Pioneer Woman S’mores Cookies Recipe

Pioneer Woman S’mores Cookies recipe is a fun, messy, and incredibly delicious twist on the campfire classic. Ree Drummond doesn’t just stir ingredients together; she elevates the standard cookie dough by adding honey and graham cracker crumbs directly into the batter for that authentic graham flavor. The real showstopper, however, is the finish: each cookie is topped with a large marshmallow and flash-broiled until toasted and gooey. It’s the perfect way to enjoy s’mores without building a fire.

Try more Recipes:

• Pioneer Woman Thumbprint Cookies Recipe
• Pioneer Woman White Chocolate Cranberry Cookies Recipe
• Pioneer Woman Zucchini Cookies

🤎Why You Will Love This S’mores Cookies Recipe:

• Authentic Flavor: By incorporating crushed graham crackers and honey into the dough, the cookie base tastes exactly like a graham cracker, not just a plain sugar cookie.
• The Broiler Finish: Unlike other recipes that bake the marshmallow (which can dissolve), Ree adds fresh marshmallows at the end and broils them for that genuine “toasted” skin.
• Textural Bliss: You get crispy edges, a chewy center, melted chocolate chunks, and a gooey, sticky marshmallow top.
• No Campfire Needed: Enjoy the nostalgia of summer nights from the comfort of your kitchen oven.
• Fun to Make: Pressing the chocolate squares and marshmallows on top is a great step for kids to help with.

🍯Pioneer Woman S’mores Cookies Ingredients

The Cookie Dough

• 1 cup (2 sticks) salted butter, melted
• 1 cup granulated sugar
• 1/2 cup honey (gives a chewy texture and floral sweetness)
• 1 large egg, beaten
• 1 tbsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt (adjusted from original 1 tbsp to prevent saltiness)
• 1 cup milk chocolate chips
• 1 cup mini marshmallows

The Topping

• 2 standard milk chocolate bars (e.g., Hershey’s), broken into squares
• 6-8 large marshmallows, cut in half horizontally

🍪 How To Make Pioneer Woman S’mores Cookies

1. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, honey, vanilla, and beaten egg until smooth and glossy.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt.
3. Make the Dough: Pour the dry ingredients into the wet mixture. Stir gently with a spatula until just combined.
4. Fold: Gently fold in the milk chocolate chips and the mini marshmallows.
5. Scoop & Top: Use a cookie scoop (about 1/3 cup size for large cookies) to drop dough balls onto parchment-lined baking sheets. Space them 2 inches apart. Press a square of milk chocolate deep into the center of each dough ball.
6. Chill: Place the baking sheets in the refrigerator for 30 minutes. This prevents the cookies from spreading too thin.
7. Bake: Preheat oven to 350°F (175°C). Bake the chilled cookies for 11 to 13 minutes, rotating the pans halfway through. They should be golden around the edges.
8. The Marshmallow Step: Remove cookies from the oven. Switch the oven to Broil (High). Carefully place a halved large marshmallow (cut-side down) onto the center of each hot cookie.
9. Toast: Place the pan back under the broiler for 1 to 2 minutes. Watch closely! Marshmallows go from toasted to burnt in seconds. Remove when they are golden brown.
10. Cool: Let the cookies sit on the baking sheet for 5 minutes to set before transferring to a wire rack.

✨ Recipe Tips

• Watch the Broiler: Never walk away during the broiling step. The difference between perfect s’mores and charcoal is about 30 seconds.
• Sticky Situation: The cut side of the marshmallow is sticky—use this to your advantage to make it adhere to the hot cookie.
• Graham Crumbs: You can buy boxed crumbs or crush your own sheets in a food processor. The fine dust mixes better with the flour.
• Don’t Overmix: When adding the flour, stop mixing as soon as the white streaks disappear. Overmixing makes the cookies tough rather than chewy.
• Salted Butter: Ree loves salted butter. If you only have unsalted, increase the added salt by 1/2 teaspoon.

🥛 What To Serve With S’mores Cookies?

These cookies are incredibly rich, sticky, and sweet, so they pair best with simple beverages that balance the sugar rush. An ice-cold glass of Milk is the classic choice to wash down the chocolate and marshmallow, while a hot cup of black Coffee or Espresso provides a bitter contrast that highlights the honey and graham flavors. For an indulgent dessert experience, serve a warm cookie in a bowl with a scoop of Vanilla Bean Ice Cream to create an instant “S’mores Sundae.”

🧊 How To Store Leftovers S’mores Cookies Recipe?

• Room Temperature: Store in an airtight container for up to 3 days. Place a sheet of parchment paper between layers so the marshmallows don’t stick to the other cookies.
• Freezing: You can freeze the dough balls (without the large marshmallow topper) for up to 3 months. Bake from frozen, adding a minute to the time, then do the marshmallow broil step fresh. Freezing fully baked s’mores cookies is messy and not recommended.

🔥 How To Reheat Leftovers S’mores Cookies Recipe?

Microwave: A quick 10-15 second blast in the microwave will re-melt the chocolate and make the marshmallow gooey again. This is the best way to eat a day-old s’mores cookie.

❓FAQs

Try more Recipes:

• Pioneer Woman Texas Sheet Cake Cookies
• Pioneer Woman Red Velvet Cake Balls
• Pioneer Woman Sour Cream Pancakes

📊S’mores Cookies Nutrition Facts

Serving Size: 1 large cookie

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 280mg
• Total Carbohydrate: 48g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 3g

Pioneer Woman S’mores Cookies Recipe

Recipe by Imen DridiCourse: Dessert, Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

12-14

Large Cookies

Prep time

15

minutes

Cooking time

15

minutes

Calories

320

kcal

Pioneer Woman S’mores Cookies bring the magic of a campfire into your kitchen. Ree Drummond infuses the cookie dough with honey and crushed graham crackers to mimic the flavor of the classic cracker. Packed with milk chocolate chips and mini marshmallows, the cookies are baked until golden and then topped with a large marshmallow that is flash-broiled to perfection. The result is a gooey, sticky, chocolatey treat with that signature toasted flavor.

Ingredients

• The Cookie Dough

• 1 cup (2 sticks) salted butter, melted

• 1 cup granulated sugar

• 1/2 cup honey (gives a chewy texture and floral sweetness)

• 1 large egg, beaten

• 1 tbsp vanilla extract

• 2 1/2 cups all-purpose flour

• 1/2 cup graham cracker crumbs

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp kosher salt (adjusted from original 1 tbsp to prevent saltiness)

• 1 cup milk chocolate chips

• 1 cup mini marshmallows

• The Topping

• 2 standard milk chocolate bars (e.g., Hershey’s), broken into squares

• 6-8 large marshmallows, cut in half horizontally

Directions

• Mix Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, honey, vanilla, and beaten egg until smooth and glossy.
• Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt.
• Make the Dough: Pour the dry ingredients into the wet mixture. Stir gently with a spatula until just combined.
• Fold: Gently fold in the milk chocolate chips and the mini marshmallows.
• Scoop & Top: Use a cookie scoop (about 1/3 cup size for large cookies) to drop dough balls onto parchment-lined baking sheets. Space them 2 inches apart. Press a square of milk chocolate deep into the center of each dough ball.
• Chill: Place the baking sheets in the refrigerator for 30 minutes. This prevents the cookies from spreading too thin.
• Bake: Preheat oven to 350°F (175°C). Bake the chilled cookies for 11 to 13 minutes, rotating the pans halfway through. They should be golden around the edges.
• The Marshmallow Step: Remove cookies from the oven. Switch the oven to Broil (High). Carefully place a halved large marshmallow (cut-side down) onto the center of each hot cookie.
• Toast: Place the pan back under the broiler for 1 to 2 minutes. Watch closely! Marshmallows go from toasted to burnt in seconds. Remove when they are golden brown.
• Cool: Let the cookies sit on the baking sheet for 5 minutes to set before transferring to a wire rack.

Notes

• Watch the Broiler: Never walk away during the broiling step. The difference between perfect s’mores and charcoal is about 30 seconds.
  Sticky Situation: The cut side of the marshmallow is sticky—use this to your advantage to make it adhere to the hot cookie.
  Graham Crumbs: You can buy boxed crumbs or crush your own sheets in a food processor. The fine dust mixes better with the flour.
  Don’t Overmix: When adding the flour, stop mixing as soon as the white streaks disappear. Overmixing makes the cookies tough rather than chewy.
  Salted Butter: Ree loves salted butter. If you only have unsalted, increase the added salt by 1/2 teaspoon.