Gs cookies smores have a golden-brown, chewy chocolate chunk dough spiked with malted milk notes, a gooey marshmallow centre and melted graham chips, all topped with flaky salt and a quick toast for that warm, charred finish.
This recipe tackles issues of flat textures and gooey centers, delivering consistently chewy cookies with a molten marshmallow core and toasted tops.
I’d gotten sick of flat, crumbly batches and gooey middles. But these easy s’mores cookies fix that around kids’ snack time. I once forgot to chill the dough (oops) but I felt relieved that spread and texture woes vanished.
And it works because you pop each dough round in the oven for about 12 minutes, then broil 30 seconds to toast the top. These cookies hold a warm gooey centre (watch the sweet smell fill the kitchen), and I always set the timer tight so nothing burns.
If you still want more cookie fun, try my Gluten Free Chocolate Chip Cookies next.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to graham cracker crumbs.
- This recipe contains eggs, butter, and marshmallow creme, so it is unsuitable for vegan and vegetarian diets.
- This recipe is not dairy-free due to butter.
- This recipe does not meet keto or low-carb diets due to granulated sugar and light brown sugar.
- This recipe is nut-free.
Why You Will Love This Recipe
- Nutty brown butter base A 15-minute brown-butter step adds a gentle toasty note that makes this gs cookies smores version stand out from regular s’mores cookies recipe.
- Reliable chewy centers Cornstarch and malted milk powder soften gluten, so when you chill dough one hour you get consistent chew in this gs cookies recipe.
- Molten marshmallow surprise Dropping marshmallow cream inside each 3-inch disk ensures a lava-like center that oozes warmly after baking 10–12 minutes, just like the best s’mores cookie recipe.
- Charred marshmallow topping A 30-second broil tints marshmallow peaks with brown edges, while a sprinkle of sea salt flakes brightens sweetness in these gs cookies smores.
Copycat Girl Scout S’mores Cookies
- Prep Time: 15 minutes
- Cool Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Golden-brown, chewy chocolate chunk cookies with a gooey marshmallow center and melted graham chips, topped with flaky salt.
Ingredients
- 1 cup butter, melted and cooled
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 tablespoons malted milk powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup graham cracker crumbs
- 1½ cups chocolate chunks
- ¾ cup marshmallow creme (fluff)
- Sea salt flakes, for sprinkling
Instructions
- Melt the butter in a light-colored saucepan over medium heat. Swirl the pan gently until the foam subsides and the butter turns amber with brown flecks. Once done, promptly remove it from the heat and pour into a heat-proof bowl. Let it cool for about 15 minutes to avoid over-greasing the dough.
- In a large mixing bowl, whisk the cooled brown butter with granulated and brown sugars. Mix until smooth, then add one egg at a time, whisking well after each addition. Finally, stir in the vanilla extract.
- In a separate bowl, whisk together the flour, malted milk powder, cornstarch, baking soda, and salt. Once well combined, gently stir in the graham cracker crumbs to add texture and flavor.
- Gradually add the dry mixture into the wet ingredients, folding gently until combined with no dry streaks. Be careful not to over-mix. Lastly, fold in the chocolate chunks, which will add richness to the final cookie.
- Cover the cookies dough and refrigerate for at least 1 hour. Allowing the dough to chill firms it up, helping retain height and preventing it from spreading too much during baking.
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop 3-ounce portions of the dough and flatten each into a 3-inch disk. Add a tablespoon of marshmallow creme in the center, sprinkle with two tablespoons of additional graham crumbs, and top with a few chocolate chunks. Carefully mold the dough around the filling to seal it tightly.
- Arrange the assembled cookies 3 inches apart on the baking sheets. Bake them in the preheated oven for 10–12 minutes, or until the edges are set, while the centers appear slightly underbaked. This method will help maintain that delightful gooey core.
- Switch your oven to the broil setting. Sprinkle each warm cookie with a pinch of sea salt flakes and broil for 30–45 seconds, keeping a close watch until the marshmallow peaks are lightly charred. Remove the cookies immediately to avoid burning.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Serve them warm or allow to cool to room temperature for later enjoyment.
Notes
- Brown Butter: Watch the butter closely while cooking. It can burn quickly once it reaches a slightly darker color.
- Malted Milk Powder & Cornstarch: These two ingredients should not be skipped as they contribute to the chewy texture by limiting gluten formation and providing depth of flavor.
- Chill the Dough: Even if you forget, rolling the dough balls and refrigerating them will help create the desired thickness.
- Pouring Hot Butter: Ensure the butter is warm, not hot, to keep the cookie dough from becoming greasy and to keep those nutty aromas intact.
- Storage: Keep any cooled cookies in an airtight container at room temperature for up to 3 days. If you want to prepare dough in advance, freeze unbaked dough balls on a sheet tray; transfer to a zipper bag and bake straight from frozen, adding 1–2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Ingredient Notes
- All-purpose flour: spoon-and-level for accurate measure; this gives the right structure. For gluten-free, use measure-for-measure blend with xanthan gum.
- Malted milk powder: pick Ovaltine-style for toasty dairy notes and chew. Stir into dry mix. No sub delivers same malt flavor.
- Graham cracker crumbs: crush fresh squares to coarse sand texture for bits of sweetness and chew. For gluten-free, use certified GF crackers.
- Marshmallow creme: scoop room-temp fluff into dough for molten center. Substitute mini marshmallows by pressing a few into dough ball.
Recipe Baking Tips
- If cookies spread flat, chill dough 1 hour before shaping and bake on a cold sheet.
- When edges brown too fast during broil, cut broil time to 30 seconds and watch constantly.
- If marshmallow leaks, seal each 3-inch dough disk completely around filling before first bake.
- For undercooked centers, bake 10 minutes then check; add 1-2 minutes until edges set and center feels soft.
- If salt flakes slide off, sprinkle immediately after first bake before broil so flakes adhere to warm cookies.
Serving Suggestions
Serve ice cream or brew coffee alongside gs cookies smores recipe on a platter with graham cracker crumbs for texture contrast.
Add fruit skewers or milk in mason jars to complete the spread without sugar and to highlight the s’mores cookie recipe flavor.
Use gs cookies smores as base for ice cream cookie sandwiches with gelato swirl, caramel ribbons, and chocolate sauce drizzles.
Crumble leftovers over apple crisp alongside cinnamon syrup or stir into yogurt parfait with granola and honey layers for morning treats.
Top gs s’mores cookies with chocolate ganache pools, marshmallow bits, and a dusting of graham cracker drizzle for texture contrast.
Serve alongside caramel dip or pour espresso reduction over each cookie to sharpen flavor notes and reinforce s’mores cookie recipe details.
Recipe variations
- You can use mini peanut butter chips instead of chocolate chunks for a peanut butter twist.
- Add 1 teaspoon cinnamon and ½ teaspoon ground ginger to dry mix, echoing Orange Gingerbread Cookies.
- Either dark chocolate chunks or milk chocolate morsels tuck into the dough for different chocolate intensity.
- If using a double batch, scoop thirty-two 3-ounce dough balls across two sheets and bake 10–12 minutes.
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How to Store?
To keep your gs cookies smores fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 3 days.
Refrigeration: Place in an airtight container in the refrigerator up to 7 days.
Freezing: Wrap each cookie in plastic wrap. Place wrapped cookies in a freezer bag up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Gluten Free Chocolate Chip Cookies
- Gluten Free Peanut Butter Cookies
- Chocolate Filled Cookies
- Gluten Free Chocolate Shortbread Cookies
If you enjoyed this Copycat Girl Scout S’mores Cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
