S'mores Cookies - Celebrating Sweets

Hello, friends. Let’s talk about something delicious: S’mores Cookies. I know what you’re thinking… why go through the trouble of making s’mores cookies when you can just have s’mores? My answer to you is this: Because these cookies are SO SO SO much better than regular s’mores. One bite and you’ll be smitten.

Can’t get enough s’mores? Try my S’mores Bars, S’mores Dip, and S’mores Milkshake, too! 

Graham cracker cookies: This is quite possibly my favorite cookie dough ever. It’s a brown sugar graham cracker cookie that bakes up with crisp edges and soft and chewy centers. This dough is very similar to the base of my Cheesecake Cookies.

Chocolate chips: Stirring chocolate chips into the cookie dough adds a sweet and chocolaty flavor to every bite. Use your favorite chocolate chips; milk chocolate is the classic for s’mores, but semisweet or bittersweet would also be great here.

Marshmallow bits: These tiny dry marshmallows bake up soft and gooey and they disperse perfectly throughout the cookie dough. More on this ingredient below.

Recipe tips

• Chill the dough for one hour before baking. This helps to stop the cookies from spreading too much in the oven and it allows the flavors to meld.
• Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes clean-up a breeze.
• Use a cookie scoop for evenly sized cookies. 
• Add a few extra chocolate chips and marshmallows to the top of the dough balls before baking (this makes for a prettier cookie).
• Under bake the cookies. You should remove these cookies from the oven when the edges are set but the centers are undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
• Once the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.