I am a busy mom of 3 young kids, and don’t have time for complicated cookies- most of the time, I see fancy cookies like this and think- “no way!”. These S’more cookies look “extra” but they really aren’t. If you have leftover s’more supplies from camping over the summer – this is a tasty way to use them up, and get 5 stars from your family. Just a graham cracker based cookie, with marshmallow and a chocolate square on top. So simple!
I’m a cookie girl, I usually like to make cowboy cookies or just plain chocolate chip–BUT these ones are a top favorite. I love that these cookies are a perfect way to use up those few sheets of graham crackers (that may be even are a little soggy, wink) hiding in a box from camping season. Many times, I just toss them–not anymore.
Easy Ingredients in S’more Cookies
- All Purpose Flour
- Graham Crackers – I have used anywhere from 3-5 “rectangular sheets” of the graham crackers and it has worked great.
- Baking Powder
- Salt
- Butter – salted or unsalted work
- Egg
- Brown and White Sugar
- Vanilla Extract
- Marshmallows – one large one for each cookie
- Chocolate Squares – I prefer hersheys chocolate. 1 bar will do 12 cookies (unless you want to add more than one piece per cookie!)
- Chocolate Chips: this is optional, but I prefer them this way. Then you get a bit of chocolate with every bite.
Pro Tips and Variations
- Add chocolate chips for more chocolate
- Mix mini marshmallows into the batter instead of having a large one on top, break the chocolate squares and push into the top of cookies for something different
- Try a combination of white and dark chocolate
How to make S’more Cookies
full instructions in recipe below.
- Prepare
preheat oven to 350 F and prep a cookie sheet.
- Cream butter and sugars together
1 stick of softened butter creamed with both the white and brown sugars. Then, add the eggs, vanilla. Mix well.
- Add dry ingredients
Slowly start adding the dry ingredients to the wet– start with baking powder and salt. Next add the graham crackers (crushed) and all-purpose flour. Fold in chocolate chips if using.
- Bake
Use approximately 2 tbsp worth of batter for each cookie. Bake for 12 minutes.
- Add the toppings
Add the chocolate squares and marshmallows. Add back to oven for 1-2 minutes until melty. Remove from oven and use spatula to push down on marshmallow a bit for appearance. Let cool and enjoy!
FAQs
You could. I would suggest adding about 4 on top of each cookie. OR folding them into the batter instead.
If you would like thicker cookies, chilling it for 30-60 minutes will help that.
I love Hersheys milk chocolate bars– a classic. But any sort of chocolate can work- chips or chunks.
keep in airtight container at room temperature for up to 4 days. You could also freeze these cookies.
Yes. Premake the dough, and form into balls. Then freeze on a baking sheet, store in freezer bag. Bake straight from frozen but add 1-2 extra minutes of bake time.
This usually happens if butter was TOO soft or melted. Chilling the dough next time would help keep them thick and chewy. Just 30-60 minutes of chill time helps a lot.
More Cookie Recipes to Try
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I hope you love these simple, S’more Cookies – Bobbi Jo
Simple S’more Cookies – 30 minute dessert
Equipment
- 1 baking sheet
- parchment paper optional
- mixer or hand mixer
- basic measuring utensils
Ingredients
- 1-1/4 cups all purpose flour
- 3-5 sheets of graham crackers (partial sleeve)_ crumbled
- 1/2 tsp salt
- 1 tsp baking powder
- 1 stick butter softened to room temperature,
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla
- 12 large marshmallows
- 12 squares chocolate hersheys chocolate bar has 12 squares
- 1/3 cup chocolate chips optional but really tasty
Instructions
- Preheat oven to 350 F. Grease a cooking sheet or add parchment paper to the sheet if necessary.
- Add your softened butter and sugars to a mixing bowl. Beat until a creamy texture. (pro tip: if you're butter is cold, defrost in microwave for 1 minute–but don't let it melt!!)
- Next, add the egg and vanilla and mix well.
- Then add baking powder and salt. Crumble your graham crackers and throw them into the mixing bowl in "stir" mode. (make sure you are scraping sides occasionally to be sure things are mixing well!).
- Slowly add the flour into the mixture in "stir" mode (or, you're slowest mixing mode on your mixer). Add the optional chococlate chips and fold in with a rubber spatula or spoon.
- If you have time, let the dough chill for 30 -60 minutes in the fridge. This improves the texture of the cookie but isn't necessary. **if you accidentally melted your butter- you need to chill your dough, though.
- Form 2 tbsp cookies and lay on sheet. Bake for 12 minutes at 350 F. Remove from oven and immediately add a square of chocolate and marshmallow. Add back into the oven for 1 minute so that they get nice and melty.
- Remove from oven and use spatula to gently press down on the marshmallow if desired, for looks. Let cool and enjoy! Makes about 12 cookies.
Notes
Nutrition
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Love to make these when we have s’more supplies sitting around! Very simple. I like to add chocolate chips.