These S'more Cookie feature crushed whole wheat biscuits right in the dough with marshmallows and chocolate chunks strewn throughout for a taste of summer regardless of whether it's camping weather or not!
Table of Contents
Brown butter, crushed graham crackers, bites of melty marshmallow and chocolate chunks round out this S’more Cookies recipe that you don’t need to go camping to enjoy. A batch of these will make it feel like summer regardless of the weather outside your window! Do you like making s'mores for nostalgia?
Ingredients and substitutions for S’more Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Brown sugar: Light brown sugar was used in this recipe, though you can substitute in equal measure with dark brown sugar or use half and half for a deep caramel flavor in your cookies. As a result of using brown sugar our cookies are chewy but still have a nice crispy edge, so substituting completely with superfine or caster sugar would result in firmer and sweeter cookies.
- Eggs: The egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Graham crackers: Graham crackers with their whole wheat plain flavor are a compliment to give these cookies their undertone. If you cannot source graham crackers. A perfect substitute in equal measure is digestive biscuits which are very similar equivalent overseas or even a plain milk biscuit would work well here also.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
- Chocolate: 56% dark chocolate block was used here because it is less sweet and higher quality than baking chocolate and controls the level of sweetness in the cookies better.
- Marshmallows: For the ease of fitting within the cookie dough, these are best cut down to the size of a finger tip. Or just using mini mallows.
See recipe card for quantities.
How to make S’more Cookies:
Step 1: Whip it: Beat the butter and sugars until pale and fluffy.
Step 2: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Step 3: Flour it up: Add the dry ingredients and crushed biscuits and beat on low until just combined.
Step 4: Additions: Stir ⅔ of the chocolate chunks and marshmallows until strewn through your cookie dough.
Step 5: Scoop: Scoop your cookie dough out, topping with the remaining chocolate and bake for 12 minutes.
Step 6: Cool it: Remove and allow to cool fully.
Step 7: Serve: These are perfect with a your favorite hot beverage or a large glass of cold milk.
FAQ’s for the best S’more Cookies
Check out this detailed guide for browning your butter which includes a video – the key here is allowing your browned butter to come to room temperature so it is set like regular butter.
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S’more Cookies
Ingredients
- 130 grams / 4.6 ounces browned butter unsalted and room temperature
- 200 grams / 1 cup brown sugar
- 55 grams / 1 large egg room temperature
- 141 grams / 1 ⅓ cup graham cracker or digestive biscuits crushed
- 130 grams / ¾ cup + 1 tablespoon plain flour
- 4 grams / 1 teaspoon baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 30 grams / ½ cup marshmallows chopped into bite size pieces
- 120 grams / 4.2 ounces chocolate roughly cut
Instructions
- Preheat the oven to 190C/ and line a baking tray with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and continue to beat until well combined, beating for a further minute.
- Toss in the crushed biscuits, flour, baking powder and baking soda and combine until no dry portions remain in your bowl.
- Add the chocolate chunks and marshmallows and stir until combined and strewn through your cookie dough.
- Scoop a piece of dough and roll the the top of your cookie dough into the remaining ⅓ of chocolate chunks, flattening slightly as you place it on the tray.
- Continue scooping and rolling into the chocolate pieces, pressing lightly when you place onto the tray, ensuring there is 1 ½ inches between each cookie.
- Bake for 12 minutes or until golden at the edges.
- Allow to sit on your baking tray for 3 minutes before placing on a cooling rack
- Serve with a glass of milk.
- Enjoy!
Notes
- How much butter is needed to create brown butter for the cookies: With the loss of moisture during the browning process, you’ll need 160 grams / 5.65 ounces to create 130 grams / 4.6 ounces brown butter.
- Chocolate: 56% dark chocolate block was used here because it is less sweet and higher quality than baking chocolate and controls the level of sweetness in the cookies better.
- Marshmallows: For the ease of fitting within the cookie dough, these are best cut down to the size of a finger tip. Or just using mini mallows.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
Nutrition
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