S’mores Cookies

There’s nothing better than sitting around a campfire making s’mores. It’s a beautiful ritual – laying out the graham crackers and carefully balancing a perfect square of chocolate on top. Then the anticipation of slowly roasting a big marshmallow, rotating it carefully, close to the flames, watching and waiting until its perfectly golden on the outside and gooey on the inside.

We don’t go camping nearly enough, so my s’mores intake is significantly lower than what I would generally deem acceptable. Sure, you could roast a marshmallow over a candle or over the stovetop, but it isn’t quite the same. These s’mores cookies however, are quite a good substitute for those suffering from a s’mores withdrawl!

I compared a number of different recipes for s’mores cookies before deciding to try this recipe from Also the Crumbs Please. A few others that I looked at required adding extra egg yolks, or using marshmallow fluff instead of regular marshmallows. This recipe is very simple and straight forward which is why I decided to start with this as my first attempt. (Also the photos of the cookies on the site look absolutely stunning!)

I tried making this recipe twice. The first time, I used a brand of marshmallows that I don’t normally buy, and I found that they dissolved into nothing. When the cookies were baked and cooled, there were just holes in the dough where the marshmallows once stood. The second time I used a different brand of marshmallow. They still dissolved a bit, but not nearly as much as they did in the first batch.

To make these cookies, beat together some brown sugar and melted butter until combined.

Next, beat in an egg and some vanilla extract.

Add graham cracker crumbs, flour, baking power and salt, and mix until just combined. Both times I made this recipe, I took whole graham crackers and chopped them up. The first time I chopped them quite fine. The second time, I left some larger chunks of graham crackers, which I preferred, because it added a nice texture to the cookies.

Finally, fold in your mini marshmallows and chocolate chunks. I used a chopped up milk chocolate Cadbury bar for the chocolate, but you could use another type of chocolate bar, or chocolate chips instead.

Divide the dough into 12 balls, and place them about 4 inches apart on a parchment lined cookie sheet (I made two sheets of 6 cookies). The first batch of cookies I made, I didn’t shape the dough very much and all the cookies baked into weird shapes. For the second batch, I made the effort to make the dough balls much rounder. The first tray baked into nice rounds, but the second tray still spread into some odd shapes.

I did find the dough to be extremely soft. I would like to try these again and use room temperature butter instead of melted butter to see if that would help result in a slightly firmer dough, and what impact that would have on the shape of the cookies.

Bake the cookies for about 10 minutes, until the tops of the cookies start to look puffed up and dry on the surface. Allow them to cool on the tray for about 10 minutes before transferring them to a wire rack to cool completely.

These cookies were super soft and very flavourful. They’re a good combination of salty and sweet. Mine didn’t turn out nearly as beautiful as the ones on the blog where I got the recipe from, but they tasted great!

I still wish the marshmallows were more prominent, and that they didn’t dissolve as much during baking. I read some recommendations that suggested placing a few extra marshmallows on top of the cookies in the last few minutes of baking. I tried roasting some marshmallows by themselves on a baking tray at the same temperature that these cookies are baked at. I found that they start to brown at about 4 1/2 minutes in, and were nicely browned by 6 minutes.

Next time I’d like to try using firmer butter instead of melted butter, as well as topping the cookies with the extra marshmallows part way through the baking time.

---