These are the best s’mores cookies, with buttery graham crackers, semi-sweet chocolate chips, and a melty square of Hershey’s milk chocolate on top. The chocolatey, marshmallow goodness will have you wanting “s’more”!
My Favorite Treat in Cookie Form
S’mores are one of my all-time favorite treats. I love the gooey marshmallow and melty chocolate. We love making s’mores whenever our family goes camping, and it’s the perfect summer-to-fall transition treat for those autumn bonfires.
Sweet, gooey marshmallows are a must for me, no matter the s’mores treat. I had a hard time keeping the marshmallow from melting out of the cookie during baking until I added a graham cracker under the cookie, rather than adding crushed grahams to the dough. Dipping the graham cracker in butter keeps it flavorful and crispy, instead of getting dry or chalky.
How to Make S’mores Cookies
Start by creaming salted butter, shortening, granulated sugar, and brown sugar together until they are creamy and fluffy. Then add the eggs and vanilla.
Add in the flour, leavening, and salt. Mix until the flour is mostly incorporated. Then add the chocolate chips and mini marshmallows and mix until everything is fully mixed. This keeps the chocolate chips from breaking up and the marshmallows from getting ripped apart.
Melt the butter in a small, square dish. Carefully dip each graham cracker square into the butter. Place a few inches apart on the prepared baking sheets. I like to leave a little extra space in case some of the marshmallows leak out during baking.
Scoop the cookie dough. Tuck the marshmallows into the center or top of the dough ball. This step is important to keep the marshmallows from melting out and disappearing during baking. Flatten the cookie dough ball slightly and place on top of each graham cracker.
Bake the cookies for 9 minutes. Once they come out of the oven, gently place a square of Hershey’s milk chocolate on each cookie.
S’mores Cookies FAQ
Why are they called “s’mores”?
“S’mores” is short for “some more” because you’re definitely going to want s’more of these cookies.
Why are the marshmallows melting out before the cookies are done baking?
Try tucking the marshmallows on top of the cookie, away from the sides. If you’ve done that, check your oven temperature. These cookies are baked at a higher temperature for less time. If your oven is too cool, it will take longer to bake the cookies and the marshmallows will melt out.
These s’mores cookies are the perfect treat for any time. You won’t be able to stop at one–you’ll need s’more!
Looking for more delicious marshmallow recipes? Try these:
These are the best s’mores cookies, with buttery graham crackers, semi-sweet chocolate chips, and a melty square of Hershey’s milk chocolate on top. The chocolatey, marshmallow goodness will have you wanting “s’more”!
Ingredients
Cookie Dough
½ C (4 oz) salted butter
¼ C (1.7 oz) shortening
½ C (3.5 oz) granulated sugar
½ C (4 oz) light brown sugar
1 large egg + 1 egg yolk
1 ½ tsp vanilla extract
½ tsp baking powder
1 tsp baking soda
¾ tsp fine salt
2 C (9 oz) all-purpose flour
1 ½ C (9 oz) semi-sweet chocolate chips
2 C (3.2 oz) mini marshmallows
For Assembly
4 T (2 oz) salted butter, melted
18-20 graham cracker squares
18-20 Hershey’s milk chocolate squares (see note)
Instructions
Preheat oven to 375*F. Prepare two baking sheets with parchment paper and set aside.
Cream butter, shortening, and sugar until light and fluffy. Add eggs and vanilla. Mix well. Add the flour, baking soda, baking powder, and salt. Mix until the flour is mostly incorporated, then add chocolate chips and marshmallows. Mix until fully combined.
Dip each graham cracker square into the melted butter. Place on the prepared baking sheets, leaving plenty of space between each cracker for the cookie dough to spread.
Using a #20 (¼ C) cookie dough scoop, scoop dough. Flatten dough balls slightly and make sure marshmallows are tucked in from the sides so they don’t melt out while baking. Place on top of each graham cracker square. Bake at 375*F for 9 minutes.
Once the cookies come out of the oven, place a square of milk chocolate on top of each cookie. Let cookies cool for a few minutes before eating or transferring to a cooling rack.
Notes
Use parchment paper to keep the marshmallows from sticking to the baking sheets.
I use an “XL-size” Hershey bar for these cookies. The squares are the perfect size for topping. If you use regular or “full-size” bars, use two squares to top cookies after baking.
Cadbury mini egg cookies are the perfect Easter cookie! Loaded with crunchy and creamy chocolate, these soft cookies are a delicious and festive way to celebrate the season.
Best Ever Easter Cookies
Easter is just around the corner! Walking through the store aisles full of candy, my heart will always turn to Cadbury mini eggs. They just have the perfect crunch and creamy chocolate. Also, I love the beautiful look of the pastel Easter colors. Snacking on these mini eggs always are a part of my Easter festivities.
I love a good chocolate chip cookie, so I decided to use one of my favorite Easter candies and throw them into my favorite chocolate chip cookie recipe. They turned out SO GOOD! Two of my favorite things—it’s a dream the Easter bunny wishes he could have.
With a soft and chewy cookie, plus crunchy-coated creamy chocolate, you get this cute and easy Easter cookie of your dreams.
Cookie Recipe Ingredients
Cadbury Mini Eggs – This recipe uses Cadbury mini eggs. I haven’t tried it with other brands, so I can’t say how those would taste and work in this recipe.
Salted Butter – We always use salted butter in our recipes! The added salt is what is missing in most cookies.
How to Make Cadbury Mini Egg Cookies
After preheating the oven, and mixing the wet ingredients together, add in the baking powder, baking soda, salt, and flour.
In a plastic bag, toss in the 2 bags of Cadbury mini eggs. But first scoop out about a ½ cup of mini eggs, reserved for topping the cookie dough scoops.
Smash the Cadbury mini eggs! I used a wooden mallet, but you could use the end of a mixing spoon, a rolling pin, or anything that is hard. I smashed them until they were all about split in half at least.
Then, toss the crushed mini eggs and semi-sweet chocolate chips in the bowl, and mix until well combined.
Using a ¼ cup or a #20 cookie dough scoop, scoop the dough onto a parchment lined baking sheet. I kept the cookie dough balls at least 2 inches apart.
Top the cookie dough balls with about 4-5 Cadbury mini eggs, and then bake in the oven for 9-10 minutes.
Cookie FAQ & Tips
What are Cadbury mini eggs?
They are a lovely, creamy Easter chocolate candy, and are thinly coated in a candy shell. Their colors are white, pink, blue and yellow, and they are made to look like miniature eggs. They have a rich flavor, and are a candy staple in most homes and Easter baskets around Easter time.
Can I buy Cadbury mini eggs year-round?
From what I know, Cadbury mini eggs are really only available during the Easter season. So, if you want these year-round, stock up! But like most holiday treats, you most likely can find them online to buy via bulk and non-bulk candy shops. They just might be a little bit more expensive.
Have fun baking this for a festive and tasty Easter cookie made with Cadbury mini eggs! You’ll love them!
Looking for more delicious Easter recipes? Try these:
Cadbury mini egg cookies are the perfect Easter cookie! Loaded with crunchy and creamy chocolate, these soft and chewy cookies are a delicious and festive way to celebrate the season.
Ingredients
1 C (8 oz) salted butter
½ C (3.4 oz) shortening
1 C (7 oz) white sugar
1 C (8 oz) light brown sugar
2 large eggs + 1 egg yolk
1 T vanilla extract
1 tsp baking powder
2 tsp baking soda
1 ½ tsp salt
4 C (18 oz) all-purpose flour
1 C (6 oz) semi-sweet chocolate chips
2 - 9 oz bags (18 oz total) Cadbury mini eggs
Instructions
Preheat the oven to 375˚F. Line baking sheets with parchment paper and set aside.
In a mixing bowl, cream the butter, shortening and sugar. Add the eggs and vanilla. Mix well. Add the baking powder, baking soda, salt, and flour. Mix to combine.
Pour the Cadbury mini eggs into a ziplock bag, setting aside ½ C for topping. Close the bag, use a wooden mallet to break up the eggs until they are all at least broken in half. They typically break apart quite easily, don’t smash them too much.
Add the chocolate chips and smashed mini eggs to the dough and mix to combine.
Using a #20 cookie dough scoop or a ¼ cup, place portioned dough a few inches apart on a parchment lined cookie sheet. Top with 4-5 mini eggs from the reserved chocolate eggs. Bake for 9-10 minutes, until the edges are lightly browned.
Cool completely before storing. If the entire batch isn’t eaten right away, store in an airtight container. These cookies store well in the fridge for a week in a plastic Ziplock bag, or freeze for up to 3 months.
These chewy chocolate cherry cookies are delightfully chocolatey. Tart cherries and crunchy turbinado sugar combine to make the perfect cookie.
The Inspiration Behind these Dark Chocolate Cherry Cookies
These cookies were inspired by a cookie I made over the holidays. It was a ginger cookie with chocolate and cherries in it. There were many great things about that cookie but it just didn’t check all the boxes for me.
So, I added the things I loved from the test cookie – chocolate, dried cherries, and the turbinado sugar coating – to one of my favorite cookies. The Double Chocolate Chip Cookie is the perfect canvas for so many delicious combinations. Chocolate and cherries come together perfectly in the chocolatey dough.
My Favorite Recipe Ingredients
Salted Butter – salted butter builds a good cookie flavor from the bottom up
Cocoa Powder – use natural non-Dutch processed cocoa. I use Hershey’s 100% Natural Unsweetened Cocoa Powder.
Salt – adding enough salt balances the flavors in these cookies, bringing out the richness of the dark chocolate and the tartness of the dried cherries.
Dark Chocolate – pairs perfectly with the cherries for a luxurious taste. I use Ghirardelli 60% Dark chocolate chips, which are more disc-shaped for sheets of dark chocolate throughout the cookie.
Dried Cherries – add tartness to the cookie to balance the sweetness.
Turbinado Sugar– rolling the cookies in this coarse sugar adds an irresistible crunch and beautiful sparkle.
Tips for Baking Dark Chocolate Cherry Cookies
How do I know when the cookies are done?
The cookies will start to crack on top and will develop a matte appearance. Once the shiny, raw dough look disappears, the cookies are done. Be careful not to overbake them though, or the cookies will be dry.
What makes these cookies so flavorful?
Lots of cocoa powder makes the dough chocolatey. Lots of dark chocolate and dried cherries are added to the dough next. Salted butter and the right amount of salt dial up these flavors to perfection.
What can I substitute for dried cherries?
I have used dried cranberries in place of dried cherries. Any other dried fruit would probably work. I do not recommend fresh or frozen fruit because of the amount of moisture they would add to the dough.
Looking for more delicious chocolate recipes? Try these:
These chewy chocolate cherry cookies are delightfully chocolatey. Tart cherries and crunchy turbinado sugar combine to make the perfect cookie.
Ingredients
½ C (4 oz) salted butter
½ C (3.4 oz) shortening
1 C (8 oz) light brown sugar
1 C (7 oz) white sugar
½ C (1.8 oz) natural cocoa powder
3 large eggs
2 tsp vanilla
1 tsp salt
2 tsp baking soda
2 ½ C (11.3 oz) all-purpose flour
2 C (12 oz) dark chocolate wafers or chips
1 C (6 oz) dried cherries, roughly chopped
Turbinado sugar, for rolling
Instructions
Preheat the oven to 350*. Line baking sheets with parchment paper and set aside.
Using a sharp knife, chop the cherries (see note).
In a large mixing bowl, cream the butter, shortening, granulated and brown sugars, plus the cocoa.
Add the eggs one at a time, and vanilla and mix to combine, scraping the bowl as necessary.
All at once, add the flour, baking soda, salt, chocolate, and chopped cherries to the mixing bowl. Mix until just combined.
Pour some turbinado sugar into a separate small bowl. Use a #40 cookie dough scoop to scoop balls of cookie dough. Drop them into the turbinado sugar and roll the dough until coated in sugar. Place dough balls onto the parchment-lined baking sheets.
Bake at 350*F for 8 minutes, or until cookies crack and are no longer shiny on top. Let cool on the counter.
Store in an airtight container. These cookies last for 3-4 days at room temperature or up to three months in the freezer.
Notes
I prefer smaller pieces of cherry spread throughout the cookie, so I chop my cherries finely. If you prefer larger pieces of dried cherry, chop them less or leave them whole.
Chocolate wafers will give sheets of chocolate throughout the cookie, instead of small pockets like chocolate chips do. I use Ghirardelli dark chocolate chips which are flatter than normal chips.
Chocolate peppermint marshmallow cookies are soft, gooey, and have a delicious peppermint crunch. We can’t get enough of these!
About the Peppermint Marshmallow Cookies
Who doesn’t love a good s’more in the summer? I’ve been craving a chocolate and marshmallow combination for a while now. But it’s not longer summer. So instead, we have these winter festive chocolate peppermint marshmallow cookies! They are quite the soft and chewy chocolate cookie, with a gooey marshmallow in between, rolled in crushed candy canes.
Chocolate Peppermint Marshmallow Cookies Ingredients
Salted Butter
Shortening
Brown Sugar
White Sugar
Dutch Processed Cocoa
Cocoa
Egg
Corn Syrup
Peppermint Extract (optional)
Salt
Baking Powder
All Purpose Flour
Peppermint Candy Canes
Large Marshmallows
How to Make These Peppermint Marshmallow Cookies
Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
Hammer unwrapped candy canes that have been placed in 2 thick freezer style plastic zipper bags until crushed. Set aside in a bowl with a narrow bottom.
Sift flour, cocoas, salt, and baking powder together. Set aside.
In a mixing bowl, beat butter, shortening, and sugars until light and fluffy.
Add egg, vanilla, corn syrup and (optional) peppermint extract. Mix until combined.
Mix in sifted dry ingredients and mix well until combined.
At this point, using a tablespoon, scoop out the cookie dough and roll into small balls and press down to ⅛ inch with hand or bottom of cup on a parchment lined baking sheet 1 ½ inches apart.
Bake for 6-8 minutes. Do not overbake. Cool completely.
Extremely lightly butter a microwave safe plate. Cut the top of each large marshmallow off to expose the sticky part of the marshmallow. (eat the scraps). Put uncut side of the marshmallow on buttered plate. Microwave until marshmallows just barely swell.
Using a metal knife or cake spatula move the soft marshmallow to bottom side of the cookie, top with another cookie, squish down till marshmallow blooms out the side a little and roll marshmallow sides of the cookie quickly into crushed peppermint candy. Let cool on counter until marshmallow is set.
Looking for more delicious Christmas cookie recipes? Try these:
Chocolate peppermint marshmallow cookies are soft, gooey, and have a delicious peppermint crunch. We can't get enough of these!
Ingredients
⅔ C (5.4 oz) salted butter, softened
2 T (.8 oz) shortening
½ C (4 oz) brown sugar
¼ C (1.75 oz) white sugar
⅓ C (1.2 oz) cocoa, dutch processed
2 T (.4 oz) cocoa
1 large egg
1 T corn syrup
2 tsp vanilla
1 tsp peppermint extract (optional)
½ tsp salt
1 tsp baking powder
1 ⅔ C (7.5 oz) all-purpose flour
½ C smashed peppermint candy canes (or about 11 candy canes)
6 oz large marshmallows
Instructions
Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
Hammer unwrapped candy canes that have been placed in 2 thick freezer style plastic zipper bags until crushed. Set aside in a bowl with a narrow bottom.
Sift flour, cocoas, salt, and baking powder together. Set aside.
In a mixing bowl, beat butter, shortening, and sugars until light and fluffy.
Add egg, vanilla, corn syrup and (optional) peppermint extract. Mix until combined.
Mix in sifted dry ingredients and mix well until combined.
At this point, using a tablespoon, scoop out the cookie dough and roll into small balls and press down to ⅛ inch with hand or bottom of cup on a parchment lined baking sheet 1 ½ inches apart.
Bake for 6-8 minutes. Do not overbake. Cool completely.
Extremely lightly butter a microwave safe plate. Cut the top of each large marshmallow off to expose the sticky part of the marshmallow. (eat the scraps). Put uncut side of the marshmallow on buttered plate.
Microwave until marshmallows just barely swell.
Using a metal knife or cake spatula move the soft marshmallow to bottom side of the cookie, top with another cookie, squish down till marshmallow blooms out the side a little and roll marshmallow sides of the cookie quickly into crushed peppermint candy. Let cool on counter until marshmallow is set.
Notes
The reason for cutting the marshmallow top off is to expose the sticky side. The butter on the plate helps soften the dry side of the marshmallow and the exposed marshmallow create sticky surfaces on both sides of the marshmallow to adhere to a cookie sandwich and prevents the microwaved marshmallow from sticking to the plate when assembling.
Nutella chocolate chip cookies are chewy, soft and have the perfect amount of hazelnut spread in the middle.
About the Nutella Chocolate Chip Cookies
In most pantries sits a delicious spread, Nutella. A chocolate hazelnut spread that is great on bread, as a spoonful, and on desserts. Turns out, it’s always perfect when paired with a chocolate chip cookie!
In these Nutella chocolate chip cookies, I used dark chocolate. I personally feel that dark helps balance the hazelnut chocolate flavor the most, out of the other chocolate types.
These cookies are so quick and easy to whip up, and they taste great right out of the oven, cooled down, and even frozen! I used our #1 chocolate chip cookie dough as a base, but changed a little bit of it up. So if you’re feeling just a regular (not just regular… the best and most perfect!!!) chocolate chip cookie, click here! But if these sound good, then keep reading to make the best Nutella cookies!
Chewy and soft chocolate chip cookies filled with gooey Nutella chocolate, what could get better than this?
Nutella Cookie Recipe Ingredients
Nutella – I used the name brand, but I bet this would work with any other hazelnut chocolate spread.
Chocolate Chips – Dark chocolate chips create a great flavor with the Nutella, but feel free to use semi-sweet chocolate or milk chocolate, really whatever you have on hand
Corn Starch – When combined with flour, it helps thicken the cookie, as well as act as a mini-substitute for cake flour. Creating a large, but soft cookie.
How to Make the Nutella Chocolate Chip Cookies
Preheat your oven to 350˚F. Then, line a baking sheet with parchment paper.
Roughly chop up the chocolate chips, and set them aside.
Cut the cold butter into small cubes. I like to cut it in long lines, then cut again by the smaller width. Then I flip the butter onto the side and cut again on the long side.
In a mixing bowl, cream the butter and sugar together until combined.
Add the eggs and vanilla, mix until combined.
Add the salt, baking soda, baking powder, flour, cornstarch, and chocolate chips. Mix until the cookie dough has combined.
Using a ⅓ cup, scoop up the cookie dough and level it. Take out the cookie dough, and roll it into a ball. Then create a deep hole, but not to the point where you rip through the dough.
Place the cookie dough balls onto the pan, and make sure they have a good 1 ½ – 2 inch distance between them at least.
Then, using a #40 cookie dough scoop, or 1.5 tablespoons, scoop the Nutella into each hole.
Bake the cookies for 11-13 minutes.
Pull the cookies out, let cool on the pan until set up, and then place them on a cooling rack. If you want the Nutella to thicken up and not be gooey, place the cookies in the freezer for about 30 minutes to an hour.. They taste great this way too!
Now go enjoy eating these Nutella chocolate chip cookies!
Nutella Chocolate Chip Cookies
Yield: 8 large cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Nutella chocolate chip cookies are chewy, soft, and have the perfect amount of hazelnut spread in the middle.
Ingredients
1/2 C butter, cold and cubed
1/2 C brown sugar
1/2 C white sugar
2 large eggs
1 t vanilla
1/2 t salt
1/2 t baking soda
1 t baking powder
1 1/2 C (10 oz) dark chocolate chips
2 C all purpose flour
2 T cornstarch
3/4 C nutella
Instructions
Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
Roughly chop the chocolate chips, and set aside.
Cut the cold butter into small cubes. In a mixing bowl, mix the butter and sugars until slightly creamed.
Add the eggs and vanilla, and mix until combined.
Add the dry ingredients, including the chocolate chips, and mix until the cookie dough is combined.
Using a ⅓ cup, scoop up and level the cookie dough. Take out the dough, roll it into a ball. Then create a deep hole in the cookie dough, but make sure to not rip through the cookie dough. Repeat, but make sure to keep about at least 1 ½ or 2 inch distance between the cookie dough.
Then, using a #40 cookie dough scoop, or 1 ½ tablespoons, scoop nutella and drop into the cookie dough holes.
Place the cookie sheet into the oven, and bake for 11-13 minutes.
Pull out of the oven, and cool on the sheet. If wanted, let the pan cool and then put the pan into the freezer to completely set up the chocolate hazelnut spread. Enjoy!
