S’mores Cookies

Why you’ll love these S’mores Cookies

1. Gooey marshmallow and melted chocolate in every bite
2. Buttery digestive base adds a delicious crunch and flavour twist
3. Soft, chewy cookie topping with crisp edges
4. All the classic s’mores vibes and no campfire needed
5. Fun, indulgent treat that looks and tastes bakery-quality

How to make these S’mores Cookies

Ingredients

Base

• 8–10 digestive biscuits

Cookie Dough

• 115g unsalted butter, melted (½ cup)
• 150g light brown sugar (¾ cup)
• 50g caster sugar (¼ cup)
• 1 large egg
• 1 tsp vanilla extract
• 190g plain flour (1½ cups)
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 100g chocolate chips (½ cup)

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Filling & Topping

• 8–10 marshmallows (or 1 cup mini marshmallows)
• 100g milk chocolate, chopped (½ cup)

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Instructions

1. Prep

• Preheat oven to 180°C (160°C fan) / 350°F
• Line a baking tray

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2. Make the dough

1. Mix melted butter with both sugars until glossy.
2. Add egg and vanilla, whisk until smooth.
3. Stir in flour, bicarbonate of soda, and salt.
4. Fold in chocolate chips.

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3. Assemble

1. Place digestive biscuits on the tray.
2. Add a small piece of chocolate and marshmallow on each biscuit.
3. Top with a scoop of cookie dough, covering most of the biscuit.

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4. Bake

• Bake for 10–12 minutes until golden on the edges and gooey in the centre.

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5. Optional finish

• Add extra marshmallows on top and torch or grill for that toasted s’mores look

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Tips

• Don’t overbake—keep the centre soft for that gooey texture
• Use mini marshmallows for better distribution
• Press extra chocolate on top after baking for a bakery finish

Storage tips

1. Room temperature: Store in an airtight container for up to 3–4 days
2. Keep them covered: Prevents the marshmallow from drying out and going chewy/hard
3. Layer with parchment: Stops cookies sticking due to melted marshmallow
4. Avoid the fridge: Can make the cookie firm and marshmallow rubbery
5. Reheat to serve: Microwave for 10–15 seconds to bring back that gooey centre
6. Freezing option: Freeze baked cookies for up to 2 months, thaw and warm before eating