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S’mores Cookies

Stack of s'mores cookies with melted marshmallows and chocolate
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The ultimate gooey, chewy cookie that tastes just like a campfire s’more, complete with melted chocolate, toasted marshmallow, and a hint of crunchy graham cracker. It’s the perfect treat for any time of year!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup crushed digestive biscuits
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • ⅛ tsp cinnamon
  • 2 sticks unsalted butter (cool room temp)
  • ¼ cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup miniature chocolate chips
  • 1 ½ cups mini marshmallows
  • 2–3 milk chocolate candy bars, broken into pieces

Instructions

  1. Prep: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. In a bowl, whisk together the flour, biscuit crumbs, baking soda, salt, and cinnamon.
  2. Cream: In a separate large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (2-3 mins).
  3. Mix Wet: Add eggs one at a time, mixing well after each. Stir in vanilla until just combined.
  4. Combine: With the mixer on low, slowly add the dry mixture. Mix until the flour just disappears. Do not overmix! Gently fold in the chocolate chips and mini marshmallows with a spatula.
  5. Scoop & Bake (Part 1): Use a 1 ½-tablespoon scoop to drop dough balls onto the sheets, leaving 1 ½ inches of space. Bake for 6-7 minutes.
  6. Add Toppings & Bake (Part 2): Remove from the oven. Quickly press pieces of the chocolate bar and marshmallows into the top of each cookie. Return to the oven for another 3-4 minutes, until the edges are golden and the marshmallows are toasted.
  7. Cool: Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack.

Notes

erving Suggestion: These cookies are best enjoyed warm and gooey. Pair with a cold glass of milk or a scoop of vanilla ice cream.

Tips & Tricks:

  • For a super authentic flavor, use Hershey’s chocolate bars.
  • Don’t overbake the first round! The cookies should still look a little pale and undercooked.
  • The “staged bake” is key to getting a perfect, gooey finish.

Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 3 months. To reheat, warm in a low-temp oven (275°F / 135°C) for a few minutes.

Find it online: https://recipesh.com/smores-cookies/