These Marshmallow S’mores Cookies might just be one of my favorite cookies of all time. They’re egg-free, vegan and gluten free with perfectly crisp edges, lots of melty chocolate and gooey marshmallows. The perfect summer cookie!
Nothing says summer quite like a S’more. Crispy graham crackers, melted chocolate and gooey marshmallows that get all over your face.
I’m bringing two of my favorite desserts together (chocolate chip cookies and s’mores!) with these marshmallow cookies!
I promise, these will not disappoint. They have a beautiful crisp when you first bite into them, but have a chewy and gooey center thanks to the marshmallows and buttery dough.
They’re easy to make, only require 30 minutes of chill time (I know chilling dough is annoying and you want your cookies right now, but please chill the dough!) and are the perfect way to satisfy your sweet tooth and chocolate craving.
How to make marshmallow cookies
Cream butter and sugar. Combine the softened butter with both sugars and beat together for about 1 minute.
Add in all wet ingredients. This includes the applesauce and the vanilla. Beat until combined.
Add in dry ingredients. Spoon and level the flour to measure and add to the bowl. Add in the salt and baking soda. Stir together with a rubber spatula. Add in the chocolate and graham crackers.
Chill the dough. This will help the dough firm up, enhance the flavor and ensure the cookies don’t spread too much while baking.
Scoop & bake. After chilling, scoop the dough, flatten with your palm and add either one large marshmallow or about 5 mini ones. Roll back up into a ball. Bake for about 15 minutes, then let cool and enjoy!
Tips for baking with marshmallows
When you bake with marshmallows, they’ll puff up and soften a lot as they bake, then flatten and harden as they cool.
I personally like the slight crunch of the marshmallows once they’re cool, but you can always pop these in the microwave for about 10 seconds to get them soft again before eating. This will also re-melt the chocolate which is always delicious.
Do they keep?
Yes! These marshmallow cookies will keep in an air tight container at room temperature for for 3-5 days.
As I mentioned before, they do harden a bit as they sit because of the marshmallows and graham crackers, but a few seconds in the microwave will make them good as new!
Can I make them gluten free?
Yes! I of course made these gluten free by using a GF all purpose flour and GF graham crackers. If you are not gluten free, regular all purpose flour and regular graham crackers will work just fine.
I used these gluten free golden graham cookies that were more or less the same as regular graham crackers, just a slightly different look. They get mashed into crumbs anyway, so it’s more or less the same!
More vegan desserts you’ll love!
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Marshmallow S’mores Cookies
by: claire cary
- ½ cup room temperature butter dairy free or regular
- ½ cup granulated cane sugar
- ½ cup brown sugar
- ¼ cup apple sauce
- 2 tsp vanilla extract
- Add the softened/room temperature butter to a large mixing bowl or bowl of a stand mixer.
- Add in both sugars and cream together with an electric mixer for about 30 seconds.
- Beat in the apple sauce and vanilla.
- Spoon and level the flour to measure and add to the bowl with the salt and baking soda. Stir to combine. Add graham cracker crumbs and stir to combine.
- Fold in the chocolate chips. Add the dough to the fridge for 30 minutes.
- When the dough is in the fridge, preheat the oven to 350 degrees Fahrenheit.
- After 30 minutes, take a medium cookie scoop and scoop the dough into your hand. Flatten it out slightly, stick in about 3-4 mini marshmallows and roll up into a ball, trying to get some marshmallow to show on top. Alternatively, just use one large marshmallow and mush it into the dough ball. Place on a baking sheet lined with parchment paper.
- Repeat until all dough has been used. I suggest baking no more than 6 cookies at a time since they will spread.
- Bake for 13-17 minutes, I usually do 14 in my oven. The edges should be golden brown and the centers nice and soft. They will seem quite soft when they come out of the oven, but these firm up much more than your average cookie, so take them out on the early side if you prefer a chewy texture.
- Once done, sprinkle on some chopped up chocolate (it'll melt right on top) and use a round cookie cutter to scoot around the cookies into a perfectly round shape. If you use one large marshmallow, they can spread quite a bite while baking, so the cookie cutter trick really helps! Let cool on the baking sheet for about 15-20 minutes, then transfer to a cooling rack with a spatula to finish cooling. Enjoy!