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 me 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 and riffed off 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.

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

These soft and chewy cookies are darkly chocolate and delicious with the yummy flavors of a s'more in a fun new form. You don't need a campfire to enjoy these!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 36 cookies

Calories: 127kcal

Author: Michelle

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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 baking soda
• 2 cups 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. 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 baking soda, 2 cups 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

Equipment

Medium Cookie Scoop

Silpat

Jelly Roll Baking Sheet

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.

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Nutrition

Serving: 1cookie | Calories: 127kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 105mg | Fiber: 1g | Sugar: 10g

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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