S'mores Cookies
Graham cracker cookie packed with gooey chocolate and melty marshmallows.
Cozy up with these s’mores cookies packed with dark chocolate and melty marshmallows. Whether you’re a summertime or cozy autumn s’mores fan - these cookies are the perfect way to get that familiar flavour all year long.
These cookies truly taste like s’mores in cookie form. Not just because they’re packed with marshmallows and chocolate. But also because the cookie base is mostly graham cracker crumbs, with just the right amount of all-purpose flour to keep it all together. They keep super well in an air-tight container so you have cookies for days.
Why you’ll love this recipe:
Tastes exactly like s’mores!
Comes together in a single bowl.
Bakes up crispy on the outside and chewy in the centre.
Top tips for making s’mores cookies:
Use graham cracker crumbs, not graham crackers. We’ve used graham crackers and blitzed them into a crumb in the past and technically it works. But we get better results when we just buy graham cracker crumbs straight from the store.
Don’t over-mix the dough. Over-mixing can create a tough cookie, mix until JUST combined.
Use a cookie scoop for mostly even sized cookies. To ensure an accurate and even bake, cookies should be roughly the same size. Using a cookie scoop allows cookies to be close enough to the same size without needing to weigh each dough ball.
Bake until golden. Most people are underbaking their cookies, and while we love a soft centre we don’t want it doughy. Bake according to the instructions and the cookies should be golden brown and dark golden on the bottom.
How to make s’mores cookies:
Prep Time: | Bake Time: | Total Time:
Makes: 10 cookies
Ingredients:
113 g (1/2 cup) dairy-free butter, melted
67 g (1/3 cup) granulated sugar
1 flax egg (1 tbsp ground flaxseed + 3 tbsp warm water)
1 tsp vanilla extract
220 g graham cracker crumbs
60 g (1/2 cup) all-purpose flour
1/2 tsp baking soda
63 g dark chocolate chunks
50 g vegan mini marshmallows
Instructions:
Heat oven to 350F and line 1-2 baking sheets with parchment paper or a silicone baking mat. Set aside.
Prepare the flax egg if you haven’t and set aside.
Mix together melted butter and granulated sugar in a bowl until smooth.
Mix in the vanilla extract and flax egg until combined.
Fold in the graham cracker crumbs, all-purpose flour, and baking soda just until you can’t see anymore dry patches. Pop in the fridge for about 5 minutes.
Add the chocolate chunks and mini marshmallows and fold in until evenly distributed throughout the dough.
Using a 3 tbsp cookie scoop*, scoop the cookies onto the prepared baking sheet about 2 inches apart to keep them from baking into each other when they spread.
Bake in heated oven for 12-14 minutes or until golden brown. Let rest on the baking sheet at least 5 minutes before transferring a wire rack.
Store in an air-tight container on the counter for up to 5 days or the freezer for up to 3 months.
Recipe Notes:
*You can use a 2 tbsp cookie scoop for smaller cookies, which would yield a larger total number of cookies.
Love the approahc with graham cracker crumbs instead of whole crackers. I tried grinding my own before and the texture was always a bit off, kinda uneven. The single bowl method is clutch too cause honestly washing dishes is half the reason I skip baking sometimes lol.