Soft Chocolatey Treat: S’mores Cookies

These chewy s’mores cookies may or may not be chocolate heaven. Some links in this article are affiliate links that may earn me a commission if you purchase through them.

This past weekend, we had some friends over. On a whim, I offered to let Mister Man come up with the menu for the dinner himself.

I’m not sure if it was just me being uninspired or if I was trying to get him to think more independently and gain some additional self-confidence, but the move paid off beautifully.

His choices? Bagel dogs, bacon and cheddar stuffed burgers, homemade sweet potato fries, and s’mores cookies.

Yep, s’mores cookies. How fun was that?

I’ve made s’mores pizza before, but not cookies. We got a little creative, riffing on an oatmeal cookie base, and they turned out awesome. I still have a couple left, but shhhh, don’t tell anyone!

This quickly became a favorite cookie with the deep, dark chocolate flavor you get from the cocoa powder when it mixes with coffee.

In fact, I made this for a cookie exchange and got rave reviews. And for my son’s cross-country banquet.

But the favorite use for this cookie? It makes the perfect Christmas cookie to give Santa to accompany the carrot for his reindeer.

What kind of oats should I use?

When you’re baking, you pretty much always want to use old-fashioned rolled oats unless the recipe specifies something else. They provide structure and texture without making the dough too dense and absorb some moisture while baking, which helps keep the cookies tender.

Don’t use instant oats or quick oats, as they break down too quickly and can make the cookies dry and crumbly. I don’t recommend steel-cut oats because they remain too firm even after baking, which can make them overly dense.

How to Make Chewy S’mores Cookies

Preheat the oven to 350.

Crumble graham crackers and set them aside. You want to have some smaller chunks and not just all powder.

Beat brown sugar, butter and granulated sugar in a bowl until it has lightened in color and texture, just like any other cookie. Add egg and coffee, then beat again until well blended.

Add the salt, baking soda, baking powder, and cocoa. Mix them well.

Add the oats and mix on low until combined, then add the flour. Mix that on low just until the flour is almost gone but not completely.  Gently stir in the chocolate chips and marshmallows.

Use a cookie scoop to place rounds onto parchment paper or silpat covered cookie sheets. Press a small bit of graham crackers into the top of each cookie ball.

Bake the cookies 15-17 minutes, erring on the side of you think they aren’t done yet. Because of the oats, they taste better slightly underdone.

Once they crack on top, they’re good to go. If you bake them longer, they’ll be crispier once they’ve cooled and the oats have absorbed more of the moisture in the cookie.

Let the chewy s’mores cookies cool on baking sheets for five minute before removing to cool on wire racks the rest of the way.

We love this new twist on s’mores, and so did our guests. Mister Man did a great job on his menu selection. He was so proud, and I was, too. We’re definitely doing this again. Yum.

Like the idea of these chewy s’mores cookies? Make sure to bookmark this recipe!

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