These High Altitude Smoked S'mores Cookies bring your favorite camping treat home in cookie form! Mini chocolate chips are smoked and homemade marshmallow creme is torched to the perfect golden brown. These are my new favorite cookies. Bake s'more and worry less!
These High Altitude Smoked S'mores Cookies are my favorite! Smoked mini chocolate chips and graham cracker crumbs make the cookie base. It's topped with a generous piped dollop of homemade marshmallow creme which is then toasted to perfection. These's cookies have all the elements of a s'mores but elevated in cookie form. Making these from the comfort of your home means enjoying your favorite camping treat BUT no tents or bug sprays required.
I am a HUGE s'mores lover! Seriously, anything s'mores flavored automatically gets brownies points, or I guess in this matter marshmallow points! No matter if you're a cookie lover or s'more fanatic, these cookies are for you!
Ingredients
- Graham cracker
- All-purpose flour
- Mini chocolate chips
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Vanilla extract
- Baking soda
- Kosher salt
- Eggs
- Marshmallow Creme ( I use Sally's Baking Addiction's recipe, it ALWAYS works for me and is super easy and delicious)
- Granulated Sugar
- Creme of tartar
- Egg whites
Equipment
In addition to traditional baking equipment, like a cooling rack, stand mixer, baking sheet, etc. I used 2 pieces of equipment that you may or may not have in your home.
- Smoking gun (the model I use): used to infuse smoke flavor into the chocolate chips
- Kitchen torch (the model I use) : used to torch marshmallow creme
Before using, ALWAYS read over the safety information, instructions, manual, etc. provided by the manufacturer.
Out of both of these, I use my kitchen torch pretty frequently BUT I seriously love toasted marshmallows. Also, would recommend if you love crème brûlée!
The smoking gun, is one of the newest additions to my cooking tool collection. It is super versatile and is so much fun to add smoke flavor to different thing i.e. cocktails, fruit, ice cream, and even cheese!
Step-by-Step Instructions
- Pre-heat oven to 350 degrees Fahrenheit.
- In a food processor, put in 8 sheets of graham crackers. Pulse to a fine crumb. It should be just a little bit bigger than flour.
- In a large bowl, whisk all-purpose flour, ground graham cracker, baking soda and kosher salt until combined. Set aside.
- Place 1 stick of butter in a microwave safe bowl and microwave for 30 seconds until melted.
- Beat room temperature butter, melted butter and both sugars in a stand mixer with a paddle attachment until creamy (about 3 minutes).
- Add in eggs, one at a time and vanilla. Beat on slow speed until combined.
- Add in dry ingredients. Beat on low until combined.
- (optional) Smoke chocolate chips using your smoking gun with your choice of wood according to the directions from the manufacturer.
- Add smoked chocolate chips to batter. Mix in by hand using a silicone spatula until evenly distributed.
- Scoop dough using an 1.5 tablespoon cookie scooper onto a silicone mat lined baking sheet. Bake in a pre-heat oven at 350 degrees Fahrenheit for 12-13 minutes until golden.
- Remove cookies from oven and let cool for 5-10 minutes on baking sheet. The carefully move to a cool rack to cool completely.
- A few hours before serving make marshmallow creme. Put marshmallow creme in a piping back with tip of your choice. I used a Wilton 8b tip.
- Pipe a dollop of marshmallow creme into the center of each cookie.
- Using a kitchen torch, follow the manufacturer's directions and carefully torch marshmallow until your desired toast-ness. Serve cookies and enjoy.
Recipe Notes
- Make marshmallow creme the day of serving: The texture of the marshmallow creme after a day or two isn't smooth, fluffy and delicious anymore. It gets pretty crusty.
- Take your time measuring your flour: Add too much flour can effect your recipe. Before scooping your flour, fluff it with a spoon, then sprinkle it into your measuring cup and use the back of a butter knife to level it off.
- Cool your cookies! : Let the cookies cool so they aren't so soft that they fall apartment. They need some time to firm up.
- Let's talk elevation: these cookies were baked at 5,280 ft elevation.
Recipe Questions & Answers
- Can I use store-bought marshmallow fluff? Yes, you can BUT, in my opinion marshmallow fluff isn't as thick as homemade creme so it will run all over the top of the cookie. What I recommend, if you are planning to use marshmallow fluff, is right after the cookies come out of the oven use a small spoon and press the bottom of it into the cookie gently creating an indentation. This makes the cookie more like a thumbprint cookie but it makes sure that your marshmallow doesn't go everywhere.
- Another marshmallow alternative? When it doubt, go back to the s'mores classic! Why not take a normal marshmallow slice in half and top!
- How to store leftover cookies? I recommend storing cookies in an airtight container BUT do not top with marshmallow creme until your day of serving. In my opinion, leaving the creme on even for a day completely changes the soft texture into something stale-like. In her marshmallow creme recipe, Sally (Sally's Baking Addiction) gives recommendations on how to properly store her homemade marshmallow creme.
Looking for More Cookie Recipes?
The Cookie: The Cookie is the ultimate cookie! It's packed with chunks of dark chocolate, bits of homemade maple toffee, nutty brown butter, and flaky sea salt. This is my favorite cookie....Ever! Soon it will be yours too.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
High Altitude Smoked S'mores Cookies
Equipment
- Stand Mixer
- Cookie/ice cream scooper
- measuring cups/spoons
- Food Processor
- Baking sheet
- Silicone baking mat
- Smoking gun
- Kitchen torch
Ingredients
Cookie
- 2.25 cup all purpose flour
- 8 sheets graham cracker
- ¼ tsp kosher salt
- 1 tsp baking soda
- 2 sticks unsalted butter 1 stick at room temperature, and 1 stick melted
- ½ cup granulated sugar
- 1 cup dark brown sugar
- 2 eggs large, room temperature
- 1 tbsp vanilla extract
- 2 cup mini chocolate chips semi-sweet
Marshmallow Creme
- 4 egg whites large
- 1 cup granulated sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- In to 350 degrees Fahrenheit.
- In a food processor, put in 8 sheets of graham crackers. Pulse to a fine crumb. It should be just a little bit bigger than flour.
- In a large bowl, whisk all-purpose flour, ground graham cracker, baking soda and kosher salt until combined. Set aside.
- Place 1 stick of butter in a microwave safe bowl and microwave for 30 seconds until melted.
- Beat room temperature butter, melted butter and both sugars in a stand mixer with a paddle attachment until creamy (about 3 minutes).
- Add in eggs, one at a time and vanilla. Beat on slow speed until combined.
- Add in dry ingredients. Beat on low until combined.
- (optional) Smoke chocolate chips using your smoking gun with your choice of wood according to the directions from the manufacturer.
- Add smoked chocolate chips to batter. Mix in by hand using a silicone spatula until evenly distributed.
- Scoop dough using an 1.5 tablespoon cookie scooper onto a silicone mat lined baking sheet. Bake in a pre-heat oven at 350 degrees Fahrenheit for 12-13 minutes until golden.
- Remove cookies from oven and let cool for 5-10 minutes on baking sheet. The carefully move to a cool rack to cool completely.
- A few hours before serving make marshmallow creme. Put marshmallow creme in a piping back with tip of your choice. I used a Wilton 8b tip.
- Pipe a dollop of marshmallow creme into the center of each cookie.
- Using a kitchen torch, follow the manufacturer's directions and carefully torch marshmallow until your desired toast-ness. Serve cookies and enjoy.