An Irresistible Chocolate S'mores Cookie

December 27, 2015

Posie Harwood, who finds the best back-of-the-box recipes in the grocery store, turns s'mores into an epic cookie.

In the dead of winter, s'mores aren't a popular choice for dessert. The snow is coming and visions of campfires and sunburned skin and toasted marshmallows are pushed far back in our minds to make space for thoughts of sledding and long underwear and hearty soups.

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But I'm a year-round s'mores kind of person, and these cookies are reason enough that you should be one, too. 

I've seen versions of s'mores cookies before. They usually involve a riff on a basic chocolate chip recipe with the addition of marshmallows and graham cracker chunks for good measure. But this cookie recipe blows those out of the water.

Instead of breaking up the graham crackers, you pulverize them into fine crumbs that get added into the dry ingredients like flour. You add dark chocolate chunks and mini marshmallows. A hefty dose of black cocoa takes the cookies to moist, intense, decadent new heights.

For chocolate lovers, this is the cookie to make. I'll warn you that they are very rich, though the marshmallows provide a little respite from all that chocolate.

They freeze beautifully, and make a perfect Christmas present if you forgot to buy one and need a last-minute gift. Or just make a batch for yourself: You deserve a present, too!

Chocolate S'mores Cookies

Adapted from Saco Foods

Makes 24 cookies

cup miniature marshmallows
cup all-purpose flour
cup finely crushed graham cracker crumbs
1/2 cup cocoa powder (I like dark or black cocoa powder for these)
teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
teaspoon vanilla extract
1 1/2 cups dark chocolate chunks or chips
1/2 cup shredded unsweetened coconut

See the full recipe (and save and print it) here.

Photos by Posie Harwood 

See what other Food52 readers are saying.

  • Jennifer McCleary
    Jennifer McCleary
  • AnnMarie
  • Lia Picard
    Lia Picard
  • tally
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.


Jennifer M. January 3, 2016
These look wonderful! I have graham flour in my cupboard. Can I substitute this for the ground graham crackers? It may yield a less sweet cookie, but didn't know if it would be a good substitution option. Thank you.
Posie (. January 3, 2016
Hm, interesting idea! I say definitely try it -- I think it should be fine but you're right that it will dial down the sweetness so the dark chocolate will be more intense. You could always add 1/4 cup sugar to compensate. Let me know how they turn out!
AnnMarie December 29, 2015
I have chocolate graham crackers, could I use those instead of the regular ones?
Posie (. January 3, 2016
You could but it'll make them SUPER chocolatey I think!
Lia P. December 28, 2015
I want to make these! I have everything but mini marshmallows. But, I have full size marshmallows. I wonder if they'd work if I cut them up?
Posie (. December 28, 2015
Yes I think definitely! Just cut them up and then let them sit out in a bowl overnight after they've been cut (should help them keep their shape).
tally December 28, 2015
Would these work if I skipped the coconut?
Posie (. December 28, 2015
Absolutely, the coconut is totally optional (you actually can't really taste it, it just adds some texture and a nice nuttiness).