S’mores Cookies and Cream Cookies are the ultimate fusion dessert, combining the nostalgic flavors of a classic campfire treat with the indulgent richness of cookies and cream. These cookies take the traditional s’mores ingredients—graham crackers, chocolate, and marshmallows—and elevate them with a creamy, crunchy twist, incorporating Oreo cookies for an extra layer of texture and flavor. The result is a soft, chewy, and flavorful cookie that’s crispy on the edges, gooey in the center, and loaded with the perfect balance of chocolate, marshmallow, and crunchy cookie bits. Whether you’re a fan of classic s’mores or you love cookies and cream, these cookies deliver the best of both worlds in each delicious bite. Perfect for a summer treat, a fun bake with kids, or anytime you crave a comforting dessert, S’mores Cookies and Cream Cookies are bound to become a new favorite in your cookie repertoire.
The history of s’mores dates back to the early 20th century, with the first written recipe appearing in a Girl Scouts publication in 1927. The original s’more consisted of toasted marshmallows, chocolate, and graham crackers—a simple but delicious treat born out of the outdoor camping tradition. Over the years, variations of s’mores have emerged, with ingredients like peanut butter, caramel, and fruit added to enhance the flavor. The concept of incorporating cookies and cream into desserts grew in popularity during the late 20th century, thanks in part to the commercial success of Oreo cookies, which were first introduced in 1912. The combination of cookies and cream with s’mores ingredients is a relatively recent invention, but it has quickly gained popularity due to its irresistible mix of textures and flavors. Today, S’mores Cookies and Cream Cookies bring together two beloved treats, offering the best of both nostalgic and contemporary flavors in one indulgent cookie.
Ingredients Breakdown
S’mores Cookies and Cream Cookies rely on a few core ingredients that work together to create their signature flavor and texture. All-purpose flour serves as the base of the cookie dough, providing structure. Baking soda helps the cookies spread and rise as they bake, giving them a soft and chewy interior. A pinch of salt balances the sweetness and enhances the overall flavor. Unsalted butter adds richness and helps create a soft, tender texture. Granulated sugar and brown sugar both contribute to the sweetness and texture of the cookie, with brown sugar also providing a slight molasses flavor that complements the other ingredients. An egg binds the dough and helps it rise, while vanilla extract adds warmth and depth of flavor. The star ingredients—Oreo cookies and graham cracker crumbs—bring that classic cookies and cream flavor and the iconic s’mores crunch. Mini marshmallows offer the gooey, melty marshmallow component that completes the s’mores experience. Chopped chocolate bars or chocolate chips add rich, melty pockets of chocolate in every bite, giving you that signature chocolatey goodness of s’mores.
Step-by-Step Recipe
To make S’mores Cookies and Cream Cookies, begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a medium bowl, whisk together 2¼ cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. In a large bowl, cream together 1 cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy. Add 1 large egg and 1 teaspoon of vanilla extract, and beat until combined. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Stir in 1 cup of graham cracker crumbs, 1½ cups of coarsely chopped Oreo cookies, 1 cup of mini marshmallows, and 1 cup of chopped chocolate bars or chocolate chips. Using a spoon or cookie scoop, drop heaping tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to a week.
Tips for the Perfect S’mores Cookies and Cream Cookies
For the best texture, don’t overmix the cookie dough, as this can result in dense cookies. Let the dough rest for about 10 minutes before baking to help the flavors meld together. Use mini marshmallows to prevent them from melting into the cookie dough too much and creating a mess. If you want your cookies to have extra gooey marshmallow centers, add a few marshmallows on top of the dough before baking, gently pressing them in. For a crunchier cookie, chill the dough for at least 30 minutes before baking, which will help the cookies hold their shape and prevent them from spreading too much. Use a good-quality chocolate bar for the best melting effect, or opt for semi-sweet chocolate chips if you prefer a more consistent texture. Make sure to slightly underbake the cookies to keep them chewy in the center—remove them when they’re just lightly golden around the edges. If you want to add a twist, try incorporating peanut butter chips, toffee bits, or even a drizzle of caramel on top.
Variations and Customizations
While the combination of s’mores and cookies and cream is already delicious, there are several ways to customize these cookies to suit your tastes. For a deeper s’mores flavor, add a bit of toasted coconut to the dough or a few extra graham cracker crumbs. If you’re a fan of peanut butter, consider stirring in peanut butter chips or a few spoonfuls of creamy peanut butter into the dough for a salty-sweet contrast. For a more decadent version, replace the chopped chocolate bars with peanut butter cups or caramel-filled chocolates. If you prefer a less sweet option, reduce the sugar by ¼ cup and balance it out with a sprinkle of sea salt on top of each cookie before baking. For a more playful approach, you can swap the mini marshmallows for regular-sized ones and cut them into smaller pieces before mixing them into the dough. You can also experiment with using different cookie brands or flavors of sandwich cookies to change up the flavor profile of the cookies, such as using chocolate mint Oreos for a fun twist.
Health Considerations and Nutritional Value
S’mores Cookies and Cream Cookies are certainly a treat, but they can be made with a few adjustments to make them slightly healthier without sacrificing too much flavor. Opt for whole wheat flour or oat flour to increase the fiber content and give the cookies a more hearty texture. You can also reduce the amount of sugar by substituting part of it with honey or maple syrup, though this may affect the texture slightly. For a lower-fat version, try substituting some of the butter with applesauce or Greek yogurt. If you’re looking for a gluten-free version, use a gluten-free flour blend and check that your graham crackers and Oreos are certified gluten-free. To make the recipe lower in calories, consider using sugar-free chocolate chips or a lower-calorie version of Oreos. Keep in mind that these cookies, like most baked goods, are high in sugar and fats, so they should be enjoyed in moderation as part of a balanced diet. Each cookie provides a satisfying combination of carbohydrates, fats, and proteins, though the exact nutritional value will depend on the specific ingredients used.
FAQ
Can I use a different type of cookie besides Oreos? Yes, feel free to use any type of sandwich cookie you prefer, such as chocolate wafer cookies or even a flavored variety like peanut butter cookies for a unique twist.
Can I use homemade marshmallows instead of mini marshmallows? Absolutely! Just make sure to cut them into small pieces, as homemade marshmallows tend to be larger and chewier than store-bought ones.
Can I freeze the dough? Yes, you can freeze the dough for up to 3 months. Simply scoop the dough onto a baking sheet, freeze the individual cookie dough balls, and store them in an airtight container or freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Can I add nuts to these cookies? Definitely! Chopped nuts like walnuts, pecans, or almonds would add a nice crunch and additional flavor.
What’s the best way to store these cookies? Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage, and they’ll thaw out perfectly.
S’mores Cookies and Cream Cookies
Ingredients
- 140 g ½ cup plus 2 tablespoons unsalted butter, to be browned
- ½ cup 113g unsalted browned butter from the above
- 150 g ¾ cup dark brown sugar
- 50 g ¼ cup granulated sugar, fine
- 1 large egg plus 1 egg yolk
- 1 tablespoon milk
- 95 g ⅔ cup white whole wheat or whole wheat flour
- 95 g ⅔ cup all-purpose flour
- 62 g 4 sheets graham crackers, ground into crumbs
- ½ teaspoon fine sea salt
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips or chopped chocolate plus extra for topping
- Marshmallow fluff amount to be added as desired
Instructions
- Begin by browning the butter. Place the butter in a light-colored frying pan over medium-low heat. As the butter melts, it will start to separate. Stir frequently. The cream-colored solids will begin to toast and eventually turn brown. Once the butter becomes mostly silent and the cream-colored bits have completely browned, remove the pan from the heat immediately and transfer the butter to a large bowl, scraping the pan to collect all the browned bits. Allow the brown butter to cool.
- In the same bowl, add the sugars, salt, baking soda, baking powder, and vanilla extract. Use a whisk or hand mixer to blend everything together thoroughly. Next, incorporate the milk, egg, and egg yolk, and beat until the mixture is light and fluffy. Add the dry ingredients to the bowl, and if you were using a whisk, switch to a rubber spatula. Stir until the dry ingredients are fully combined. Gently fold in the chocolate chips. Cover the bowl with plastic wrap and set it aside on the counter for about 30 minutes.
- To shape and bake the cookies, preheat your oven to 350°F (175°C) and line two greased baking sheets with parchment paper. Scoop about 2 tablespoons of dough per cookie. Create a well in the center of each dough ball and shape it into a small bowl. Use two spoons to fill the well with marshmallow fluff, ensuring it almost reaches the rim of the dough bowl. Gently press the sides to seal it slightly. Optionally, top the fluff with more chocolate chips or a small piece of chocolate. For cookies with 2 tablespoons of exposed dough, bake for about 12 minutes, or until the edges are golden brown.
Notes
Stuffed fluff cookies: recipe makes 8 large cookies.