's'mores Cookie Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

Cream butter and sugars

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add egg and vanilla

Add the egg and vanilla extract to the creamed butter and sugars and mix until combined, scraping down the bowl as needed.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly distributed.

Mix wet and dry

Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix; the dough will be thick.

Fold in mix-ins

Using a spatula, gently fold the mini marshmallows, graham cracker pieces, and chocolate chips into the cookie dough until evenly distributed. Reserve a few extra marshmallows, graham pieces, and chocolate chips for topping, if desired.

Portion cookies

Scoop dough into roughly 2-tablespoon portions (about 1.5-inch to 2-inch rounds) and place them on the prepared baking sheets, spacing cookies about 2 inches apart. If you want thicker cookies, chill the scooped dough on the sheet for 10–15 minutes before baking.

Top before baking

Press a few reserved mini marshmallows, a couple chocolate chips, and a small graham cracker piece lightly onto the top of each cookie. This creates the recognizable s'mores look after baking.

Bake

Bake in the preheated oven for 9–12 minutes, until the edges are set and the centers still look slightly soft. Watch carefully so marshmallows brown but do not burn.

Finish and cool

If you like a toasted marshmallow finish, after removing the cookies from the oven, use a kitchen blowtorch to lightly toast any exposed marshmallows for a few seconds until golden (optional). Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Sprinkle a very small pinch of coarse sea salt on top of some cookies while still warm, if desired.