Rich, decadent ooey gooey Giant S’mores Cookies. These thick colossal cookies are the quintessential summer dessert cookie inspired by classic campfire s’mores. Made with a chocolate chip and graham cracker cookie bottom, chunks of Hershey’s milk chocolate, and warm toasted marshmallows. These cookies will quickly become a seasonal favorite.
For another take on a classic s’mores recipe, try these Reese’s Peanut Butter Cup S’mores Bars. They are filled to the brim with peanut butter, marshmallows, and chocolate.
Who needs a fire when you can bake some thick graham cracker cookies topped with a gooey toasted marshmallow and your favorite chocolate melted on top. You’ll fall in love with these giant s’mores cookies.
Spending my summers at our lake house as a kid, meant spending some time in front of our fireplace late at night. No matt how hot it was, we didn’t care, we were going to roast marshmallows and make s’mores.
The fire was made from a split fieldstone and went the entire height of the 2-story room. The fire opening was gigantic, complete with a rocker on both sides for the adults and a little round table with 3 tiny stools for for the kids.
Today, as adults, we still it on the little stools and roast our marshmallows, day or night, it doesn’t matter. When we’re not toasting marshmallows up north, or hovering over a fire pit in the backyard, we mix up a batch of smore’s cookies complete with all the gooey marshmallows, melted chocolate, and graham crackers loaded into one delicious and big cookie.
How to Make S’mores Cookies
- In a medium bowl, mix together all-purpose flour, graham cracker crumbs, salt, baking soda, and baking powder.
- In a stand mixer or with a hand mixer, beat brown sugar, and granulated sugar.
- Mix in eggs, and vanilla extract.
- Gradually add in dry ingredients.
- Slowly stir or mix in chocolate chips and candy bar pieces.
- Scoop 1/4 cup cookie dough with a measuring cup and place on baking sheet.
- Bake in a preheated oven at 375 degrees F for 15-20 minutes.
- Broil marshmallows or torch until toasted.
- Using a spatula, place it on the cookie.
- Place a rectangle piece of chocolate in the center of the hot marshmallow and push down.
S’mores Cookies Ingredients
Flour: Typically, I like to make extra large cookies with bread flour because the protein content is different and bakes a much thicker cookie. However, the use of graham cracker crumbs added to the mixture gives it just what it needs.
Graham Crackers: It wouldn’t be a s’more without graham crackers. Skip buying the sheets of graham crackers and crushing them and just buy graham cracker crumbs. Graham cracker crumbs contain graham flour. Graham flour is what gives graham crackers their authentic and unique taste. You’ll taste the addition of graham crackers in this recipe.
Butter: A good quality butter will taste better and likely have less water than cheaper brand. Also, starting with cold butter will ensure that the cookie bakes thick in shape and size. Using room temperature or softened butter should be avoided because it will lead to a cookie that spreads too much. When I make giant cookies, I like them big and thick and that’s exactly how these bake up in the oven.
Brown Sugar: Pack down the brown sugar and use a butter knife to level the top of the brown sugar off the measuring cup. Brown sugar adds a nice molasses flavor as well as browns the cookie to golden brown. In my chocolate chip cookie recipe, I use a combination of granulated sugar and brown sugar but these cookies taste much richer with just brown sugar.
Chocolate: Using both semi-sweet chocolate chips and Hershey’s milk chocolate gives this giant cookies just the right amount and texture it needs for an official s’more cookies stamp. I like to use a combination because the taste of Hershey’s chocolate candy is irreplaceable comparing it to other chocolate.
Eggs: I’m using large eggs in this dough recipe. Two eggs is just enough to add richness and hold it all together.
Leaveners: I use both baking soda, and baking powder in my recipe. Using baking powder only will result in a super puffy top cookie while using baking soda only is a good choice, I like to use both to give it volume and lift. Without using either, the cookie will remain in it’s small ball form without expanding.
Marshmallows: Classic round marshmallows are the norm for s’mores. They are fine to use in this recipe. If you can get your hands on square marshmallows, that’s even better, they will melt much more symmetrical and look more pleasing. For my cookies, I use gourmet square homemade marshmallows that I had leftover from Christmas when I made Slow Cooker Hot Chocolate. The marshmallows can be roasted over and open flame oven, toasted with a culinary torch, or broiled in the oven until golden brown and gooey. Place them on the center of the cookie and immediately press a piece of chocolate into the center so it sets.
Using cold butter in cookies
A cookie made with cool butter will ensure that the cookies stay super thick, chewy, tall, and full of volume. While it may be tempting to use room temperature or softened butter because most recipes note to use it, it’s not a good idea to use it when we’re making colossal cookies. Otherwise, the cookies will spread too much. Using cold butter when making big cookies will result in the following.
- Full of volume
- Won’t spread as much as room temperature butter
Be sure to store cookies in an airtight ziplock bag or container to the best quality cookies.
How can I toast marshmallows at home
Toasting marshmallows can be done a variety of ways. For one, the oven works perfectly fine. Simply line a rimmed cookie sheet with parchment paper and broil the marshmallows on low or high for a few minutes. Be sure to keep an eye on them as they brown pretty quickly once the sugar starts to cook. Next, you’ll want to use a cookie spatula to place the marshmallows onto the cookie quickly. Top it off with a piece of chocolate bar and you’re done.
Another way to toast marshmallows is to use a culinary torch. These can be found online at stores like amazon or in stores. I prefer to toast mine this way. Toast them on a rimmed sheet pan lined with parchment paper and apply the torch according to package directions. This is the best method as it allows the marshmallows to cook one by one. Note that the marshmallows will harden if cooked too long so work fast and place the chocolate on top as soon as it’s done roasting.
The third option involves roasting them over in open fire pit or barbecue. Toast them just like you would when making s’mores the good old fashioned way.
Finally, the last option involves the microwave. I’ve been making them this way for years and years. Place one or two marshmallows on a plate and microwave them for about 30 seconds or until they puff up. Next, scoop or dump them onto the cookie and immediately place the chocolate in the center. Working in batches it best for this option. I should note that the marshmallow won’t appear toasted, but it will expand and get soft enough to place chocolate in the center of it.
Other Cookie Recipes You’ll Love
- lemon cream cheese cookies
- hot chocolate cookies
- strawberry cookies
- strawberry lemonade cookies
- turtle cookies
- cream cheese chocolate chip cookies
- lemon sugar cookies
- twix cookies
- peanut butter blossoms cookies
Giant S’mores Cookies
- 2½ cups all-purpose flour
- ¾ cup graham cracker crumbs
- 1½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 cup unsalted butter (cold, cubed)
- 1¼ cups light brown sugar (packed)
- 2 large eggs
- 2½ tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 5 bars Hershey's Milk Chocolate Bars (broken into pieces)
- 12 marshmallows (large, square)
- 1 bar Hershey's Milk Chocolate Bar (to garnish)
- Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside.
- Whisk together flour, graham cracker crumbs, salt, baking soda, and baking powder. Set aside.
- Beat butter, granulated sugar, and brown sugar on medium-high speed until fluffy; about 4-5 minutes. Note: if using a hand mixer, this may take an extra minute or two.
- Mix in eggs, one at a time.
- Mix in vanilla extract.
- Gradually mix in flour mixture.
- With the mixer on low, mix in chocolate chips, and candy bar pieces until well combined.
- Scoop ¼ cup cookie dough (or weigh out 4 oz.) portions of dough and roll into a ball.
- Space cookies far apart and only bake 6 at a time.
- Bake in 375°F preheated oven for 15-20 minutes. Edges should be slightly browned and puffy.TIP: Bake longer for crispier, chewier cookies. Bake less for gooey, soft cookies.
- Allow cookies to cool on baking pan. Transfer to a cooling rack.
- Top each cookie with a marshmallow in the center. Broil until golden brown or use a culinary torch to toast marshmallow.
- Place 1 piece of the chocolate candy bar in the center of the warm marshmallow.