These jumbo S'mores Cookies combine everything you love about classic chocolate chip cookies and campfire s'mores into one insanely delicious dessert that's somehow better than both. Forget recipes that simply toss a few marshmallows into cookie dough - these cookies take their name seriously. They're made with a thick and chewy graham cracker cookie base packed with chopped chocolate and mini marshmallows, topped with a giant marshmallow torched to perfection, and finished with a drizzle of dark chocolate. They look, smell and taste like s'mores, and should honestly come with an "addictive" warning label!
I created this recipe as part of my better-than-Crumbl cookie series, and these are, by far, my favorite of the bunch. They have a beautiful flavor that perfectly balances the warmth of graham crackers, sweetness of marshmallows and richness of chocolate. And their texture is perfection: crispy golden edges with a chewy, gooey (not underbaked!) center. I truly cannot recommend them enough!
And if you're a fan of large Crumbl style cookies, my other chocolatey favorites include the thick and fudgy brookie cookies made with chocolate chip cookie dough and brownie cookie dough, and Biscoff lava cookies with a molten Biscoff center!
3 components of these cookies
These S'mores cookies have 3 simple components:
- A graham cracker cookie base. Somewhere in between a snickerdoodle and a sugar cookie, this cookie dough contains crushed graham crackers to bring in the S'mores flavor, and is studded with mini marshmallows and dark chocolate. It bakes to be delightfully crispy on the edges and chewy in the middle
- Giant marshmallows. Each cookie is topped with a giant marshmallow that becomes gooey and warm, and is then blowtorched to toasty perfection
- Dark chocolate drizzle. No s'more is complete without melted chocolate, so these cookies are finished with a generous drizzle of melted dark chocolate after baking
Optionally, you can also sprinkle over crushed graham crackers as a finishing touch.
Best marshmallows to use
I used Ziyad's mini marshmallows and giant marshmallows for this recipe - Halal and available on Amazon. You can use any regular marshmallows (such as Jet-puffed), or even vegetarian marshmallows made with carrageenan instead of gelatin (such as the Trader Joe's ones). However, just note that carrageenan marshmallows don't melt and stretch the same way as gelatin-based marshmallows.
The easiest way to make S'mores cookies with giant marshmallows
I've tried several ways of making s'mores cookies, such as placing the giant marshmallows at the bottom to stuffing them inside. But, in most cases, the marshmallows ruin the cookie's structure. The best method I've found is to add the marshmallow on top of the cookie near the end of baking. This way, it gets toasted, gooey and melty without affecting the cookie. Here's how it works:
Make the cookie dough and fold in mini marshmallows (which don't affect the structure) and chopped chocolate. Divide into 5.5oz balls, and lightly flatten each. Place on a baking sheet and bake until the cookies are almost done. Remove the cookies from the oven, and use the back of a tablespoon measure to gently press the middles down to create pockets:
Place a giant marshmallow into each pocket. Then quickly return the cookies to the oven and bake for another 2-4 minutes. The marshmallows will become warm and melt-y, and get some color on them. You can stop there, but I recommend also blowtorching them to get them extra toasty:
Let the cookies rest at room temperature for 10 minutes, then drizzle with melted chocolate, serve & enjoy!
Important notes on the baking process
After a lot of testing, I've discovered that the best way to bake giant cookies like these so they're crispy outside but still chewy and gooey inside, is to use a 3 step baking process.
- Start the bake at 375F for 8 minutes so the edges set
- Drop the temperature to 350F and bake for another 7 minutes so the middle can cook
- Remove from the oven, add marshmallows on top, then bake for another 2-4 minutes at 350F for a total baking time of 17-19 minutes.
Yes, this is a lot to remember, but I promise it is worth it! Just don't try to multi-task while baking the cookies so you can nail them.
In addition to this, I have 3 important tips for you:
- Use a light colored baking sheet. A dark sheet will cause the cookies to brown too much on the bottom.
- ALWAYS bake a test cookie first! I really cannot stress this enough. Everyone's oven is different, and the baking time can drastically. A test cookie is the only way to know exactly how long you need to bake your cookies for
- Check for doneness instead of just watching the time. When perfectly baked, the cookies will have a golden color, feel set around the edges, but still soft in the middle. They will firm up after ~20 minutes of rest
Hot tip: If you're worried your cookies are browning too quickly on the bottom, when you drop the temperature from 375F to 350F, quickly open the oven door and stack a cold baking sheet under the cookie sheet in the oven. This will drop the temperature of the cookie sheet and slow down the browning process!
A few last tips before you make these
Here are a few tips that will help you get the perfect S'mores cookies:
- Weigh all your ingredients with a kitchen scale. Ingredients like crushed graham crackers and flour are hard to measure accurately with cups
- If the cookie dough feels too soft or sticky, chill it for 10-15 minutes before shaping the cookies
- PLEASE DO NOT rush the chilling process! I know it's hard to wait, but it is so, so worth it. Without sufficient chilling, the cookies will not have the delectable chewy texture we are looking for. You can read more about the importance of chilling cookie dough in my brown butter chocolate chip cookie recipe
Thick And Chewy S'mores Cookies Recipe
- Total Time: 40 min + overnight chilling
- Yield: 5 large cookies
Description
Thick, crispy and chewy S'mores cookies with a graham cracker base topped with giant toasted marshmallows and melted chocolate drizzle
Ingredients
- 12 tbsp unsalted butter, room temperature (170g)
- ⅓ cup granulated sugar (67g)
- ⅔ cup light brown sugar, packed (133g)
- 1 large egg
- 1 egg yolk
- 1 ½ tsp vanilla
- ½ cup crushed graham crackers (50g)
- 1 ¾ cups all purpose flour (227g)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup dark chocolate chips or chopped chocolate (80g)
- ½ cup mini marshmallows (40g)
- 5 giant marshmallows
- 50g dark chocolate to drizzle on top
Instructions
- Add the butter, brown sugar and granulated sugar to a bowl and whisk on medium high speed for 2-3 minutes until the mixture turns fluffy and light in color. Keep scraping the bowl along the way
- Add the egg, egg yolk and vanilla. Whisk for another minute until a creamy mixture forms
- Add the crushed graham crackers and whisk until just combined
- Now sift the flour, baking powder, baking soda and salt in a separate bowl and mix to combine. Add the dry ingredients to the cookie dough in 2 additions, and use a rubber spatula to gently fold until the flour is almost mixed into the dough
- Add the dark chocolate chips and mini marshmallows, and continue folding until no more streaks of flour remain and the add ins are evenly dispersed. Don't overmix
- The cookie dough should be soft and easy to work with. If it feels too sticky, refrigerate it for 10-15 minutes until it becomes easier to shape with your hands
- Divide the cookie dough into 5 portions, each should be ~5.5oz in weight. Working one piece at a time, gently shape into a ball, then lightly flatten so they form a 2.5-3" disc. Repeat with all portions
- Place the cookie dough balls on a plate/tray and refrigerate overnight (minimum 6 hours, overnight recommended)
- When you're ready to bake after chilling, pre-heat the oven to 375F (conventional / no fan) and line a large light colored baking sheet with parchment paper
- Place the chilled cookie dough balls on the baking sheet, keeping at least 3" between each
- Transfer to the oven and bake at 375F for 8 minutes, then drop the temperature to 350F and bake for another 7 minutes.
- Remove the tray from the oven, and use the back of a measuring spoon to press down the middles of the cookies and create a pocket / indent. Place one giant marshmallow into the pocket on each cookie, and quickly return the cookie tray to the oven. Try to do this step as quickly as you can so the cookies remain hot
- Bake for another 2-4 minutes until the cookies are golden, look set on the edges but still soft in the middle, and the marshmallows on top have started to get a light golden color on them
- Remove the cookies from the oven, and let them cool at room temperature for 20 minutes
- In the meanwhile, melt the 50g dark chocolate in the microwave in 20 second increments, stirring in between. Transfer it to a piping bag and snip a small hole at the tip
- Once the cookies have rested, take a blowtorch and quickly torch the marshmallows so they become warm and toasted. Then drizzle the chocolate on top of the cookies generously
- Serve warm and enjoy!
Notes
- Make ahead & storage: These cookies are best eaten fresh and warm so the chocolate and marshmallow are melted. If you end up with leftovers, keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days, and reheat in the oven at 350F until they're warm again
- Freezing: I recommend just freezing the cookie dough balls (for up to 3 months), and baking cookies fresh whenever you want them. You can bake directly from frozen, but add 3-4 minutes of baking time after reducing the temperature to 350F (so 8 minutes at 375F followed by 10-11 minutes at 350F before you add marshmallows)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Iram says
Delicious cookies. Easy instructions. Will make again.