Gingerbread s’mores cookies topped with a puffed toasted marshmallow, melted milk chocolate and a little graham cracker crunch.
The toppings are added in stages so the cookie can bake before the marshmallow softens. Return the topped cookies briefly to the oven, then press chocolate into the warm marshmallow and scatter graham crumbs over it. Allow the topping to cool before serving.
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Gingerbread S’mores Cookies Recipe
Per tray: 11–12 minutes · About 3 trays; bake one tray at a time
Allow 157 minutes: 35 hands-on, 60 chilling, 42 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Digital kitchen scale and US measuring cups/spoons
- Large mixing bowl and electric mixer
- 1-tablespoon cookie scoop
- Two 13 × 18-inch light-colored baking sheets and parchment paper
- Wide spatula and wire cooling rack
Ingredients
Cookie dough
Spice blend
S’mores finish
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Instructions
Cream and combine
- Beat butter and both sugars for 2 minutes. Mix in molasses, then egg and vanilla; scrape the bowl. Whisk flour, soda, salt and spices separately, then mix into the wet ingredients just until combined.
Firm the dough
- Cover and refrigerate for at least 1 hour. If chilled longer than 2 hours, let stand about 20–30 minutes until scoopable; keep it cool rather than greasy.
Portion evenly
- Heat to 350°F (175°C) conventional or 325°F (165°C) fan. Divide into 32 balls of about 26 g and space 3 inches apart on lined pans. Reserve marshmallows, chocolate and crumbs for the end of baking.
Check the centers
- Bake 10–11 minutes until the cookie edges begin to set. Add one marshmallow half, cut side down, to each top and return for 1–2 minutes until puffed. If desired, toast briefly under the broiler while watching continuously; use broiler-safe baking sheets and keep loose parchment away from the heating element.
Let the structure set
- Remove from the oven and press one chocolate square into each warm marshmallow. Scatter a small pinch of graham crumbs over it. Rest 5 minutes on the pan, then 15 on a rack. Marshmallow is very hot initially; let cool before eating.
Chef’s Science & Pro Tips
Add toppings late
Marshmallows added for the full bake can melt and spread off the cookie.
Watch every second
Broiler heat can turn marshmallow from toasted to burned very quickly.
Cool before serving
Warm marshmallow holds heat and can burn your mouth straight from the oven.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Best within 1–2 days | Keep in one layer airtight; sticky toppings can attach to other cookies. |
| Refrigeration | Raw dough: up to 2 days | Wrap dough tightly. Plain baked cookies do not need refrigeration. |
| Raw freezing | Up to 2 months | Freeze portions airtight; thaw covered in the refrigerator before baking. |
| Baked freezing | Up to 2 months | Freeze plain cookies and add the finish after thawing and a brief gentle warm-up. |
| Restoring | Before serving | Warm very gently if desired, then let the hot marshmallow cool before eating. |
Notes
- The marshmallow and chocolate are added near the end, not enclosed raw inside the dough. Broiler toasting is optional and needs close watching; a puffed marshmallow is enough without it. Chocolate squares should each weigh about 5 g. Gelatin in marshmallows and dairy in chocolate mean this is not vegan.
Nutrition
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
Do I put marshmallows inside the dough?
No. Add a half marshmallow on top during the final 1–2 minutes of baking.
Is a broiler required?
No. Brief baking puffs the marshmallow; broiler toasting is optional.
Can I stack them?
Sticky marshmallow tops are best stored in one layer with a rigid lid.
Browse more cookie ideas in the Gingerbread Cookies Ideas collection.
