S’mores Marshmallow Chocolate Cookies

There’s nothing quite like the smell of freshly baked cookies drifting through the house on a drizzly afternoon, is there? Especially when those cookies are these utterly divine S’mores Marshmallow Chocolate Cookies. I’ve been tweaking this recipe for ages, trying to capture that campfire magic in a biscuit, and I think I’ve finally cracked it! After countless attempts, and with the brutally honest feedback of my two darlings (who are, let’s face it, the ultimate cookie critics), I’m thrilled to share a recipe that’s guaranteed to be a new family favourite. Prepare to be transported to bonfire night with every bite!

Why This Recipe Works

As a mum juggling school runs, playdates, and the general chaos of family life, I need recipes that are reliable and, dare I say it, relatively easy! These S’mores cookies tick all the boxes. Here’s why they’ll become a regular in your baking rotation:

• Straightforward Method: No fancy techniques required. Just simple steps that even the little ones can help with.
• Kid-Approved: Honestly, these cookies vanish faster than I can bake them! The combination of chocolate, marshmallow, and biscuit is pure joy for children.
• Uses Everyday Ingredients: You likely have most of these ingredients in your cupboards already. No need for a special trip to the shops!

There is a slight knack to getting the marshmallows just right – you want them gooey, not burnt to a crisp. But don’t worry, I’ll share all my secrets for achieving marshmallow perfection.

Ingredients

• 115g unsalted butter, softened
• 150g caster sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 200g plain flour
• ½ teaspoon bicarbonate of soda
• ¼ teaspoon salt
• 150g milk chocolate chips
• 100g digestive biscuits, roughly crushed
• 150g mini marshmallows

Ingredient Notes

Let’s break down why each of these ingredients plays a starring role:

• Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the recipe. Make sure it’s properly softened for the best cookie texture.
• Caster Sugar: Caster sugar dissolves easily and creates a lovely, slightly chewy cookie. You could substitute with granulated sugar in a pinch, but the texture will be a little different.
• Plain Flour: This provides the structure for our cookies. Don’t be tempted to use self-raising unless you want cakey cookies!
• Digestive Biscuits: These add a lovely, slightly malty flavour and a bit of crunch. If you can’t find digestives, Graham crackers (if you can get them!) or even shortbread will work.
• Mini Marshmallows: These melt beautifully and create that essential s’mores gooeyness. Larger marshmallows can be used, but you might want to chop them up a bit.

Step-by-Step Instructions

Right, let’s get baking! Follow these simple steps, and you’ll have a batch of gorgeous S’mores cookies in no time.

1. Step 1: Cream the Butter and Sugar. In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want a pale and airy mixture – this is key for a good cookie texture.
2. Step 2: Add the Egg and Vanilla. Beat in the egg and vanilla extract until well combined. Don’t worry if the mixture looks a little curdled at this stage – it will all come together in the end.
3. Step 3: Combine Dry Ingredients. In a separate bowl, whisk together the plain flour, bicarbonate of soda, and salt. This ensures that the raising agent and salt are evenly distributed.
4. Step 4: Gradually Add Dry Ingredients to Wet. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – this will result in tough cookies. Stop mixing as soon as you no longer see streaks of flour.
5. Step 5: Fold in Chocolate Chips and Biscuits. Gently fold in the milk chocolate chips and crushed digestive biscuits. Distribute them evenly throughout the dough. My children prefer a lot of chocolate chips, so I sometimes add a bit extra!
6. Step 6: Chill the Dough. Cover the dough with cling film and chill in the refrigerator for at least 30 minutes. This helps to prevent the cookies from spreading too much in the oven. I often chill it for longer – even overnight!
7. Step 7: Preheat Oven and Prepare Baking Sheets. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line two baking sheets with baking parchment.
8. Step 8: Scoop and Arrange Cookies. Scoop tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
9. Step 9: Bake. Bake for 8-10 minutes, or until the edges are golden brown and the centres are still slightly soft. They will continue to firm up as they cool. Through trial and error, I’ve learned that slightly underbaking them is better than overbaking them!
10. Step 10: Add Marshmallows and Broil. Remove from oven. Gently press mini marshmallows onto the tops of the warm cookies. Place back into oven under the broiler for 15-30 seconds until marshmallows are golden and gooey. Watch very carefully – they can burn quickly!
11. Step 11: Cool and Enjoy! Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (If you can resist eating them warm, that is!)

My Kitchen Tips & Tricks

Here are a few extra tips and tricks I’ve picked up over the years to ensure your S’mores cookies are a roaring success:

• Don’t Overmix: Overmixing the dough develops the gluten in the flour, which can result in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much and helps the flavours meld together.
• Marshmallow Placement: Make sure to press the marshmallows into the cookies gently but firmly, so they stay put whilst broiling.
• Watch the Broiler: Marshmallows can go from golden brown to burnt in seconds under the broiler. Keep a very close eye on them!
• Soft Butter is Key: Properly softened butter is essential for creaming it with the sugar and creating a light and airy cookie dough.
• Make-Ahead Dough: You can make the dough ahead of time and store it in the refrigerator for up to 3 days. Just bring it to room temperature slightly before baking.
• Add a Sprinkle of Sea Salt: A sprinkle of sea salt flakes on top of the cookies before baking enhances the sweetness of the chocolate and marshmallows.

Storage & Meal Prep

Here’s how to store your S’mores cookies and get ahead of the game:

• Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the baked cookies for up to 2 months. Wrap them individually in cling film and then place them in a freezer bag.
• Make-Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• Reheating: If you want to enjoy a warm cookie, pop it in the microwave for a few seconds.

Substitutions & Variations

Want to mix things up a bit? Here are a few substitutions and variations you can try:

• Gluten-Free: Use a gluten-free plain flour blend to make these cookies gluten-free. I’ve tried this with a few different blends, and they all work well. Just make sure to check the ingredients of your chocolate chips to ensure they are also gluten-free.
• Dairy-Free: Substitute the butter with a dairy-free alternative and use dairy-free chocolate chips.
• Dark Chocolate: Use dark chocolate chips instead of milk chocolate chips for a richer, more intense flavour.
• Different Biscuits: Try using different types of biscuits, such as gingernuts or shortbread, for a different flavour profile.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare the cookie dough up to the chilling stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before scooping and baking, and you’ll save yourself precious morning time.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centres are still slightly soft. They will continue to firm up as they cool, so don’t overbake them.

Can I use different types of chocolate?

Yes, absolutely! I’ve used milk chocolate chips in this recipe, but you can easily substitute them with dark chocolate chips, white chocolate chips, or even a mixture of all three. Experiment and see what you prefer!

How should I store the leftover cookies?

Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 3 days. If you want to keep them for longer, you can freeze them for up to 2 months.

Do children typically enjoy these cookies?

Oh, yes! My children absolutely adore these cookies. The combination of chocolate, marshmallow, and biscuit is a winner every time. They’re perfect for after-school treats, birthday parties, or just a special weekend baking project.

Can I scale this recipe for a larger or smaller family?

Yes, you can easily scale this recipe to make more or fewer cookies. Simply double or halve the ingredients as needed. Keep in mind that the baking time may need to be adjusted slightly depending on the size of the cookies.

Serving Suggestions

These S’mores cookies are delicious on their own, but here are a few ideas for serving them:

• With a Glass of Milk: A classic pairing! The warm cookies and cold milk are a perfect combination.
• With a Scoop of Ice Cream: Serve the cookies warm with a scoop of vanilla ice cream for a decadent dessert.
• As Part of a Dessert Platter: Include these cookies as part of a dessert platter with other treats like brownies, cupcakes, and fruit.

My family typically enjoys these cookies as an afternoon treat with a cup of tea or hot chocolate. They’re also great for taking on picnics or packing in lunchboxes (if they last that long!).

And there you have it – my foolproof recipe for S’mores Marshmallow Chocolate Cookies. I hope this becomes a staple recipe in your family, bringing a bit of joy to your everyday. I really believe that baking is a way to show love and create lasting memories. Don’t be afraid to get stuck in, add your own twist, and enjoy the process! And please, do let me know in the comments how they turn out, I am always so happy to hear if my recipes have worked well for you. You can also browse the other family favourite recipes I have tested many times on my website, or join our email community to never miss a recipe.

Happy Baking!

Print