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S’mores Cookies

These cookies are a complete balance of crispy graham cracker, gooey marshmallows and rich chocolate…everything we love about the iconic campfire treat!  Baked on top of a butter dipped graham cracker, you will love every bite! My S’more cookies are the perfect summertime treat!

  • Author: Heather Thomas, That Bread Lady
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 18 large cookies, 2 dozen medium size cookies 1x
  • Category: Cookies

Ingredients

Scale
  • 3 cups all purpose flour (360g)
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 Tablespoon cornstarch
  • 1 cup brown sugar, packed (213g)
  • ½ cup white sugar (98g)
  • 1 cup unsalted butter, divided (226g)
  • ½ cup butter flavored shortening (92g)
  • 2 large eggs
  • 1 cup semi sweet chocolate chips (6oz)
  • 2 cups mini marshmallows (86g)
  • 912 full sheets of graham crackers, depending on how big you make your cookies

Instructions

  1. Preheat oven to 400°. Line baking sheets with parchment paper or silicon mats.
  2. Break graham cracker sheets in half. 
  3. In a medium bowl, whisk together flour, baking soda, salt and cornstarch and set aside.
  4. In a stand mixer, beat together the brown sugar, white sugar, 1/2 cup of butter and the butter flavored shortening, using the paddle attachment. Cream together for 2 minutes. Add the eggs one at a time, mixing well after each addition.
  5. Add the flour mixture slowly. Mix until just blended.
  6. Add the chocolate chips to the dough and mix. Add the marshmallows to the dough and mix only slightly until marshmallows are mixed in. Avoid over mixing at this point as it will break the marshmallows apart.
  7. In a microwave safe dish, melt the other 1/2 cup of butter.  
  8. Dip the graham crackers in the melted butter and arrange on the lined baking sheet about three inches apart.
  9. Using a cookie scoop or spoon, round dough into a ball and place the dough on top of each graham cracker. For large cookies, make a dough ball about the size of a golf ball.
  10. Bake for 8-10 minutes or until edges are lightly golden brown. Let cool on pan for 5 minutes before transferring to wire rack to cool completely.

Notes

  1. If cookie dough is spreading too much in oven, try chilling it for about 30 minutes before scooping and baking. 
  2. Using butter flavored shortening helps make this cookie more rich and flavorful. You can also substitute the buttered flavored shortening with unsalted butter.