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Thick graham-scented cookies with a molten core of marshmallow and chocolate, capturing everything you love about campfire s'mores in a form that travels to potlucks and freezes beautifully.
The s'more has a documented birthday. August 1927, when a recipe for "Some Mores" appeared in a Girl Scout handbook called Tramping and Trailing with the Girl Scouts. The name tells you everything about the original experience: you'd finish one and immediately want some more. This cookie captures that same compulsion.
The trick is building graham flavor into the dough itself. Most recipes just stick a graham cracker piece inside and call it done. That's lazy. Grinding crackers into the flour gives you that honeyed, toasty flavor in every bite, not just where you happen to hit a chunk. The stuffing stays simple: a square of good chocolate pressed against a marshmallow, then sealed inside dough and frozen before baking.
Freezing matters. Without it, your marshmallow melts out the bottom and your chocolate runs before the cookie sets. Twenty minutes in the freezer creates a thermal buffer. The outside bakes golden while the center stays protected just long enough to turn gooey without escaping. Pull these from the oven when they look slightly underdone. They'll firm up as they cool, and the center will stay soft for hours.
I've brought these to more potlucks than I can count. They disappear first, every time. The secret isn't really a secret: Americans have been chasing that campfire feeling since childhood. This cookie delivers it without the smoke in your eyes.
Quantity
1 1/2 cups (190g)
Quantity
1 cup (100g)
finely ground
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1 cup (2 sticks/226g)
softened
Quantity
1 cup (200g)
packed
Quantity
1/4 cup (50g)
Quantity
2
room temperature
Quantity
2 teaspoons
Quantity
1 cup (170g)
Quantity
16
Quantity
4 ounces (113g)
broken into 16 squares
| Ingredient | Quantity |
|---|---|
| all-purpose flour | 1 1/2 cups (190g) |
| graham cracker crumbsfinely ground | 1 cup (100g) |
| baking soda | 1 teaspoon |
| fine sea salt | 1 teaspoon |
| ground cinnamon | 1/2 teaspoon |
| unsalted buttersoftened | 1 cup (2 sticks/226g) |
| dark brown sugarpacked | 1 cup (200g) |
| granulated sugar | 1/4 cup (50g) |
| large eggsroom temperature | 2 |
| pure vanilla extract | 2 teaspoons |
| semisweet chocolate chips | 1 cup (170g) |
| large marshmallows | 16 |
| milk chocolate barbroken into 16 squares | 4 ounces (113g) |
Whisk together the all-purpose flour, graham cracker crumbs, baking soda, salt, and cinnamon in a medium bowl. The crumbs should be powder-fine. If yours are coarse, pulse them in a food processor until they resemble sand. This graham flour is where your cookie gets its soul.
Beat the softened butter with both sugars in a stand mixer fitted with the paddle attachment on medium-high speed. Go for a full three minutes. The mixture should turn pale, fluffy, and noticeably lighter in color. Scrape down the bowl once halfway through. This aeration gives your cookies their chewy centers.
Add the eggs one at a time, beating for 30 seconds after each addition. Pour in the vanilla and mix until combined. The batter may look slightly curdled at this point. That's fine. It comes together when the dry ingredients go in.
Reduce mixer speed to low and add the flour mixture in two additions, mixing just until the last streak of flour disappears. Fold in the chocolate chips by hand with a sturdy spatula. The dough will be thick, almost like soft clay. Resist the urge to add more flour.
Press one chocolate square firmly against a marshmallow, slightly embedding it. These become your cookie centers. Using a #16 cookie scoop or about 3 tablespoons of dough, flatten a portion in your palm. Place the marshmallow-chocolate combo in the center with the chocolate facing down. Wrap the dough around it completely, pinching seams closed and rolling into a smooth ball. The seal must be tight. Any gaps and your marshmallow escapes during baking.
Arrange stuffed dough balls on a parchment-lined baking sheet, spacing them two inches apart. Freeze for at least 20 minutes, or up to 30. This step is not optional. The cold core buys you time in the oven, letting the outside set before the inside turns to lava and bursts through.
Position a rack in the center of your oven and heat to 350°F (175°C). Line two fresh baking sheets with parchment paper. If you only have one sheet, you'll bake in batches, keeping remaining dough balls frozen until ready.
Transfer frozen dough balls to prepared sheets, leaving three inches between each. They spread significantly. Bake 12 to 14 minutes, rotating the pan halfway through. The cookies are done when edges turn golden brown but centers still look pale and slightly puffy. They'll appear underdone. Trust this. The centers firm up as they cool, trapping that gooey pocket inside.
Let cookies rest on the baking sheet for a full 5 minutes. They're fragile when hot and the centers need time to set up slightly. Transfer to a wire rack using a thin spatula. Serve warm for the most dramatic marshmallow pull, or at room temperature where they're easier to transport. Break one open before serving. The sight of that stretchy marshmallow center sells these better than any description.
1 serving (about 68g)
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