S'mores Cookies

Scout’s honour, this is going to be one of the most delicious desserts that you ever try! After all, how could you not love a marshmallow, chocolate and graham cracker sandwich turned into a fresh batch of cookies? This is the kind of recipe that turns campfire memories into everyday delights. Get ready for a hike down memory lane, and let Redpath sweeten it.

Prep Time
15 minutes
1 hour chilling time or overnight
Cook Time
8 to 10 minutes
S'mores cookies pulled apart with two hands
3 dozen cookies
  • 1 cup (120 g) bread flour
  • 1 cup (125 g) all-purpose flour
  • 1 tsp (6 g) salt
  • 1 tsp (5 g) baking soda
  • ½ tsp (2 g) ground cinnamon
  • ¼ tsp (2 g) baking powder
  • ¾ cup (170 g) butter, melted
  • ¾ cup (163 g) Redpath® Dark Brown Sugar, firmly packed
  • ⅓ cup (67 g) Redpath® Granulated Sugar
  • 1 large egg
  • 1 tbsp (15 ml) pure vanilla extract
  • 5 (65 g) whole graham crackers, broken into rough ½ in (1 cm) pieces
  • 1¼ cup (213 g) dark chocolate, roughly chopped
  • 1 cup (50 g) mini marshmallows

Step 1

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.

Step 2

In a large bowl, whisk together the bread flour, all purpose flour, salt, baking soda, cinnamon, and baking powder until thoroughly combined.

Step 3

In the bowl of a stand mixer using the paddle attachment, cream together the melted butter with the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar. Blend on medium speed until thoroughly combined; about 1 minute.

Step 4

Add the large egg and vanilla extract, mix until fully incorporated into the sugar mixture.

Step 5

Transfer half of the dry ingredients into the batter. Mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 2 minutes.

Step 6

Fold in the broken graham cracker bits, chopped dark chocolate, and mini marshmallows.

Step 7

Cover bowl and chill dough for at least an hour. Allow chilled dough to come to room temperature; about 10 minutes.

Step 8

With a small ice cream scoop, scoop even-sized balls of dough onto the prepared baking sheet. Roll the dough into balls.

Step 9

Gently flatten the tops of the cookies with the bottom of a flat-bottomed glass. Place back into the fridge to chill; about 10 minutes.

Step 10

Place into the preheated oven and bake for 8 to 10 minutes.

Step 11

Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely.