S’mores Cookies Recipe

Why You’ll Love This Recipe

This recipe is a true indulgence. With the crunchy texture of chocolate chip cookies, the creamy richness of a chocolate spread, and the light, airy texture of homemade marshmallow, S’mores Cookies will elevate your treat game. They’re easy to bake and perfect for any occasion, whether you’re looking for a fun activity in the kitchen or just a delicious snack. You’ll love how the marshmallow and chocolate melt perfectly between the cookies, delivering the same nostalgic s’mores flavors we all crave.

Ingredients

Cookies:

• 125 g unsalted butter

• 100 g light brown soft sugar

• 75 g granulated sugar

• 1 medium egg

• 1 tsp vanilla extract

• 300 g plain flour

• 1.5 tsp baking powder

• 1/2 tsp bicarbonate of soda

• 1/2 tsp sea salt chunks

• 150 g milk chocolate chips/chunks

• 150 g dark chocolate chips/chunks

Marshmallow:

• 3 medium egg whites

• 100 g caster sugar (for meringue)

• 1 tsp vanilla extract

• 100 g caster sugar (for syrup)

• 65 ml water

Chocolate:

• 200 g chocolate spread

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cookies:

1. Preheat your oven to 200ºC/180ºC fan, and line two to three trays with parchment paper.

2. In a large bowl, beat the unsalted butter, light brown sugar, and granulated sugar until creamy.

3. Add the egg and vanilla extract, then beat again until fully incorporated.

4. Stir in the plain flour, baking powder, bicarbonate of soda, and sea salt until a cookie dough forms.

5. Add the milk chocolate and dark chocolate chips, mixing until evenly distributed.

6. Scoop out cookie dough using a 5cm scoop and place on the lined trays.

7. Bake for 11-13 minutes, or until golden brown.

8. Remove the cookies from the oven and let them cool completely on the trays.

Marshmallow Frosting:

1. Add egg whites to a large bowl and whisk until stiff peaks form.

2. Gradually add 100g of caster sugar, 1 tsp at a time, while continuing to whisk.

3. Once all the sugar is incorporated, whisk in the vanilla extract and leave the meringue to whisk on a slow speed to keep it moving.

4. In a separate pan, combine the remaining 100g of caster sugar and water. Heat on low to dissolve the sugar.

5. Once the sugar has dissolved, increase the heat and boil until the mixture reaches 113ºC.

6. Slowly drizzle the syrup into the meringue while whisking at a high speed.

7. Continue whisking for an additional 5 minutes until the marshmallow mixture is glossy and smooth.

Assembly:

1. Pipe chocolate spread onto half of the cookies.

2. Pipe the marshmallow on top of the chocolate spread.

3. Sandwich the cookies together to form the s’mores cookies.

Servings and Timing

• Servings: 8 Cookies

• Prep Time: 1 hour 30 minutes

• Cook Time: 11 minutes

• Cooling Time: 1 hour

• Total Time: 2 hours 41 minutes

Variations

• Vegan Version: Use vegan butter and substitute egg whites with aquafaba (the liquid from canned chickpeas) for the marshmallow. Use a dairy-free chocolate spread as well.

• Nutty Twist: Add chopped nuts such as walnuts or pecans into the cookie dough for an extra crunch.

• S’mores Bar: Instead of sandwiching the cookies, press the cookie dough into a baking pan, bake, and then top with marshmallow and chocolate spread for a cookie bar version.

Storage/Reheating

Store your S’mores Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, keep them in the refrigerator to extend freshness. If you prefer warm cookies, reheat them in the microwave for about 10-15 seconds to soften the marshmallow and chocolate.

FAQs

1. Can I freeze the cookie dough before baking?

Yes, you can freeze the raw cookie dough. Portion it out and store it in an airtight container or a zip-top bag. When you’re ready to bake, add 1-2 minutes to the baking time if baking from frozen.

2. Can I make the marshmallow ahead of time?

Yes, you can make the marshmallow frosting ahead of time. Store it in an airtight container in the refrigerator for up to 2-3 days before using.

3. Can I use a store-bought marshmallow spread instead of making my own?

Yes, if you’re short on time, feel free to use store-bought marshmallow spread instead of making your own marshmallow frosting.

4. How can I make these cookies even more chocolatey?

Add extra chocolate chips to the dough or drizzle melted chocolate over the cooled cookies before serving for an extra chocolatey touch.

5. What is the best way to store S’mores Cookies?

Store them in an airtight container at room temperature for 3-4 days, or in the fridge for longer freshness.

6. Can I use different types of chocolate chips?

Absolutely! You can swap in milk chocolate, white chocolate, or even flavored chocolate chips to customize these cookies to your taste.

7. How long should I bake the cookies?

Bake the cookies for 11-13 minutes, depending on how soft or crispy you prefer them. For softer cookies, check around 11 minutes.

8. Can I make these cookies gluten-free?

Yes, you can substitute the plain flour with a gluten-free all-purpose flour blend. Make sure it’s a 1:1 swap for the best results.

9. How do I prevent the cookies from spreading too much while baking?

Make sure your butter is softened but not too melted when mixing, and chill the dough for 15-20 minutes before baking to help the cookies hold their shape.

10. How do I make sure my marshmallow turns out perfect?

Whisk the egg whites until stiff peaks form, and make sure the syrup reaches the right temperature (113ºC) before adding it to the meringue. This ensures the marshmallow has the perfect texture.

Conclusion

S’mores Cookies are the ultimate treat for anyone who loves the classic s’mores flavor with a twist. With a soft, chewy cookie base, gooey marshmallow filling, and decadent chocolate spread, these cookies are sure to satisfy your sweet tooth. Easy to bake, versatile, and absolutely delicious, they make the perfect snack for any time of day. Try them today and enjoy a modern take on a beloved campfire treat!