S’more Chocolate Crinkle Cookies.

A soft and brownie-like chocolate crinkle cookie, rolled into graham cracker crumbs and topped with melty marshmallows.

S'mores Cookies! Soft, chewy chocolate crinkle cookies rolled in graham cracker and topped with marshmallows. @sallybakeblog

We’re headed for the lake tomorrow. Woohoo, week long vacation!

The house Kevin’s family rented is enormous. Complete with a pool table, hot tub, grill, enormous kitchen, and a fire pit. For s’mores! Lots and lots of s’mores to be had. I’m in charge of bringing all of the s’more necessities (are you surprised?), and I may have bought a little too much…

Wait. Is there such a thing as “too much” s’mores?!

S'mores Cookies! Soft, chewy chocolate crinkle cookies rolled in graham cracker and topped with marshmallows. @sallybakeblog

With s’mores on my mind this week as I packed for the lake, I knew I had to create a new cookie reminiscent of everyone’s favorite campfire treat. You have a chocolate cookie, rolled in graham cracker crumbs, and topped with marshmallows.  S’more-rific.

Did you know? Next Saturday is National S’mores Day!

AND the day after Kevin’s birthday. Clearly, I’m marrying the right man.

S'mores Cookies! Soft, chewy chocolate crinkle cookies rolled in graham cracker and topped with marshmallows. @sallybakeblog

Making these crinkle cookies is actually quite easy. I used my favorite basic chocolate cookie recipe.  You know the one, you may have used it before in this cookie recipe, this one, and this one! (<– you need to make those!)

The cookie dough is made from the usual cookie suspects: flour, butter, sugars, leavener, cocoa powder, and an egg. I add milk to the cookie dough right at the end because the dough is quite thick without it.  The milk also helps the cookies spread in the oven.

The most important part about this chocolate cookie recipe? You must chill the cookie dough. The cookie dough is very sticky. The longer you chill the dough, the less sticky it will be – making it much easier to handle in the next step (rolling!). I chilled mine for exactly 2 hours.

Here comes the fun part.  Take a ball of cookie dough, roll it up, and then roll it into crushed graham crackers.  You’ll only need about 3-4 full sheet graham crackers.  Throw them in the blender or food processor and grind into crumbs.

S'mores Cookies! Soft, chewy chocolate crinkle cookies rolled in graham cracker and topped with marshmallows. @sallybakeblog

Roll those cookie dough balls and coat them very well in the graham crackers.

S'mores Cookies! Soft, chewy chocolate crinkle cookies rolled in graham cracker and topped with marshmallows. @sallybakeblog

Gorgeous!

Now, bake those cookies. They take only about 11-12 minutes in the oven total. But, you’ll remove them from the oven after 10 minutes.  At that time, you will press a few marshmallows on top and then put them back into the oven for 1-2 additional minutes.

I cut the miniature marshmallows in half and added 3-4 pieces on top of each cookie.

S'mores Cookies! Soft, chewy chocolate crinkle cookies rolled in graham cracker and topped with marshmallows. @sallybakeblog

The additional 1-2 minutes in the oven will allow the marshmallows to slightly melt and stick to the cookies. And look extra gooey on top. Is there anything better than gooey marshmallow?

Yes, on top of s’more cookies.

I love how cute these cookies turned out – look at all of those pretty chocolate crinkles!

S'mores Cookies! Soft, chewy chocolate crinkle cookies rolled in graham cracker and topped with marshmallows. @sallybakeblog

Kevin brought a few of these leftover cookies to the dog park and Jude’s friends’ parents loved them! They said that the inside of the cookies tastes like brownies. And you know what? They do! Fudgy, chewy brownie-like cookies with all of the s’more goodness you love. Brownies, cookies, and s’mores all in one. I am in love with these cookies!

Today’s cookies stay SO soft, even after day 1. I call that the “soft test” – in fact, they stay soft for 7 whole days in your cookie jar.  But trust me, these crinkle cookies will not last that long!  You won’t be able to stop at one. These *may* even be better than a real s’more…

Warning: s’more lovers only!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

S'more Chocolate Crinkle Cookies

Print Recipe

A soft and brownie-like chocolate crinkle cookie, rolled into graham cracker crumbs and topped with melty marshmallows.

Yield: 20-22 cookies

Ingredients:

  • 1 cup (125g) all-purpose flour (measured correctly)
  • 2/3 cup (56g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30ml) milk
  • 1/2 cup (50g) miniature marshmallows, cut in half
  • 4 full-sheet graham crackers, ground into fine crumbs

Directions:

Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed.

With the mixer running on low, slowly add the dry ingredients into the wet ingredients until combined. Add the milk. The dough will be heavy and sticky. Cover and chill for at least 2 hours.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 350F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Pour graham cracker crumbs into a bowl. Take 1.5 Tablespoons of chilled dough and roll into a ball. Roll each cookie dough ball into the graham cracker crumbs. Repeat with the rest of the cookie dough. Bake for 10 minutes. Remove from the oven and press 3-4 pieces of marshmallow on top of each cookie. Return to the oven for another 1-2 minutes. Remove from the oven. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Makes 20-22 cookies. Cookies stay fresh in an airtight container at room temperature for up to 7 days.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

I used the same chocolate cookie recipe to make my Inside-Out Chocolate Chip Cookies.

Inside Out Chocolate Chip Cookies

 

It’s also the same recipe I used for these Salted Caramel Dark Chocolate Cookies.

These cookies won a $5K Nestle Toll House baking contest!

Salted Caramel Dark Chocolate Cookies by sallysbakingaddiction.com

 

See more s’more recipes.

See more cookie recipes.

A soft and brownie-like chocolate crinkle cookie, rolled into graham cracker crumbs and topped with melty marshmallows.

 

 

   

93 Responses to “S’more Chocolate Crinkle Cookies.”

  1. #
    41
    Ari @ Ari's Menuposted August 5, 2013 at 7:32 pm

    You had me when you rolled them in graham cracker crumbs. These, my friend, are brilliant! Definitely one of my Sally favs!

    Reply

  2. #
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    Amyposted August 5, 2013 at 8:14 pm

    Sally, you are one smart lady! Your cookies are so cute — and absolutely brilliant. How did you think to roll the cookies in graham cracker crumbs?? I love it! (Just like I love your Instagram picture of double-roasting marshmallows. Looks like you’re already having a blast!)

    Have a great rest of your vacation!!

    Reply

    • Sallyreplied on August 6th, 2013 at 7:27 am

      The thought just came to me one day when I thought about making s’more cookies. 😉 THe double roasting marshmallows. Soooo good Amy! You can only imagine. 😉

      Reply

      • Amyreplied on August 6th, 2013 at 7:50 pm

        I wish I could think like you Sally. You have so many creative ideas! And… Well, your double roasting marshmallows are actually kind of tempting me to go out and pitch a tent and rough it for a night so I can do that too! Kind of. (I like my comfy bed too much! 😉 )

  3. #
    43
    Jamie @lifelovelemonsposted August 8, 2013 at 9:08 am

    The more ways to incorporate s’mores in to my life, the better! Yum!!

    Reply

  4. #
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    Maggie @ Sunnyside Up Smileposted August 8, 2013 at 10:51 pm

    I saw this post before I left to go camping but I guess I never commented on it….probably because I was getting googly eyed over the cookies because they look SO delicious lol 😉 Anyways, I had my fill of s’mores over the past few days as we made them every night and now I’m going to make these cookies to stretch out the post-camping effect as long as possible 🙂

    Reply

    • Sallyreplied on August 9th, 2013 at 10:30 am

      Maggie, a s’mores filled week is exactly what I’m having here on vacation, too! Sounds like you definitely need a batch of these next. 🙂

      Reply

  5. #
    45
    Luv What You Doposted August 9, 2013 at 4:09 pm

    Smores are the BEST! I love turning them into bars and cookies! And these look fantastic!

    Reply

  6. #
    46
    Nutmeg Nannyposted August 10, 2013 at 10:49 pm

    I must have these asap! They look so incredible 🙂

    Reply

  7. #
    47
    Monica Mposted August 29, 2013 at 8:52 am

    Hello Sally! I just made these and they turned out AMAZING!!!! They are absolutely perfect and they have the exact consistency I look for in a cookie! I realized once they were in the oven that it was the same recipe of your dark chocolate salted caramel cookies (which I made a while ago), so I knew they would have been a win! Thank you so much for the recipe I will definately make them again! 🙂

    Reply

    • Sallyreplied on August 29th, 2013 at 10:59 am

      Hey Monica! Yep, it’s the same exact recipe! But they look so different with the crinkles don’t they? I’m glad you love this recipe!

      Reply

  8. #
    48
    Claireposted September 25, 2013 at 8:45 pm

    Is it ok to use applesauce in replacement for butter in this recipe?

    Reply

    • Sallyreplied on September 26th, 2013 at 9:22 am

      No – the cookies will be more like muffin tops and crumble when you pick them up. You need fat in the dough.

      Reply

  9. #
    49
    Molly Dposted December 14, 2013 at 9:13 am

    I’m making these right now (the dough is currently chilling in the fridge). I hope mine turn out as delicious as yours look!

    Reply

  10. #
    50
    Apple Leeposted January 15, 2014 at 6:25 am

    Hi 🙂 I have made this recipe for a few times and I absolutely ADORE it! <3 Just a quick question for you (it would help a ton if you answer): How long can the dough chill up to in the refrigerator? P.S. I'm a reader from Hong Kong, just putting it in here to let you know that we love you all the way across the globe haha

    Reply

    • Sallyreplied on January 15th, 2014 at 9:11 am

      I’m so happy you enjoy these cookies! You may chilly he dough (tightly covered) for up to 5 days, actually. Let it sit at room temperature for about 15 minutes before using because it will be rock hard after being the the refrigerator that long.

      Reply

  11. #
    51
    Lisaposted November 4, 2014 at 10:24 am

    I noticed that on a lot of your recipes it says that you can freeze the dough. Can you freeze this cookie dough?

    BTW, I love your page. I’m making my holiday cookie list now =)

    Reply

    • Sallyreplied on November 4th, 2014 at 1:04 pm

      sure can! chill the dough as instructed, roll into balls, then freeze. Thaw in the refrigerator and then you can roll into the graham cracker crumbs and bake.

      Reply

  12. #
    52
    Leslieposted November 6, 2014 at 12:32 pm

    Hi! Tried out this recipe for the first time. I followed your temp and time but mine came out too soft? It’s gooey. Is that how it’s supposed to be?? They taste awfully good though.

    Reply

    • Sallyreplied on November 6th, 2014 at 1:00 pm

      I suggest baking for an extra minute or two.

      Reply

  13. #
    53
    Ashleyposted April 19, 2015 at 7:49 pm

    Hi, I was just wondering whether you had any tips for knowing when the cookies are done. I think my oven usually bakes a little faster than the recipe says, but I’m not sure.

    Reply

    • Sallyreplied on April 19th, 2015 at 8:40 pm

      Usually when the edges of the cookies have set. I would bake them for 10 minutes total (so 8 minutes, add marshmallows, and then 2 minutes)

      Reply

  14. #
    54
    Amyposted July 15, 2015 at 9:10 am

    These are awesome. I appreciate that I can consistently follow your recipes to the T and they come out & look exactly like your photo. (Now, I can’t take a photo that looks half as good as your photo.. But, at least it looks that good in real life… And, tastes delish.) 😉

    Reply

  15. #
    55
    Ceciliaposted December 6, 2015 at 12:04 pm

    In. Love your all your recipes each one I try are always a hit.
    But these s’more chocolate crinkle cookies have to be my favorite they came out so soft I couldn’t stop eating them☺️.
    Really happy to have discovered your blog
    Thank you for all your great recipes.

    Reply

  16. #
    56
    Jasonposted February 24, 2016 at 11:13 am

    I made larger versions of these on top of half sheets of graham crackers. It helps add the crunch and ratio of a smore.

    I noticed this made me add about two more minutes in the oven since the graham cracker insulated the cookie from the pan’s heat. (I did them side-by-side with ones without graham crackers for comparison) I then added an additional few minutes in the oven on broil to toast the marshmallows and continue cooking the large cookies. Turned out nicely.

    Reply

  17. #
    57
    Píëposted March 4, 2016 at 5:12 am

    May I know what kind of milk are you using?

    Reply

  18. #
    58
    Sharlzposted March 17, 2016 at 6:07 pm

    Sally I LOVE ur blog!! I really appreciate that u put ur measurements in grams as well so it can be followed to a T as someone said earlier!! 
    Question though… Can u melt the butter? I’m trying to package mine out into gift bags and hoping they will stay soft/fresh longer than a week. Any tips?

    Reply

    • Sallyreplied on March 19th, 2016 at 9:38 am

      Do not use melted butter- creamed butter is needed for this particular recipe. Thanks Sharlz!

      Reply

  19. #
    59
    Katie Stanleyposted July 2, 2016 at 6:36 pm

    These are fantastic! They are super cute, cooked so consistently, and taste amazing. Thanks for another fun recipe!

    Reply

  20. #
    60
    Jessicaposted July 4, 2016 at 11:12 pm

    Made these cookies for my sons for a 4th of July treat and they were a huge hit! I crushed the graham crackers in a bag rather than with a food processor, and I liked the extra texture appearance even better. These cookies are so adorable and absolutely delicious. The texture and flavor are perfect! Thanks for yet another favorite recipe from your blog! I will definitely make these again!

    Reply

  21. #
    61
    Stephanieposted July 30, 2016 at 3:18 pm

    I made these without the marshmallows and graham crackers and they were delicious chocolate cookies! Their smell is AMAZING!

    Reply

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