S’more Cookies
- 30m Prep Time
- 15m Cook Time
- 1h 15mReady In
S'more cookies combine graham cracker cookie dough with marshmallow cream and dark chocolate drizzle, finished with flaky sea salt. They bring the classic campfire treat indoors.
Ingredients
- 473 ml all-purpose flour
- 10 graham crackers crushed to fine crumbs
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 237 ml unsalted butter at room temperature
- 118 ml granulated sugar
- 118 ml dark brown sugar packed
- 4.93 ml pure vanilla extract
- 2 large eggs
- 315 ml dark chocolate chips
- 473 ml marshmallow cream
- 11.1 ml flaky sea salt
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15.4 mg
- Iron: 1.01 mg
- Magnesium: 7.8 mg
- Phosphorus: 43.9 mg
- Potassium: 39.8 mg
- Zinc: 0.25 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml all-purpose flour
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 118 ml granulated sugar
- 4.93 ml pure vanilla extract
- 2 large eggs
- 315 ml dark chocolate chips
- 473 ml marshmallow cream
- 11.1 ml flaky sea salt
Prepare
- 10 graham crackers, crushed to fine crumbs
- 237 ml unsalted butter, at room temperature
- 118 ml dark brown sugar, packed
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
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Step 2.
In a large bowl, whisk together 2 cups all-purpose flour, crushed graham crackers (about 10 crackers, crushed to fine crumbs), 1 teaspoon baking soda, and 1 teaspoon kosher salt. Set aside.
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Step 3.
Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (at room temperature), ½ cup granulated sugar, and ½ cup packed dark brown sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Add 1 teaspoon pure vanilla extract and 2 large eggs, one at a time, beating each until fully incorporated before adding the next. Add the flour mixture and mix on low speed until just combined.
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Step 4.
Drop mounds of dough (2 tablespoons per cookie) onto the prepared baking sheets, spacing them 2 inches apart. Lightly press down with the palm of your hand to flatten to ½ inch thick. Bake until golden brown around the edges, 14 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer cookies to a cooling rack to cool completely.
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Step 5.
While the cookies cool, melt 1⅓ cups dark chocolate chips in a small heatproof bowl set over a small saucepan of simmering water, stirring often until smooth. Remove from heat and let cool for 2 to 4 minutes.
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Step 6.
Using a spoon or small spatula, spread each cooled cookie with 1 heaping teaspoon marshmallow cream. Drizzle 1 teaspoon melted chocolate on top and swirl together with the marshmallow cream. Sprinkle immediately with flaky sea salt (about ⅛ teaspoon per cookie). Let set for 30 minutes before serving.