Perfect S’more Cookies
ShareA recipe for the perfect s’more cookie. A traditional summer treat turned into an incredible cookie that not only tastes amazing but stays soft.
I watched America’s Got Talent for the first time in my life. Magic baffles me. Some things just don’t make sense. Some times you know it’s just tricking the eye, but other things… how in the world??? And then there’s the young opera singers. Wow.
Also, I’m still totally obsessed with SYTYCD (because for whatever reason it’s just easier to type out the initials, but it’s kind of not too). Are you watching? I’m totally impressed and in awe by how talented these kids are. I mean they’re really just kids to me!
And then there’s the food shows. Someone please tell me food truck race is a summer thing too because I kind of need that to come back. It’s fun.
I’ve been holding out on you. And for that, I’m deeply sorry.
These are the most amazing cookies I’ve ever made and even ever had made by anyone else in my life. I’m not even slightly kidding on this. They’re better than snickerdoodles and any oatmeal cookie, thick or chewy. They’re better than any gingerbread cookie you throw my way. All of that, is saying a lot! These are amazingly crazy good, just flat out perfect.
Somehow in the baking process, the cookies eat the graham crackers. That’s not a bad thing. It’s like the cookie is devouring itself. Flavor throughout. And let’s not forget the big chunks of chocolate. And the perfect amount of marshmallow in each cookie. Not too much or too little, just right. Clearly we’re having a Goldilocks moment here.
Have I mentioned how amazingly soft these stay, in addition to being the most delicious cookies I’ve ever eaten? I’m talking these stay soft for days and days… IF the cookies make it that long – they’ll still be soft. Of course they won’t last that long because you’ll want to eat them right away – for breakfast, lunch and dinner, but if they do last that long, they’ll still be awesome. Just as perfect as the first day, if not better.
I’ve said it before, and I’ve always meant it, but I mean it 200x more this time.
You NEED to make these. They are life changing cookies.
More cookie recipes to try:
Cake batter funfetti chocolate chip cookies
Applesauce oatmeal cookies
World peace cookies
Biscoff oatmeal chocolate chip cookies
Lemon sugar cookies
Jumbo dark chocolate chunk oatmeal cookies
Pumpkin snickerdoodle cookies
Gingerbread kiss cookies
Perfect S'more Cookies
Ingredients
- 10 Tbsp unsalted butter softened
- 2/3 C brown sugar
- 1/2 C granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 C cake flour
- 3/4 C bread flour
- 1/2 tsp tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp course sea salt
- 1 C mini Hershey's chocolate kisses
- 1/2 C crushed graham crackers
- 1 C mini marshmallows
Instructions
- In a large bowl or stand mixer, cream butter and sugar. Mix in egg and vanilla, followed by both flours, baking soda, baking powder and salt. Mix until combined and smooth. Stir in chocolate kisses, mini marshmallows and crushed graham crackers by hand. Transfer dough to a large bowl, cover and chill for 24 hours or at least overnight.
- Preheat oven to 350°F. Allow dough to warm and soften at room temperature until you can easily scoop. Form slightly larger than golfball size balls of dough, being sure to not have marshmallows on the bottom or lower sides of the ball. It's best to press marshmallows into the center of the dough when possible as the cookies will hold their shape better while cooking. Place balls of dough 2" apart on a baking sheet lined with a silicone baking mat.
- Bake for 13-15 minutes or until edges are lightly golden. Cool on baking sheet for 5 minutes prior to carefully transferring to a wire rack to cool completely. Store cookies in an airtight container.
Notes
These look perfect! S’mores are my all time favorite! The gooey marshmallows with the chocolate and graham crackers, yum!
Thanks Jessica!
Has anyone tried using all purpose flour?
The overall texture will be slightly different, as cake and bread flours act in slightly different ways when used together in cookies. But you are more than welcome to try!
Oh wow! These are indeed perfect! Love how the marshmallow just oozes out when you pulled the cookies apart from each other! Beautiful.
Thanks Connie!
I made these and followed the recipe to a t. They came out rather flat. I am not sure what I did wrong. They stil taste awesome, but they are not pretty.
It’s possible that your baking powder and/or baking soda are expired. I’d double check those.
These look like a perfect Valentine’s dessert! Does the dough freeze well?
I haven’t personally tried freezing it, but I imagine it would do well.
I just made these (and they are absolutely delicious), but the marshmallow melted in the oven and just became sugar. Is there a way to prevent this from happening?
So glad you enjoyed them! As for the marshmallows, if they’re on the outside of the dough and close to the bottom, that will happen. To avoid that, make sure marshmallows are stuff inside of the cookie or only exposed on the top.
Just made these and they came out absolutely perfect! Thanks for this recipe!!!
So glad you enjoyed them! Thanks for sharing :)
These sound incredible! I’m baking for my daughter’s track team this weekend…going to make these! They will love them!
Thanks, Caroline! I hope everyone enjoys them! :)
These cookies taste great but mine turned out flat and burnt a bit going for 14 minutes. Also the marshmallow melted and turned into a hard unchewable sugar. I am going to try leaving them cold with the next batch and see if it helps.
As noted in the recipe, it’s important to make sure the marshmallows are not on the bottom or lower sides of the cookie as it bakes. They definitely should not turn out super flat. You may want to check the expiration dates of your baking soda and baking powder.
Can you help me with the logic of why the dough is refrigerated and then requested to be room temperature before baking? Also, would a better outcome occur if the marshmallows were added on top of the dough just prior to baking? Even with he fresh ingredients, half of he cookies were on the flatter side.
Do not fully allow dough to become super soft at room temperature. You’re only allowing it to soften just enough so you can scoop and form balls. It sounds as though your dough was too soft when it went into the oven, causing the flat cookies. Firmer dough helps maintain the shape longer.
Rachel can you use crushed graham cracker crumbs that you buy at the grocery store will that work just as well you said use crushed graham crackers you didn’t say anything about graham cracker crumbs I was just wondering if it made a difference in which one do you used
Crushed graham crackers are used for this recipe, not crumbs. For best results, use the ingredients listed. Enjoy!
Rachel thank you for telling me not to use graham cracker crumbs in the recipe I do not have a food processor I tried Googling how to crush graham crackers the only instructions they had was making graham cracker crumbs do you have any suggestions on how I can. Crush the graham cracker without turning it into crumbs
Add graham crackers to a plastic bag and break them apart into small pieces. You can do this by hand, with a rolling pin or other item.