• Sarah Cohan

S'Mores Cookies

“S’Mores" is my second favorite flavor of anything, ever (my first is here.) Perhaps because I looooooove marshmallow - and who ever went wrong with chocolate and graham crackers? NO ONE, that’s who. (Also, an aside, peanut butter + s’mores = heaven). Let’s read a bit about the etymology and origin of S’mores, shall we?

"S'more is a contraction of the phrase "some more”. Although the exact origin of the treat is unclear, reports about scouts from as early as 1925 describe them. One early published recipe for a s'more is found in a book of recipes published by the Campfire Marshmallows company in the 1920s where it was called a "Graham Cracker Sandwich." The text indicates that the treat was already popular with both Boy Scouts and Girl Scouts. In 1927, a recipe for "Some More" was published in Tramping and Trailing with the Girl Scouts. The contracted term "s'more" appears in conjunction with the recipe in a 1938 publication aimed at summer camps. A 1956 recipe uses the name "S'Mores," and lists the ingredients as "a sandwich of two graham crackers, toasted marshmallow and 1/2 chocolate bar". A 1957 Betty Crocker cookbook contains a similar recipe under the name of "s'mores." The 1958 publication "Intramural and Recreational Sports for High School and College" makes reference to "marshmallow toasts" and "s'more hikes" as does its related predecessor, the "Intramural and Recreational Sports for Men and Women" published in 1949, as the s'more is a great before and after exercise snack.” Thanks Wikipedia!

I’d like to draw your attention to that last sentence above, stating that s’mores are a great BEFORE AND AFTER exercise snack. That’s what I like to hear.

Love s’mores but not a huge cookie fan? First, I ask - why are you so weird? Second, I refer you to my recipes for Super Easy S’Mores Bars and slightly more involved S’Mores Cupcakes.

Happy Baking!

Adapted from

MAKES 15 Cookies


  • 1.5 cups AP flour (180g)

  • 1/2 cup + 1 tablespoon Whole Wheat flour (70g)

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 stick unsalted butter, room temperature

  • 3/4 cup light brown sugar, packed (165g)

  • 2 tablespoons honey

  • 1 large egg

  • 1 teaspoon vanilla

  • 1/2 cup milk chocolate chips*

  • 1/2 cup dark chocolate chips*

  • 1/2 cup mini marshmallows

  • additional bittersweet chips or chocolate chunks (optional)

*If one of these (not both) can be mini chips, that would be extra great because it will more thoroughly disperse the chocolate flavor in every bite of cookie. No biggie if not, though.

  • stand mixer

  • 2-3 large cookie sheets & parchment

  • food scale or cookie scoop (optional)


  1. In a medium mixing bowl, whisk together 180 flour (1.5c), 70g whole wheat flour (.5c+1TB), 3/4tsp baking soda, 1/2tsp cinnamon, and 1/2tsp salt - set aside.

  2. In your stand mixer, cream (beat on medium-high) 1 stick butter, 165g light brown sugar (3/4c packed), and 2TB honey about 1-2 minutes until fully incorporated.

  3. Scrape down the sides of the bowl, then add 1 egg and 1tsp vanilla and mix on medium-high 5-6 minutes until light and fluffy, stopping to scrape down the sides as necessary.

  4. Mix in the dry ingredients on low until just barely no traces of them are left.

  5. Mix in 1/2c dark chocolate chips, 1/2c milk chocolate chips, and 1/2c mini marshmallows until evenly dispersed, about 10-15 seconds.

  6. In order to make the cookies look uniform, you need to scoop the batter either with a cookie scoop or by weight - I use a 2” cookie scoop. Scoop the dough balls onto a wax paper or parchment lined cookie sheet - it’s okay if they’re close together; you’re not going to bake them yet. Then press 2 or 3 chunks or chips of bittersweet chocolate into the top of each dough ball.

  7. If you want to bake them soon, wrap the sheet in plastic wrap and refrigerate at least one hour, preferably two, up to overnight. If you want to save the dough to bake another day, put the cookie sheet in the freezer (you don’t need to cover it) and 1 hour later transfer the dough balls to a freezer ziplock bag. The dough will keep for up to 6 months, possibly longer. DO NOT BAKE THE COOKIES AT ROOM TEMPERATURE. Chilling is a must. When you’re ready to bake, heat your oven to 350F.

  8. Take out one tray’s worth of cookies and arrange the cookies a minimum of 3” apart on a parchment lined cookie sheet.

  9. Bake for 10-12 minutes if the dough has been refrigerated or fully brought to room temperature, or 12-14 minutes if you’re baking them from frozen. Don’t overbake! You want the cookies to be nicely crispy on the outside/edges, but still chewy in the middle. Or…at least, I do.

  10. Repeat steps 9 & 10 for one sheet of cookies at a time (i.e. don’t take cookie dough balls out of the fridge/freezer until you’re ready to put them on the tray and into the oven.)

  11. Cool the cookies completely on their baking sheets, or better yet, eat them warm!

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boston, massachusetts

© 2014 by Sarah Cohan