S'Mores Cookies, From the International Home and Housewares Show!

There’s nothing better than sitting around a campfire on a warm summer night, toasting marshmallows to make drippy, gooey s’mores. The more burnt the marshmallow is, the better! I like to pull out this recipe when it’s too cool outside to start a campfire, but I’m still craving that winning marshmallow-and-chocolate combination. Today I made these adorably easy s'mores cookies at the International Home and Housewares show! I had a lot of fun doing a live demo!


Yield: 16 large cookies

Prep Time: 30 minutes plus 2 hours chill time

Cook Time: 12 minutes


  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cornstarch
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, melted
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 16 large marshmallows
  • 2 sheets graham crackers, finely crumbled
  • 16 miniature milk chocolate bars
  1. In a large mixing bowl, combine the flour, baking soda, cornstarch, and salt.
  2. In another medium mixing bowl, whisk the melted butter, light brown sugar, and granulated sugar until well combined and smooth.
  3. Mix the egg and egg yolk into the butter mixture, and then add the vanilla extract.
  4. Combine the wet and dry ingredients and mix well. Fold in the semisweet chocolate chips.
  5. Cover the dough and chill for 2 hours or up to overnight.
  6. Remove the dough from the refrigerator and let the dough soften up for about 15 minutes.
  7. Preheat the oven to 325ºF. Line 2 baking sheets with parchment paper.
  8. Using a cookie scoop or your hands, shape the dough into 3-inch balls and place on the baking sheets about 2–3 inches apart.