

Frequently Asked Questions:

  • Why does my cookie collapse during baking? Make sure to firmly press the cookie dough onto the graham cracker before baking to prevent tipping.
  • Can I make these gluten-free? Absolutely! Just opt for gluten-free graham crackers and use a 1:1 gluten-free flour blend.
  • How can I make these vegan? Simply swap in vegan alternatives such as vegan butter, chocolate, marshmallows, and graham crackers.

S’mores Cookies

Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert
Servings 5 cookies


Chocolate Chip Cookies:

  • 3 tbsp melted grass-fed butter
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 1 egg at room temperature
  • 2/3 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chunks


  • 5 graham cracker squares
  • 5 pieces of dark chocolate
  • 5 large marshmallows


  • Begin by preparing the cookie dough. In a bowl, mix melted butter, vanilla extract, coconut sugar, and room temperature egg until well combined.
  • Fold in the all-purpose flour, baking soda, and salt.
  • Add the chocolate chunks and mix until fully incorporated. Cover the dough and chill in the refrigerator for at least 30 minutes.
  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Place 5 graham cracker squares on the baking sheet and top each with a piece of chocolate and a large marshmallow.
  • Use a cookie scoop to form the chilled dough into balls. Flatten each ball between your palms and then press onto the s’mores, ensuring they adhere firmly.
  • Bake for 10-11 minutes, then let cool for 5 minutes before enjoying!


  • Chilling the cookie dough helps prevent excessive spreading.
  • Work quickly when handling the slightly sticky dough.
  • Firmly press the cookie dough onto the graham cracker to prevent tipping during baking.

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