Dark Chocolate Lovers' S'mores Cookies with Salted Caramel

Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 8 big s'mores cookies
Author Karen Gibson


for the graham cracker cookies

  • 1/4 cup unsalted butter softened
  • 1 teaspoon vanilla bean paste or extract
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup white granulated sugar
  • 1 tablespoon brown sugar packed
  • 1 large egg
  • 1/2 cup + 2 tablespoons very finely crushed graham cracker crumbs* about 5 full sheets
  • 1/2 cup all-purpose flour
  • 1/4 cup milk

for the s'mores

  • 8 jumbo marshmallows
  • 1 bar of good quality dark chocolate I used Ghiradelli Intense Dark 72% Cacao Twilight Delight squares
  • salted caramel sauce prepared, or use your favorite recipe


for the graham cracker cookies

  • Preheat oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
  • Beat butter, vanilla, baking powder, and salt until very smooth, about 2 minutes. Add the sugars and continue beating for another minute. Crack the egg into the mixture and beat for another minute.
  • Stir the graham cracker crumbs and flour together in a small bowl.
  • At a lower speed (or with more gentle hand, if mixing by bowl and wooden spoon), add 1/3 of the flour mixture to the wet ingredients and stir until just combined. Add half of the milk until combined, followed by another 1/3 of the flour mixture, again stirring until just combined. Mix in the remaining milk, followed by the last of the flour. Don't over mix or the cookies will be tough.
  • Use a tablespoon cookie scoop to measure out the dough onto the parchment paper, spacing the cookies three or more inches apart to allow for spread. You should be able to fit 9 or 10 cookies per sheet. Note that you need only 16 cookies for this recipe.
  • Wet your finger and gently flatten each cookie to about 1/2" thick. Wet the bottom of a jar, a glass, or a measure cup and press on each cookie until they're just over 2" in diameter. (For whatever mysterious reason, doing the final press of the cookies with a flat edge forces them into very neat little circles.)
  • Bake for 11 minutes, switching up the baking sheets on their racks after 5 minutes. Check the cookies at 10 minutes: if the bottom edges of the cookies appear golden, remove them immediately. Otherwise, remove them at 11 minutes. Let cool on the sheets for 5 minutes, then transfer to a cooling rack.


  • Take 8 of the cookies and lay them flat side up on a cool baking sheet. (The other 8 cookies will be the tops.)
  • Divide the chocolate into 8 squares, roughly the size of the cookies (note that Ghirdelli squares fit just right, and one bar has 8 pre-cut squares). Lay one piece of chocolate on each flat-side-up cookie. Heat your broiler to low, and very briefly place the cookies under the broiler just to warm - 15 seconds will do it - to start the chocolate melting.
  • Roast the marshmallows one by one on a skewer (if you're not outside at a campfire, you can use a culinary torch, kitchen match, or the burner from your gas stove - just be super careful with fire indoors!).
  • Lay the roasted marshmallow on top of the chocolate square, and drizzle salted caramel sauce over the marshmallow. Use one of the cookie tops to hold the marshmallow in place as you pull out the skewer, pressing down gently to fuse everything - cookies, sauce, marshmallows, chocolate - together.
  • Serve with lots of napkins and smiles.


*Make graham cracker flour by breaking up 5 sheets of graham crackers and grinding them in a food processor. To remove any large, unprocessed pieces, sift the graham cracker flour through a large mesh sieve.