Easy S'more Cookies is a simple recipe for the nostalgic, gooey classic campfire treats that combine chocolate, marshmallows, and graham crackers, all together in a homemade cookie.
This recipe is made with simple pantry ingredients to bring you the cozy, warm, and gooey flavor combination so reminiscent of campfires, but in cookie form.
Terrificly unique for parties and get-togethers, it's also amazing to have just in your kitchen with coffee, tea, or even a cold glass of milk. And it's perfect when you need a comforting treat at the end of a long, busy day.
Frequently Asked Questions about s'more cookies
Can I make these dairy-free?
Yes! Just make sure that all of your ingredients are dairy-free, including the graham crackers and the chocolate, and you'll need to use dairy-free margarine of other butter alternative.
How do I store leftover s'more cookies?
Store your leftover cookies in an airtight container at room temperature for up to 3 days, or keep them in the refrigerator for up to 5 days. For the best texture, let them come to room temperature before enjoying.
Can I freeze these cookies?
Yes, these cookies freeze well. Store baked and cooled cookies in a freezer-safe container or bag for up to 2 to 3 months. Thaw at room temperature before serving.
How do I keep the marshmallows from burning?
Press extra pieces of marshmallow right into the tops of the cookies during the last couple of minutes of baking so they will be gooey but not burnt.
What kind of chocolate is good to use for these cookies?
Any brand of chocolate will work wonderfully. If you prefer milk chocolate, use that. If you prefer dark or bittersweet, use that/
Can I prep the cookie dough ahead of time?
Yes, you can mix the cookie dough ahead of time and store it tightly covered in the refrigerator for up to 24 hours before scooping and baking.
General FAQs for baking:
What is the difference between baking soda and baking powder?
Baking soda and baking powder are both synthetic leavens that help baked goods rise, but there is a difference between them.
Baking soda is pure sodium bicarbonate, which needs another ingredient that is acidic in order to be activated. When the baking soda touches the acid, it creates a carbon dioxide gas, which helps the baked good rise. Baking soda is between 3 and 4 times stronger than baking powder, and if too much baking soda is used, your baked good will end up with a metallic flavor.
Baking powder is baking soda that is already mixed with an acid and a stabilizer and will be activated by moisture and heat. Nowadays, baking powder is called double-acting because it activates twice-once when it gets wet (when you mix the ingredients together) and again when it heats in the oven.
Replacing one with the other can be tricky, and it's not recommended. However, if you have no choice, then do solid research for substituting one for the other for the baked good you are preparing so you don't ruin it.
Why do recipes have salt in the ingredients of baked goods?
Even though salt tends to make foods, well, salty, it actually plays other roles in baking as well.
For example, the right amount of salt balances flavors in baked goods; it can bring out the sweetness of sugar and, at the same time, prevent them from tasting overly sweet. It also can help dull the bitterness of cocoa.
Salt prevents baked goods from tasting bland, while it balances the richness of the fats. It also helps develop flavor in yeast breads and works with proteins to strengthen gluten and make it more elastic.
Salt also slows down yeast fermentation because it prevents the yeast from eating up the sugars too quickly, which otherwise would cause the dough to rise too fast and then ultimately collapse, causing bread to come out flat instead of fluffy.
Salt helps baked goods stay a little fresher for a little longer and helps delay mold from growing on them.
What is the difference between white granulated sugar and brown sugar?
The short answer is that while white granulated sugar is just pure sweetness, brown sugar is white sugar with molasses mixed into it.
Here is how that change affects your baking:
- White sugar is neutrally sweet. Brown sugar tastes like rich caramel or toffee.
- White sugar makes things crisp and light. Brown sugar traps moisture, making baked goods (like brownies) dense, soft, and extra chewy.
- Brown sugar is dark and wet; white sugar is dry and clear.
Tip: If a recipe calls for brown sugar and you're completely out, you can make your own by thoroughly mixing a tablespoon of molasses into a cup of regular white granulated sugar, and that will give you light-brown sugar. If you want dark brown sugar, you need to mix in more molasses.
What do eggs do in baking?
Eggs are made up of two parts: the whites and the yolks (the yellow).
Egg whites are made up of protein that sets when heated and helps baked goods hold their structure. The yolks are made up of fats and vitamins and help ingredients bond.
Eggs also help baked goods rise as well as keep them moist.
It is important to have the right amount of eggs when baking, because if there are too many eggs in a recipe, this can cause a rubbery, dense texture, and if there are too few eggs, this can cause a crumbly, dry texture.
The different parts of the egg will provide different textures to baked goods; using the entire egg in baking will provide moisture and help the baked good rise evenly, using extra yolks will create richer, denser textures, and extra whites will add fluffiness but may create a drier texture.
What is the difference between real vanilla extract and imitation vanilla?
Real vanilla is made from soaking vanilla beans in alcohol, imitation vanilla is synthetic, and real vanilla costs quite a bit more than imitation. Whether or not there will be a taste difference in your baking depends on the baked good, so do some research before you decide.
I personally always use the imitation as long as I have a really good brand because it's not worth it to me to spend the extra money.
What is the difference between butter and margarine?
Butter is a dairy product that is made by churning heavy cream until the fats separate from the milk (i.e., buttermilk). Margarine, however, is made from vegetable oil. Butter generally has a lower melting point than margarine as well as a lower water content (and the soft tub margarines have a higher water content than bar margarines).
Using butter in baking cookies can create a crisper, more flaky cookie, while cookies will come out softer and more cakey when made with margarine. It is also generally believed to be better to "cream" using butter rather than margarine.
Using butter adds a kind of toasted nut flavor to baked goods, while margarine doesn't add flavor (however, sometimes with margarine, one might have a waxy feel on the roof of one's mouth after eating something with a high margarine content).
If one wants to make a dairy-free baked good that calls for butter, a dairy-free margarine is a good substitute.
What is the difference between dairy-free margarine and vegan butter?
Vegan butter and margarine have similarities. In fact, all vegan butter is a type of dairy-free margarine. The difference between them is in the content and the baking performance.
Vegan butter is made from fats such as coconut oil, shea butter, or cocoa butter and behaves like butter in that it creates more flaky and crisp textures and has a toasted nutty flavor, while margarine is typically made with the less expensive vegetable oils.
What is the difference in using oil vs. butter or margarine?
Both margarine and butter are solid fats at room temperature, and both contain more saturated fats than oil.
While margarine and butter will change from a solid to a liquid when heated, they will change back to solids when cooled again. Oil stays liquid at all temperatures. Oil also coats flour better in the preparation process before baking.
Butter "creams" better than margarine, but one cannot cream oil at all.
When converting a recipe from butter or margarine to oil, the general conversion rate is 1 to ¾ (although if you are doing more than one batch, you might need to reduce the oil because I have found that baked goods come out oily in this case).
And when converting from oil to margarine or butter, typically the ratio is 1 to 1¼, and from margarine or butter to oil, the ratio is typically 1 to ¾.
What is standard kitchen equipment for baking?
- a stand mixer, which I use mostly for dough and sometimes for whipping
- a hand mixer (for things that aren't dough, and I don't want to mix manually)
- a kitchen scale
- different sizes and shapes of baking pans, including loaf pans
- mixing bowls (or just large bowls-I have plastic, glass, and metal)
- cookie sheets
- pie dishes
- dry measuring cups
- liquid measuring cups
- measuring spoons
- whisks
- rubber spatulas (really good for when you don't want to leave anything in the bowl)
- rolling pins
- a baking mat for rolling out dough
- baking strips
- a good supply of baking (or parchment) paper (also round for layer cakes)
What is a list of baking ingredients that's good to keep for spur-of-the-moment baking?
- flour
- white granulated sugar
- brown sugar (light/dark-I usually keep dark)
- confectioners' sugar (powdered sugar)
- salt
- baking powder
- baking soda
- cocoa powder
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- baking chocolate
- chocolate chips
- instant dry yeast
- vanilla and/or vanilla sugar
- cooking oil/cooking spray
- margarine or butter
- eggs
- honey
- instant coffee
- various extracts (real or imitation)
- a variety of fillings, frostings, and toppings:
- whipping cream
- packaged pie dough or ready-made pie crusts
- puff pastry dough
Want to try some other unique recipes?
Try these!
Cranberry White Chocolate Cookies
Cowboy Cookies
Dairy-Free Brookies Recipe
Easy S'more Cookies Recipe
Delicious graham cracker cookies loaded with chocolate and marshmallows.
Ingredients
- 1 ½ cups all-purpose flour (do not pack the flour)
- 1 ½ cups of mini-marshmallows, cut into halves or whole marshmallows, cut into eight pieces
- ¾ cup chocolate chips
- ⅔ cup of butter or margarine
- ½ cup light brown sugar
- ¼ cup white granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon corn starch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 chocolate bar (Hershey's--1.55 ounces is best, but you can use whichever kind you wish), chopped into pieces
- 4 Graham crackers (2 ounces), chopped into pieces
Instructions
- Using a mixer, beat butter or margarine, brown sugar, and granulated sugar in a bowl until creamy.
- Add in the egg and vanilla and mix on a low speed until combined. Then, mix in the flour, cornstarch, baking powder, baking soda, and salt.
- Set aside a bunch of marshmallow parts and some of the chopped chocolate (that will go on top later), and fold or lightly mix the chopped Graham cracker, chocolate chips, and the rest of the marshmallows and chocolate into the dough.
- Refrigerate for an hour or so (if you have time)
- Roll the dough into balls (1 ½-2 tablespoons) or use an ice cream scoop (size #40 or #30) and place them on cookie sheets that have been lined with baking (parchment) paper, and leave a couple of inches in between the balls to allow them to spread without sticking to one another (you should get around 2 ½"-3" cookies).
- Place in an oven that has been pre-heated to 350°F and let them bake for 8 minutes.
- Remove from oven and quickly top the cookies with the marshmallows and chopped chocolate you set aside (don't overstuff them).
- Return to the oven for another 2 minutes.
- Remove from the oven and let cool.*
Notes
* If your cookies have a funny shape, take a round glass or cookie cutter that is a little larger than the cookies, place it around the cookie, and move in a quick circular motion, which will pull the cookie back into a round shape. This must be done while they are still hot, fresh out of the oven.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 331Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 31mgSodium: 221mgCarbohydrates: 55gFiber: 1gSugar: 30gProtein: 4g
