S'mores Cookies

December 17, 2015
6 Ratings
Photo by Posie Harwood
Author Notes

Melty pockets of marshmallow, dark chocolate chunks, and graham cracker crumbs stud these rich chocolate cookies. The graham cracker crumbs and dark cocoa make the cookies moist and intensely fudgy, so prepare yourself. The recipe is adapted from Saco Foods. —Posie (Harwood) Brien

  • Makes 24 cookies
  • 1 cup miniature marshmallows
  • 1 cup all-purpose flour
  • 1 cup finely crushed graham cracker crumbs
  • 1/2 cup cocoa powder (I like dark or black cocoa powder for these)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups dark chocolate chunks or chips
  • 1/2 cup shredded unsweetened coconut
In This Recipe
  1. Put the marshmallows in an uncovered bowl and leave them out at room temperature overnight. "Aging" the marshmallows encourages them to keep their shape while baking.
  2. In a large bowl, whisk together the flour, graham cracker crumbs, cocoa, baking powder, and salt. Set aside.
  3. In a large bowl or stand mixer, cream the butter and sugars until very light.
  4. Add the eggs and vanilla and beat until fluffy (at least 3 minutes).
  5. Slowly add the flour mixture, stopping to scrape down the sides of the bowl. Stop mixing once the dough is fully blended and don't overmix.
  6. Stir in the chocolate chunks, coconut, and marshmallows and mix evenly.
  7. Chill the dough for at least 1 hour before baking.
  8. When you're ready to bake, preheat the oven to 350° F.
  9. Spoon heaping tablespoonfuls of dough onto parchment-lined baking sheets, leaving room for spreading, and bake for 12 to 15 minutes (depending on the size of your cookie, it will take more or less time). The cookies should be set on the outsides but still soft in the middle.
  10. Let the cookies cool on the sheet for at least 5 minutes, then transfer them to a wire rack to finish cooling.

See what other Food52ers are saying.

  • Emily Cook
    Emily Cook
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    Kate Valleri
  • Cathy Bilberry
    Cathy Bilberry
  • Louise Melcher
    Louise Melcher
  • Robin Chesser
    Robin Chesser
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.

13 Reviews

Emily C. May 2, 2020
These cookies were very ugly. Did not spread whatsoever and I followed the recipe to a T. My family said they tasted good but I am very disappointed that they did not spread at all. I probably won’t be making them again.
NXL September 20, 2019
If you enjoy intense chocolate flavor, you'll enjoy these cookies. Unfortunately, that's the only flavor that comes through. Even though I "aged" the marshmallows, they completely melted away.
Aviva October 6, 2017
I am an experienced baker and this recipe just didnt work...I expected them to be gooey, and they ended up being really dense. I tried baking them both after chilling the dough, and then, when they didn’t turn out, I left the dough to come to room temp and baked another batch, u fortunately with the same results. The only thing I can think would be to add some more moisture, perhaps some heavy cream, to the dough, which I might do, since I have all this dough left...but unless that makes an enormous difference, I wouldn’t waste my time ever baking these again.
Kate V. May 3, 2017
These turned out beautifully. My son said, "they look just like the picture!"
For Australian readers, digestive biscuits are a passable substitute for graham crackers.
Cathy B. October 1, 2016
A family favorite now. This is a terrific recipe. I need to remember to age the marshmallows. I'm doing well to soften the butter!
Schwarz August 24, 2016
Recipe success! Took these camping, and these were quickly devoured. Wish we hadn't left half of the batch home in the freezer. Used spelt flour as a substitute for all-purpose flour, and flaked instead of shredded coconut. Hey, it's what we had in the pantry! Was glad I aged the marshmallows, they held up well. All ingredient flavors came through. Recommend this for the indulgence of a chocolate-packed cookie as well.
Louise M. April 11, 2016
@Robin - The original Saco recipe calls for whole wheat flour, not all-purpose flour. This bumps up the graham flavor a bit. I've made these twice. The last time I used Bob's Red Mill Graham Flour, plus a tablespoon of wheat germ. I used "aged" marshmallows so they stayed in the cookies. The coconut helps give the cookies structure.
Robin C. April 5, 2016
The graham flavor did not come through, the coconut was extraneous and the marshmallows melted out of the cookie. Cookie fail!
Sharada G. February 3, 2016
My marshmallows are burning in the oven. Any thoughts on why?
This is around the 6 min mark,
CWA22 January 23, 2016
These are scrumptious! They are comfort food in that they really do remind one of s'mores, but they are also a bit elegant due to the dark chocolate and coconut. Appeal to adults and kids alike. The coconut is not prominent, but adds texture. If you cook them a bit longer, the marshmallow melts into a crispy edge; if you cook them less the marshmallow stays inside.
RobynB January 5, 2016
Why the coconut? These look great, but I don't understand the coconut...
Author Comment
Posie (. January 5, 2016
Just adds some extra texture and nuttiness. Totally optional but I like how it turned out!
loubaby December 31, 2015
These look amazing...will definitely make soon...thanks for sharing.