June 26, 2023

S'mores Cookies

Warning: these s’mores cookies are massive, but you won’t want to share after you bite into the gooey marshmallow, melting chocolate, and crunchy caramelised graham cracker!

S’mores are the quintessential nostalgic summer treat. S’mores cookies take this sweet campfire classic up a notch.  These pillowy cookies have a graham cracker wafer on the bottom, which is topped with a piece of chocolate and a marshmallow, and then covered with cookie dough. These cookies are thick, soft and chewy. As for the recipe, it is straightforward and accessible. No stand mixer, browned butter, or chilling time required! The ingredients are pantry staples. If you want an ultra simple and quick treat, you can even use store bought cookie dough (though I obviously recommend you make the cookies from scratch). The cookie dough comes together really easily. The dark brown sugar gives these cookies caramel undertones and keeps them soft and chewy. The cornstarch serves to also keep these cookies soft, as well as thick. The extra egg yolk adds richness. Ideally, the cookie dough would chill in the fridge for 2 hours before going into the oven, but you can get away with not chilling the dough this time.

With the wildfires raging in Québec and thick smoke filling the air, nights by the campfire are unlikely this summer. These s'mores cookies provide a tasty alternative to the classic roasted marshmallow treat, and they are sure to satisfy your nostalgic cravings.



I opted for a mix of milk and semi-sweet chocolate in the cookie batter.  For the piece of chocolate sandwiched between the graham cracker wafer and the marshmallow, I snapped off a piece of Hershey’s milk chocolate bar.  You can use chocolate chips instead if that’s what you have on hand.  

Freezing Cookie Dough

You can freeze the cookie dough balls for up to 3 months.


Graham cracker wafers


All-purpose flour

Baking soda



Unsalted butter

Dark brown sugar

Granulated sugar

Large eggs

Pure vanilla extract

Semi-sweet chocolate

Milk chocolate


Kitchen scale

Oven thermometer

Baking sheet

Parchment paper

Large bowl



2 small bowls 

½ tsp, 1 tsp

Measuring cup 

Ice cream scoop with release trigger and 2’’ diameter

Cooling rack

Bon appétit!


S'mores Cookies

S’mores are the quintessential nostalgic summer treat. S’mores cookies take this sweet campfire classic up a notch. A gooey marshmallow center + melting chocolate + crunchy caramelised graham cracker wafers + soft and chewy cookie = bliss!


Ariane | Miel et Ganache









  • 5 graham cracker wafers snapped in 2 (10 pieces total)
  • 10 pieces of chocolate (2 ½ Hershey milk chocolate bars)
  • 10 marshmallows
  • 280g (2 cups) all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp cornstarch
  • ½ tsp salt
  • 170g (¾ cup / 1 ½ sticks) unsalted butter, melted and slightly cooled
  • 150g (⅔ cup packed) dark brown sugar
  • 100g (½ cup) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp pure vanilla extract
  • 100g (¾ cup) semi-sweet chocolate, chopped
  • 100g (¾ cup) milk chocolate, chopped


  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Line a baking sheet with parchment paper.  Set aside.
  4. Whisk the flour, baking soda, cornstarch and salt together in a small bowl.  Set aside.
  5. Whisk the melted butter, dark brown sugar and granulated sugar together in a large bowl.
  6. Whisk in the egg and egg yolk until incorporated.
  7. Whisk in the vanilla until incorporated.
  8. Use a spatula to fold the dry ingredients into the batter.
  9. Fold the chocolate into the batter.
  10. Place 5 graham cracker wafers on the prepared baking sheet.
  11. Place a piece of chocolate on each wafer.
  12. Place a marshmallow on top of each piece of chocolate.
  13. Cover each s’more with 2 scoops of cookie dough.
  14. Bake for 14 minutes.
  15. Transfer the cookies to a cooling rack.
  16. Serve the cookies when they are still warm for that gooey marshmallow and melted chocolate when you break the cookie in two.
  17. Store in an airtight container for up to 3 days.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!