Baking Recipes,  Cookies,  The Tummy Train TV

Two awesome S’mores-inspired Delights Part 1: S’mores Cookies [VIDEO]

These S’mores Cookies are a sublime recreation of the crowd favorite. You get the flavors of tasty graham crackers, gooey marshmallows, and melty chocolate, without the need for a campfire!

Is it just me or have S’mores Cookies been popping up all over the place lately?

I suppose I can understand the charm. I became a s’mores convert because of these cookies after all. And to think I never had any special regard for s’mores before. I mean, I don’t hate them, but I don’t particularly love them either, and it wasn’t until I had these cookies (and the S’mores Bars right after) that my mind started to embrace this treat. And that’s not an easy feat, mind you. I’m not easily shaken, but I am also not one to disregard overwhelming evidence. And I unexpectedly, surprisingly, without a doubt, fell head over heels for these S’mores Cookies.

[READ ALSO: Ooey gooey S’mores Bars Recipe]

Do you want to know exactly how much I love these? Well, if by some twist of fate a day arrives that I would need to switch careers and become the owner of a home-based bakery, these S’mores Cookies would be on the menu. In fact, I’m pretty confident these cookies would manage to sell out day in and day out, because these are simply THAT good. They might actually be one of the best non-traditional choco chip cookie recipes I’ve made so far.

I didn’t care for s’mores before because I always saw it as a gimmicky sweet treat that made eating around a campfire look cute. But now, I think if you manage to build your s’mores the right way, or in a way that’s closer to your personal taste, it’s actually quite delicious. For me, these S’mores Cookies managed to capture the taste and essence of a traditional s’more in what I feel is the best way possible.

I think switching the chocolate from the traditional milk to dark made a big difference immediately. This move helped greatly to make these cookies not too sweet. Another thing to love about these S’mores Cookies is that you get the same ooey gooey experience that you would from a traditional s’more minus all the potential mess. It’s also portable and doesn’t require going to a camping ground and lighting up some firewood. Although that’s a fun activity in itself, it doesn’t seem like something you can do at this current point in time.

The best thing about these cookies is how all the elements come together to create a delicious but playful eating experience: Playful in terms of how it bounces from one texture to another with every bite; delicious because, well, s’mores are delicious aren’t they?

Using the dark variant of Hershey’s chocolates makes them even better, in my opinion. Combined with semisweet mini chocolate chips, you get two different chocolate nuances as you eat. They are crisp on the outside, chewy on the inside, with gooey marshmallows and melty chocolate added to the mix. The crushed graham in the dough adds some flavor and crunch, and actually, that graham cracker taste adds something interesting to these cookies.

These S’mores Cookies are, in a nutshell, a must-try.
[READ ALSO: S’mores Bars Recipe]

Recipe notes

Although you will need to buy some very specific ingredients to create this cookie, I believe the effort and the money is totally worth it. And I say this because, truly, if I hadn’t decided to go ahead and buy the marshmallows and the chocolates, then I wouldn’t have discovered what is now a memorable favorite in our household.

While the traditional s’more makes use of Hershey’s milk chocolate, there is no rule that says one can’t use dark. If you read this blog regularly, you’ll know I am not a fan of milk chocolate except in VERY isolated situations. And so I bought a pack of Hershey’s Dark Miniatures, both to use for this recipe, and to munch on. It’s certainly still a sweet “dark” chocolate, but much better than the milk counterpart, in my opinion.

You can of course go ahead and use milk chocolate if you want, and you don’t have to buy the Miniatures pack either. You can buy the normal Hershey’s bar and just slice the pre-shaped rectangles.

You can purchase Hershey’s bars and mini marshmallows from the convenience store. As for the graham crackers, you can buy it in crumb form in 2-cup packs, and while this is more convenient, you will have a lot of leftovers. You need only 1/4 cup for this recipe after all. If you want to have exactly just this amount of graham cracker crumbs, buy 40 to 50 grams worth of graham crackers and crush it yourself.

To be able to fully capture the flavor of a s’more in cookie form, the graham cracker crumbs are an essential part of the dough. You’d think that the small amount wouldn’t have much impact, but you will actually taste that honeyed, sort of nutty flavor of it in every bite of the cookie. It also adds a bit of a sandy texture to the cookie, which I love! These graham crumbs go into the dry mixture with the flour, baking soda, and salt. Make sure to mix the dry ingredients together really well to distribute everything.

Next we cream together the butter and sugars, plus the vanilla, until the mixture looks fairly light and fluffy. This step is important in cookie making because you’re creating pockets of air, fat, and sugar that help your cookies bake beautifully. 

After that, the egg goes in. This helps with structure and chewiness by bonding the wet and dry ingredients together, so make sure to mix that in really well.

At this point, we add in the dry mixture gradually so we don’t overwhelm the wet mixture and have a hard time mixing everything together. You want to mix using a folding motion until the dough comes together and the flour is incorporated, but resist the urge to mix until it looks like a shiny shimmering mass of dough. We don’t want to mix too much that we overdevelop the gluten and toughen up the dough.

You see those bits of crushed graham peeking out? Love it!

Finally, add in the chocolate chips and mix just until distributed. While you can use regular chocolate chips, I highly recommend minis for these S’mores Cookies so that it doesn’t overwhelm you with big chocolate flavor. I find that the chocolate taste inside the cookies are more well-dispersed with the mini choco chippers. We want it to coexist peacefully with the chocolate on top.

Now we scoop out the dough using a 1.5-Tablespoon scooper, spacing at least 2 inches apart on a lined baking sheet. You know the drill!

Bake in preheated 375ºF (190ºC) oven for an initial 9 to 10 minutes, then once the cookie mounds have spread but are still super soft, take out of the oven and quickly press on marshmallows and the piece of Hershey’s chocolate on top. You can design this however you want. 

You can even place smaller pieces of chocolate on top if a whole Miniature piece is too big. (Yeah right!)

Now we return this to the oven to bake another 3 minutes at least, until the edges are set and the marshmallows look a bit toasted. Depending on how “gooey” you want your cookie centers to be, you can either underbake or bake to a crisp. I underbaked some batches and extended the baking time for others and both were delicious.

You can see in the photo below that the cross-section looks “wet” or doughy. This is a cookie from the underbaked batch, with a total baking time of 13 minutes. The marshmallows also didn’t brown much, if you’ll notice. I suggest you try experimenting with the baking time until you get the one that suits you best.

Once the cookies are done, cool on the sheets a few minutes before moving to a cooling rack. The chocolate and marshmallows stay gooey even once the cookies are cool, which is awesome. By the way, you can probably torch the marshmallows if you really want to, though I find it unnecessary. I did not turn on the broiler but with the batches I baked longer, the mini marshmallows still got a bit toasted due to their small size.

I’m aware I made this post unnecessarily long AGAIN, which I find is a tendency of mine when I’m SUPER enthusiastic about something. I’m just so happy I came across this recipe from That Skinny Chick Can Bake‘s blog, and that I gave it a chance despite not being a fan of s’mores before!

These wonderful S’mores Cookies have that crisp on the outside, chewy on the inside thing going on. To pile on with the good stuff, you also have gooey marshmallows, sweet honeyed grahams, plus the combined chocolatey-ness of the choco chips and chocolate topping. All these things create that flavor profile that perfectly captures my type of s’more. I CANNOT GET ENOUGH.

S'mores Cookies

These S'mores Cookies are a sublime recreation of the crowd favorite. You get the flavors of tasty graham crackers, gooey marshmallows, and melty chocolate, without the need for a campfire!


  • 1 cup 120 grams all-purpose flour
  • ½ cup 40 grams graham cracker crumbs
  • ½ teaspoon 3 grams baking soda
  • ½ teaspoon 2.5 grams salt
  • ½ cup 113 grams butter, at room temperature
  • 6 Tablespoons 75 grams white sugar
  • 6 Tablespoons 75 grams loosely packed brown sugar
  • ½ teaspoon 2.5 mL vanilla extract
  • 1 large egg, at room temperature
  • 1 cup 177 grams miniature semisweet or bittersweet chocolate chips
  • ¾ cup 35 grams mini marshmallows
  • 9 to 18 pieces Hershey's MIniatures, I recommend the Special Dark variants


  • Preheat oven to 375ºF (190ºC). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
  • In a separate larger bowl, beat together butter, both sugars, and vanilla, until light and creamy. Add in the egg and beat well.
  • Gradually add in the flour and use a spatula to fold it in until just combined. Stir in the chocolate chips until distributed. Avoid overmixing the dough.
  • Using a 1½-Tablespoon-sized scoop, drop mounds of dough onto prepared baking sheet, spacing 2 inches apart. Bake for an initial 9 to 10 minutes, then remove from the oven. Gently press 4 marshmallows on top of the half-baked cookies, then lightly press either a whole or half piece of Hershey Miniature chocolate onto the center of the cookie.
  • Return topped cookies to the oven and bake an additional 3 to 4 minutes, until edges are set. Cool a couple of minutes on baking sheet, then remove to wire rack to cool completely. Repeat with rest of the cookie dough. Store cookies in an airtight container up to 3 days.

Enjoyed this post? Follow me on Facebook, Instagram, and YouTube for more. If you try this recipe, don’t forget to let me know if you enjoyed these as much as I did!

All images and videos on this blog are owned by The Tummy Train and Clarisse Panuelos. Unauthorized use of content, removal of watermark, or edit and reupload is prohibited and will constitute theft.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.