It is the week of 4th of July, which means it is high time for our annual s’mores inspired recipe! S’mores cookies are my new favorite way to enjoy the flavors of the summertime treat without having to start up a fire to roast marshmallows or going to bed with bonfire hair (you feel me?). Even my marshmallow-hating husband loves these marshmallow stuffed cookies.
While the marshmallow definitely makes these cookies scream s’mores, the subtle graham cracker flavor of the cookie base is my favorite part. Using crushed graham crackers in addition to flour bring that nostalgic, slightly sweet honey flavor through. Chocolate chunks stud the dough for melty pockets of goodness that combine with the soft marshmallow center. Milk chocolate chunks create the traditional s’mores flavor, but I also like using dark chocolate for a richer cookie.
One of my favorite things about cookies is how versatile they are. This is such a great example of that versatility – subbing graham cracker crumbs for some flour makes the base of an otherwise plain chocolate chunk cookie taste totally different, stuffing marshmallows into the center of the dough ball creates a stretchy, melted sugar center and creates that unmistakable s’mores flavor. Even without stuffing the marshmallows into the center, these cookies would be a great substitute for graham crackers at your marshmallow-toasting bonfire. But, that melty graham cracker, chocolate, and marshmallow all in one cookie is hard to beat.
Gooey s’mores cookies are chock full of graham cracker flavor, melted chocolate, and toasted marshmallows. They are a great treat for your 4th of July celebrations or summer cookouts!
If you are looking for more s’mores recipes for your 4th of July celebrations check out my s’mores posts from the past, including s’mores bars, ginger cookie s’mores with homemade amaretto marshmallows, s’mores parfait with chocolate custard, and homemade honey graham cracker and whisky marshmallow s’mores.
¾ cup butter, softened
1 cup packed dark brown sugar
⅓ cup sugar
2 teaspoons vanilla
2 cups flour
1 cup graham cracker crumbs (this was about 1½ -2 packages of graham crackers)
1 teaspoon baking soda
1 teaspoon sea salt
2 ½ cups chopped chocolate of your preference (milk tastes more like s’mores, dark makes for a richer cookie)
marshmallows cut in thirds for topping (and stuffing)
Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and sugar on medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again to make sure all of the butter is incorporated. Add eggs and vanilla and beat until all ingredients are combined.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. With your mixer on low speed, gradually add the flour mixture to the butter mixture and beat just until combined. Gently stir in the chocolate chunks. Scoop 1-tablespoon balls of dough about 2 inches apart onto your prepared pans, place a slice of marshmallow on top, top with another 1-tablespoon ball of dough, and press down the edges. Press another slice of marshmallow into the top.
Bake 10 to 15 minutes., or until the cookie is beginning to turn golden and the marshmallows are melty (in the middle) or cooked (on top). Let the cookies cool on pans for 5-10 minutes then transfer to wire racks and let cool completely.
If you plan to roast marshmallows and don’t want to deal with cutting marshmallows to stuff inside the cookies, the graham cracker chocolate chunk cookie would be a great replacement for graham crackers for your s’mores.
Slightly adapted from Bake from Scratch