S’mores – Make this American Campfire Classic for an Anytime Cookie Treat!
Christmas magic aside, these cookies will make you feel like a kid again – You’ll love this S’mores cookies recipe with graham crackers using Wildtree S’mores Dessert Blend. Make them in the oven to bring back memories…
IMPORTANT UPDATE: November 1, 2022
Please note that some ingredient links in this post may have been removed or changed from our original recipe published to reflect new affiliate partnerships.
What is a S’mores Cookie?
Traditionally made by the campfire, s’mores, a melty treat of expertly toasted ooey-gooey marshmallow sandwiched between pieces of milk chocolate and graham crackers, are the classic cuisine from which childhood memories, starry nights, and campfires become legendary.
Many an American Girl (or Boy) Scout (Bluebird or Campfire Girl, as I once was) knows about the iconic campfire treat that has passed through generations. Yet, no one, in reality, is quite sure who invented them in the first place. The first known recipe for the treat appeared in the 1927 Girl Scout handbook called Tramping and Trailing with the Girl Scouts. Credit for the treat’s popularity goes to Loretta Scott Crew, a Girl Scout Leader who wrote the recipe for “Some More.”
No #campfire needed for these #smores! Make these #GlutenFree #SmoresCookies and #FeelLikeAKidAgain. #CookieRecipe with #Chocolate, #GrahamCrackers and #OoeyGooey #Marshmallows #CookingGfreeDeliciously #CookingWithWildtree
The original Girl Scouts recipe calls for “16 graham crackers, 8 bars of plain chocolate (any of the good plain brands broken in two), and 16 marshmallows.” To make them, it instructs, “Toast two marshmallows over the coals to a crisp gooey state and then put them inside a graham cracker and chocolate bar sandwich. The heat of the marshmallow between the halves of chocolate bar will melt the chocolate a bit. Though it tastes like “some more” one is really enough.”
Like many recipes that we’ve come to know and love, it’s unclear when the name we call them by today became shortened to “s’mores,” but various Girl Scout publications continued to refer to the campfire treat as “Some More” until at least 1971.
Ultimately, the idea behind the time-honored tradition of making s’mores around the campfire became the inspiration of today’s Girl Scout S’mores® cookie!
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How is the S’mores Cookie Made?
We’ve skipped the campfire for this s’mores-inspired recipe to blend the trio of ingredients of crunchy graham cracker, gooey marshmallows, and melty chocolatey flavor – folding them into a creamy batter to bake into a cookie that has the power to make you feel like a kid again.
- Preheat oven to 350°F. Line a cookie sheet or sheet pan with parchment paper. In a medium-size mixing bowl, whisk together flour, cocoa powder, S’mores Dessert Blend, baking soda, and salt. Set aside.
- In a separate bowl, melt the milk chocolate by microwaving for 15-second intervals until melted and smooth. Let the chocolate cool slightly, add the butter and both sugars, beating until light and fluffy, about 5 minutes. Beat in egg and vanilla.
- Add dry ingredients a little to a time, beating until combined.
- Fold in the mini marshmallows and graham crackers (setting aside a few pieces of graham cracker and a few mini marshmallows for garnish).
- Scoop out the batter using a ¼ cup measure or a large cookie scoop [1], placing the batter 3-inches apart on the parchment. Press the saved pieces and graham cracker pieces into the mounds of cookie dough.
- Bake for about 12-14 minutes or until the edges are firm and the marshmallows on top are slightly toasted. Note the center will still be a little gooey. While still hot from the oven, pull the edges together with a rubber spatula, if needed. Cool slightly before serving.
Viola! Yummy, gooey, maliciously, delicious, s’more-a-liciously good cookies!
I know you want to make them...
Picture the recipe step-by-step
In a medium-size mixing bowl, whisk together flour, cocoa powder, S’mores Dessert Blend, baking soda, and salt. Set aside.
In a separate bowl, melt the milk chocolate by microwaving for 15-second intervals until melted and smooth. Let the chocolate cool slightly, add the butter and both sugars, beating until light and fluffy, about 5 minutes.
Add the egg and vanilla.
Beat until the batter is smooth.
Add dry ingredients a little to a time.
Beat until combined.
Fold in the mini marshmallows and graham crackers (setting aside a few pieces of graham cracker and a few mini marshmallows for garnish).
Scoop out the batter using a ¼ cup measure or a large cookie scoop, place the batter 3-inches apart on the parchment. Press the saved pieces and graham cracker pieces into the mounds of cookie dough.
Bake for about 12-14 minutes or until the edges are firm and the marshmallows on top are slightly toasted. Note the center will still be a little gooey. While still hot from the oven, pull the edges together with a rubber spatula, if needed. Cool slightly before serving.
Do you have a favorite S’more’s memory? Have you made another variation of a S’mores recipe? Please share it in the comments below.
Click the blue-green comment bubble at the bottom left corner of your screen. I would love to hear!
XXO
Kymberley
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S'mores Cookies
EQUIPMENT
- Hand Mixer
- Cookie Sheet or Baking Sheet
- Parchment paper
- Large Cookie Scoop
- Utensils (Measuring Cups & Spoons, Rubber Spatula or Large Spoon)
INGREDIENTS
- 1 cup gluten-free Flour
- ⅓ cup Cocoa powder
- 3 tablespoons S’mores Dessert Blend*
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 ounces Milk Chocolate melted (about 1/3 cup milk chocolate chips)
- ½ cup Unsalted Butter softened
- ⅔ cup Brown Sugar
- ⅓ cup granulated Sugar
- 1 large Egg
- 1 ½ teaspoons Vanilla extract
- 1 cup mini Marshmallows
- 3 sheets gluten-free Graham Crackers
INSTRUCTIONS
- Preheat oven to 350°F. Line a cookie sheet or sheet pan with parchment paper. Whisk together flour, cocoa powder, S’mores Dessert Blend*, baking soda, and salt in a medium-sized mixing bowl. Set aside.
- In a separate bowl, melt the milk chocolate by microwaving for 15-second intervals until melted and smooth. Let the chocolate cool slightly, and add the butter and both sugars, beating until light and fluffy, about 5 minutes.
- Beat in egg and vanilla.
- Add dry ingredients a little to a time, beating until combined.
- Fold in the mini marshmallows and graham crackers (setting aside a few pieces of graham crackers and a few mini marshmallows for garnish).
- Scoop out the batter using a ¼ cup measure or a large cookie scoop [1], placing the batter 3 inches apart on the parchment. Press the saved pieces and graham cracker pieces into the mounds of cookie dough.
- Bake for about 12-14 minutes or until the edges are firm and the marshmallows on top are slightly toasted. Note the center will still be a little gooey. While hot from the oven, pull the edges together with a rubber spatula, if needed. Cool slightly before serving.
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