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Giant S’mores Cookies
4.6 from 75 votes

Giant S’mores Cookies

These Giant S’mores Cookies combine a tender, yeasted dough with classic s’mores ingredients: graham crackers, milk chocolate, and marshmallows. The cookie dough is made from a blend of cake and bread flours with a rest period of 24 to 36 hours in the refrigerator to develop flavor and texture. Baking involves layering pieces of graham cracker, chocolate, and marshmallows before enclosing the dough around them, creating a gooey, melty interior and a chewy cookie exterior topped with sea salt for contrast.

Prep Time
1 hr
Cook Time
22 mins
Additional Time
1 d
Servings: 15 giant cookies
Course: Baked Goods

Ingredients

  • 2 cups cake flour minus 2 tablespoons
  • 1 ⅔ cups bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt sea salt
  • 1 ¼ cups butter softened, unsalted
  • 1 ¼ cups light brown sugar packed
  • 1 cup granulated sugar plus 2 tablespoons
  • 2 egg large
  • 2 teaspoons vanilla extract pure
  • 1 dark chocolate chips 20-ounces, bag
  • 8 graham crackers broken in half to create 16 squares, full-size
  • 4 milk chocolate bar broken into 4 pieces each for 16 total pieces, full-size Hershey
  • 15 marshmallows regular size
  • sea salt for finishing, flaky

Instructions

    Cup of Yum
  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate chips and mix until they are evenly incorporated into the dough. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, remove dough from the refrigerator and allow it to sit at room temperature for 30 minutes before preheating the oven to 350°F .
  4. Line a baking sheet with parchment paper or a nonstick baking mat. Place 5 graham cracker squares on a baking sheet. Top each graham cracker with a piece of chocolate followed by a marshmallow.
  5. Scoop 5 4-ounce mounds of dough. Flatten the mound of dough into a disk large enough to cover the graham cracker and push down gently to cover the graham cracker and marshmallow. Sprinkle lightly with sea salt and place the entire cookie sheet into the refrigerator to chill for an additional 25 minutes - this will prevent the cookies from spreading too much in the oven. Bake until golden brown but still soft, 22-24 minutes. Let cool on the baking sheet for 10 minutes, then slip cookies onto a wire rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Notes

  • Chill the dough for at least 24 hours to develop flavor and improve texture.
  • Allow dough to sit at room temperature for 30 minutes before baking for even cooking.
  • Use full-size graham crackers broken in half and full-size chocolate bars for authentic s’mores flavor.
  • Flaky sea salt enhances contrast and balances sweetness.
  • Dough can be stored up to 72 hours in the refrigerator and baked in batches as desired.