S’mores Cookies

Easy S’mores Cookies are summer in cookie form made with graham cracker crumbs, chocolate chips and mini cereal marshmallows in just 30 minutes!

S’mores Cookies are making me already feel like summer is here and we need to break out the Easy Fruit Salad, Easy Strawberry Shortcake and Mixed Berry Pie topped with Vanilla Ice Cream!

We LOVED these S'mores Cookies with graham cracker crumbs, tiny cereal marshmallows and semisweet chocolate chips!
 S’mores Cookie Recipe

S’mores Cookies that actually taste like S’mores, not a chocolate chip cookie with marshmallows and they won’t be messy to eat like my classic hershey S’mores Recipe (made 4 ways!). The secret is in the addition of the graham cracker crumbs that replace part of the flour mixture in the recipe. I’m sharing this recipe to celebrate an awesome cookbook. This is from my friend Hayley’s book, Two In One Desserts. Go Buy it Now!

These S’mores Cookies are a best cookies for summer but they’d also be an unexpectedly awesome dark horse to be your favorite cookie addition to your Christmas Cookie rotation. One bit of these S’mores Cookies and December will feel like a nice warm summer day.

Some people like to make these S’mores Cookies with graham crackers, like actual chunks of graham crackers in the cookies. While this can look pretty the graham cracker can actually get pretty dry in the oven and won’t have a moist flavor. These S’mores Cookies without graham crackers are actually made instead with graham cracker crumbs which have moisture added in by the wet ingredients in the dough.

Marshmallows

The use of marshmallows in this recipe is specific to cereal marshmallows. You don’t have to buy Lucky Charms to pick out marshmallows for this recipe you can find them in a parmesan cheese style shaker at the grocery store (this brand) or on Amazon in varying sizes including these GIANT bags.

If you use mini marshmallows in your recipe for these S’mores Cookies what will happen is the mini marshmallows will expand with the heat of the oven then they’ll shrink back down at the cookies cool. You’ll have dried shells of marshmallows without any moisture inside. If you’d like to find a way to use fresh marshmallows I’d highly recommend using them to make a gooey marshmallow cream filling that you can use to make the best ever gooey smore cookie sandwiches.

S'mores Cookies on Baking Sheet

Chocolate

The recipe calls for semi-sweet chocolate chips but you can use milk chocolate in place of the semi-sweet. The next time you make them you can also chop up hersheys chocolate bars or use chocolate pieces to use in addition to the mallow bits in making these delicious cookies.

Can you freeze S’mores Cookies?

You can place fully baked cookies in an airtight plastic ziplock bag and freeze for 2-3 months. Defrost on the counter for a few hours before eating.

This cookie dough also freezes really well. Using a cookie scoop, just scoop the dough onto a baking sheet, and freeze for about an hour. Then transfer the dough balls to an airtight container, using parchment paper between each layer.

When you’re ready to bake, you can place the frozen cookie dough right onto a baking sheet. Preheat oven to 350 degrees F, and bake for 12-15 minutes. Because the dough is frozen they will take an additional few minutes to bake. They may also be less wide as they bake because they will take shape before the centers have fully defrosted.

If you’d like your cookies to be shaped normally be sure to defrost the dough fully in the fridge before baking.

LOOKING FOR MORE COOKIE RECIPES?

The perfect S'mores Cookies with chocolate, cereal marshmallows and graham cracker crumbs!

Looking for more S’mores Recipes?

S'mores Cookies

S'mores Cookies made with graham cracker crumbs, chocolate chips and mini cereal marshmallows are a huge hit for the summer with no marshmallow mess!
Yield 24 Servings
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 2 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 12 tablespoons unsalted butter , at room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 cup graham cracker crumbs , finely ground
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup marshmallow bits

Instructions

  • In your stand mixer cream the butter, brown sugar, and sugar together until fluffy and lightened then add in the eggs and vanilla and beat untill fluffy.
  • Add in the baking soda, corn starch, salt, flour, and graham cracker crumbs until a thick but soft dough forms then fold in the marshmallows and chocolate chips.
  • Remove the beater from the bowl, add saran wrap and let chill in the refrigerator for 2 hours then preheat your oven to 350 degrees and scoop the dough into tablespoon sized scoops onto a silpat silicone liner on a baking sheet.
  • Bake for 8-10 minutes (the middles may look slightly wet still) and let cool completely before removing from baking sheet.

Nutrition

Calories: 194kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 180mg | Potassium: 66mg | Sugar: 16g | Vitamin A: 200IU | Calcium: 19mg | Iron: 1.1mg
Keyword: s'mores cookies

S'mores Cookies

S'mores Cookies are a huge hit in the summer and for your Christmas Cookie swap!
We LOVED these S'mores Cookies with graham cracker crumbs, tiny cereal marshmallows and semisweet chocolate chips!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. These are amazing, my daughter might crown me mother of the year if I dusted off my kitchen aid to make her a batch. 

  2. Give. Me. All. The. Cookies. These are absolutely perfect for summertime. Adding to the top of my to-do list!