I developed this recipe when I was trying to recreate a viral s'mores cookie I saw on Tiktok. While I wasn't a fan of the original, it sparked my creativity to develop this delightful chocolate chip cookie loaded with all the best S'mores mix-ins!
I decided to create my own version of a s'mores cookie that would truly capture the essence of the beloved campfire treat. The result? These irresistible S'mores Cookies that combine the classic flavors of graham crackers, chocolate, and marshmallows with a soft and chewy, dairy-free, chocolate chip cookie. Get ready for a taste sensation that brings the best of both worlds together - S'mores and chocolate chip cookies - in one delightful treat!
Why you'll love this recipe
- It's Dairy-Free: These S'mores Cookies are made without any dairy products, making them suitable for those with dairy intolerances or if you want them to accompany a meat meal.
- Perfect Flavor Combination: The combination of crushed graham crackers, mini chocolate chips, and mini marshmallows ensures that every bite of these cookies is bursting with the classic S'mores flavors you know and love. It's like a campfire experience in a cookie!
- No Mixer Required: With this recipe you don't need a mixer! It's a simple and straightforward process that you can easily mix with a fork or spoon.
Recipe ingredients
You’ll need the following ingredients to make this delicious treat:
- Non-dairy butter or margarine
- brown sugar
- white sugar
- large eggs
- cornstarch
- baking soda
- salt
- all purpose flour
- crushed graham crackers
- mini chocolate chips
- mini marshmallows
Ingredient notes
Non-dairy Butter: I use Earth Balance non-dairy butter in this recipe, but you can choose any brand or type of non-dairy butter or margarine that suits your preference.
Cornstarch: Cornstarch plays a crucial role in the texture and tenderness of the cookies. It helps create a soft and chewy interior while maintaining a slightly crisp exterior. It also helps to bind the ingredients together, resulting in a better cookie!
Graham Crackers: Opt for regular honey graham crackers for this recipe. The slight sweetness and crunchy texture of these classic graham crackers perfectly complement the chocolate and marshmallow flavors in the cookies, creating the true S'mores experience.
Mini Dairy-Free Chocolate Chips: I use these mini dairy-free chocolate chips to ensure the cookies remain dairy-free while still delivering a decadent chocolate taste. .
How to make s'mores cookies step by step
Here are some quick visual instructions with a brief explanation. Be sure to read through the full instructions with exact ingredient measurements & steps in the recipe card below!
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the non-dairy butter ), brown sugar, and white sugar using a fork or spatula.
Step 3: Add the eggs to the bowl one at a time
Step 4: Stir in the cornstarch, baking soda, and salt until well combined. These ingredients help with the texture and structure of the cookies.
Step 5: Gradually add the flour to the mixture, mixing until just combined.
Step 6: Fold in the crushed graham crackers, mini chocolate chips and mini marshmallows. Gently mix the mix-ins into the dough until they are evenly distributed throughout.
Step 7: Using a 2.5-inch ice cream scooper or a spoon, scoop portions of the dough onto the prepared baking sheet. Space them apart to allow for spreading during baking. This ensures that the cookies have enough room to expand and bake evenly.
Step 8: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown.
Step 9: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes.
Recipe tips and tricks
- Press extra Marshmallows on Top: If you want the mini marshmallows to be more visible on the cookies, gently press a few extra marshmallows onto the tops of the dough balls before baking.
- Soft and Chewy Cookies: To achieve a soft and chewy texture, be careful not to over bake these cookies. They may still appear very slightly underdone when you remove them from the oven, but they will continue to set as they cool on the baking sheet.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. They can also be frozen for longer storage. For best results, place the cookies in a freezer-safe container or bag, separating the layers with parchment paper
Frequently asked questions
A: Yes, you can use regular butter if you don't have any dietary restrictions! Simply substitute the non-dairy butter with an equal amount of regular butter in the recipe.
A: Yes, if you don't have graham crackers on hand or prefer a different texture or flavor, you can use alternative options as a substitute. Some good alternatives include crushed cinnamon toast cereal, or honey graham cookies. These alternatives can provide a similar crunchy texture and a touch of sweetness to complement the chocolate and marshmallow flavors in the cookies.
A: Sure, you can make the dough in advance and refrigerate it until you're ready to bake. Simply cover the dough tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 24 hours. When you're ready to bake, let the dough sit at room temperature for about 15 minutes before scooping and baking as directed.
A: While cornstarch plays a specific role in this recipe, you may be able to substitute it with another thickening agent, such as arrowroot starch or tapioca starch. However, please note that the texture and consistency of the cookies may be slightly different compared to using cornstarch.
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S'Mores Cookies (Dairy Free)
Ingredients
- ½ cup non-dairy butter, softened
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups flour
- 1 cup graham crackers, crushed
- 1 cup mini chocolate chips, dairy fre
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together with a spatula or fork the non-dairy butter, brown sugar, and white sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the corn starch, baking soda, and salt until well combined.
- Gradually add the flour to the mixture, mixing until just combined.
- Fold in the crushed graham crackers, mini chocolate chips, and mini marshmallows.
- Scoop dough onto the prepared baking sheet using a 2.5 inch ice cream scooper .
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- I use earth balance dairy free butter
- Regular chocolate chips work as well for this recipe but mini will make sure that the chocolate is distributed more evenly though-out.
- I use these mini chocolate chips
Kristina Fryk says
I made the s'mores cookies. I did not have graham crackers so I opted for something else like was suggest! I am happy I had the confidence to that!
I wish I would have looked over the tips and tricks for the recipe because I may have over baked them!
Very good, not overly sweet just need to pay more attention to the tips and tricks!