The perfect cookie to bring back all the nostalgia of roasting a s’more by the campfire. These graham cracker s’more cookies are loaded with marshmallows and chocolate and baked on a graham cracker square to make them feel just like the original s’more on a hot summer night.
WHY YOU NEED TO TRY THESE GRAHAM CRACKER S’MORE COOKIES
I grew up not far from the beach, and s’mores were a staple for me. So much so, that I had a station to roast s’mores at my wedding reception with an outdoor fire pit. But finding the right ratio is key to the perfect s’more. I love two marshmallows with 3 pieces of Hershey’s chocolate loaded between two squares of graham cracker. Marshmallow oozing out the sides is the best part to me!
I was introduced to a version of this recipe on Brooke from Female Foodie’s website, where she remade famous restaurant and bakery foods during the height of Covid. She made these Hello Robin’s Mackels’mores cookies and I knew I needed to try them. While I loved them right from the start, I decided I wanted to adapt the recipe a bit. I wanted more marshmallows so I was certain to get that gooeyness in every single bite, changed up the chocolate inside the cookie, and then did a little bit more messing around to make my perfect s’more cookie!
HOW TO MAKE S’MORE COOKIES
- In a small bowl whisk together flour, cinnamon, salt and baking soda, set aside.
- Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Beat in the vanilla.
- And flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in mini chips and marshmallows.
- Scoop the dough into a medium size ball, about 1½ TBSP or the #40. Place the dough balls on a parchment lined cookie sheet and chill for a few hours, ideally overnight.
- Preheat oven to 400 F, and line two baking sheets with parchment paper.
- Line the graham crackers along the cookie sheets side by side, with a little space for marshmallow goey-ness. Place 1 cookie dough ball in the middle of each graham cracker square.
- Bake the cookie for 10-11 minutes, or until lightly golden brown around the edges. As soon as you’ve removed the cookies press one square of chocolate on top of the freshly baked cookie. Doing this should deflate the cookie a bit, and help the chocolate melt right in.
INGREDIENTS TO MAKE THESE GRAHAM CRACKER S’MORE COOKIES
- Flour
- Cinnamon
- Salt
- Baking Soda
- Butter
- Dark Brown Sugar, Light Brown will work also
- Granulated Sugar
- Eggs
- Vanilla
- Mini Chocolate Chips
- Mini Marshmallows
- Graham Cracker Squares
- Chocolate Bars for topping
A FEW LAST TIPS
While any kind of chocolate bar works on top, and I know Hershey’s is the s’more chocolate bar, I love to use Trader Joe’s pound plus milk chocolate bars. They are a little thicker and melt so smoothly, not to mention they taste so great. And make sure you are pressing the piece of chocolate into the cookie right when they come out of the oven, so they are able to deflate the cookie somewhat and let the chocolate melt and puddle all over.
I prefer to use either Honey Maid or Nabisco Graham Crackers when I have tried these. I do feel like sometimes the crackers are not the same and you don’t want them to burn on the edges while baking!
These cookies store in an airtight container for about a day or two before the graham cracker starts to soften. But I have stored them already baked in the freezer before and they taste perfect when pulled out.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Graham Cracker S’more Cookie
Ingredients
- 2¾ cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- ¾ cup butter
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 1 cup mini semi-sweet chocolate chips
- 2 cups mini marshmallows
- 37 graham cracker squares the full rectangle equals 2 squares
- 37 squares of chocolate bars I used trader joes milk chocolate
Instructions
- In a small bowl whisk together flour, cinnamon, salt and baking soda, set aside.
- Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Beat in the vanilla.
- And flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in mini chips and marshmallows.
- Scoop the dough into a medium size ball, about 1½ TBSP or the #40. Place the dough balls on a parchment lined cookie sheet and chill for a few hours, ideally overnight.
- Preheat oven to 400 F, and line two baking sheets with parchment paper.
- Line the graham crackers along the cookie sheets side by side, with a little space for marshmallow goey-ness. Place 1 cookie dough ball in the middle of each graham cracker square.
- Bake the cookie for 10-11 minutes, or until lightly golden brown around the edges. As soon as you've removed the cookies press one square of chocolate on top of the freshly baked cookie. Doing this should deflate the cookie a bit, and help the chocolate melt right in.
Help my graham is burning before the cookie is done? Do I reduce the temp?
Did you use honeymaid or nabisco? In my post I mentioned keeping to those name brands and haven’t had that happen. You could try reducing and see if that helps.
These are amazing! So good! My oven cooks a little hotter so I just reduced the oven temp to 375 and they were perfect! Definitely making these again.
I just maid these and the Graham crackers burned too; I used Honeymaid. Such a disappointment 😪
I am so sorry. It’s so hard to be able to know the exact timing for everyone because ovens can be so different. I will make a note for others to see about keeping a watch for burning.
400 was too hot for mine also so I reduced temp of the oven to 375 for 10 min and they turned out perfectly.
These cookies were a huge hit and definitely a show stopper! And easy to make! Made these for a big group of college students at a bonfire since we didn’t have any s’mores supplies. Safe to say nobody missed the traditional s’mores. 😉
Totally agree!! Its really a perfect almost-traditional s’more!
I’ve made these twice now and have gotten rave reviews from both, family and friends. I’m a lover of s’mores so I knew these had to be delicious! Can’t wait to try more of your recipes.
I’m so glad to hear this! Thank you so much for sharing!!
I made these last weekend and they are amaaazing!! The whole family loved them! Thank you for a great recipe!
Thanks so much for trying them! I’m so glad everyone loved them.
These cookies are AMAZING! I am not a big fan of cinnamon so almost left that out but I am so glad I added it in! The cinnamon added a little extra something to the cookie dough. I sprinkled a little kosher salt on the dough before cooking. The graham crackers browned a little but did not have a burned taste. I rotated the cookie sheet after 7 minutes so I think that may have helped with the burning too.
Yay!! Thanks for trying them and sharing. And that’s a great idea to rotate the cookie sheet!
This recipe is AMAZING! I’ve made it twice for special party/gatherings and everyone loves it. I’ve been told multiple times it is “the best cookie I’ve ever had.” So thank you for sharing Brooke!
Thank you so much Allison! I totally agree they are a crowd pleaser for sure!
You’ll feel like you’re at a fall campfire when you bite into one of these cookies!
I added extra marshmallows after making them the first time as I thought it added more texture and chew – so good!
You really have to be mindful and watch your cookies while they’re baking so that the graham crackers do not burn! Mine did the first few times so I played with oven temperatures and time lengths to get it right — all ovens are a little different.
Overall, these cookies are perfect to take to a party or when you just want a treat that has lots of depth and flavor — and chocolate!! 🙂