✨I have to admit, these turned out even better than I expected! I used my favorite chocolate chip cookie recipe. Many of you love it.
I changed it into these tasty, gooey s’mores cookies. You might have seen them trending on social media. 👏🏼
Picture this: a soft, melty cookie loaded with marshmallow and chocolate, all nestled on a crispy graham cracker. The perfect combination of gooey and crunchy textures that will have you drooling 🤤
Key Ingredients for Gooey S’mores Cookies
The cookie dough for these s’mores cookies is built from familiar ingredients: flour, baking soda, sugar, butter, egg, and vanilla. However, it’s the specific combination and preparation of these ingredients that makes this recipe unique and delicious.
Slightly Melted Butter: Using butter that’s only partially melted ensures a soft and chewy cookie while preventing it from becoming too greasy. The extra flour in the recipe balances out the texture perfectly. Melting the butter also eliminates the need for a mixer, making this dough simple to whip up by hand.
Molasses for Rich Flavor: Adding molasses to the dough gives the cookies a deep, rich flavor and helps keep them soft and chewy. It’s the secret ingredient that sets these cookies apart from traditional s’mores cookies. The molasses also adds a subtle caramel undertone that pairs perfectly with the graham crackers and chocolate.
Chopped Chocolate Bar: Instead of chocolate chips, using a chopped chocolate bar gives these cookies gooey pockets of melty chocolate. The uneven pieces melt more easily and create larger, more indulgent pools of chocolate throughout the cookie. Be sure to save some for the graham cracker base!
Marshmallows & Graham Crackers: The signature s’mores twist comes from the graham cracker base and marshmallow center. The cracker adds a crunchy texture, while the marshmallow oozes out during baking, creating the ultimate gooey center.
The dough might seem a little slick due to the melted butter, but don’t worry—it will come together as you stir. The result is a rich, gooey dough that doesn’t look like your standard cookie dough, but trust the process!
How to Make S’mores Cookies
Let’s walk through how to make these irresistible s’mores cookies step-by-step.
Make the Dough Start by preparing the cookie dough. First, combine the dry ingredients in a medium bowl. Remember to measure the flour correctly by using a dry measuring cup, scooping the flour into the cup, and leveling it off with a knife.
Next, microwave the butter for about 30 seconds to get it slightly melted, but not fully liquefied. This will give the cookies their perfect texture. Cream together the butter, granulated sugar, and molasses until smooth and creamy. Then, add in the vanilla extract and egg, beating until everything is well combined and thick.
Once the wet ingredients are ready, fold in the dry ingredients and stir until fully combined. Then, gently mix in the chopped chocolate pieces. Be sure to save some chocolate for placing on top of the graham crackers later!
Portion & Chill the Dough Using a 1/2 cup cookie scoop, portion out the dough into 8 large balls. Place them on a parchment-lined baking sheet and refrigerate for 30 minutes. Chilling the dough helps the cookies maintain their shape while baking.
Prepare the S’mores Base While the dough is chilling, prepare the graham cracker base. Break the graham crackers into squares and arrange them on a separate baking sheet lined with parchment paper. Add a few chocolate chunks on top of each cracker, then place half a marshmallow on top.
Assemble & Bake Once the cookie dough is chilled, flatten each dough ball into a circle large enough to cover the graham cracker squares. Gently place the dough over the graham cracker, marshmallow, and chocolate layers.
Bake the cookies in a preheated oven at 350°F for about 15 minutes. The cookies should be golden around the edges but slightly underdone in the center—that’s how you get the perfect gooey texture.
Cool & Store : Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months. This way, you’ll have a quick s’mores treat ready whenever you want!
Can I Freeze This S’mores Cookie Dough?
Yes, definitely! After chilling the dough for 30 minutes, you can roll it into balls and freeze them in an airtight container or freezer bag.
When you want a s’mores cookie, bake the frozen dough right from the freezer. Just add one or two extra minutes to the baking time. This way, you can enjoy a freshly baked, gooey s’mores cookie anytime the craving strikes. It’s the perfect way to satisfy that irresistible s’mores craving!
In Short, Here Are the Secrets to Gooey S’mores Cookies:
- Molasses adds richness and moisture, ensuring a chewy, flavorful cookie.
- Slightly melted butter gives the cookies their soft, chewy texture, balanced by extra flour to prevent them from being greasy.
- Chopped chocolate bar instead of chips creates gooey pockets of melty chocolate throughout each bite.
- Marshmallow center combined with a graham cracker base provides the perfect blend of gooey and crunchy textures.
- Chilling the dough before baking helps the cookies maintain their shape, resulting in thick, bakery-style cookies with a perfect balance of crisp edges and a soft, gooey center.
Chocolate Chip Cookie Recipe on Graham Cracker and Marshmallow
Ingredients
Ingredients (Small batch – makes 8 large cookies)
- 1/2 cup (1 stick) salted butter, slightly melted
- 150 g granulated sugar
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1 large egg
- 215 g all-purpose flour
- 1 tsp baking soda
- 4 ounces chocolate bar, chopped (save some to place on top of the graham crackers)
- 4 sheets of graham crackers (cut into squares)
- 4 4 large marshmallows (cut in half)
Instructions
Instructions (Small batch – makes 8 large cookies)
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Melt the butter in the microwave for about 30 seconds, ensuring it’s only halfway melted.
- In a large bowl, beat together the melted butter, sugar, and molasses for 1-2 minutes until creamy. Add the vanilla extract and egg, and mix until thick and well combined.
- Gradually mix in the flour and baking soda, ensuring the dough is fully combined. Fold in the chopped chocolate, saving some for later.
- Using a 1/2 cup cookie or ice cream scoop, portion out 8 dough balls onto the prepared baking sheet. Place the sheet in the refrigerator for 30 minutes to chill the dough.
- While the dough is chilling, prepare the graham crackers: Arrange the cracker squares on another baking sheet lined with parchment. Top each cracker with some reserved chocolate pieces and half a marshmallow.
- Once chilled, flatten each dough ball into a circle large enough to cover the graham cracker and marshmallow completely. Place the flattened dough over the prepared crackers.
- Bake for 15 minutes or until the cookie edges are golden brown and the centers appear slightly underdone.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. The cookies will firm up as they cool.
