Best S’Mores Cookie Recipe
A s’mores cookie recipe — what could be more decadently delicious? These gooey, chewy, salty-sweet cookies will bring back your childhood memories of toasting s’mores. Pure magic!
What Is a S’mores Cookie?
This recipe combines the soft, chewy goodness of a chocolate chip cookie with the nostalgic charm of classic s’mores. Whether you’re reminiscing about childhood camping adventures or just seeking a new level of cookie indulgence, these treats will have everybody asking for s’more!
The History of S’mores
The name “S’mores” is a contraction of “some more,” as in “gimme s’more of that tasty treat, please!” But what genius campfire cook invented them?
Nobody knows exactly who toasted the first s’more. However, we do know the first “Some More” recipe appeared in the Girl Scout guide and cookbook Tramping and Trailing with the Girl Scouts, circa 1927. Sometime much later in the 1970s, the name got shortened to S’mores.
S’mores gained popularity not only among campers but also at backyard barbecues and picnics. The simple ingredients and easy preparation made them a go-to treat for outdoor gatherings. Then somebody noticed you can toast s’mores on the stove anytime! Why wait for a party?
The key ingredients of s’mores go back farther than the famous combo. The very oldest started as a medicine in ancient times.
Marshmallows
The ancient Egyptians used the juice of “marsh mallow” root — Althaea officinalis — for medicinal purposes. Later, the French added eggs and sugar to make a sweet, throat-soothing lozenge. The problem was that marsh mallow concoctions were expensive and time consuming to make. Then someone figured out that gelatin was a decent, cheaper substitute for Althaea officinalis juice to make a sweet treat. Marshmallows as we know them were born in the late 19th century. Whipped egg whites helped create a spongy texture.
Graham Crackers
The graham cracker was invented in the 19th century by Presbyterian minister Sylvester Graham as part of his focus on healthy eating. He developed a coarsely ground wheat bread that came to be known as “Graham bread.” Over time, this evolved into the familiar graham crackers we know and love today.
Chocolate Hershey Bars
Hershey’s and chocolate naturally go together in our minds. Milton Hershey’s famous chocolate was born in 1900, launching an American love affair with thin milk chocolate bars. Funny enough, my own love affair with this all-American treat started with high school gymnastics meets. Our coach didn’t want us weighed down with real food during the meet, so we could only eat Hershey’s chocolate bars and M&Ms until afterward. I didn’t mind!
Ingredients for the S’mores Cookie Recipe
My best s’mores cookie recipe starts with the traditional Hershey’s bar, gooey marshmallows, and a graham cracker crust or base. Then I add chocolate-chip cookie dough with some extras:
- extra dark chocolate chunks
- pretzels to give the cookies a salty crunch
- toffee bits to add a caramel flavor
Trust me, the combo is out of this world.
Step-by-Step Instructions for Making S’mores Cookies
This s’mores cookie recipe starts with the same basic steps as a regular chocolate-chip cookie dough. One key with cookie baking is to use a separate bowl to mix the dry ingredients together before adding them to the wet mixture.
- Start by preheating the oven to 350°F.
- In your main mixing bowl, beat the butter on medium speed until creamy. It will take about 3 minutes. Add the brown sugar and beat on medium speed until mixture is light and fluffy, about 4 minutes.
- Add vanilla, egg yolk, egg, and a tablespoon of warm water on low speed and continue to mix until combined.
- Now whisk together the flour, baking soda, and salt in a medium bowl. Slowly add the dry flour mixture to your mixing bowl with the mixer on low speed.
- Add the chocolates, crushed pretzels, and 1 cup of the toffee bits and mix until combined. Put the dough in the fridge to chill for 30 minutes.
- To assemble for baking, place the graham cracker halves on a baking sheet lined with parchment paper and add a large marshmallow (or equivalent amount of mini marshmallows) on top of each half. Sprinkle ½ of the heath bar over the top of the marshmallow. For each cookie, completely cover the cracker, marshmallow, and pretzel with a cookie dough ball. You can use a cookie scoop or make dough balls with your hands.
- Bake the cookies for 10 to 12 minutes or until they are golden in color. Remove from oven, transfer from the cookie sheet to a cooling rack, and allow them to cool for a few minutes. They are excellent still warm, but you want to make sure the chocolate is not hot enough to burn your mouth.
Baking Tip: Refrigerate cookie dough for at least 30 minutes before baking. This decreases the likelihood of the cookies spreading out too thin as they bake. On the other hand, you can also add a little more flour to the mix if you don’t want to wait for the dough to chill.
Enjoy!
Stacy Lyn’s S’mores Cookie Recipe
Best S’mores Cookies
Ingredients
- 1 cup butter softened
- 1 ¾ cups light brown sugar
- 3 teaspoons vanilla extract
- 1 large egg yolk
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoon baking soda
- 1 teaspoon salt
- 16 ounces about 2 cups dark chocolate, chopped, such as Lindt or Ghirardelli
- 4 ounces semi-sweet chocolate chips about ½ cup
- 1 ½ cups crushed pretzels
- 1 ½ cups toffee bits or crushed heath bar crushed
- 6 graham crackers halved
- 6 Hershey candy bars halved
- 24 large marshmallows
- sea salt for sprinkling
Instructions
- Preheat oven to 350°F.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 3 minutes.
- Add the brown sugar and beat on medium speed until mixture is light and fluffy, about 4 minutes.
- Add vanilla, egg yolk, egg, and a tablespoon of warm water on low speed and continue to mix until combined.
- In a medium bowl, whisk together the dry ingredients: the flour, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the bowl. Add the chocolates, crushed pretzels, and 1 cup of the toffee bits and mix until combined. Place the mixture into the refrigerator for at least 30 minutes.
- To assemble for baking, place the graham cracker halves on a baking sheet lined with parchment paper and add a large marshmallow (or equivalent amount of mini marshmallows) on top of each half. Sprinkle ½ of the heath bar over the top of the marshmallow. For each cookie, completely cover the cracker, marshmallow, and pretzel with a cookie dough ball. You can use a cookie scoop or make dough balls with your hands.
- Bake for 10 to 12 minutes or until the cookies are golden. Remove from oven and allow them to cool on a cooling rack for a few minutes before serving.
