S’mores Cookies

No Bonfire? No problem.

Admittedly, I am addicted to s’mores. I eat marshmallows out of the bag, break up pieces of dark chocolate, and occasionally snack on a graham cracker or two. I have zero shame. However, winter brings quite a dilemma – s’mores season is over. In Boston, it’s obviously way too cold for a bonfire, and indoor s’mores are simply no fun. Yes, I have attempted the old microwave-a-marshmallow trick, and no, it’s not particularly tasty. It is a great activity to try if you’re babysitting, though – kids LOVE watching the marshmallow expand to the size of a balloon. 

Anyways, I was craving a s’more recently and realized I could probably turn my addiction into a cookie. I did some research and messed around with proportions, creating the perfect solution to my dilemma. A s’mores cookie. 

Most of the ingredients are just your standard chocolate chip cookie requirements, with the added twist of mini mallows, crushed up grahams, and some dairy free chocolate chunks. The only real tricky part of the recipe is the braising of the marshmallows – you’ll want them golden brown, just like a perfect s’more. Without further ado, here’s the recipe. Good luck, and let me know what you think! 

P.S. If you’re not quite ready to let go of summer, that’s okay. I have just the s’mores solution for you – S’MORES POPS! Check ’em out!

Original Recipe Inspiration Found On: Carl’s Bad Cravings 

S'mores Cookies

Marshmallows, dairy free chocolate, graham crackers… all packed in one delicious and allergy friendly bite.

  • 3/4 cup dairy free butter (softened)
  • 1/2 cup cane sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup flour
  • 1 1/4 cup graham crackers (smashed to make crumbs)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cup dairy free chocolate chips
  • 1 handful mini marshmallows
  1. Preheat oven to 375F.

  2. Melt the butter on low heat on your stovetop. Once completely liquified, stir into white and brown sugar in a medium bowl.

  3. Add egg and vanilla extract to sugar and butter mix. Stir well.

  4. Crush approximately 1/2 of a clear package of graham crackers until fully pulverized. You should have about 1 1/2 cup of crumbs.

  5. Mix the crumbs in a large bowl with the flour, baking soda, and salt. Then, stir the solids into the liquids.

  6. Add the chocolate chips into the dough, folding gently. The batter should be thick and shiny.

  7. Make tablespoon size balls and lay them on a cookie sheet covered with parchment paper. Cook for 6 minutes, then remove promptly. Next, press a few marshmallows into the top of each cookie. You'll then put the cookies back in the oven for 3-4 minutes. Viola!

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