Why you’ll love these s’mores cookies
S’mores are great and all—but they’re messy, and when you’re making them indoors or trying to serve them to your kids’ friends without marshmallow getting in their hair? Not so cute.
That’s where these cookies come in. They give you the full s’mores experience—graham crackers, gooey chocolate, toasted marshmallow—but baked into one neat, hand-held treat. And bonus? They’re totally dairy free.
These are the kind of cookies you bring to a BBQ and everyone begs for the recipe. They freeze well, they travel well, and they are SO satisfying. They’re soft and chewy, with just a little crunch from the graham crackers, and the melty marshmallow center is the surprise that makes them extra special.
More dairy free cookies: fruit pizza sugar cookies / lemon curd cookies / banana bread cookies / lucky charms cookies / brownie mix cookies
Ingredient notes:
- Chocolate – I used a mix of Guittard’s super cookie chips and semi-sweet chocolate chips. Both are dairy free, but the semi-sweet are officially dairy free. You can also use chopped dairy free chocolate.
- Marshmallows – Go for regular size (not jumbo) marshmallows. Each cookie will get a half marshmallow, so you will be cutting them in half and you don’t actually need that many.
- Graham crackers – I like to use honey graham crackers, and most of them are dairy free, but always double check. We will be crushing/chopping 10 full sheets. Don’t pulverize them into dust—we want texture in every bite.
- Dairy free butter – We normally use Earth Balance buttery sticks for baking, but I’ve also used Country Crock Plant Butter. Just make sure it’s the stick kind, not tub margarine—your dough needs the structure and the water content between sticks and tubs is different.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s Tips & tricks
- Chill the dough. I know, I know. But trust me—20–30 minutes in the fridge makes these cookies so much easier to stuff and keeps them from spreading like pancakes.
- Stuff them properly. Flatten a scoop of dough, pop the marshmallow in the center and top with another scoop of dough. Then, carefully wrap the dough around it and seal it well. If you leave any gaps, the marshmallow will burst out.
- Line your pans. Parchment paper or a silicone mat is a lifesaver for cleanup. I normally recommend this anyway, but even more for this recipe because if the marshmallow escapes, it will make a mess.
- Don’t over bake! These cookies continue to cook on the pan after you take them out. Pull them when the edges are set and the centers look just slightly underdone. This will ensure you get perfectly chewy cookies.
Frequently asked questions
Can I make these ahead of time?
Yes! You can chill the dough for up to 48 hours, and bake the cookies when you’re ready.
How do I store them?
Store baked cookies in an airtight container for up to 4 days. They’ll stay soft, especially if you toss a slice of bread in the container.
Can I reheat them?
Yes! If you want the chocolate and marshmallow to be gooey again, just pop a cookie in the microwave for 8–10 seconds. You could also do about a min in a warm oven or air fryer.
Ingredients
- 2 1/4 cups all-purpose flour - 270g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon coarse salt
- 3/4 tablespoons dairy free butter - 12 tablespoons
- 1 cup brown sugar - 220g
- 1/4 cup white sugar - 50g
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 4 ounces roughly chopped dairy free chocolate - 115g
- 1/2 cup semi-sweet chocolate chips - 80g, 30 oz
- 10 full graham cracker sheets - roughly chopped or crushed
- 8 marshmallows - cut in half width-wise
- 1 pinch flaky sea salt - optional, for topping
Instructions
- Prep. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Mix the wet ingredients. In a large mixing bowl, beat the dairy free butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).Then, mix in the egg, egg yolk, and vanilla extract until smooth.
- Combine everything. Slowly add the dry ingredients to the wet, mixing just until combined.
- Add the mix-ins. Stir in the chopped chocolate and graham cracker crumbs until evenly distributed. The dough will be thick.
- Stuff the cookies. Using a medium cookie scoop, scoop two balls of dough per cookie (about 3 tablespoons total). Flatten one scoop slightly, place half a marshmallow in the center, and top with the second scoop. Gently seal the edges and roll into a ball to fully enclose the marshmallow. Repeat until all cookies are assembled and placed on lined baking sheets.
- Chill the dough. Place the baking sheets with the formed cookies into the fridge and chill for at least 30 minutes before baking.
- Bake the cookies. Place stuffed dough balls on prepared baking sheets, spacing them 2–3 inches apart. Bake for 10–12 minutes, or until edges are golden and centers look just set.
- Garnish and cool. Remove the cookies from the oven and allow cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If desired, sprinkle with flaky sea salt while still warm.
