Our vegan s’mores cookies are a heavenly combination of gooey marshmallows, rich chocolate, and buttery graham crackers, all baked to perfection in a soft and chewy cookie. These mouthwatering treats are perfect for satisfying your sweet tooth. So why wait? Try our s’mores cookies today and treat yourself to a little bit of heaven!
I have to tell you something that some people find pretty startling. Are you sitting down? OK. Here goes.
Marshmallows are not vegetarian.
Most people look at me with shock and disbelief when I tell them that. How could something so innocent and puffy and sweet not be vegetarian?
I was vegetarian for years before I realized this sad truth. I still walk through the baked goods aisles and eye with envy, those big, puffy balls of sweetness. But now you can buy vegetarian marshmallows. And that’s the inspiration (and celebration) behind these vegan s’mores cookies.
- Graham crackers — We’ll chop a few graham cracker pieces to add to the cookies.
- Vegetarian marshmallows — My favorite brand is Dandies for mini marshmallows.
- Vegan butter — You can use storebought or make your homemade vegan butter. Either way, be sure not to use soft tub margarine. It has too much water content and will not create the best cookies.
- Sugar — You’ll need both brown sugar and granulated sugar.
- Flour — We’ll be using all-purpose flour for this recipe. Be careful to use the whisk, spoon, and level process to measure your flour accurately.
- Cornstarch — A little bit of cornstarch creates cohesiveness in these cookies.
- Leavener — This recipe uses both baking soda + baking powder.
- Chocolate Chips — We’ll use dairy-free chocolate chips in the cookies.
- Dark chocolate bar — This is optional, but I like chopping a bittersweet dark chocolate bar into small bars and putting that small rectangle of chocolate on top of each cookie. It adds drama and a bit of bittersweet chocolate. It’s delicious!
Baked cookies should be stored in an airtight container for up to 4 days at room temperature, for one week in the fridge, and up to 2 months in the freezer. Freezer tips: Roll the entire batch into cookie dough balls, place them on a tray and put that tray in the freezer. Wait about 15 minutes and then transfer those cookie dough balls to a freezer bag.
Why This Recipe is a Winner
- KID-FRIENDLY — Kids can help with making these cookies…and they will enjoy eating them, too.
- PARTY FAVORITE — Kids of all ages love s’mores, so it makes sense that they’ll love having it in cookie form, too!
- MAKE-AHEAD — Make the cookies ahead of time and freeze them to serve later.
If you love these vegan s’mores cookies, you’ll want to try even more delicious vegan cookies. Here are some favorites:
- 4 graham crackers
- 1 cup mini vegetarian marshmallows
- 1 cup vegan butter
- ¾ cup brown sugar
- ¾ granulated sugar
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup dairy-free chocolate chips
- ½ cup dark chocolate bar (chopped into small bars – see notes)
- Chop the mini marshmallows in half. Chop the graham crackers into pieces. Set aside.
- In a mixing bowl combine cream vegan butter until light and fluffy. Add the sugars and beat on medium speed until light and fluffy, around 2 minutes. Add the vanilla. Mix again until well incorporated. Set aside.
- In a medium-size bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture over the butter mixture and mix to combine.
- Reserve some of the marshmallows. Then add the chopped graham crackers.
- Also add the chocolate chips, chopped graham crackers, and remaining marshmallows into the cookie dough batter. Stir to combine. Refrigerate the batter for 30 minutes to an hour.
- Preheat oven to 350°F/175°C.
- Keep a mister nearby to lightly mist the dough if necessary. This dough is a little bit dry when chilled, but it creates the best cookies.
- Use a cookie dough dispenser to drop rounded spoonfuls of cookie dough onto an ungreased cookie sheet, roughly 2" apart. Bake for 8 minutes, then remove and add reserved chopped marshmallows and some chopped graham cracker pieces. Return to the oven and bake for 2 more minutes, until the edges are golden brown, but cookies are still soft.
- Remove from the oven and use a butter knife to fix any messy marshmallows or chocolate on the cookies. Allow the cookies to cool slightly before transferring to a wire rack to cool completely. Then add a piece of chocolate bar to the center. Repeat with the remaining dough.
- Freezer tips: Roll the entire batch into cookie dough balls, place them on a tray and put that tray in the freezer. Wait about 15 minutes and then transfer those cookie dough balls to a freezer bag.
- Baked cookies should be stored in an airtight container for up to 4 days at room temperature, for one week in the fridge, and up to 2 months in the freezer.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2022.