What do you get when a craving for s’mores meets a desire for chocolate cookies? S’mookies — soft, fudgy chocolate cookies filled with gooey chocolate, crunchy graham cracker pieces, and gooey marshmallows. Full disclosure: these are pure indulgence, not health food. They’re one of those irresistible dessert attacks that call for baking something decadently rich and totally worth it.
This was my first time making them, so I treated the recipe as an experiment. Initially the marshmallows melted into the cookie during baking, losing that toasted, pillowy texture. A simple fix: two minutes before the cookies are done, press a few marshmallows onto the top of each cookie. It’s a little tedious for a large batch, but it preserves the marshmallow’s texture and gives you that classic s’more finish.
Side note: s’mores are often thought of as an American treat, but they’re enjoyed in Canada too. My husband — who is German — had never encountered s’mores until we sat around a campfire in Tahoe. I was surprised; how did he grow up without them? Confession: in college I kept graham crackers, marshmallows, and chocolate on hand for emergency s’mores. The microwave works surprisingly well when a campfire isn’t an option.
For readers outside the U.S. and Canada: did you grow up with anything similar to s’mores?
Chocolate S’more Cookies
- 1/2 cup butter (1 stick, room temperature)
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped graham cracker pieces
- 1 cup miniature marshmallows, divided
- Preheat oven to 350° F (175° C).
- In a mixing bowl, beat room-temperature butter, sugar, egg, and vanilla together until creamy.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the butter mixture, mixing at low speed until combined.
- Fold in chocolate chips, graham cracker pieces, and 1/2 cup of the mini marshmallows by hand.
- If your oven is still preheating, chill the dough in the refrigerator for a few minutes to help the cookies hold their shape.
- Drop teaspoon-sized portions of dough onto cookie sheets, leaving space between each. Press extra chocolate chips or graham cracker pieces on top if desired.
- Bake for 6 minutes, then quickly press the remaining 1/2 cup mini marshmallows into the tops of the cookies.
- Bake an additional 2–3 minutes, then remove from the oven.
- Let cool for 2 minutes on the sheet before transferring to a cooling rack.