The Best S’mores Cookies with Marshmallow Meringue
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The Best S’mores Cookies with Marshmallow Meringue. A delicious, doughy graham cracker, chocolate chip cookie topped with marshmallow meringue.
There’s nothing like s’mores in the summer time. Every year, we look forward to the delicious flavor of graham cracker, chocolate and marshmallow on a summer evening. There’s truly nothing better!
We wrapped this delicious flavor into a cookie recipe and we’re a little more than obsessed with it. The graham cracker flavored dough, sprinkled with chocolate chips is so yummy and the slightly torched, marshmallow meringue creates that nostalgic taste of a melted campfire s’more.
This is the cookie of the summer! Serve it at your next dinner party, or bake as a sweet treat for a game night with friends. We guarantee be a hit!
Want more S’more recipes? Check these out:
Iced S’mores Latte with Whipped Marshmallow Cream
Chocolate Peanut Butter S’mores Bites
This post is all about the best s’mores cookies.
The Best S’mores Cookies with Marshmallow Meringue
What’s in the recipe?
The Cookie Dough…
Flour: The flour adds structure and a gluten to the cookie. We always use unbleached all-purpose flour when baking cookies.
Salt: A bit of salt offsets the sweetness of the s’more cookie.
Baking Powder: Baking powder helps the cookie to rise and gives it a puffier appearance.
Butter: Butter adds delicious flavor and moisture to the cookie. We always use Kerigold butter. It has such an amazing flavor and is made with quality ingredients.
Brown Sugar: Brown sugar gives this cookie a depth of sweetness, and a more caramel flavor.
Granulated Sugar: Granulated sugar sweetens the cookie dough perfectly.
Eggs: A couple of eggs bind the cookie dough together and give it structure and moisture as it bakes.
Almond Extract: We love the addition of almond extract to these cookies. It’s a bit of an unexpected flavor, but pairs beautifully with flavors in the cookie. *If you have a nut allergy, feel free to substitute the almond extract for vanilla.
Graham Cracker: Graham cracker is crushed and incorporated into the cookie dough to infuse the dough with flavor and give it a doughy texture.
Mini Chocolate Chips: We prefer mini chocolate chips over regular size. We don’t know if they do for sure, but we’re convinced they taste better too!
The Marshmallow Meringue…
Egg Whites: When whipped on a high speed, the egg whites give the meringue a fluffy, light texture.
Cream of Tartar: Cream of tartar helps to create a shiny, pillowy meringue.
Sugar: Sugar sweetens the meringue and enables it to stretch resulting in a light and fluffy meringue.
Vanilla: Vanilla is whipped into the meringue at the end to add a delicious flavor.
How to Make the S’mores Cookies
Combine Dry Ingredients…
To start, you’ll want to combine your dry ingredients. In a medium sized bowl, whisk together the flour, baking powder and salt and set aside for later.
Cream Your Butter and Sugar…
In a stand mixer, add your cold butter and mix it until it’s a whipped texture. Add your sugars and mix on medium speed until completely combined and the mixture is light and fluffy. Then, add your flour mixture, 1/3 at a time —waiting until the flour is completely incorporated each time.
Add the Chocolate Chips and Graham Cracker…
Now this is where the s’mores cookie begins to take on it’s full flavor!
Once the dough ingredients are combined, remove the bowl from the stand mixture and add your mini chocolate chips and crushed graham cracker. Mix everything with a wooden spoon until it’s evenly combined.
Using a an ice cream scoop, scoop the cookies onto a parchment, lined cookie sheet. You want to make sure there is about 2 inches of space in between each cookie, so they don’t touch as they bake and spread. Place the cookie dough balls in the freezer for 30 minutes to chill.
Bake the Cookies…
While the cookies are chilling, preheat your oven to 375°F. After 30 minutes have passed, transfer the cookies to the oven and bake for 16-20 minutes. Some ovens cook faster than others, so you can determine the appropriate length of time for your cookies to bake.
Remove the cookies from the oven and allow them to cool for 10 minutes before adding the marshmallow meringue.
Make the Marshmallow Meringue…
While the cookies are cooling, it’s time to make the meringue. Clean your stand mixer and add the whisk attachment. Put all the ingredients for the marshmallow meringue in the bowl and whisk on high speed for 8-10 minutes. The meringue should be light and fluid and form a stiff peak when you pull up on it.
Finally, add the meringue to an icing bag and pipe onto the cooled cookies. Your cookies should be slightly warm, but not too warm where the meringue will melt off.
Using a small culinary torch, gently torch the top of the meringue to create the “burnt” marshmallow affect.
Lastly, serve and enjoy these cookies with friends and family. Serve with a hot cappuccino or cup of tea!
The Best S’mores Cookies with Marshmallow Meringue
- Total Time: 1 hour 5 minutes
- Yield: 18 cookies 1x
Ingredients
S’more Cookie Dough
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 sticks cold butter
- 3/4 cups brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp almond extract (or vanilla extract)
- 1/2 cup crushed graham crackers
- 1/2 cup mini chocolate chips
Marshmallow Meringue
- 4 egg whites
- 1 cup sugar
- 1 tsp cream of tartar
- 2 tsp vanilla
Instructions
- In a medium bowl, gently whisk together your flour, salt, baking powder. Set aside and start creaming your butter and sugars together in a bowl.
- Cube the cold butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture.
- Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
- Add two eggs and almond extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Once your mixture is fully blended together, remove mixing bowl from the stand mixer. Add in your graham pieces and chocolate chips. Using a wooden spoon, mix everything into the dough.
- Prepare a baking sheet with parchment paper. Scoop and roll dough into large dough balls. They should be about 2 inches thick to make large cookies. Place on prepared baking sheet a couple inches apart and place in freezer for 30 minutes to chill.
- While the cookies are chilling, preheat your oven to 375℉. After your cookies are chilled, place the cookies in the oven and bake for 20-22 minutes, until golden brown on the top. Remove from the oven and let cool for 10 minutes.
- While the cookies are cooling, make the marshmallow meringue. Add egg whites sugar, cream of tartar and vanilla into a mixing bowl with the whisk attachment. Whisk on high speed for 8-10 , until whipped, light and fluffy.
- Add the meringue to a piping bag and pipe onto each cookie. Using a culinary torch, gently torch the marshmallow for a few seconds until it’s golden and crispy on top. Serve and enjoy!
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
This post is all about the best s’mores cookies.
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