Inspired by one of my favorite summertime treats—the iconic s’more—these cookies pack a double dose of graham crackers, a generous amount of creamy milk chocolate, and melty marshmallows. They strike the perfect balance between soft and chewy, with a pull-apart marshmallow center that’s reminiscent of biting into a warm, gooey s’more.
Key Ingredients in S’mores Cookies
Let’s talk about the good stuff—graham crackers, milk chocolate, and marshmallows. Graham crackers are used two ways here. First, they’re crushed very finely into a flour-like consistency. This graham cracker “flour” is then toasted in a pan until fragrant, which brings out a slight nuttiness and amplifies its flavor. When combined with all-purpose flour, it permeates the dough, providing a base layer of graham cracker flavor. In addition, graham crackers are used as a mix-in, pumping up the flavor and adding texture.
Next, chopped milk chocolate studs the graham cracker-flavored dough, which melts into creamy little puddles that when baked provide the chocolatey sweetness of a s’more. Finally, portions of dough are wrapped around halved marshmallows. Using halves, rather whole marshmallows, ensure that the marshmallow’s sweetness doesn’t overwhelm the cookie. Plus, wrapping the dough around the marshmallow creates a melted, gooey center that, when broken in half, pulls apart the same way as the toasty marshmallow in a s’more.
