Hamdi Saidani This Pioneer Woman S’mores Cookies recipe is a chewy and gooey recipe, which is made with graham cracker crumbs and mini marshmallows. It’s the perfect summer dessert, a fun twist on a campfire classic, ready in about an hour.
Pioneer Woman S’mores Cookies Ingredients
All the classic campfire flavors packed into one delicious cookie.
- 2 sticks (1 cup) salted butter, melted
- 1 cup sugar
- 1/2 cup honey
- 1 large egg
- 1 Tbsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs (from 4 whole graham crackers)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup milk chocolate chips
- 1 cup mini marshmallows
- 3 (1.5-ounce) milk chocolate bars, broken into squares
- 6 large marshmallows, halved
How To Make Pioneer Woman S’mores Cookies
A step-by-step guide to these wonderfully gooey and fun-to-make cookies.
- Make the Cookie Dough: In a large bowl, whisk together the melted butter, sugar, honey, vanilla, and egg until combined. In a separate large bowl, combine the flour, graham cracker crumbs, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and combine thoroughly with a spatula.
- Add the Mix-ins: Gently fold in the milk chocolate chips and the mini marshmallows.
- Scoop, Top, and Chill: Using a large (1/4-cup) scoop, scoop the cookie dough and roll it into large balls. Space them about 2 inches apart on parchment-lined baking sheets. Press a square of a milk chocolate bar into the top of each dough ball. Chill the dough in the refrigerator for at least 30 minutes.
- Bake the Cookies: Preheat the oven to 350°F. Bake the chilled cookies in batches for about 12 minutes, rotating the pans halfway through, until the edges are golden brown.
- Toast the Marshmallow Topping: Remove the cookies from the oven and switch the oven setting to broil. Place a halved large marshmallow, cut-side down, on top of each hot cookie. Working with one sheet at a time, return the cookies to the oven and broil for 1 to 2 minutes, watching them very closely, until the marshmallow toppings are perfectly toasted.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve warm while the marshmallow is still gooey.
Recipe Tips
For the perfect gooey, toasted marshmallow s’mores cookie.
- How do I get the perfect toasted marshmallow? You must watch the broiler like a hawk! Marshmallows can go from perfectly golden to burnt in a matter of seconds under the high heat of a broiler. Stay right by the oven and pull them out as soon as they reach your desired color.
- Do I have to chill the dough? Yes, this is a very important step. The dough is quite soft, and chilling the scooped balls of dough before baking prevents them from spreading too much, resulting in a thicker, chewier cookie.
- What if I don’t have a broiler? You can use a kitchen torch to toast the marshmallows after the cookies come out of the oven. This gives you even more control over the level of toastiness.
- Why are there graham cracker crumbs in the dough? This is the secret to getting the full s’mores experience in every bite! The crumbs in the dough itself provide the authentic graham cracker flavor, not just a topping or a base.
What To Serve With S’mores Cookies
The perfect accompaniment for this classic, comforting cookie.
These gooey, campfire-inspired cookies are a perfect treat on their own, especially when still warm. They are a classic pairing with:
- A tall, cold glass of milk
- A warm mug of hot chocolate
- A scoop of vanilla or chocolate ice cream
How To Store S’mores Cookies
Keeping your cookies fresh and chewy.
- Room Temperature: Once completely cooled, store the cookies in a single layer in an airtight container at room temperature. Due to the sticky marshmallow topping, they are difficult to stack. They will be at their best for up to 3 days.
Pioneer Woman S’mores Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 380 kcal
- Carbohydrates: 55 g
- Protein: 4 g
- Fat: 17 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make the dough ahead of time?
Yes, this cookie dough is fantastic for making ahead. You can cover and refrigerate the dough for up to 3 days. You can also scoop the dough into balls, freeze them solid on a baking sheet, and then store them in a freezer bag for up to 3 months. Just top with the chocolate square and bake from frozen, adding an extra 2-3 minutes to the bake time.
My mini marshmallows melted away in the cookie. Why?
Mini marshmallows baked inside a cookie will melt and create gooey pockets, rather than staying whole. This is a normal and delicious part of the recipe! The large marshmallow on top provides the classic u0022toasted marshmallowu0022 look and texture.
Can I use a different type of chocolate?
Yes, feel free to use dark chocolate chips or chunks in the dough and a square of dark chocolate on top if you prefer a less sweet, more intense chocolate flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Cookies Recipe
- Pioneer Woman Angel Sugar Cookies Recipe
- Pioneer Woman Candy Cane Cookies Recipe
Pioneer Woman S’mores Cookies Recipe
Description
The ultimate campfire treat in cookie form, these S’mores Cookies are packed with graham cracker crumbs, chocolate chips, and mini marshmallows, then topped with a piece of a chocolate bar and a perfectly toasted marshmallow.
Ingredients
Instructions
- In a large bowl, whisk together the melted butter, sugar, honey, vanilla, and egg.
- In a separate bowl, combine the flour, graham cracker crumbs, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix.
- Fold in the chocolate chips and mini marshmallows.
- Scoop large (1/4-cup) balls of dough onto parchment-lined sheets. Press a square of chocolate into the top of each. Chill for 30 minutes.
- Preheat the oven to 350°F. Bake the chilled cookies for 12 minutes until the edges are golden.
- Switch the oven to broil. Top each hot cookie with a halved large marshmallow, cut-side down.
- Broil for 1-2 minutes, watching constantly, until the marshmallows are toasted.
- Cool for a few minutes on the pan before moving to a wire rack. Serve warm.
Notes
- u003cliu003eChilling the dough for at least 30 minutes is a crucial step that prevents the cookies from spreading too much.u003c/liu003eu003cliu003eWatch the marshmallows under the broiler very carefully, as they can burn in a matter of seconds.u003c/liu003eu003cliu003eThese cookies are at their absolute best when served warm, while the chocolate and marshmallow are still gooey.u003c/liu003eu003cliu003eUsing a large ice cream or cookie scoop will help to create uniformly sized cookies.u003c/liu003e
