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S'mores Cookies
4.5 from 51 votes

S'mores Cookies

S'mores Cookies blend a classic cookie dough base with graham cereal, semisweet chocolate chips, and a topping of mini marshmallows, additional graham cereal, and milk chocolate pieces. The dough is chilled before baking to develop flavor and texture. The cookies are baked partially, topped with s'mores ingredients, then baked again to lightly toast the marshmallows for a soft, gooey finish on top of a chewy cookie.

Prep Time
15 mins
Cook Time
11 mins
Additional Time
2 hrs
Total Time
2 hrs 26 mins
Servings: 30 cookies
Course: Baked Goods

Ingredients

  • 1 ½ cups butter softened, salted
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 tablespoon vanilla extract pure
  • 2 egg large
  • 3 ¾ cup all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 2 cups semisweet chocolate chips or dark chocolate chips
  • ¾ cup graham cereal coarsely chopped
For the Topping
  • 1 ¾ cups mini marshmallows
  • ¾ cup graham cereal
  • 4 milk chocolate candy bar broken into pieces, full-size

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, or in a large bowl with an electric mixer,  beat butter and sugars on medium speed for about 3 minutes. 
  2. Add in vanilla and eggs and beat an additional 1-2 minutes. In a medium bowl, whisk together the flour, baking soda and salt. 
  3. Gradually add in the flour mixture and mix until just combined. 
  4. Stir in the chocolate chips and ¾ cup chopped graham cereal until evenly distributed into the dough. 
  5. Cover and refrigerate dough for at least 2 hours or up to 24 hours.
  6. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper.
  7. Measure dough using a medium cookie scoop (about 1.5 tablespoons). 
  8. Place dough balls on prepared cookie sheets 2 inches apart.
  9. Bake for 11 minutes. Remove pan from oven and immediately top each cookie with mini marshmallows, graham cereal pieces and pieces of the chocolate bars. Place cookies back in the oven and bake an additional 3 minutes. Allow cookies to cool on the pan for 5 minutes before removing them to a wire cooling rack to cool completely.

Notes

  • If using unsalted butter, add 1/2 teaspoon kosher salt to the dry ingredients to balance sweetness.
  • Chilling the dough before baking helps control spreading and maintains cookie shape.
  • Top the cookies immediately after initial baking to ensure marshmallows toast properly without burning.