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If you like s’mores you’ll love our cookie version! These aren’t the typical cookie with mini marshmallows and a few bits of Hershey's chocolate tossed in. These are absolute decadence. The graham cracker cookie took me 4 tries to get right, playing with the flour/graham cracker crumb ratio, but the result is a cookie that can totally stand on its own. The marshmallow and chocolate just take it up a notch! I highly recommend leaving a few cookies unglazed and eating them plain. You might even find yourself making them some time on their own (my husband has declared them as one of his favorites!)
The chocolate glaze is the same one that I use for chocolate donuts. It's easy to make and you can either dip the top of the cookies into the glaze or spoon the glaze over the cookies. Whatever you prefer.
NOTE: Dipping the cookies in the glaze makes them very chocolatey. If you’d prefer to taste more of the cookie you can make a half recipe of the glaze and drizzle it over the cookies instead of covering the entire top.
The glaze will set up like donut glaze, making these s'mores cookies easy to stack and store. I won't judge if you eat one right away and let the glaze drip down your fingers though.
S'mores Cookies Ingredients
Cookie Dough
- 1 cup butter
- 1 ¼ cup light brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 Tbsp. vanilla
- 2 Tbsp. milk
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups flour
- 1 ½ cups graham cracker crumbs
- 22-24 marshmallows
Glaze
- 16 ounces semisweet chocolate chips (about 2 ½ cups)
- 3 Tbsp. honey
- 5 Tbsp. butter
- 3 Tbsp. milk
How To Make Gourmet S'Mores Cookies
I use my stand mixer with the paddle attachment to make cookies, but you can use a hand-held electric mixer as well. You can use storebought graham cracker crumbs (found in the baking aisle next to graham cracker crumb pie crusts) or place a couple of sleeves of broken graham crackers into a blender of food processor and pulse until finely ground. I've done both methods and the cookies turn out the same. You can set aside an additional ½ cup of crushed graham crackers to sprinkle over finished cookies (optional) Cream butter and sugars. Mix in eggs. Mix in vanilla and milk. Add dry ingredients.
Scoop dough (using a medium cookie scoop) onto parchment paper-lined cookie sheets and bake at 350 degrees for 10 minutes.
While cookies bake cut marshmallows in half with scissors.
Place a marshmallow half (sticky side down) onto each hot cookie. Place cookies back in the oven and bake an additional 2-3 minutes (marshmallows should be slightly puffed). DO NOT OVERBAKE MARSHMALLOWS.
Press each marshmallow down with the back of a spoon.
Cool cookies completely on baking sheets.
Microwave glaze ingredients in a microwave-safe bowl for 1 minute (30-second increments). Stir. Microwave in 10-20 second increments, stirring in between, until smooth and creamy.
Note: microwave heating times can vary depending on model. You can also heat the glaze using a double boiler.
Dip tops of cookies into the chocolate glaze OR spoon chocolate glaze over each cookie. Use a little or a lot, depending on preference. And remember, if you want more of the cookie taste and less chocolate, make a half recipe of the glaze and drizzle the it over the top of the cookies.
Allow glazed cookies to cool 5-10 minutes then sprinkle with crushed graham crackers (optional). You can use finely ground crumbs or roughly chopped cookie crumbs.
You can eat cookies right away (as shown above with the melty marshmallow) or let the glaze harden (this takes about 30 minutes at room temperature, but can be sped up by refrigerating cookies for 10 minutes.)
This recipe makes about 45 s'mores cookies (scooped with a medium cookie scoop). Store in an airtight container at room temperature.
Gourmet S'mores Cookies Recipe
S'MORES COOKIES
What do you get when you combine a graham cracker sugar cookie, a gooey marshmallow, and a rich chocolate glaze? Gourmet s'mores cookies!
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Servings: 45 cookies
Calories: 200kcal
Ingredients
COOKIE DOUGH
- 1 cup butter softened
- 1 ¼ cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 Tbsp. pure vanilla extract
- 2 Tbsp. milk
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups all purpose flour
- 1 ½ cups graham cracker crumbs (store bought or crushed in food processor)
- 22-24 marshmallows
GLAZE
- 16 ounces semisweet chocolate chips about 2 ½ cups
- 3 Tbsp. honey
- 5 Tbsp. butter
- 3 Tbsp. milk
Instructions
- Preheat oven to 350 degrees.
- Beat butter and sugars in a large bowl until creamed. Mix in eggs. Mix in vanilla and milk.
- Add dry ingredients and mix until cookie dough forms. Scrape sides of the bowl, making sure all dry ingredients have been mixed in.
- Scoop dough (using a medium cookie scoop) or roll into cookie dough balls ad place onto parchment paper-lined cookie sheets. Bake for 10 minutes.
- While cookies bake cut marshmallows in half with scissors.
- Place a marshmallow half (sticky side down) onto each hot cookie. Place cookies back in the oven and bake an additional 2-3 minutes (marshmallows should be slightly puffed). DO NOT OVERBAKE MARSHMALLOWS.
- Press each marshmallow down with the back of a spoon.
- Cool cookies completely on cookie sheets.
- Microwave glaze ingredients in a microwave-safe bowl for 1 minute (30-second increments). Stir. Microwave in 10-20 second increments, stirring in between, until smooth and creamy.
- Dip tops of cookies into the chocolate glaze OR spoon chocolate glaze over each cookie. Use a little or a lot, depending on preference.
- Allow glazed cookies to cool 5-10 minutes then sprinkle with crushed graham crackers (optional).
Notes
Dipping the cookies in the glaze makes them very chocolatey. If you’d prefer to taste more of the cookie you can make a half recipe of the glaze and drizzle it over the cookies instead of covering the entire top.
You can eat cookies right away or let the glaze harden (this takes about 30 minutes, but can be sped up by refrigerating cookies).
Nutrition
Calories: 200kcal
Nancy says
Is it mini marshmallows or full size?
Brandy says
Full size 🙂
Kivara says
In the instructions, it says to reserve 1/2 cup of the graham cracker crumbs for sprinkling over the cookies. In the recipe, it just says to mix in all the dry ingredients. Do you use all 1 1/2 cups of the crumbs or 1 cup? Thanks, they look delish!
Brandy says
Good catch! It should say something like “you can set aside an additional 1/2 cup of crushed graham crackers to sprinkle over the top”. You’ll need 1 1/2 cups in the recipe and an extra 1/4-1/2 cup to sprinkle on top (optional).
Kim says
Hello, why the honey in the chocolate?
Brandy says
Hi Kim! The original recipe that I based my glaze from an old cookbook called for corn syrup. I don't always have that so I use honey.
Tracy says
Are these are soft or crunchy cookie base? I only bake by weight measures & do you have these please? I'm not in the US & we don't use "cup" measures & our tea/tablespoon measures are different too. I really don't want to stuff up your recipe, thanks
Brandy says
Hi Tracy! These are soft. I’m sorry I don’t have weight measurements for my recipes. :/