Campfire S'mores Cookies

April 18, 2021


Eli asked me to make something tonight that HE would like. Otherwise known as a dessert with no fruit or nuts in it, that preferably had some chocolate somewhere lurking in the dough. When I started to make these cookies they were truly just for my family, no photos, no thoughts of posting them, just a dessert for my kids. But these cookies were too delicious not to share.

And who doesn’t love s’mores? Chocolate and marshmallowy goodness sandwiched between crisp graham crackers. Of course we all have different opinions about how the marshmallow should be cooked. Burnt? Just golden brown? Somewhere in between?


The soft cookie is the perfect base for the cushiony marshmallow that’s like a pillow for the chocolate kiss resting in the center. I was surprised that even the next morning the marshmallow kept its squishy consistency, and hadn’t stiffened, making these not only a dessert but the perfect side dish to your breakfast!







Campfire S’mores Cookies

Adapted from America’s Test Kitchen

For the Cookie

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick (8 tablespoons) butter, softened

1/2 cup granulated sugar

8 whole graham crackers, divided (crushed into fine crumbs - I used the food processor)

1 large egg

1 teaspoon vanilla extract

12 large marshmallows, halved horizontally (see photo)

24 Hershey’s chocolate kisses, unwrapped


To Make the Cookie

Adjust the oven rack to the middle position and preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, baking powder, baking soda, and salt.


Using a standing mixer fitted with the paddle attachment, beat the butter, sugar and 1/2 cup of the graham cracker crumbs on medium-high until light and fluffy. Add egg and vanilla and beat until incorporated. Reduce the speed to low and slowly add the flour mixture until just combined.

Place remaining graham cracker crumbs in a small bowl. Working with 1 tablespoon of dough at a time, roll into a small ball. Toss the dough balls in the graham cracker crumbs to coat. (I found it easiest to make all the balls first, and then coat them individually with crumbs.) Space them evenly on the prepared sheets, 12 per sheet. Bake 1 sheet at a time, until just set and beginning to crack on the sides, 10-12 minutes. Let cookies cool on the sheets for 5 minutes.


Adjust the oven rack to about 10 inches from the broiler. Place 1 marshmallow half, cut side down, in the center of each cookie, gently pushing down a bit. Broil cookies 1 sheet at a time for 30-45 seconds. Turn the oven light on and keep close watch! Take them out and immediately place 1 Hershey’s Kiss in the center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallow and Kisses. Let the cookies cool completely before serving before serving, about 1 hour ( GOOD LUCK WITH THAT!)


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