Single Serve S’mores Cookie

By Tyla | Last modified on Feb 2, 2026

Featured in: Desserts

Indulge in the nostalgic flavors of a campfire treat without leaving your kitchen with this Single Serve S’mores Cookie. This decadent dessert packs the charms of melted chocolate, crunchy graham crackers, and gooey toasted marshmallow into one irresistible cookie, perfectly sized for solo enjoyment.

Created by Samantha Reed, this delightful cookie is the ideal way to satisfy your sweet tooth while enjoying a warm, comforting baked good that tastes like summer memories in every bite.

Why You’ll Love This Recipe

Perfect single portion allows you to enjoy a freshly baked cookie without leftovers.
Combines classic s’mores flavors using easy-to-find ingredients for that campfire nostalgia.
Uses browned butter to add a rich, nutty depth enhancing the overall flavor complexity.

Ingredients

Unsalted Butter: 28 grams of butter browned to create a nutty and aromatic base that enhances cookie richness.
Light Brown Sugar: 24 grams to add moisture and caramel notes for a soft, chewy texture.
Granulated Sugar: 13 grams for balanced sweetness and slight crispness to the cookie edges.
Milk: 10 millilitres to hydrate the dough and provide tender crumbs.
Vanilla Extract: 1.2 millilitres to add warm fragrant undertones boosting overall flavor.
All-Purpose Flour: 42 grams to create the structure and body of the cookie dough.
Baking Soda: 0.5 grams for gentle leavening to produce a soft, airy texture.
Fine Salt: 0.5 grams to enhance sweetness and balance flavors.
Semi-Sweet Chocolate Chips: 45 grams to deliver melty pockets of rich chocolate throughout the cookie.
Teddy Grahams: 9 small pieces plus extra for topping, providing a crunchy, authentic graham cracker flavor.
Marshmallow Fluff: 30 grams plus extra to swirl and top, adding ooey-gooey marshmallow creaminess.
Large Marshmallow: One for the top, toasted for that signature smoky s’mores taste.

Instructions

Preheat and Prepare Baking Surface: Set your oven to 175°C and line a baking tray with parchment paper. This ensures an even bake and prevents sticking, making cleanup hassle-free.
Brown the Butter: Melt the butter in a small pan over medium heat while stirring occasionally. Cook until bubbly and turning amber, about 2 minutes. Browning intensifies flavor with a delicious nutty aroma.
Cool Browned Butter: Transfer the butter into a mixing bowl and chill in the freezer for 5 minutes. Cooling prevents cooking the sugars prematurely in next steps.
Combine Sugars, Milk, and Vanilla: Mix light brown sugar, granulated sugar, milk, and vanilla extract thoroughly into the cooled butter. This primes the dough for a soft texture and balanced sweetness.
Sift and Add Dry Ingredients: Sift in flour, baking soda, and salt, mixing until just a few streaks of flour remain. Overmixing can toughen the cookie, so gentle folding keeps it tender.
Fold in Teddy Grahams and Chocolate Chips: Add most of the teddy grahams and chocolate chips into the dough, stirring gently to distribute evenly for texture and bursts of flavor.
Swirl Marshmallow Fluff: Top the dough with marshmallow fluff and gently swirl on the surface to create a gooey, sweet topping that melds beautifully during baking.
Chill the Dough: Cover and place the dough in the freezer for 5 minutes. This firms it up for easier rolling and helps maintain shape while baking.
Shape the Cookie: Roll dough into a large ball and transfer to the prepared tray. Spoon extra marshmallow fluff on top and press remaining chocolate chips and graham pieces for visual appeal and texture contrast.
Bake Until Golden: Bake the cookie for 14 to 16 minutes until the edges turn golden and the center looks just set. Avoid overbaking to keep it soft and gooey inside.
Shape Edges and Toast Marshmallow: While still hot, use a large bowl to gently round the cookie edges. Press a large marshmallow on top and toast with a culinary torch for a smoky finish if desired, then let rest for 5 to 10 minutes.

You Must Know

Do not bake longer than 16 minutes to maintain a soft, gooey center.
Exercise caution when toasting marshmallows with a torch for safety and best results.

Storage Tips

Store any leftovers in an airtight container at room temperature for up to two days. For best texture, reheat briefly before eating to refresh the gooey marshmallow and melted chocolate feeling.

Serving Suggestions

Enjoy this cookie warm on its own or paired with a cold glass of milk or a scoop of vanilla ice cream for an extra indulgent treat. Perfect for a solo dessert or a special midnight snack.

Professional Tips

Brown the butter carefully for maximum flavor without burning it.
Swirling marshmallow fluff before baking enhances the look and gooey texture.
Keep the dough chilled to prevent spreading and maintain cookie shape.

FAQs

Can I make this recipe without a culinary torch?: Yes, simply skip toasting the marshmallow or briefly place the assembled cookie under a broiler for 30 seconds while watching carefully.
Can I substitute the teddy grahams?: Crumble graham crackers into pieces or use digestive biscuits for a similar crunchy texture and flavor.
Is this cookie gluten-free?: No, the recipe uses all-purpose flour. To make gluten-free, substitute with a gluten-free flour blend and ensure marshmallows and other ingredients are gluten-free.
How should I store leftovers?: Keep the cookie in an airtight container at room temperature for up to two days or freeze for longer storage.
Can I make more than one cookie at once?: Yes, multiply ingredients accordingly and space dough balls well on the baking tray to avoid spreading together.
What can I use instead of marshmallow fluff?: You can use melted marshmallows or homemade marshmallow cream as an alternative.
Is this recipe suitable for vegetarians?: Yes, this recipe uses vegetarian-friendly ingredients.