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!
Chewy S’mores Cookies
Ingredients
- 3/4 cup unsalted butter softened
- 1/4 cup sugar
- 1 cup brown sugar
- 1 egg
- 1 tablespoon cooled coffee
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 cups old fashioned oats
- 1/3 cup cocoa
- 1 1/4 cups flour
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 2 full size graham crackers crumbled coarsely
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat.
- Crumble graham crackers coarsely and set aside.2 full size graham crackers
- Beat brown sugar, butter and granulated sugar until lightened. Add egg, coffee, then beat again.3/4 cup unsalted butter, 1/4 cup sugar, 1 cup brown sugar, 1 egg, 1 tablespoon cooled coffee
- Add salt, baking soda, baking powder, and cocoa. Mix well. Add oats and mix on low. Add flour and mix until flour is almost gone. Stir in chocolate chips and marshmallows.1/2 teaspoon salt, 1/2 teaspoon baking powder, 3/4 teaspoon baking soda, 2 cups old fashioned oats, 1/3 cup cocoa, 1 1/4 cups flour, 1 cup chocolate chips, 1 cup mini marshmallows
- Scoop rounds of cookies, then press a graham cracker pieces into the top of each cookie ball.
- Bake 15-17 minutes, just until cracked on top. Let cool on baking sheets for five minute before placing on wire racks to cool the rest of the way.
Video
Notes
- Don’t bake them for a long time. Once you see the crack on top, they’re good to go. It will be crispier once it cools down.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Omg. I knew I shouldnt have clicked this link! OMG so delish sounding! 🙂
Perfect timing. I just won a s'mores kit so I have all the ingredients. I know what I'm making this week.
Heather – I'm so sorry. But ohhh were they good. Someday you can have them, right? 🙂
Tara – Sweet! Congrats on winning the s'mores kit, too. I hope they were awesome!
What is “3/4 baking soda”/
Thank you for catching this! It did not get updated properly when I moved to a new recipe card. It should read 3/4 teaspoon. I have updated that, so you should be able to easily find that now. Thanks again!
What kind of oats are you using? Old fashioned rolled oats or quick cooking?
They are traditional old-fashioned rolled oats. Those are the ones you want to use for baking. I’ll update this to make it more clear!