These chewy, gooey vegan s'mores cookies are the epitome of summer. Filled with marshmallows, pools of melted dark chocolate chips, and crushed graham crackers, they are truly the best summer dessert. No campfire needed!
These s'more stuffed cookies take a classic chocolate chip cookie to the next level. These are perfect treat to bring or make for your next summer cookout!
As always, these cookies are completely vegan, egg free, and dairy free. You can easily make these into vegan gluten free s'mores cookies if needed!
Ingredients
This recipe is like any classic cookie recipe so you'll need the basics, which hopefully you have on hand! The only additions are graham crackers and the marshmallows.
Dry Ingredients
- All Purpose Flour: the classic cookie base. If you're gluten-free, I suggest using gluten-free flour at a 1:1 ratio. I would not suggest using oat flour or almond flour, as the ratios can be quite different. If you know how to substitute one of those for all purpose flour successfully, go for it and please let me know how it went in a comment below!!
- Sugar: I used a combination of light brown sugar, dark brown sugar, and white sugar. They each bring their own flavor and richness to the recipe. Even though we're using 3 types of sugar, we're only using 1 cup in total.
- Cornstarch: so these are nice and chewy.
- Baking Soda & Baking Powder: as our leavening agents.
- Salt: to balance out these sweet cookies a little bit.
- Graham Crackers: for added crunch and to help us achieve that classic s'mores flavor.
- Vegan Mini Marshmallows: A MUST to make these super ooey gooey.
- Dark Chocolate Chips: every cookie that's worth eating has melty pools of chocolate and this recipe is no exception. You can use a chocolate bar in addition to the chips or instead of.
- Vegan Butter: any brand of vegan butter you prefer will do! However, I do suggest using sticks instead of a tub. For this recipe I used the Earth Balance buttery sticks.
- Vegan Eggs: I used this vegan egg replacer but feel free to use whichever egg substitute you prefer. I always recommend flax eggs or applesauce.
- Vanilla: duh. Baking without vanilla is ludicrous.
Variations & Substitutions
I love this recipe as is but here are a few variations that will work perfectly if needed.
- Make this recipe gluten-free by swapping the all purpose flour for gluten-free flour at a 1:1 ratio. Don't forget to pick up gluten free graham crackers too!
- Use coconut oil instead of vegan butter. I know some vegan butters are not always completely allergen friendly (looking at those of you with a pea allergy). Melted coconut oil will work perfectly.
- Make this recipe into s'mores cookie bars instead by lining an 8x8 baking dish with parchment paper and press ¾ of the dough into the dish to create an even layer. Sprinkle marshmallows, chocolate chips, and crushed graham cracker on top, then top with the remaining ¼ of dough and bake for 25 minutes or until golden brown.
Instructions
I love cookies so much not only because they're delicious, but they're so quick and easy to make.
- Start by preparing your vegan eggs and allowing them to set for at least 5 minutes. In a large bowl, cream together room temperature butter and the three sugars using a hand mixer or stand mixer on a medium speed for 1-2 minutes. If needed, you can do this by hand by whisking rapidly. Add vegan eggs and vanilla and mix once more until combined.
- In a separate, smaller bowl, whisk together the dry ingredients. Add the dry ingredients to the large bowl with the wet ingredients. Using a rubber spatula, gently mix until just combined. The dough will look a little shaggy in the beginning, but keep mixing and it'll get nice and smooth.
- Add chocolate chips, crushed graham crackers, and the halved mini marshmallows. Mix until combined.
- Chill the dough for at least 30 minutes. While the dough is chilling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll the cookie dough into 12 balls to start and place on the prepared baking sheet about 1-2 inches apart. The size is completely up to you, I use a tablespoon measuring spoon or a cookie scoop to scoop mine. Bake for 10-12 minutes or until the edges are golden. Remove from the oven and drop the baking sheet with the cookies on the counter twice. Repeat until all the dough is used or wrap the remaining dough and freeze.
- Let the cookies set/cool slightly on the baking sheet for at least 5 minutes (ha, I have no self control. Do as I say, not as I do). ENJOY!!!
Expert Tips
- Cut the mini marshmallows in half. This is a must if you want to avoid a total marshmallow explosion!
- Make the cookies on the middle rack for the most even baking.
- Take out when just golden on the edges. They might seem a bit undercooked in the middle but they'll finish baking as they cool & set.
- Make sure your wet ingredients are at room temperature. This ensures that cookies will be a nice, fluffy consistency rather the super thin and spread out.
- Make sure your baking soda is not older than 30 days. Baking soda expires so quickly and if you're not careful, whatever you make with one that's older than 30 days is going to taste BAD.
FAQ
Do these cookies keep?
Yes! These cookies will stay fresh for up to 5 days in an airtight container at room temperature.
Can I freeze s'mores cookie dough?
Yes! Store the cookie dough in an airtight container (like a freezer friendly bag) and freeze for up to 3 months. For easy use, roll the dough into balls then freeze. This makes it so you don't need to wait for the dough to defrost a bit so you can roll it. You may need to adjust the bake time by a minute or two if you're baking them right from the freezer.
What can you use instead of a graham cracker for s'mores?
If you don't like graham crackers, feel free to use pretzels, ritz crackers, or potato chips. These will give you salty sweet cookies, which is a winning combination too!
Other recipes you'll love
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📖 Recipe
Vegan S'mores Cookies
These chewy, gooey vegan s'mores cookies are the epitome of summer. Filled with marshmallows, pools of melted dark chocolate chips, and crushed graham crackers, they are truly the best summer dessert.
Ingredients
- 1 cup (226 g) vegan butter room temperature
- ½ cup (100 g) light brown sugar packed
- ¼ cup (50 g) dark brown sugar packed
- ¼ cup (50 g) white sugar
- 2 flax eggs 2 tablespoons flaxseed meal + 6 tablespoons water
- 2 teaspoons vanilla extract
- 2 ¼ cup (270 g) all purpose flour
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (50 g) graham crackers crushed
- 1 cup (226 g) dark chocolate chips
- ½ cup (115 g) mini marshmallows cut in half
Instructions
- Combine the flaxseed meal and water and set aside for least 5 minutes.2 flax eggs
- In a large bowl, cream together room temperature butter and the three sugars using a hand mixer on a medium speed for 1-2 minutes.1 cup vegan butter, ½ cup light brown sugar, ¼ cup dark brown sugar, ¼ cup white sugar
- Add vegan eggs and vanilla and beat once more until combined.2 teaspoons vanilla extract, 2 flax eggs
- In a separate, smaller bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.2 ¼ cup all purpose flour, 1 ½ teaspoons cornstarch, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Add the dry ingredients to the large bowl with the wet ingredients. Using a rubber spatula, gently mix until just combined and smooth.
- Fold in the chocolate chips, crushed graham crackers, and the halved mini marshmallows until combined.
- Chill the dough for at least 30 minutes. While the dough is chilling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll or scoop the cookie dough into 12 balls to start and place on the prepared baking sheet about 1-2 inches apart. Bake for 10-12 minutes or until the edges are golden.
- Once baked, remove from the oven and drop the baking sheet with the cookies on the counter twice.
- Repeat until all the dough is used or wrap the remaining dough in plastic wrap and freeze for up to 3 months.
- Let the cookies set/cool slightly on the baking sheet for at least 5 minutes, then enjoy!!!
Notes
Cut the mini marshmallows in half to avoid a marshmallow blow out in your oven.
After rolling your cookie dough but before baking, feel free to top each dough ball with extra chocolate chips and/or marshmallows.
Nutritional values are estimates only. See our full nutrition disclosure here.
Did you make this recipe?Leave a comment below & tag @pinchofparsley_ on socials!
Lauren says
These are dangerously good.
Meghan says
The best cookies I have ever had I can’t wait to make them again and again and again!! Never knew vegan tasted so good.
Pinch of Parsley says
Omg thank you so much Meghan! So glad you love them.
Jess says
These were delicious! I am not vegan so I just used non-vegan butter, eggs, etc. and it worked seamlessly! Highly recommend
Pinch of Parsley says
Hi Jess, so glad this worked with the 'real' stuff! Thanks for sharing.
Adam says
These s'mores cookies are the best cookies I've ever had. Perfect for summer but year round too
Pinch of Parsley says
Ah yay thank you!