Who doesn’t enjoy s’mores in the summer? Well, me, actually. I am not a fan of marshmallows, unless they are in Lucky Charms cereal. But my kids love S’mores. When we are camping, they make s’mores two or three times a day. So I decided to turn their favourite camping treat into a s’mores cookie recipe so they could enjoy that camping favourite at home throughout the summer. Even I enjoy S’more Cookies once in a while.
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Baked Outside on Hot Days
These cookies are a perfect snack on a hot day because they can be baked on the BBQ. This is how I bake them when it’s too hot to heat up the oven in the house. I have baked them in the oven as well because my kids like S’mores Cookies even in the winter. And I have had requests for these cookies at Christmas to fill baskets for cookie exchanges.
There is a trick to baking them on the BBQ. If you just put the pan on the grill, you risk burning the bottoms of the cookies. I place the cookie pan on top of an upside-down 13 x 9-inch cake pan on the grill. This way the cookies aren’t so close to the heat. I only turn on one burner under the pan and keep it on low. The cookies need to be checked halfway through baking to make sure they are not burning on the bottom.
The first few times that I made these cookies, I only placed three cookies on the pan at a time. They were placed in different areas of the cookie pan so I could find the hot spots and adjust the heat accordingly. I recommend that you do the same for the first time you make these if you are doing them outside. That way you find your hot spot and can avoid burning a whole or half pan of cookies.
Of course, these cookies can also be baked inside. Like any cookies, they just need a 350°F oven. In the winter months, I bake these indoors because it is easier and the smell of S’mores Cookies throughout the house brings a smile to the kids’ faces.
Of course, you need the usual cookie dough ingredients to make these cookies. Flour, an egg, vanilla, baking soda and salt. But some of the ingredients are specific to get the best results.
Shortening- I use butter-flavoured shortening to add to the flavour but you can use plain shortening as well. I have made the cookies with both shortenings and the results are the same, except the butter-flavoured shortening adds a richer flavour.
Brown Sugar- light coloured brown sugar is used. I find that dark brown sugar overpowers the taste of the cookie, giving it more of a caramel flavour. You want the graham crackers, chocolate and marshmallows to be the prominent flavours.
Graham Crackers- I don’t use graham cracker crumbs. I use whole crackers and crush them in a freezer bag. You should have chunks of graham crackers about ¼ inch in size. Some crumbs are okay, but pieces are what is going to add to the flavour. They also add crunch to the cookies.
Dehydrated Marshmallows- Mini marshmallows can be used but we prefer dehydrated marshmallows because they hold their shape so they aren’t as messy when baking. When using mini marshmallows, I will freeze them for 10 minutes, then cut them into smaller pieces before adding them to the dough.
Chocolate Chunks- if you don’t have chocolate chunks, you can break up a chocolate bar or use chocolate chips.
Cornstarch- the addition of cornstarch to the cookie dough helps to keep the cookies soft inside. I add cornstarch to quite a few of my cookie recipes.
Serving S’mores Cookies
The best way to serve these cookies is warm, after all, isn’t that how s’mores are eaten? I let these cookies cool for 2 or 3 minutes after baking then serve them while they are still warm.
These cookies are also good when paired with ice cream to make ice cream sandwiches. My kids love them this way. My daughter says they taste like summer.
Leftover cookies can be stored in an air-tight container and reheated on a paper towel for 10 seconds in the microwave before serving.
- ¾ cup shortening
- 1¼ cup light brown sugar
- 1 egg
- 2 Tbsp milk
- 1 Tbsp vanilla extract
- 1¾ cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chunks
- ⅓ cup crushed graham crackers
- ¼ cup dehydrated marshmallows
- In a large bowl, cream together shortening and brown sugar, until smooth and creamy
- Beat in egg, milk and vanilla.
- Add flour, cornstarch, baking soda and salt.
- Mix until just blended.
- Fold in chocolate chunks, graham crackers and marshmallows
- Form dough into 24 equal sized cookie balls and place on parchment lined baking sheets
- Place pans in freezer for 30 minutes
- Heat oven to 350°F
- Remove cookies from freezer and place in preheated oven
- Baked 12-15 minutes
- Remove from oven and let cool on pan for 2 minutes
- Serve warm
- Store leftover cookies in an airtight container at room temperature.