I hope y’all never get tired of cookies because I never will and there are just SO many awesome kinds to make that I love sharing with you! This time we have some big, delicious S’mores Cookies, inspired by a friend who mentioned s’mores cookies the other day and I just couldn’t get that idea out of my head, so here we are.
I used my standard cookie recipe as the base but increased the amount of flour so these would be thick, chewy cookies and not spread out across the pan and be more crisp. Also, I think when you want to pack a bunch of mix ins into a cookie you’re better off with a thicker dough to hold them in.
Speaking of mix ins, these cookies are jam packed with all of your favorite s’mores elements – mini marshmallows, graham crackers, and both milk AND dark chocolate bars! I really like using chocolate bars here instead of chocolate chips so you can cut them into big chunks which just feels more s’more like to me, although you can absolutely use chocolate chips instead if that’s what you’ve got on hand.
The recipe has you pop the cookies into the fridge for a bit before baking and while, yes, you can skip this step you’ll have better results if you don’t. The longer they hang out in the fridge before baking the better, you can go for up to about 48 hours! This resting time allows the butter in the dough to firm up which helps them keep their shape in the oven and it gives the flour lots of time to hydrate which adds to the texture of the cookie, as well as the flavor!
I’ve made several different kinds of cookies in the past, all based off of the same cookie dough recipe:
You can switch up so many of the elements:
- the butter – use softened browned butter instead to add a nutty depth of flavor!
- the mix-ins – I took these in the s’mores direction but you can add in anything you’d like! Caramel pieces, different kinds of chocolate, and nuts are all great options
- the flour – sub some of the AP flour for rye or whole wheat for some nuttiness. you may need to add a couple of tablespoons of milk if you do this though since those flours typically absorb more liquid than plain flour does. Or, use AP but decrease the amount of it to get thinner, crispier cookies!
I love cookies and I love these cookies especially – they’re such a great summer treat! Make a double batch and pop some in the freezer, you’ll be glad they’re there.
These S'mores Cookies are the perfect summertime dessert! Jam packed with all of the s'mores elements you love, you can enjoy these cookies with or without a bonfire, and they're a one bowl recipe for each cleanup!
- 226 g (2 sticks) unsalted butter, softened
- 150 g (3/4 cup) sugar
- 165 g (3/4 cup) brown sugar
- 2 tsp vanilla
- 2 eggs, at room temperature
- 5 g (1 tsp) baking soda
- 6 g (1/2 tsp) salt
- 3 g (1 tsp) cream of tartar, optional
- 400 g (3 1/3 cups) flour
- 80 g milk chocolate, chopped
- 80 g dark chocolate, chopped
- 33 g (3/4 cup) mini marshmallows
- 50 g (about 3 sheets) graham crackers, in small pieces
- make the dough: in the bowl of a stand mixer, cream together the butter and sugars until they're very light and fluffy, at least 5 minutes on medium speed
- add the vanilla and the eggs, mixing well after each addition. be sure to scrape down the sides of the bowl to ensure it all gets mixed well!
- add the salt, baking soda, and cream of tartar and mix well, scraping down the sides of the bowl
- add the flour and mix until just combined.
- add the chocolates, marshmallows, and graham cracker pieces and mix until combined. be careful not to over mix at this point!
- portion and chill: portion out 21 cookies, about 1/4 of dough each, and roll into balls. cover and place in the fridge for at least 1 hour or up to 48 hours
- bake: preheat the oven to 375*. place the cookies 1.5 inches apart on a baking sheet and bake for 12-14 minutes or until the edges are slightly browned.
- enjoy: let cool on a wire rack and enjoy!