These are by far the most indulgent cookies I’ve ever made. These s’mores cookies bring together the most perfect NYC chocolate chip cookie dough, graham cracker cookie base with gooey marshmallows and melty chocolate chunks. They’re a flavour-packed cookie that elevates the classic campfire treat to bakery quality!

Understanding Your Components

1. Graham Cracker Base: Graham crackers are essential for an authentic s’more experience. If you don’t have access to Graham crackers, Digestive biscuits make for a great alternative. You could also explore different flavour of biscuits as the base of the cookies.
2. Cooking Method: These cookies need at least 30 minutes, ideally 1 hour, in the fridge before baking. This allows the cookies to hold its shape and not spread out too much. Patience is key! And then into the oven at 170C/340F for 15 minutes.
3. Marshmallow: I used jumbo marshmallow and then cut them in half for each cookie. Regular marshmallow would be good too. Feel free to explore different combinations of marshmallow flavours for different cookies.
4. Chocolate Chip Cookie Dough: A classic NYC chocolate chip cookie dough to bring everything together! This cookie dough will have less chocolate chips since there’s already a chocolate component in the s’more.
5. Chocolate: Dark chocolate is good if you prefer something more bitter and rich. Personally, I think milk chocolate or even Nutella works best in these cookies.

Tips!

Cooling: Let cookies cool on the pan for 10 minutes before transferring. They’ll be very soft when hot and need time to set up.

Dough Chilling: Chill your dough for at least 30 minutes before baking for thicker and more structured cookies that hold their shape better.

Storage and Reheating Guide

• Baked cookies stay fresh in an airtight container for up to 5 days
• Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months
• Freeze individual dough balls on a tray, then transfer to bags for easy single-serving baking
• Reheat day-old cookies in a 300°F oven/airfryer for 2-3 minutes

Make ahead tips:

• Mix dry ingredients the day before and store in an airtight container
• Portion and freeze cookie dough balls for fresh-baked cookies anytime
• Pre-measure all ingredients the night before for easy assembly
• Alternatively, you can make the cookies ahead of time (max 2 days) and leave in the refrigerator until you’re ready to bake.

Ingredients

(makes 8 cookies)

8 Graham/Digestive biscuits
8 marshmallows
8 chocolate squares (i used milk chocolate)

NYC Cookie Dough:
110g unsalted butter, softened
170g brown sugar
30g white sugar
2 large eggs
1 tsp vanilla extract
300g plain flour
1+1/2 tsp baking powder
1 tsp bicarbonate soda
1 tsp salt
200g chocolate chips

Method

1. NYC Cookie Dough: in a bowl, beat together the butter and sugars until pale and fluffy. Crack in one egg at a time and mix well until combined. Add in the vanilla extract, flour, baking powder, bicarbonate soda, salt and chocolate chips, and mix to combine. Divide the dough into 8 portions. Refrigerate for at least 10 minutes
2. Assemble: on a lined baking pan, space out 8 Graham/Digestive biscuits evenly. Top each biscuit with a chocolate square and marshmallow. Working with one cookie at a time – take a portion of the NYC cookie dough and roll into a log in-between your hands. Wrap the log of cookie dough around the marshmallow and use your fingers to press the dough into the marshmallow and seal the cookie to the biscuit base. Repeat for all the remaining cookies.
3. Refrigerate the cookies for at least 30 minutes, ideally 1 hour.
4. Pre-heat your oven to 170C/340F and bake the chilled cookies for 12-15 minutes. Let the cookies rest for 10 minutes before enjoying them warm.