All of your childhood memories in one cookie! These Smores Cookies are thick and chewy, filled with chocolate chips, graham crackers and marshmallows
What are S’mores made of?
S’mores is a dessert usually made by the campfire. It’s mainly made of roasted and gooey marshmallows, sandwiched in between Graham crackers and milk chocolate.
Depending on how roasted the marshmallows are, the chocolate usually starts melting with the heat, resulting in a ooey-gooey filling made of marshmallows and chocolate, between two graham crackers.
Why is it called a Smore?
The word S’more comes from the phrase “some more”.
It comes from a recipe originated in the early 1920’s of something like a Graham Cracker Sandwich, and was popular among the Boy Scouts and Girl Scouts, aimed at summer camps.
Ingredients you’ll need
- Brown sugar, tightly packed
- Granulated sugar
- Unsalted butter, room temperature
- Eggs, room temperature
- Vanilla extract
- All-purpose flour
- Baking soda
- Mini marshmallows, torn in half
- Semi sweet chocolate Chips
- Graham crackers
- Hershey’s milk chocolate bar
Tips and Tricks for making the perfect Smores Cookies
Use room Temperature Ingredients:
Use room temperature eggs and butter, this is absolutely a must! This will make sure that you ingredients mix more evenly and helps make your cookies thick. Leave eggs outside of fridge for 30 min prior to using and butter around 1 hour. If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 5 minutes
Do not over mix:
If you over mix the dough after the flour is added, it could turn your cookies cakey and hard, instead of chewy and soft. For this reason, after adding the dry ingredients, mix them with the dough until just combined
Use Halved Marshmallows:
These cookies tend to have a marshmallow blowout. To reduce it, tear the marshmallows in half before incorporating them to the dough.
Chill the dough:
Chill the dough before baking to solidify the fat, this will keep the cookies from spreading too much while baking. It also helps concentrating the flavor. As a result, thicker, chewier, and more flavorful cookies.
Shape the cookies while still warm:
If your cookies had a marshmallow blowout and you want them looking perfectly round and all the same size, use a circular cookie cutter slightly bigger than your cookies and make a circular motion to swirl the cookies around inside the cookie cutter.
Use anything circular and hollow, like the top part of a glass, or push the edges back in with a spatula or a knife. You need to do this right after the cookies are out of the oven and they’re still warm
If you’re looking for more cookie recipe inspiration follow this link, or find below some of my favorite cookie recipes below!
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- 3/4 Cup brown sugar tightly packed
- 1/2 Cup granulated sugar
- 1 Cup unsalted butter room temperature
- 1 egg + 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 Cups all-purpose flour
- 3/4 teaspoons baking soda
- 1 teaspoon salt
- 1 Cup mini marshmallows torn in half
- 3/4 Cup semi sweet chocolate Chips
- 4 Graham crackers in small chunks
- 1 bar Hershey’s milk chocolate broken into sections
- In a mixing bowl mix sugars and butter, until no lumps are visible. Whisk in eggs and vanilla and mix3/4 Cup brown sugar, 1/2 Cup granulated sugar, 1 Cup unsalted butter, 1 egg + 1 egg yolk, 2 teaspoons vanilla extract
- Mix in dry ingredients until just combined. Do not over mix!* reserve a handful of marshmallows to top, then fold in the remaining marshmallows, graham crackers and chocolate chips to the batter and distribute evenly2 Cups all-purpose flour, 3/4 teaspoons baking soda, 1 teaspoon salt, 1 Cup mini marshmallows, 3/4 Cup semi sweet chocolate Chips, 4 Graham crackers
- Place a plastic wrap on top, directly touching the dough and covering it completely; refrigerate for at least 1 hour and up to 3 days. Remove from the fridge and let it come at room temperature for 10 minutes
- Pre-heat oven to 350 F and line 3 baking sheets with parchment paper. Using a 3 Tablespoon cookie scoop or ice cream scoop, form cookies and place them on prepared parchment paper 2.5 inches apart
- Bake for 10 minutes, remove from the oven, add remaining marshmallows and Hershey's chocolate on top, then finish baking for an additional 2 minutes.
- If you want your cookies looking perfectly round and all the same size, you can use a circular cookie cutter slightly bigger than your cookies (or anything circular and hollow, like the top part of a glass) and make a circular motion to swirl the cookies around inside the cookie cutter. This needs to be done when the cookies are right out of the oven and they're still warm
- Add the reserved marshmallows and Hershey's chocolate on top.Let the cookies sit in the cookie sheet for 2-3 minutes (or until being able to handle them without braking them), then transfer to a wire rack to cool completely1 bar Hershey’s milk chocolate