Crushed graham crackers, bites of melty marshmallow and chocolate chunks round out these S’more Cookies. Do you like making s'mores for nostalgia?
You don’t need to go camping to enjoy s’mores and a batch of these large cookies go down to make it feel like summer regardless of the weather outside your window!
Why you'll love these
Brown butta is in this
The depth of flavor it adds to baking, particularly sweet or tart flavors is beyond compare and whilst this recipe uses brown butter, you could easily sub like for like regular butter if you don’t want or can’t be bothered making it.
The chewiness in the cookies means it’s hard to resist finishing on of these large servings.
Chocolate and Marshmallows
Chocolate chunks and soft marshmallows make these sweet and nostalgic.
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. See FAQ’s for the amount of butter you’ll need for the browned butter.
- 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.
Equipment needed to make a batch
Mixing bowl: You’ll need a medium mixing bowl to make the cookie dough.
Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.
Hand or stand mixer: To whip the dough, this is best done with a mixer to get as much air as possible into the moist ingredients.
Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
FAQ’s for the best S’more Cookies
How do you create brown butter from regular butter?
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.
How much butter is needed to create brown butter for the cookies?
As is the case with browned butter, you will need 160 grams / 5.65 ounces to create 130 grams / 4.6 ounces brown butter with the loss of moisture.
More marshmallow recipes you'll love
How to make:
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.
Chewy cookies with crushed graham crackers and chocolate chunks and marshmallows that will make it feel like summer in your kitchen anytime of year.
130 grams / 4.6 ounces browned butter, unsalted and room temperature
200 grams / 1 cup brown sugar
1 large egg
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 of sea or kosher salt
30 grams / ½ cup marshmallows, chopped into bite size pieces
120 grams / 4.2 ounces chocolate, roughly cut
- 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.
Recipe by Roamingtaste
- Calories: 346 calories per cookie