S Mores Cookies

You know when you make s’mores but swap the chocolate bar for a peanut butter cup? OMG. This recipe was inspired by that drool-worthy campfire situation. I took my beloved peanut butter oatmeal chocolate chip cookies and made some classic s’mores swaps to birth my dream summer cookie! That means you may just have to turn on the oven. So sorry. Now tell me—do you set your ‘mallows totally on fire or go for the golden glow? I’m team flames all the way.

How to make s’mores cookies

These come together in a jiffy. They’re so fun to make because they’re different! Imagine gooey golden marshmallows, melty puddles of chocolate, and that nostalgic graham cracker taste. Divine.

Key ingredients and tips

All purpose flour: The one and only! Whole wheat pastry flour will also work. I also tested them with this gluten free flour and they were delish. Graham crackers: For classic campfire taste. Save extra crumbs for topping! Brown sugar: For extra moisture and chew factor! Coconut sugar works great, too. Peanut butter: What’s better than a peanut butter s’more? Use the natural, drippy kind with peanuts and salt as the ingredients. I like Kirkland brand from Costco. Almond or cashew butter will also work but I prefer the peanut flavor. Sunflower seed butter works for nut-free but they will turn green from a natural reaction with the baking soda. Butter: For richness and yummy flavor. Egg: An essential to bind the cookies, help them rise, and add moisture. You can use a flax egg but egg-free but they may be less puffy. Chocolate chips: I love semi-sweet here but a chopped Hershey’s bar would be excellent for a classic s’mores cookie recipe! Vanilla extract: To make these cookies even more flavorful and crave-worthy. Sea salt: To bring out and balance the sweetness. I like to top mine with more salt at the end.

Can I freeze the dough?

You know it! Simply pop the sheet pan of uncooked dough balls into the freezer. Once frozen, transfer frozen dough into a freezer baggie and freeze for up to 3 months. Add another two minutes to the baking time.

Which marshmallows to use

Mini marshmallows are great here! You can even chop them in half for more marshmallow density. If you only have big marshmallows, simply chop them into small pieces.