Summertime is the perfect time for s’mores, right? But if you’re looking for a fun, new way to enjoy this classic campfire treat, check out this S'more's Crumbl Copycat Recipe! This recipe takes all the deliciousness of a s’more and turns it into cookies – yum! Plus, they’re really easy to make so they’re perfect for any baking novice.
If you have been to a Crumbl Bakery, you know their delicious cookies are all the rage right now. From the traditional Crumbl Chocolate Chip Cookies to the new crazy variety of flavors they come up with, it's a fun/delicious experience. But here's my question- why stand in line for hours when you can make an entire batch at home using a copycat crumbl cookie recipe?! I promise you this recipe just as delicious (better in my opinion) and you'll have plenty left to share!
I've been on the perfect cookie quest for something and I really think that this is the best copycat recipe. Stay tuned for Chocolate Oreo Crumbl Cookies (Oreo cookies) and the Copycat Crumbl Sugar Cookies Recipe with vanilla cream cheese frosting next. What's your favorite Crumb cookie flavors? Maybe it will be next too!
Crumble S’mores Cookies are the perfect way to enjoy all the flavors of s’mores without having to build a fire! These cookies have a graham cracker cookie base, they’re filled with chocolate and topped with marshmallows that get nice and toasty when you bake them.
If you love s’mores, you’re sweet tooth is going to love these Crumble S’mores Cookies!
WHY WE LOVE THIS COPYCAT S’MORES COOKIE RECIPE
- Perfect flavor and texture- Crumble S’mores Cookies are the perfect mix of crunchy and chewy, with a chocolatey twist. They’re so easy to make, and they taste just like the real thing! These will be your next favorite cookie.
- They are versatile- We love how simple this recipe is, and how you can easily customize it to your liking. You can add more chocolate, less marshmallows, or even use different types of cookie dough base. The possibilities are endless!
- Perfect for any occasion- Crumble S’mores Cookies are the perfect treat for any occasion. Make them for a party, a potluck, or just because! We guarantee that they’ll be a hit with everyone.
- Amazing giant cookies- these cookies are huge, just like at the store! If you like bit thick cookies and of course center gooey cookies, this will be your new favorite recipe.
- Start with a classic chocolate chip cookie recipe- These copycat versions begin with milk chocolate chip cookies then are made up into beautiful s'mores cookies!
- Graham crackers
- Unsalted butter
- White sugar
- Light brown sugar
- Vanilla extract
- All purpose flour
- Baking soda
- Baking powder
- Chocolate chips
- Marshmallows- you can also use marshmallow fluff too
- Mini Hersheys- or any chocolate bar
SUBSTITUTIONS AND ADDITIONS
- You can use dark brown sugar: If you don’t have any light brown sugar, you can use dark brown. However, the cookies will be slightly darker in color and will have a slightly more caramel/toffee taste to them.
- Milk Chocolate chip cookie base: I used milk chocolate chips, but you can use any chocolate chips that you prefer for this recipe. Try even swapping out the chocolate with peanut butter chips.
- Use regular sized Hershey’s: if you can’t find mini Hershey bars, you can use regular sized bars just be sure to cut them accordingly. Use dar chocolate for a rich dark chocolate cookie base.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- Mixing bowl
- Cookie scoop
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Electric mixer or stand mixer
- Large baking sheet
- Wire Rack
HOW TO MAKE THIS COPYCAT S’MORES CRUMBL COOKIE RECIPE
Once you’ve gathered all your ingredients and tools, get out your baker’s hat for the best S’mores cookies you’ve ever baked!
- First, use a mixer to cream the butter and both sugars together for 2-3 minutes or until light and fluffy in a large bowl.
- Add the eggs and vanilla to the butter mixture and beat for an additional 2-3 minutes.
- Next, mix in the flour, salt, baking soda, and baking powder. Mix on low speed until everything is just combined, scraping down the sides of the bowl.
- Fold in the chocolate chips and mini marshmallows.
- Use a cookie scoop and scoop the cookie dough on top of a square of Hershey’s chocolate. Then, Take another scoop of dough and place it on the bottom of the Hershey's chocolate square.
- Seal the edges together by pressing and cupping in your hand and rolling until chocolate is enclosed with dough.
- Repeat steps 5 and 6 until all the dough has been used.
- Next, roll each dough ball in a separate bowl of graham cracker crumbs until fully coated.
- Place your cookie dough balls on a baking sheet and put them in the refrigerator for 30-minutes.
- While your cookies are in the fridge, preheat the oven to 350℉.
- Transfer about 5 dough balls onto a parchment paper lined large baking sheet, about 3-4 inches apart.
- Bake the dough for 6 minutes, then carefully remove from the oven and place the marshmallow in the center on top of each cookie, pressing it down lightly.
- Return the cookies to the oven and bake for an additional 5-8 minutes or until the edges of the cookies and marshmallows are beginning to turn golden brown.
- Remove your s’mores cookies from the oven and let cool for 5 minutes before transferring to a wire cooling rack to cool completely.
- If you have more cookies to bake, repeat steps 11-14.
Serve and Enjoy!
COOKIE BAKING TIPS
- Use room temperature ingredients. Let the eggs and butter sit on the counter for about 30-minutes. Room temperature ingredients work best in baking.
- Don’t pack the flour. Instead, use a spoon to scoop the flour into the measuring cup and then level it off with a butter knife.
- Do pack your sugar. Unlike flour, you want to use the measuring cup to scoop and pack the sugar down.
- Don’t overmix the batter. Just mix the ingredients until everything is just combined.
- Press the marshmallows down. I tried baking these cookies with the marshmallow just set on top, but it doesn’t stay in place and will become very golden in color. They are still delicious though.
CRUMBL STORAGE TIPS
- Keep leftover cookies in an airtight container.
- Store at room temperature for up to 3 days.
- Dough balls can be frozen for up to 3 months. Just wrap tightly in plastic wrap or store in an airtight container for freezing.
- Thaw for about 30 minutes before baking to get a flatter cookie.
CRUMBL COOKIE RECIPE FREQUENTLY ASKED QUESTIONS
How many cookies does this crumbl cookie recipe make?
The ingredients for this recipe will make enough dough to make 12 HUGE cookies. Or, 24 regular sized cookies. This means you will have to bake the cookies in batches.
Can I make a smaller Crumbl Cookies?
Yes, you can make smaller cookies. These cookies are large! If you would like to make smaller cookies, reduce baking time to a total of 10-11 minutes.
Why do I need to refrigerate the cookie dough?
It turns out that there's science behind it! Chilling the dough helps to prevent the cookies from spreading too much while they’re baking. When the butter in the dough melts, it can cause the cookies to spread out and become thin and crispy. By chilling the dough, you’re giving the butter a chance to solidify again, which will help keep your cookies thick and chewy.
What's your favorite Crumbl Cookie Company recipe?
OTHER COOKIE RECIPES YOU MAY ENJOY
- Best Almond Flour Chocolate Chip Cookies
- Brookies-Brownie Cookies
- Brown Butter Nutella Stuffed Cookies
- Oreo Funfetti Pudding Cookies
- 12 graham crackers finely crushed
- 1 cup unsalted butter room temperature
- 1 cup granulated white sugar
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips
- 1 cup mini marshmallows
- 12 marshmallows
- 6 mini Hersheys cut in half
In the bowl of your mixer, cream together the butter and sugars until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract and beat for an additional 2-3 minutes, scraping down the bowl occasionally.
Mix in the flour, salt, baking soda and baking powder on low speed until everything is just combined; do not overmix.
Stir in chocolate chips and mini marshmallows.
Using a cookie scoop take one scoop of cookie dough and place on top of a square of hershey’s chocolate. Take another scoop of dough and place on bottom of the hershey’s chocolate square. Seal edges together by pressing and cupping in hand and rolling until chocolate is enclosed with dough.
Roll dough balls in graham cracker crumbs until fully coated.
Refrigerate balls for 30 minutes before baking or freeze for later use.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Transfer about 5 dough balls onto the lined baking sheet, about 3-4 inches apart.
Bake for 6 minutes, then carefully remove from the oven and place the marshmallow in the center, pressing it down lightly.
Return the cookie sheet to the oven and bake for an additional 5-8 minutes or until the edges of the cookies and marshmallows are beginning to turn golden brown.
Remove from oven and cool for 5 minutes before transferring to a wire cooling rack to cool completely.
These cookies are large! If you would like to make smaller cookies, reduce baking time to a total of 10-11 minutes.
I tried baking these cookies with the marshmallow on top from the start, but it doesn’t stay in place and will become very golden in color. They are still delicious though.
Dough balls can be frozen for up to 3 months. Thaw for about 30 minutes before baking to get a flatter cookie.