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S'mores Cookies

This masterpiece didn't take as much time to come up with as the first cookies I made. I already had my amazing dough recipe base established, all I needed was a killer flavour for the summer!

There was a lot of screaming and crying during the taste tests, but I am now glad to welcome these cookies in my recipe book!

Today is the 21rst of June. It is officially summer! It's now time for you to make these cookies for your next cookout hahah! This recipe seems complex and tastes expensive, but it's truly easy to make. If you're craving s'mores, but don't have the material to make actual s'mores, THIS is it!

Even if you do have what it takes to make s'mores, why not try a s'more cookie all in one cookie!

Now put your good vibes playlist on and let's start baking!


120g Unsalted butter

50g Condensed milk

90g Brown Sugar

150g All-Purpose flour

1/2tsp Salt

½ tsp Baking Powder

2tbsp Hot chocolate powder

1 Egg

1tsp Vanilla extract

50g Lindt Dark Chocolate (1/2 bar chopped roughly)

50g Semi-sweet Chocolate chips

50g Graham crackers (chopped roughly)


-Miniature marshmallows

-Graham cracker cut in squares

-Lindt dark chocolate cut in squares


-Take a small pot and brown the butter.

-In a small bowl, put the flour, salt, baking powder an hot chocolate powder.

-And in a smaller one, the egg and the vanilla.

-Once the butter is browned (not burnt be careful haha), cut the heat and add the condensed milk and the brown sugar with the butter.

-Whisk to make the mix semi-homogeneous.

-Transfer it in a medium bowl, and whisk making the 8 movement with the whisk.

-Once it's homogeneous, add the egg and vanilla.

-Whisk quickly once it's added to make sure the egg doesn't cook due to the heat.

-Fold in the flour mix.

-Let the dough cool down for 10-15 minutes in the refrigerator.

-Fold in the chopped chocolate, the graham crackers and the chocolate chips in the cookie dough.

-With an ice cream scoop, make 20-24 dough balls.

-Put them on a tray with parchment paper.

-Add toppings on the raw cookie ball EXCEPT the marshmallow.

-Let them rest in the refrigerator for 12 hours.

-Preheat the oven at 350F.

-Cook for 12 minutes once the oven is ready.

-Take them out, and add a marshmallow on top quickly before the cookie sets.

-With a blow torch burn the marshmallows.

-With a spatula, move them on a cooling rack.

-Let them cool a little bit more (5 minutes).

-Now be ready for an explosion in your mouth!



-For those who don't know, browning butter is when you melt it and let it "cook" until it gets brown and has a hazelnut scent.

-Make sure you mix the butter every now and then because it goes from browned to burnt real' quick hahah.

-The mix is hot, sooo really be careful when you add the egg.

-Once the flour is added, careful not to over-mix.

-And last but DEFINITELY not least, make sure the dough is cooled down before adding the chocolate and graham inside.

-If you don't have a blow torch, you can also just put the marshmallow on the dough balls before you cooking the cookies. However, for the ultimate flavour, burnt is better!

Hope you enjoy!

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