These jumbo s’more cookies give you the delicious flavors of summer, any time of the year, with a gooey melty marshmallow sandwiched between two homemade graham cracker chocolate chip cookies.
S’mores are that quintessential summer campfire dessert, but now you can enjoy them without having to actually go camping!
These s’more cookies have graham crackers added to the dough, and the marshmallows are broiled to make them perfectly melty!
S’More CookiesPrint Recipe
- 1 cup 2 sticks unsalted butter, melted
- 3 ⁄4 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ⁄2 teaspoon salt
- 1 teaspoon baking soda
- 3 1 ⁄4 cups all-purpose flour
- 1 1 ⁄4 cups semisweet or milk chocolate chips
- 4 whole graham crackers broken up into small bite-size pieces (just over 1 cup)
- About 18 large marshmallows
- Place the melted butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined.
- Mix in the eggs and vanilla, then the salt and baking soda.
- With the mixer on low, add the flour, scraping down the sides of the bowl as needed.
- Stir in the chocolate chips and broken graham cracker pieces. (The graham crackers will break up even more in the mixing process, ensuring graham cracker in almost every bite!)
- Refrigerate the dough for 1 to 2 hours.
- When ready to bake, preheat the oven to 350°F and line 2 cookie sheets with parchment paper or silicone baking mats.
- Use a 2-tablespoon cookie scoop to drop balls of dough 2 inches apart on the
- cookie sheets. Flatten each one slightly with the palm of your hand.
- Bake for 9 to 12 minutes, until the cookies start to get golden on the bottom and they lose their sheen. (If you like your cookies on the softer, underdone side,
- about 10 minutes is perfect. Cook 11 to 12 minutes for a more done cookie.)
- Cool 5 minutes on the cookie sheet, then remove to a rack to cool completely.
- To make s’mores, place half the cookies upside down on a parchment-lined cookie sheet. Set a large marshmallow on each cookie. Place under the broiler for just 30 to 60 seconds, until the marshmallows are toasty. Do not walk away from the oven—keep your eyes on them so they don’t burn!
- Remove from the oven and sandwich with a second cookie. (You can also use a kitchen torch, if you have one, to toast the marshmallows, or actually grill the marshmallows on sticks over an open fire before adding them to the cookie sandwich.)
- Cookies can be stored in an airtight container for up to 4 days or frozen for up to 3 months. S’mores should be eaten immediately.
These are large cookies. You can make them with a smaller cookie scoop to end up with smaller sandwiches, but you will need to cut the large marshmallows in half so they fit on the cookie. Or you can use 2–3 mini marshmallows instead, depending on the cookie size.
Find this and other fun desserts in Dorothy Kern’s new cookbook, Dessert Mashups: Tasty Two-in-One Treats Including Sconuts, S’morescake, Chocolate Chip Cookie Pie and Many More.