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This irresistible homemade version of Crumbl's S'mores Cookies brings the campfire classic to your kitchen. With browned butter adding a nutty depth, milk chocolate chips providing sweet richness, graham cracker crumbs for that distinctive s'mores flavor, and perfectly toasted marshmallows on top, these cookies transform a summer favorite into a treat you can enjoy year-round.
The first time I made these for my family movie night, everyone fell silent for a full minute just savoring each bite. Now they're requested for nearly every special occasion, and I've had friends text me at midnight asking for the recipe after trying them.
Ingredients
- Unsalted butter Critical for the brown butter base that gives these cookies their rich, nutty flavor
- Light brown sugar Adds moisture and a caramel undertone that complements the graham crackers
- Granulated sugar Provides structure and helps create those crisp edges with a soft center
- Room temperature egg Binds everything together and helps create the perfect texture
- Vanilla extract Enhances all the other flavors and adds warmth to the cookie base
- All purpose flour Creates the structure for these substantial cookies
- Graham crackers The essential flavor component that makes these true smores cookies
- Baking soda Gives just the right amount of lift without making them cakey
- Salt Balances the sweetness and enhances all other flavors
- Milk chocolate chips Creamier and sweeter than dark chocolate, authentic to the smores experience
- Large marshmallows The crowning glory that gets perfectly toasted under the broiler
- Optional chocolate ganache Takes these cookies to the next level with extra chocolate goodness
- Optional buttered graham cracker topping Adds texture and intensifies the graham flavor
Step-by-Step Instructions
- Brown the Butter
- Melt a stick of butter slowly over medium low heat in a saucepan. Once melted, increase heat slightly and watch closely, stirring frequently with a wooden spoon. The butter will bubble vigorously as water evaporates. When bubbling subsides, pay extra attention as milk solids begin to toast. Remove from heat once you see small brown bits forming and swirling in the butter. This process adds incredible nutty flavor that elevates these cookies beyond ordinary chocolate chip cookies.
- Prepare Cookie Base
- Pour every drop of the browned butter including all those flavorful browned bits into a large bowl and allow to cool for ten minutes. Meanwhile, line a baking sheet with parchment and preheat your oven to 350°F. Crush graham crackers in a zip top bag until finely ground. Add both sugars to the cooled brown butter and stir vigorously for 1 2 minutes until completely incorporated. This thorough mixing creates the perfect cookie texture.
- Complete the Dough
- Mix in egg and vanilla until fully combined. The mixture should look glossy and smooth. Add flour, graham cracker crumbs, baking soda, and salt, mixing carefully until no dry spots remain. Fold in milk chocolate chips until evenly distributed throughout the dough. The dough will be slightly firmer than traditional chocolate chip cookie dough because of the graham cracker crumbs.
- Bake and Toast
- Scoop dough using a 1/3 cup measure to create 8 equal cookies. Place on prepared baking sheet and bake for exactly 10 minutes. Cookies should be set but not quite golden at the edges. Immediately press two marshmallow halves into each hot cookie, slightly overlapping them. Turn off the oven and switch to broiler on high setting. Carefully broil for 1 2 minutes until marshmallows are golden. Watch constantly to prevent burning.
- Finish with Optional Toppings
- Allow cookies to cool for 10 15 minutes before adding final touches. For chocolate drizzle, melt 1 tablespoon butter in microwave until hot, then stir in 2 tablespoons milk chocolate chips until completely smooth. For graham cracker topping, mix 2 teaspoons melted butter with one finely crushed graham cracker. Drizzle chocolate over cookies and sprinkle with buttered graham cracker mixture for the ultimate finishing touch.
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The browned butter is truly the secret weapon in these cookies. The first time I made them, I nearly skipped this step thinking it was unnecessary fuss. But that nutty, caramelized flavor is what transforms these from good cookies into absolutely craveable treats that friends now specifically request for gatherings.
Make Ahead and Storage Tips
These S'mores Cookies actually develop even better flavor after sitting for a few hours, making them perfect for preparing ahead of an event. Store them in an airtight container at room temperature for up to 4 days. The marshmallow will gradually soften and meld with the cookie, creating an almost fudge like texture where they meet that is absolutely divine. For longer storage, these cookies freeze beautifully for up to 2 months. Simply wrap each cookie individually in plastic wrap, then place in a freezer bag or container. Thaw at room temperature for about an hour before serving.
Perfect Substitutions
If you need to make adjustments to this recipe, there are several substitutions that work well. Graham crackers can be replaced with digestive biscuits for a similar flavor profile. Milk chocolate chips can be swapped for semi sweet or even dark chocolate if you prefer a less sweet cookie. For a richer marshmallow experience, try using specialty marshmallows like those from Dandies or gourmet flavored varieties. The vanilla extract can be replaced with bourbon vanilla or even a touch of almond extract for a subtle flavor variation that complements the graham crackers beautifully.
Serving Suggestions
These cookies are substantial enough to be dessert on their own, but they reach truly epic status when served slightly warm with a scoop of vanilla ice cream on the side. For a dessert board, pair them with fresh berries and chocolate covered graham crackers. They make an incredible base for an ice cream sandwich using chocolate or coffee ice cream. For a special occasion, serve them alongside mugs of homemade hot chocolate with whipped cream for the ultimate smores inspired dessert experience that will have everyone talking.
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Common Questions
- → What makes these cookies taste like s'mores?
These cookies capture the s'mores flavor through three key components: graham cracker crumbs mixed into the dough, milk chocolate chips throughout, and toasted marshmallows on top. The browned butter adds an extra layer of toasty flavor that mimics the campfire experience.
- → Why do you need to brown the butter?
Browning the butter creates a nutty, caramelized flavor that enhances the graham cracker notes and adds depth to the cookies. This step transforms a simple cookie into something with more complex flavor that complements the s'mores elements.
- → Can I make these cookies smaller?
Yes, you can make smaller cookies by using less dough per cookie (perhaps 2-3 tablespoons instead of 1/3 cup). You'll need to reduce the baking time by 2-3 minutes and use smaller pieces of marshmallow for topping each cookie.
- → How do I prevent the marshmallows from burning under the broiler?
Watch the marshmallows very closely under the broiler as they can go from perfectly toasted to burnt in seconds. Position your oven rack in the middle rather than too close to the broiler element, and rotate the pan if needed for even browning. It should only take 1-2 minutes total.
- → Can I freeze these cookies with the marshmallow topping?
While you can freeze these cookies, the marshmallow texture may change slightly upon thawing. For best results, freeze the base cookies without marshmallows, then add and toast fresh marshmallows after thawing when you're ready to serve them.
- → What if I don't have a broiler for toasting the marshmallows?
If you don't have a broiler, you can use a kitchen torch to toast the marshmallows after placing them on the hot cookies. Alternatively, you can place the cookies with marshmallows back into a hot (450°F) oven for 1-2 minutes, though the browning won't be as pronounced as with a broiler.