Go Back
+ servings
5 from 1 vote
S'mores cookies on a counter with a glass of milk.
S’mores Cookies
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
If you fondly remember making S'mores with Graham crackers, Hershey's chocolate and roasted marshmallows as a kid, you'll love these S'mores cookies.
Course: Desserts/Sweets
Cuisine: American
Keyword: Great Snacks, Marshmallows, Graham crackers, chocolate
Servings: 42
Calories: 156 kcal
Ingredients
  • 1 cup unsalted butter softened
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups Graham cracker crumbs
  • 1 1/2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 14 ounces mini marshmallows
  • 2 tablespoons butter
  • 5 Hershey’s chocolate bars (king size) broken into rectangle pieces
Instructions
  1. Pre-heat the oven to 350°F.
  2. Cream the butter and sugar together with an electric hand mixer or stand mixer until fluffy and light in color. Add the eggs and vanilla and continue to beat.

  3. In a separate bowl, combine the Graham cracker crumbs, flour, baking soda, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and mix into a soft dough. Chill the dough for 30 minutes in the refrigerator.

  4. Roll 1 tablespoon of dough at a time into a ball and place them all on a baking sheet about 2-inches apart.
  5. Bake the cookies at 350°F for 10 to 12 minutes, until lightly browned on top. Let the cookies cool on the baking sheet for 2 minutes and then press a piece of the Hershey’s chocolate bar into the center of each cookie. The chocolate will melt a little into the cookie; if it is melting too much, wait another minute. Transfer the cookies to a cooling rack and cool to room temperature. When ready to glaze, place the cooling rack over a baking sheet.

  6. Heat a large sauté pan over medium-high heat. Add the mini marshmallows and butter to the pan. When they start to melt, stir constantly until the marshmallows and butter have melted and are combined and the mixture is smooth. To toast the marshmallow cream, let the melted marshmallows sit in the pan for 20 seconds without stirring. Then turn off the heat and gently run a spatula through the marshmallow cream to swirl the toasted marshmallow on the bottom of the pan into the rest of the cream. Do not over stir, you just want to swirl the toasted marshmallow into the cream not combine it.

  7. Using a spoon, immediately drizzle the cookies with the melted marshmallow cream. If the marshmallow cream starts to set up, place it back over the heat for a few seconds to warm it up again, try not to stir it.

  8. Let the chocolate and marshmallow drizzle set up before serving or storing. Store the cookies in an airtight container with parchment paper in between the layers, so the cookies don’t stick together. They are S’mores cookies…so they are gooey! 

Nutrition Facts
S’mores Cookies
Amount Per Serving (1 cookie)
Calories 156 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 21mg7%
Sodium 71mg3%
Potassium 41mg1%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 15g17%
Protein 1g2%
Vitamin A 163IU3%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.