Spooky S’mores Cookies

These plate-worthy, gooey s’mores cookies evoke autumn nostalgia and Halloween fun, blending browned butter caramel notes, plush cookie dough, and the iconic s’mores trio—marshmallow, chocolate, and graham cracker. Each is topped with a hand-drawn ghost marshmallow for maximum spook-factor and restaurant-level charm.

By @sugarspiceddreamss

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 0 parchment paper for lining
• 113 grams butter browned
• 100 grams brown sugar
• 50 grams granulated sugar
• 113 grams butter from previous step
• 1 large egg
• 1 tsp vanilla extract
• 150 grams all-purpose flour
• 0.5 tsp baking soda
• 0.25 tsp salt
• 150 grams all-purpose flour from previous step
• 0.5 tsp baking soda from previous step
• 0.25 tsp salt from previous step
• 0 chocolate chips as desired
• 0 dark chocolate chopped chunks
• 0 cookie dough from previous steps
• 8 pieces graham crackers
• 8 pieces dark chocolate
• 8 marshmallows
• 0 cookie dough from previous steps
• 8 marshmallows from previous step
• 0 cookie dough assembled
• 0 cookie dough on tray
• 0 marshmallows baked in center
• 8 marshmallows extra, for topping
• 0 edible food marker
• 8 marshmallows decorated ghosts
• 0 cookies assembled and decorated

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a saucepan over medium heat, melt the butter, swirling occasionally until it foams and then turns golden brown and smells nutty.
3. Pour the hot browned butter directly over the brown sugar and granulated sugar in a mixing bowl. Whisk until smooth and glossy.
4. Let the sugar-butter mixture cool for 1–2 minutes. Whisk in the egg and vanilla extract until fully combined and mixture is satiny.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
6. Add the flour mixture to the wet ingredients. Fold together with a spatula until just combined—do not overmix.
7. Fold in the chocolate chips and chocolate chunks until evenly distributed throughout the dough.
8. Scoop portions of dough (about the size of a large ice cream scoop) and flatten each ball slightly with your palm.
9. Set on the baking sheet: a piece of graham cracker, a piece of dark chocolate, and a marshmallow, grouped together for each cookie.
10. Drape a flattened piece of cookie dough over each s’mores stack, pinching the edges to seal but leaving a small opening at the top so the marshmallow can peek through when baked.
11. Arrange cookies on the prepared baking sheet, leaving plenty of space between each to allow for spreading.
12. Bake for 12–15 minutes, rotating the tray halfway, until the edges are golden, the centers are slightly underbaked, and marshmallow is bubbling through the top.
13. Optional: While the cookies are still warm, use a spoon to gently nudge and swirl the exposed marshmallow for a more dramatic gooey effect.
14. To decorate, use an edible food-safe marker to draw ghost faces on the remaining marshmallows.
15. Gently place a decorated marshmallow ghost on top of each warm cookie, pressing lightly so it adheres.
16. Let cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool fully before plating for dramatic presentation.