In today’s post: These gooey s’mores cookies come together in minutes using a cake mix.
When I’m working out a new recipe, it sometimes takes multiple tries to get it right. That was the case with these s’mores cookies, and my kids couldn’t have been more delighted. I was trying to figure out the best way to get melty marshmallow on top without ending up with a drippy mess, which meant my kids got to come home to a new batch of warm smores cookies four days in a row last week. Let’s just say I was pretty popular on those days! I even got a “Hey, these are exceptional!” from one of my teenagers.
Easy S’mores Cookies
These s’more cookies are the next installment in my plan to make every cake mix cookie I can come up with. I love cake mix cookies for a couple of reasons: there’s hardly any measuring, you can mix them up with a spoon instead of hauling out the mixer, and the cookies turn out SO soft!
For this s’mores version, I added graham cracker crumbs to a vanilla cake mix for an easy graham cracker cookie, then topped it with Hershey’s chocolate and gooey marshmallow creme. A quick trip under the broiler gets everything melty and delicious!
Marshmallows or Marshmallow Creme?
As I mentioned, I tried these cookies quite a few times. The first time I toasted actual marshmallows on top, which was great straight out of the oven. But if you don’t eat all the cookies right away, the toasted marshmallow gets kind of hard and chewy within a few hours. Not great. So I switched to using marshmallow creme, which gives you all the flavor of a marshmallow, but stays soft for a couple of days!
However, the marshmallow creme tended to run off the edge of the cookie, making a gooey mess. We fix that with a quick blast in the broiler, which toasts up the top of the creme, helping “fix” it in place so it doesn’t run. The broiler also melts the chocolate, maximizing deliciousness thusly:
Yum! Store any cookies you don’t eat right away in a single layer, as they will stick if stacked. We kept ours out on the counter uncovered for a few days and they did just fine, but I’d recommend storing in a container with a lid.
S’mores Cookies Recipe
- 1 Vanilla Cake Mix 15 oz
- 8 full Graham Crackers (Crushed) About 1 & 1/4 cups of crumbs
- 1 stick Butter Melted
- 2 eggs
- 6 Hershey Bars 1.55 oz each
- 7 oz Marshmallow Creme
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- Preheat oven to 350 degrees
- In a bowl, whisk together crumbs and cake mix. Stir in melted butter and eggs until combined. Dough will be stiff.
- Scoop by rounded tablespoons onto a lightly greased baking sheet.
- Bake about ten minutes, until tops are cracked and edges are set. Remove from cookie sheet and allow cookies to cool.
- Place cooled cookies on a cookie sheet. Top each cookie with two pieces of Hershey chocolate. Top the chocolate with approx 1 tablespoon marshmallow creme.
- Place under broiler for 1-2 minutes until creme is lightly toasted.
Smores Cookies Instructions
To make these cake mix smores cookies, begin by whisking together the vanilla cake mix and the graham cracker crumbs.
Then you can stir in the melted butter and eggs. The dough will be quite stiff. I like to use my medium cookie dough scoop (1.5 tablespoons) for these cookies, but I don’t fill it up all the way! If you do, the cookies end up a little too big in relation to the Hershey bar squares. You want just a bit more than 1 tablespoon of dough for the perfect size cookie.
Bake the cookies about 10 minutes until tops are cracked and edges are set. I bake these cookies about a minute longer than other cake mix cookies because you want them to be able to hold up their toppings. But they are still going to be fairly pale – don’t cook them until they’re brown or they will end up cakey and dry.
How to Top S’mores Cookies
After you bake the cookies, it’s best to let them cool completely before topping. Once they’re all cool, you can place them all back on one cookie sheet. Top each cookie with 2 squares of Hershey chocolate. Then place about a tablespoon of marshmallow creme on top of the chocolate. The easiest way to do this is to scoop all the creme into a gallon size ziplock bag and cut off one corner. Then you can “pipe” some creme onto each cookie, using a knife to “cut” the creme off as it comes out. For best results, try to be sure the cream is centered on the chocolate.
Once all your cookies are topped, place the cookie sheet in the oven under the broiler for a minute or two, just until the marshmallow creme is starting to look light brown. When you pull out the cookies, you can sprinkle them with graham cracker crumbs if you’d like (the crumbs won’t stick super well, but a few should stay on).
Serve the cookies right away, or serve them when they’ve cooled. The chocolate stays soft for quite a while, so you can top and toast them a few hours in advance and they’ll still be a bit gooey. And you can always microwave individual cookies for a few seconds to warm the chocolate back up!
Check out all my other cake mix cookie recipes: