These simple s’more cookies start combine refrigerated cookie dough with chocolate, marshmallow, and graham crackers in a yummy treat that will have you missing the great outdoors!
If there’s one flavor combination I can’t resist, it’s s’mores. Whether it’s s’mores bars, cookie s’mores, or even just making my own s’more at a DIY s’more bar, I’m kind of a sucker for the combo of chocolate, marshmallow, and graham cracker.
That and rocky road, but I digress.
I’ve tried a lot of s’mores cookies in my day and so many of them just fall flat. These cookies on the other hand have all of that s’more flavor you’re looking for, including the toasted marshmallow fluff on top!
They’re my new favorite, and I hope you love them too! They’d be great as an addition to a camping themed party or even as prizes for the winners of any of these camping games!
Why You’ll Love This Recipe
- Semi-homemade – this recipe uses refrigerated cookie dough as the base that’s then doctored up with all of the s’more flavors. That means it’s super easy to make and you know they’re going to be good because you can’t mess up the dough!
- Ooey gooey – the toasted marshmallow fluff on top gives that perfect ooey gooey topping that you’d expect in a perfectly toasted marshmallow!
- S’more flavors – these cookies are filled with chocolate, graham cracker crumbs, and marshmallow giving you the ultimate s’mores flavor. Do I really need to say more?
- Dehydrated marshmallows – these are the things that everyone puts inside hot chocolate bombs. You can typically get them in stores but if you not, you can buy a big bag on Amazon here!
- Graham crackers – don’t substitute graham cracker crumbs for the graham cracker in these cookies. You want small pieces, not crumbs so you’ll need full-size graham crackers! You’ll want to crush the graham crackers by rolling a bottle or rolling pin over them in a plastic bag to get the small chunks!
- Chocolate melting wafers – while you could technically use regular chocolate chips instead of melting wafers, the melting wafers both melt and harden better. I’d go with those unless you absolutely can’t find them, but they should be available in most grocery stores.
- Refrigerated cookie dough – I’ve always just use Nestle Tollhouse cookie dough. It comes in a 16.5 oz roll and is my favorite option for this. You could also use Pillsbury chocolate chip cookie dough that also comes in a roll that’s about 16 oz.
Ideally you’d also need a kitchen torch to toast the marshmallow fluff on top. If you don’t have one, make sure to read my tips section at the bottom of this post for other ideas for toasting the marshmallow instead!
Okay now let’s talk about to make these cookies. Since we’re starting with a pre-made refrigerated cookie dough, they’re really not too hard to put together!
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a stand mixer, combine cookie dough with mini marshmallows and crushed graham crackers until fully incorporated.
Then using a medium cookie scoop (2 TBS), make balls of dough. Place them on the parchment lined cookie sheet, making sure to keep them at least 2 inches apart. The cookies will spread and you don’t want them to spread on top of each other.
Next, take a chocolate melting wafer and press it into the top center of the cookie, pressing it down lightly. Top it with another chocolate melting wafer to give you the ultimate melted chocolate taste once baked!
Place the baking sheet into the freezer for 10 minutes to chill the dough then bake for 10-12 minutes or until the edges begin to turn golden.
Let the cookies cool for a few minutes while you fill a pastry bag with marshmallow fluff.
Use the pastry bag with marshmallow fluff to carefully pipe 1 tablespoon of marshmallow fluff onto the chocolate center of the cookies.
Let the marshmallow fluff rest on top of the cookies for about five minutes.
Once the peak of the marshmallow fluff has come down a bit, use a kitchen torch to carefully toast the tops of the marshmallows until golden brown.
Let the cookies cool for a few more minutes or eat them warm while the marshmallows are still nice and gooey!
These can either be enjoyed warm or cool (they just won’t be as gooey cold). If you want to warm them up, simply pop them in the microwave for 10-15 seconds until warm and gooey again!
Reshape the cookies with your hands back into balls once you press the chocolate on if necessary.
Toast the marshmallows on top without a kitchen torch. Decrease the cook time of the cookies by about a minute then put them back in the oven on low temp broil and let them broil until golden. Watch carefully so the marshmallow doesn’t burn!
Place the graham crackers in a sealed plastic zipper bag and roll over them with a rolling pin or heavy bottle. You could also lightly pulse in a food processor. You want to get small pieces, not crumbs.
Watch the cookies after they get to eight minutes and take out when the outside is beginning to turn golden brown. Oven temps vary and what took me about eight minutes might take you anywhere from 8-12 depending on how your oven cooks.
Store these in an airtight container for up to five days then toss or freeze.
If you have a great chocolate chip cookie dough recipe that you love, you can try that out instead of the store-bought refrigerated dough. Just know that every dough is a little different so I can’t promise it’ll work perfectly, but it’s worth trying!
Mini marshmallows tend to melt just get mixed into the cookie dough when baked. I prefer the dehydrated ones in these so that they maintain their shape and give it a nice marshmallow taste.
More Easy Cookie Recipes
If you like these s’mores cookies, you’re going to love these other simple cookie recipes – the easiest the better!
- Chocolate chip M&M cookies – this popular classic gets an upgrade with the addition of mini chocolate chips!
- Andes mint cookies – these super simple 4-ingredient cookies have an Andes Mint hidden inside and are perfect for the holidays!
- Easy red velvet cookies – these yummy treats take ingredients you have in your pantry, add a little red food coloring, and turn them into something delightful!
- Cream cheese sugar cookies – these super soft sugar cookies are made with cream cheese, butter, and sugar! They’re the perfect cut out sugar cookies and yummy with or within sugar cookie icing on top!
- Sugar cookie bites recipe – forget sugar cookies and try these little bites this year instead! Kids LOVE these things.
- 16 oz refrigerated chocolate chip cookie dough Nestle preferred
- 3 whole graham crackers (crushed)
- ¼ cup mini dehydrated marshmallows
- 32 milk chocolate melting wafers
- 1 cup marshmallow fluff
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer, combine cookie dough with mini marshmallows and crushed graham crackers until fully incorporated.16 oz refrigerated chocolate chip cookie dough, 1/4 cup mini dehydrated marshmallows, 3 whole graham crackers
- Then using a medium cookie scoop, make balls of dough. Place them on the parchment lined cookie sheet, making sure to keep them at least 2 inches apart.
- Take a chocolate melting wafer and press it into the top center of the cookie, pressing it down lightly. Top it with another chocolate melting wafer.32 milk chocolate melting wafers
- Place the baking sheet into the freezer for 10 minutes to chill the dough.
- Bake for 10-12 minutes or until the edges begin to turn golden.
- Let the cookies cool for a few minutes while you fill a pastry bag with marshmallow fluff.1 cup marshmallow fluff
- Use the pastry bag with marshmallow fluff to carefully pipe 1 tablespoon of marshmallow fluff onto the chocolate center of the cookies.
- Let the marshmallow fluff rest on top of the cookies for about five minutes.
- Use a kitchen torch to carefully toast the tops of the marshmallows until golden brown.
- Let the cookies cool for a few more minutes or eat them warm while the marshmallows are still nice and gooey!
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