S’mores Cookies
This is a s’mores recipe but in cookie form! My s’mores cookies are filled with graham crackers, rich chocolate, and topped with toasted marshmallow creme. My secret ingredient, liquid smoke, adds a wood smoke flavor without the hassle of cooking outdoors. Kids and adults will love these cookies!
Overview
- Skill Level: Beginner
What could be more delicious than enjoying a warm s’mores over a camp fire? I wanted to recreate that nostalgic feeling but in cookie form. No messy fire pit needed!
These s’mores cookies have it all. They’re made with graham crackers, chocolate, and of course, marshmallow. Even though they’re baked indoors, they are just as gooey and delicious as if you were enjoying them at summer camp.
To recreate the magic of camp fire cooking, I added my secret ingredient, liquid smoke. It adds just a hint of wood smoke flavor to really send these cookies over the top.
WHY I LOVE THESE S’MORES COOKIES
- The flavor! It doesn’t get any better than the combination of toasty graham crackers, rich chocolate, and gooey marshmallow.
- I can have the nostalgic flavor of s’mores without committing to a camping trip and all that entails like tent sleeping and messy fire pits.
- I get to use my kitchen torch! This small appliance is so fun and handy to use although not required, you can simply use the broiler setting to toast the marshmallow creme.
Ingredient Highlights
This cookie recipe has some unique ingredients, let’s go over some of them!
Liquid Smoke: This is my first time using liquid smoke in a cookie recipe and it works! Liquid smoke is an ingredient usually used in savory cooking meant to resemble the flavor of wood smoke. It lets you retain that flavor without actually having to cook outdoors.
While technically optional, I highly recommend it in this recipe. After all, the best part of a s’mores is the toasty charred flavor.
Graham Crackers: There’s no substitution for graham crackers in a s’mores recipe. For this recipe, I’m using them two ways. The crumbs combine with the flour to make the structure of the cookie while adding extra flavor.
For the second use, I’m using broken graham cracker pieces to roll the cookie dough into. These pieces add texture and crunch to the exterior of the cookies.
Chocolate Chips: While I love to use 60% cacao bittersweet chocolate chips in this recipe, you have many options to choose from. From milk chocolate, dark chocolate, bittersweet chocolate – choose your favorite!
If you want a fun twist on s’mores, swap the chocolate chips for peanut butter chips, white chocolate chips, or even caramel chips.
Marshmallow Fluff or Creme: Although you can easily swap the marshmallow creme for whole marshmallows, I prefer the creamy texture of marshmallow creme. If you do use whole marshmallows, keep in mind that you may run into an issue where the marshmallow disappears while baking in the oven.
How to make S’mores Cookies
While these cookies aren’t quite as simple as making an actual s’mores over a fire pit, they’re still very easy and quick to make.
Instead of room temperature butter, which is what is called for in the creaming mixing method for cookies, I am using melted butter. By using melted butter, we don’t have to cream together the butter and sugars. They are simply stirred together to combine.
There are a few steps to complete in making these delicious cookies. Let’s get started!
Combine the Butter and Sugar
Combine the melted butter and brown sugar in a bowl. The butter does not need to be fully cooled or solidified, it can still be warm. Since we aren’t creaming them together it’s not essential to use a mixer although you certainly can. I’m using a wooden spoon and large mixing bowl.
Add the Wet Ingredients
Once the butter and sugar is mixed together, add the eggs, vanilla extract, and liquid smoke if using. While technically optional, the liquid smoke adds a bit of smoky, charred flavor to the dough.
Add the Dry Ingredients and Mix-Ins
Mix in the baking soda, baking powder, and salt. Scrape down the bowl and add the graham cracker crumbs and flour and mix again just until absorbed. This should only take 15-20 seconds. Do not over-mix at this point or you will have dense cookies.
Add the chocolate chips into the dough and gently mix together using a rubber spatula or large spoon.
After making the cookie dough, give it a taste. You’ll definitely notice the liquid smoke flavor but don’t be alarmed if you’re unsure about it. Once baked, the liquid smoke flavor is much more subdued.
Chill the dough
Chill the dough in the refrigerator for at least 20-30 minutes and up to 3 days. This is a great way to prepare your cookies ahead of time.
Either place the entire bowl covered in plastic wrap or remove the dough from the bowl, press into a disc, and wrap in plastic wrap if chilling longer than 30 minutes.
Scoop and bake
I like to use a medium cookie scoop that is 2 tablespoons in size. After scooping out the dough balls, roll them in the roughly broken pieces of graham crackers. Place on a sheet pan.
Only place 8 cookies per sheet pan. Although these cookies do not spread out very much when baked, too many cookies on the pan will not allow them to bake evenly.
Next, using the back of a spoon or your fingers, create an indention in the center of each cookie dough ball. Spoon or pipe marshmallow creme into each cookie. Do not over-fill the cookie.
Bake one sheet pan at a time until the edges are set and the centers look slightly under baked.
Toast the Marshmallow
After baking, use the broiler setting on your oven to toast the top of the marshmallow creme or use a mini kitchen torch. This step is optional but recommended for a genuine toasty s’mores flavor. Sprinkle the top of each cookie with smoked salt or flaky sea salt.
While shopping for marshmallow creme, I found these tiny dehydrated marshmallows and added them to the top of each cookie after baking. They toast up well just like the marshmallow creme and are so fun!
Allow to cool for 5 minutes on the sheet pans before moving to a cooling rack to cool completely.
Storage
Store cooled cookies in an airtight container for 3-4 days or in the freezer for up to 3 months.
Make-Ahead Cookies
After scooping the cookie dough, place dough mounds close together on a sheet pan lined with parchment paper. Add the marshmallow creme to the center of each as directed.
Freeze until solid (overnight or at least for 8 hours). Move the cookie dough balls into a plastic zipper bag and store in the freezer for up to 3 months. Bake from frozen as directed adding 2-3 additional minutes.
MORE RECIPES FROM BAKER BETTIE!
If you loved this recipe, you might like to try these other delicious cookie recipes!
Be sure to checkout my S’mores Brownie Pie recipe!
S'mores Cookies
My s'mores cookies are filled with graham crackers, rich chocolate, and topped with toasted marshmallow creme. Liquid smoke adds a wood smoke flavor without the hassle of cooking outdoors.
Ingredients
For the cookies
- 113 grams (½ cup, 1 stick) unsalted butter, melted
- 125 grams (½ cup + 2 tablespoons) brown sugar, light or dark
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract or paste
- 1 ½ teaspoons liquid smoke, optional but recommended
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 100 grams (1 cup) graham cracker crumbs, finely ground, see *note below
- 120 grams (1 cup) all-purpose flour
- 100 grams (⅔ cup) chocolate chips, I'm using Ghiradelli 60% cacao bittersweet chips but your choice of dark or milk chocolate
For the topping
- 3-4 graham cracker sheets, roughly broken
- 3-3 ½ ounces marshmallow fluff or creme (a 7 ounce jar is more than enough)
- smoked salt or flaky sea salt
Instructions
PREP:
- At least 30 minutes before baking, set out the egg (1 large) to come to room temperature.
- Melt the butter (113 grams/ ½ cup) and set aside to cool.
- Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 350°F/175°C.
- Measure out the rest of the ingredients. Line 2 baking sheets with parchment paper or a silicone baking mat.
Make the Cookies:
- In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer or a wooden spoon, mix together the melted butter with the brown sugar (125 grams/ ½ cup + 2 tablespoons). Mix until incorporated. The mixture will not cream together.
- Add the egg, vanilla extract (1 ½ teaspoons), and liquid smoke (1 ½ teaspoons) if using,into the bowl and combine.
- Add the salt (½ teaspoon), baking soda (½ teaspoon), and baking powder (½ teaspoon) into the bowl and mix together. Add the graham cracker crumbs (100 grams/ 1 cup) and flour (120 grams/ 1 cup) and mix until just absorbed, only about 15-20 seconds. Scrape down the sides and bottom of bowl to make sure everything is incorporated and mix for a few more seconds. You don't want to over-mix the dough.
- Add the chocolate chips (100 grams/ ⅔ cup) and gently fold in.
- Chill the dough in the refrigerator for at least 20-30 minutes and up to 3 days. Either place the entire bowl covered in plastic wrap or remove the dough from the bowl, press into a disc, and wrap in plastic wrap if chilling longer than 30 minutes.
- Scoop rounded mounds of dough (I made large cookies about 2 tablespoons each) and roll them in roughly broken graham cracker pieces. Place on the prepared baking sheets. Only 8 cookies per sheet.
- Using your fingers or the back of a spoon, create an indention in the center of each cookie.
- Fill the center of each cookie with marshmallow fluff or creme. You can use a spoon or pipe with a piping bag. Do not over-fill the cookies.
- Bake one sheet pan at a time for 11-13 minutes until the edges are set and the centers look slightly under baked.
- Optional: After baking, use the broiler to toast the top of the marshmallow or use a mini kitchen torch.
- Sprinkle smoked salt or flaky sea salt on top of the cookies.
- Allow to cool for 5 minutes on the sheet pans before moving to a cooling rack to cool completely. Store cooled cookies in an airtight container for 3-4 days or in the freezer for up to 3 months.
Notes
*I recommend buying a box of whole graham crackers for both uses in this recipe. That way you don't have to buy graham cracker crumbs and a separate box of whole graham crackers.
Grind them in a food processor (or place in a zipper bag and smash with a rolling pin rolling back and forth) to make finely ground crumbs for the dough. Then break some up into pieces by hand to use for rolling the dough balls into.
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