When your youngest daughter and middle daughter’s S.O each request some sort of s’mores cookie recipe, you make it happen. Even if it takes you two years to get it done. I tried every which way to make a “better” s’more and then my daughter said, “Mom, don’t make everything so complicated.” Wise words.
Thus, the “smookie” was born.
Why this recipe
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Half related to my Kitchen Sink Oatmeal Cookie recipe and half related to a traditional s’more, Smookies are essentially s’mores stuffed cookies.
I think you’re gonna love ’em. Here’s why:
- BIG. This recipe makes B-I-G cookies. One might be enough but I won’t judge.
- Kid friendly cookie recipe. Tell the kids you need their help to make some s’mores chocolate chip cookies and the remote control and tablets will be pushed aside!
- Chewy. Gooey. Need I say s’more?
- Classic cookie ingredient list. You probably have everything in your pantry to make them —except maybe a bag of marshmallow and chocolate bars (unless you’re one smart cookie yourself and you are always campfire + s’more ready!)
What you’ll need
In addition to the classic baking ingredients like flour (not pictured), you’ll especially need:
- Marshmallows. We go big here because well…ooey and gooey.
- Graham crackers. Simple. Classic. No cinnamon. But if cinnamon grahams are all you’ve got and it’s the difference between baking these cookies and not? Do it.
- Milk chocolate. This is one of the few times you’ll ever see me say to use milk chocolate.
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Chocolate notes
When it comes to the chocolate, you have a few options.
- Chips. You can use milk chocolate chips in these cookies and you can also chunk up your own off a large milk chocolate bar. I chose to use chips because they’re easier and because we are topping the cookie with even more chocolate.
- Bars. Rectangle pieces of milk chocolate give these cookies the chef’s kiss touch!
How to make s’more cookies
Make the batter:
- Cream butter and both sugars [1]. Mix in eggs [2].
- Meanwhile, chop up the graham crackers in a food processor or a ziploc using a rolling pin, skillet or anything [3]
- Mix in the dry ingredients until smooth and then very slowly add the graham cracker pieces [4]. You don’t want to break these down too much.
- Stir in chocolate chips or chunks [not pictured.]
Assemble the cookies
- Scoop up a big ball of dough using a medium cookie scoop [1].
- Using your hands, create a divot [2] and place a marshmallow in it making a little dough cup for the marshamallow [3].
- Repeat five more times for a total of six cookies to one cookie sheet. I told you! These bebes are BIG [4].
Graham Cracker Tip
Make sure your graham crackers are from a brand new pack before crushing them. No one likes soft grahams.
-Josie + Nina
Helpful Tips
Make ahead
Make the dough without the graham cracker pieces and refrigerate and/or freeze until you’re ready to use. Bring to room temperature and using a hand or stand mixer, mix in the chopped up graham cracker pieces. Finish with the rest of the recipe.
Storing
These cookies (and the marshmallow) stay soft for several days! Store in a ziploc bag for up to 3 days. I’ll admit to keeping a few longer.
Freezing
Yes, the cookies can be frozen after baking! Freeze on a single cookie sheet until frozen and then you can transfer to any freezer-safe container or bag that you like. They freeze really well!
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S’more Cookie Recipe
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ teaspoon kosher salt
- 1 cup unsalted butter, equivalent to 2 sticks
- ¾ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 9 whole graham crackers, equivalent to one sealed pack (⅓ of a box)
- 1¼ cups milk chocolate chips
- 24 marshmallows, traditional size
- 2 Hershey Bars, or your favorite milk chocolate candy bar
Instructions
- Preheat the oven to 350°.
- Cover two cookie sheets with parchment paper. Alternatively, spray lightly with baking spray.
For the cookie batter
- Pulse the graham crackers in a food processor using no more than 10 quick pulses. Alternatively, place the crackers in gallon-sized storage bag. Seal the bag and break up the crackers using either your hands, a rolling pin or the bottom of a skillet. Set aside.
- Mix the flour, baking soda, baking powder and salt in a medium bowl. Set aside.
- Using either a stand or hand mixer in a large mixing bowl, cream the butter and both sugars for 2 minutes until light and fluffy.
- Add each egg one at a time, mixing well after each addition.
- Mix in the dry ingredients until completely mixed about 30 seconds. Don't overmix.
- Add the graham crackers to the cookie dough mixing on low for about five seconds or stirring lightly with a wooden spoon until mixed throughout. Be careful! You don't want to mash or break up the graham crackers too much.
- Add in the chocolate chips, beating on low until mixed in (or stir with a wooden spoon until mixed).
- Refrigerate the dough for about 15 minutes.
- Using a medium sized cookie scoop, scoop up a large amount of dough (about ¼- ⅓ of a cup). Using your hands, flatten the dough in the center to make a divot to hold the marshmallow. Bring up a little dough around the sides of the marshmallow so it's like a little saucer.
- Repeat until you have made 6 cookies. There'll be approximately 6 cookies per sheet.
- Bake in a 350° preheated oven for 8½-9 minutes until the marshmallow is golden on top and the cookie is golden on the edges.
- After cooling for about a minute or so, nestle a rectangle of chocolate in the top of each cookie. Let cool for about five minutes before removing to a rack to completely cool.
- Eat fireside, couch-side, water-side or side-by-side your favorite s'more lover.
Notes
- Marshmallows. You can use larger marshmallows and cut them in half. I don’t recommend smaller ones (like the bits). The minis are fine if you cluster a bunch together in the “divot”.
- Chocolate. You can use a large chocolate bar to chunk up your own chocolate instead of chips if you prefer. Dark chocolate is too rich, IMHO,and doesn’t have that authentic s’mores chocolate flavor.
- Graham crackers. If all you have are cinnamon graham crackers, go for it.
- Make ahead. You can make the dough ahead up to the point of adding the graham crackers. Refrigerate or freeze until you’re ready to use and bring to room temp before mixing in the graham crackers. (p.s. this isn’t my first choice because it doesn’t save you that much time).
- Storage. Store in a single layer in a ziploc bag for up to 3 days.
Delish! We made them gluten free!
Yippee! So glad you all enjoyed them and love hearing that making them gluten free was a success!😋
I made them Lori. Super ooey gooey good. I just love all your recipes. Thank you Lori for sharing . Blessings all over you, crystal
So glad you liked them Crystal!! And such a lovely thing to say–it means so much!