Gooey S’more Cookies

For some reason, I always associate golf and s’mores with each other. I can probably trace this back to the fact that I learned to play golf in Maine, and over the years continue to play tons of golf when I go visit my parents during the summers in vacationland. I also eat a lot of s’mores when I’m in Maine.

With all the snow gone and the weather hitting the mid 60s, I knew this Sunday was going to be the perfect spring day to break my clubs out of storage and play a round of golf. So of course, I had to make a delicious s’more snack to reward myself with afterwards.

Luckily I was playing with one of my old coworkers who doubles as one of my favorite taste testers so she was excited that I had brought us a post-golf snack of the s’more variety.

If you read ahead you probably noticed that these cookies don’t actually contain graham crackers. Instead, the graham cracker flavors are built from scratch and complimented by my two other favorite s’more ingredients: marshmallows and chocolate.


  • 2 1/2 (312g) cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 3/4 (150g) cup packed brown sugar
  • 4 ounces (1 stick) unsalted butter, cut into cubes and frozen
  • 1/4 cup honey
  • 1/4 cup whole milk
  • 1 tablespoon vanilla extract
  • 2 Bars of Hershey’s chocolate, chopped
  • ½ Cup mini marshmallows


Recipe (Adapted from a Handle the Heat recipe)

  • Combine flour, baking soda, salt, cinnamon and brown sugar in a food processor, pulsing a few times to combine
  • Add butter cubes and pulse until to mixed well
  • In a small bowl, combine honey, milk and vanilla extract
  • Pour liquids into the food processor and pulse until batter forms
  • Roll a disk and cover in plastic wrap, refrigerate until firm, about 2 hours
  • When ready to bake, preheat oven to 350 degrees and prepare two baking sheets with parchment paper or silicon mats
  • Scoop dough in 1 ½ tablespoon sized balls and flatten with a fork on prepared trays
  • Bake one tray at a time for 12-14 minutes

Pro tips:

  • The marshmallows will melt while baking and create a sticky mess. It’s delicious and soo worth it though so just make sure you don’t have too many mini marshmallows per cookie or tuck them inside the dough ball so that they don’t melt onto the edges
  • While the first tray of cookies is baking, place the second tray back in the fridge. Keeping the dough cool before sticking it in the oven will help ensure the cookies don’t spread too much.