S’mores Cookies

by Allison @ Alli 'n Son on June 21, 2012

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Summer just about screams s’mores doesn’t it?

Sitting around the camp fire, stars twinkling overhead. The kids all running around, squealing with delight at the unheard of chance to stay up way past bedtime. Way, way past.

The heavenly scent of marshmallows, roasting, turning a golden brown with crisp edges.

The chocolate warming, melting, getting to know the marshmallow on a very intimate level.

The crunch of graham crackers, exploding with chocolate and marshmallow, holding the whole thing together.

S’mores. It’s what summer is all about.

Sometimes though, I just want a cookie. Who doesn’t really? But in the middle of June, I also want something that screams summer.

And so, I was inspired to combine two of my most very favorite things on the face of the earth. S’mores and cookies.

S'mores Cookies Recipe

S'mores Cookies Recipe

The very best summer has to offer, in a cookie form.

Cookies not your thing? Don’t worry, I have pies covered too. Dark chocolate s’mores pie that is.

S’mores Cookies

S’mores Cookies

The best of s'mores in a cookie: graham crackers, chocolate and marshmallows.


  • 2/3 cup light brown sugar, firmly packed
  • 2/3 cup granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1 large egg
  • 1-1/4 cups all-purpose flour
  • 3/4 cup cinnamon graham crackers crumbs
  • 2 cups semisweet chocolate chips
  • 1 cup mini marshmallows


  1. Using a stand mixer fitted with the paddle attachment, combine the sugars, butter, sea salt, vanilla extract, almond extract, vinegar and baking soda. Beat on medium-low speed until smooth and creamy.
  2. Add in the egg, scraping the sides of the bowl as needed. Beat until smooth.
  3. On low speed, mix in the flour and graham cracker crumbs.
  4. Stir in the chocolate chips.
  5. Chill dough in the fridge for at least 8 hours, or overnight.
  6. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  7. Drop 1" balls of dough onto the prepared baking sheets, leaving 2" between each cookie.
  8. Bake for 10-12 minutes. Remove from oven and immediately push 3 to 4 marshmallows into each cookies.
  9. Cool cookies on a wire rack.


For melty, gooey marshmallows, bake the cookies for 8 minutes, and remove from the oven. Lightly push 3 to 4 marshmallows into each cookies. Return the cookies to the oven and bake an additional 3-4 minutes until fully cooked.

Inspired by King Arthur Flour

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