S’mores have always held a special place in my heart, evoking memories of family camping trips where we would sit around the campfire, toasting marshmallows to perfection. The combination of gooey marshmallows, rich chocolate, and crunchy graham crackers never fails to bring a smile to my face. When I stumbled upon this Crumbl S’mores Cookies recipe, it felt like a brilliant way to bring that nostalgic campfire treat into my kitchen.
These cookies capture the essence of s’mores but elevate it with a gourmet twist. The browned butter adds a depth of flavor that complements the sweetness of the marshmallows and the smooth, melted chocolate. The addition of crushed graham crackers in the cookie dough provides a delightful texture and a hint of that classic graham flavor.
One of the things I love about this recipe is its flexibility. For instance, while the recipe calls for milk chocolate chips, you could easily substitute dark chocolate chips if you prefer a richer, more intense chocolate flavor. If you’re a fan of nuts, adding a handful of chopped toasted pecans or walnuts to the dough could introduce a satisfying crunch. And for those who enjoy a bit of spice, a pinch of cinnamon or cayenne pepper could add an unexpected twist that pairs wonderfully with the chocolate.
During my travels, I’ve encountered various interpretations of s’mores, from s’mores cupcakes in a quaint bakery in Vermont to a decadent s’mores pie in a trendy New York café. Each variation had its unique charm, but there’s something incredibly comforting about biting into a warm, freshly baked s’mores cookie. It’s a treat that brings the joy of those travel discoveries right to your home kitchen.
If you’re baking with kids, this recipe is a fantastic way to involve them in the kitchen. They’ll love crushing the graham crackers, mixing the dough, and, of course, adding the marshmallow topping. Watching their faces light up as the marshmallows toast and turn golden brown is pure joy.
Whether you’re making these cookies for a family gathering, a summer barbecue, or just to satisfy a sweet craving, they’re sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to enjoy a little taste of campfire magic with these delightful Crumbl S’mores Cookies.
Making Crumbl S’mores Cookies
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Ingredients
- ⅛ teaspoon salt
- ⅓ cup white sugar (2.3 ounces)
- 4 full sheets graham crackers (about 2.33 ounces)
- 1 ⅓ cups all-purpose flour (6.65 ounces)
- ¾ teaspoon baking soda
- 8 tablespoons unsalted butter (4 ounces)
- ½ cup packed light brown sugar (3.5 ounces)
- 8 large marshmallows (sliced in half lengthwise)
- 1 large egg (room temperature)
- ¾ cup milk chocolate chips
- 1 teaspoon vanilla extract
- 1 graham cracker
- 2 tablespoons milk chocolate chips
- 1 tablespoon unsalted butter
- 2 teaspoons unsalted butter
Directions
- Start by melting butter in a saucepan over medium-low heat. Increase the heat slightly, stirring frequently as the butter bubbles and pops. Once the bubbling slows, watch for the milk solids to brown. Stir a few more times and remove from heat when browned bits form at the bottom.
- Transfer the browned butter to a large bowl and cool for 10 minutes. Preheat the oven to 350°F and line a baking sheet with parchment paper. Crush graham crackers into fine crumbs using a zip-top bag and a rolling pin.
- Mix the cooled brown butter with both sugars until fully combined, about 1-2 minutes. Add the egg and vanilla extract, blending well.
- Combine the flour, graham cracker crumbs, baking soda, and salt into the butter mixture, mixing thoroughly. Fold in the milk chocolate chips.
- Use a ⅓ cup measure to scoop 8 portions of cookie dough onto the prepared baking sheet. Bake for 10 minutes until cookies are set but not fully golden at the edges. Remove from the oven and press two marshmallow halves onto each cookie. Set the oven to broil on high.
- Broil the cookies for 1-2 minutes, watching closely until the marshmallows are lightly browned. Cool the cookies for 10-15 minutes before adding the chocolate drizzle and graham cracker crumbles.
- For the chocolate drizzle, melt 1 tablespoon of butter in the microwave, then stir in the chocolate chips until fully melted. Set aside.
- For the graham cracker crumbles, melt 2 teaspoons of butter and mix in the finely ground graham cracker.
- Drizzle the melted chocolate over the warm cookies using a spoon and sprinkle with the buttered graham cracker crumbs. Enjoy!
Storing Suggestions:
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat in the oven for a few minutes before serving to enjoy warm, gooey cookies.
FAQs:
Can I use dark chocolate instead of milk chocolate chips?
Yes, you can substitute dark chocolate chips for milk chocolate chips. This will give the cookies a richer, slightly less sweet flavor.
How do I prevent the marshmallows from burning under the broiler?
To avoid burning the marshmallows, keep a close eye on the cookies while broiling. Broil for just 1-2 minutes until the marshmallows are lightly browned and puffy.
What can I use if I don’t have graham crackers?
If you don’t have graham crackers, you can use digestive biscuits or another similar type of cookie. Crush them into fine crumbs as you would with graham crackers.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Let the dough come to room temperature before baking for best results.
How do I achieve a chewy cookie texture?
For chewier cookies, slightly underbake them, removing them from the oven when the edges are set but the centers are still soft. They will continue to firm up as they cool.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe to avoid the cookies being too salty. Start by using just a pinch of salt instead of ⅛ teaspoon.
Crumbl S'mores Cookies
Ingredients
- ½ cup light brown sugar packed, 3.5 ounces
- 8 tablespoons unsalted butter 4 ounces
- ⅓ cup granulated sugar 2.3 ounces
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour 6.65 ounces
- ¾ cup milk chocolate chips
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- 4 full sheets graham crackers about 66g
- 8 large marshmallows cut in half lengthwise
Chocolate Ganache Drizzle:
- 2 tablespoons milk chocolate chips
- 1 tablespoon unsalted butter
Buttered Graham Crackers:
- 1 graham cracker
- 2 teaspoons unsalted butter
Instructions
Brown Butter:
- Melt butter in a saucepan over medium-low heat. Increase the heat slightly once melted, stirring frequently. The butter will bubble and pop as water evaporates. Once this slows, watch closely as the milk solids begin to brown. Stir a few more times and remove from heat once you see browned bits at the bottom.
Graham Cracker Cookies:
- Transfer the browned butter into a large bowl and let it cool for 10 minutes. Preheat the oven to 350°F and line a baking sheet with parchment paper. Crush the graham crackers into fine crumbs using a zip-top bag and a rolling pin.
- Add both sugars to the cooled brown butter and stir until fully combined, about 1-2 minutes. Mix in the egg and vanilla extract until well blended.
- Incorporate the flour, graham cracker crumbs, baking soda, and salt into the butter mixture, mixing thoroughly. Fold in the milk chocolate chips.
- Use a ⅓ cup measure to scoop out 8 cookie dough portions, placing them on the prepared baking sheet. Bake for 10 minutes until the cookies are set but not fully golden at the edges. Remove from the oven and press two marshmallow halves onto each cookie. Set the oven to broil on high.
- Broil the cookies for 1-2 minutes, watching closely until the marshmallows are lightly browned. Cool the cookies for 10-15 minutes before adding the chocolate drizzle and graham cracker crumbles.
Chocolate Drizzle & Graham Cracker Crumbles:
- Melt 1 tablespoon of butter in the microwave, then stir in the chocolate chips until fully melted. Set aside.
- Melt 2 teaspoons of butter and mix in the finely ground graham cracker.
- Drizzle the melted chocolate over the warm cookies using a spoon and sprinkle with the buttered graham cracker crumbs. Enjoy!
