These S'mores Cookies are a super fun and delicious alternative to a classic cookie recipe. The cookies are classic in nature, with a sweet vanilla infused dough and copious amounts of chocolate chips. But they are elevated with the addition of melting marshmallows on top, giving major S'mores vibes.
To make this recipe better, these cookies are very easy to make. This is a one-bowl recipe, using only a standing mixer. The standing mixer is an important part of cookie making as it enables the butter and sugar to be creamed together for a long time, creating a nicer texture within the cookie. Without a standing mixer, these stages would be slightly laborious!
You could switch the toppings in this cookie with anything you wish: nuts, fruit, chocolate bars, etc. You can choose whatever you're in the mood for! I wanted to do a S'mores type of cookie as we enter autumn. I ordered these vegan marshmallows from Amazon and I was pleasantly surprised! They taste exactly like traditional marshmallows. Just one observation if you are going to order vegan marshmallows...When they are straight out of the oven, they seem slightly hard but don't worry! Once the cookies have cooled down and sat for a while, the marshmallow becomes soft again.
I would recommend buying metal dessert rounds to circle around the cookie when they are fresh out of the oven, ensuring that the cookie comes together in circular shapes. Note, buy different sized rings dependent on how big you want your cookies. I like my cookies quite small, so I have smaller sized dessert rings. Of course, if you want bigger cookies, you should buy bigger ones.
I hope you enjoy these S'mores style cookies! Let me know how you get on in the comments below.
- 88 g Sugar caster, white
- 80 g Sugar soft, light, brown
- 65 ml Vegetable/ coconut oil
- 170 g Flour plain, white, all-purpose
- 110 g Butter unsalted
- 1 teaspoon Baking powder
- 1 tablespoon Vanilla extract
- 100 g Chocolate chips
- 5 Marshmallows chopped
- Pre-heat your oven (fan) to 180°C/ 356°F. Place baking paper into a large baking tray.
- In a standing mixer, combine your butter and sugars (both types) on a medium-high speed for around 4-5 minutes. You can leave this for longer if you wish. Don't cut this step out, be patient and let the sugars cream effectively with the butter. After this step, add the vanilla extract and combine until everything is incorporated. Then, add the remaining ingredients (except the chocolate/ marshmallows). Combine on a medium speed for around 30 seconds, until all combined. Do not over mix at this stage. Finally, add the choc chips and combine on a low speed until they are integrated.
- Using a tablespoon, spoon out a cookie dough ball onto your lined baking tray. I like the cookies quite small, but if you want the cookies larger, spoon out more than a tbsp. Ensure that when you place the cookies on the baking tray, they are separated enough. I did around 4 cookie dough balls per baking tray. If needed, you may want to do several batches (I did this!). Press some marshmallows into the top of the cookie. I cut a marshmallow into 4 and used 1 quarter for each cookie dough ball. Bake for 10 minutes.
- When you take the cookies out of the oven they may seem slightly under-cooked but they will firm up and be deliciously gooey inside as they cool down! As soon as you take them out of the oven, use a dessert ring or small bowl to circle around the edges of the cookie, ensuring they are circular in shape.
- Enjoy the cookies warm! Or store in an airtight container. I hope you love them!