If you are craving that nostalgic campfire treat but want something quick, personal, and irresistibly gooey, this Single Serve S’mores Cookie Recipe is your new best friend. Imagine biting into a warm, soft cookie studded with crunchy teddy grahams, melted semi-sweet chocolate chips, and luscious marshmallow fluff all crowned with a perfectly toasted marshmallow. This recipe is pure comfort in a single-serving dessert that feels like a cozy campfire moment without leaving your kitchen.
Ingredients You’ll Need
This Single Serve S’mores Cookie Recipe uses simple ingredients that each play a crucial role in delivering the texture, flavor, and delightful balance between crunchy and gooey. Every spoonful is a harmony of sweetness, buttery richness, and that classic s’mores charm.
- 28 grams unsalted butter: Browning the butter develops a nutty depth that enhances every bite.
- 24 grams light brown sugar: Adds moisture and a subtle molasses undertone to the cookie.
- 13 grams granulated sugar: Balances sweetness and helps achieve the perfect cookie texture.
- 10 millilitres milk: Keeps the dough tender and easy to work with.
- 1.2 millilitres vanilla extract: Boosts the overall flavor profile with warm, inviting notes.
- 42 grams all-purpose flour: The main structure for a soft yet sturdy cookie base.
- 0.5 grams baking soda: Provides slight leavening for a light, airy bite.
- 0.5 grams fine salt: Enhances all flavors and balances the sweetness.
- 45 grams semi-sweet chocolate chips: The classic gooey chocolate hit s’mores are famous for.
- 9 pieces teddy grahams, plus extra for topping: They mimic graham crackers adding crunch and visual charm.
- 30 grams marshmallow fluff, plus extra for topping: Creates pockets of gooey sweetness inside the cookie.
- 1 large marshmallow: The crowning glory, toasted for that iconic campfire feel.
How to Make Single Serve S’mores Cookie Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 175°C and lining a baking tray with parchment paper. This crucial step ensures your cookie bakes evenly and doesn’t stick, setting you up for cookie success from the get-go.
Step 2: Brown the Butter
Melt the unsalted butter over medium heat, stirring occasionally. Watch for it to bubble and turn a warm amber color in about 2 minutes. This browning imparts a rich, toasty flavor that is the secret behind the cookie’s irresistible depth.
Step 3: Cool the Browned Butter
Transfer the beautifully browned butter to a mixing bowl, then pop it in the freezer for 5 minutes. This quick chill stops cooking and allows the butter to cool just enough to mix smoothly with the sugars without melting them.
Step 4: Mix Sugars, Milk, and Vanilla
Stir together the light brown sugar, granulated sugar, milk, and vanilla extract into your cooled browned butter. This blend creates a luscious batter base, sweet and moist, ready to embrace the dry ingredients.
Step 5: Incorporate Dry Ingredients
Sift in the all-purpose flour, baking soda, and fine salt. Mix just until you see a few streaks of flour remaining—over-mixing can make your cookie tough, so keep it light and tender!
Step 6: Fold in Teddy Grahams and Chocolate Chips
Add the teddy grahams and most of the semi-sweet chocolate chips into the flour mixture, stirring gently to incorporate. These add crunch and melty pockets of chocolate that make every bite a surprise.
Step 7: Add the Marshmallow Fluff Swirl
Gently spoon the marshmallow fluff on top of your cookie dough and swirl it through the surface for gooey, sweet ribbons throughout your cookie. Then cover and freeze the dough for 5 minutes to firm it up, making shaping easier.
Step 8: Shape and Top the Cookie
Roll the chilled dough into a large ball and place it on your prepared baking tray. Spoon extra marshmallow fluff on top, then press the remaining chocolate chips and teddy graham pieces over it. This topping ensures the s’mores vibe shines bright and looks inviting.
Step 9: Bake to Golden Perfection
Bake the cookie for 14 to 16 minutes until the edges turn golden and the center looks just set. Watching it closely here is key so you get a soft middle with a slight crispness on the outside.
Step 10: Toast the Marshmallow Finish
Right after baking, use a large bowl to gently round the cookie’s edges while it’s hot. Press a large marshmallow on top and toast it using a culinary torch to get that signature warm, bubbly, golden look. Let your cookie rest for 5 to 10 minutes before diving in warm and melty.
How to Serve Single Serve S’mores Cookie Recipe
Garnishes
To amp up the charm, garnish with a light dusting of powdered sugar or a drizzle of melted chocolate. Extra teddy grahams or a sprinkle of graham cracker crumbs add visual appeal and reinforce the crunchy texture you crave.
Side Dishes
This cookie pairs beautifully with a cold glass of milk or a creamy cup of hot chocolate. For a grown-up twist, a scoop of vanilla ice cream or coffee complements this heavenly s’mores treat while balancing the sweetness perfectly.
Creative Ways to Present
Consider serving the cookie warm on a small wooden platter with a mini campfire theme—tiny skewers holding toasted marshmallows or a rustic napkin for that cozy, outdoorsy vibe. You can even cut the cookie in half and create a s’mores sandwich for double the delight!
Make Ahead and Storage
Storing Leftovers
Because this is a single serving, leftovers might be few! But if you do have any, store the cookie in an airtight container at room temperature for up to 2 days to keep the marshmallow fluff from drying out.
Freezing
If you want to prepare ahead, wrap the dough ball tightly in plastic wrap and freeze it for up to a month. When ready, thaw in the fridge before baking and proceed with the toasting step for fresh-out-of-the-oven goodness.
Reheating
To revive the cookie’s softness and gooey marshmallow, warm it gently in the microwave for 15-20 seconds or in a low oven for about 5 minutes. Use a culinary torch again to re-toast the marshmallow topping if desired.
FAQs
Can I use regular marshmallows instead of marshmallow fluff?
Absolutely! Regular marshmallows can be chopped up and folded into the dough or just toasted on top. Marshmallow fluff gives a smoother texture inside, but either will deliver that classic s’mores taste.
Is it possible to double or triple this recipe?
Yes, you can scale the ingredients to make more servings, just remember to space out the cookies on the tray and adjust baking time slightly depending on cookie size.
What if I don’t have teddy grahams?
Substitute with crushed graham crackers or any other sweet crunchy cookie you love. It may change the texture a bit but still keeps the s’mores spirit alive.
Can this recipe be made gluten-free?
Yes, swap the all-purpose flour for a gluten-free blend. Just keep an eye on the texture and baking time as gluten-free doughs can behave differently.
Why do I need to brown the butter?
Browned butter adds a nutty, caramel-like flavor that elevates the whole cookie from ordinary to extraordinary. It’s a simple trick that makes a big difference.
Final Thoughts
I genuinely hope you give this Single Serve S’mores Cookie Recipe a whirl because it’s the perfect little indulgence when you want something sweet, quick, and utterly comforting. Whether it’s a late-night craving or a special treat just for you, enjoy every melty, crunchy, toasted bite that will make you feel like you’re sitting by a campfire no matter where you are.
Print
Single Serve S’mores Cookie Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 1 serving
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Single Serve S’mores Cookie combines the nostalgic flavors of classic s’mores into a decadent, warm cookie perfect for one. Featuring browned butter, teddy grahams, semi-sweet chocolate chips, and marshmallow fluff, this treat is baked to golden perfection and finished with a toasted marshmallow on top for a gooey, irresistible dessert experience.
Ingredients
Wet Ingredients
- 28 grams unsalted butter
- 10 millilitres milk
- 1.2 millilitres vanilla extract
Sugars
- 24 grams light brown sugar
- 13 grams granulated sugar
Dry Ingredients
- 42 grams all-purpose flour
- 0.5 grams baking soda
- 0.5 grams fine salt
Add-ins & Toppings
- 45 grams semi-sweet chocolate chips
- 9 pieces teddy grahams, plus extra for topping
- 30 grams marshmallow fluff, plus extra for topping
- 1 large marshmallow
Instructions
- Preheat Oven: Preheat your oven to 175°C (347°F) and prepare a baking tray by lining it with parchment paper to prevent sticking and help with easy cleanup.
- Browning the Butter: Melt the unsalted butter in a small pan over medium heat, stirring occasionally. Watch carefully as the butter begins to bubble and turns a rich amber color, which usually takes about 2 minutes. This step adds a nutty depth of flavor to your cookie dough.
- Cooling the Butter: Transfer the browned butter to a mixing bowl and place it into the freezer for about 5 minutes to cool down, ensuring it doesn’t cook the other ingredients when mixed.
- Mixing Sugars and Wet Ingredients: Once the butter has cooled, thoroughly mix in the light brown sugar, granulated sugar, milk, and vanilla extract until smooth and well combined.
- Incorporating Dry Ingredients: Sift together the all-purpose flour, baking soda, and fine salt, then gradually add them to the wet mixture. Stir until just a few flour streaks remain to avoid overmixing, which can make the cookie tough.
- Adding Cookie Mix-Ins: Fold in the teddy grahams and the majority of the semi-sweet chocolate chips into the dough. After mixing, spoon and gently swirl marshmallow fluff over the dough’s surface to add gooey sweetness.
- Chilling the Dough: Cover the dough and place it in the freezer for 5 minutes to firm up, which makes shaping easier.
- Shaping the Cookie: Roll the chilled dough into a large ball and place it onto the prepared baking tray. Spoon extra marshmallow fluff on top, then press in the remaining chocolate chips and graham crackers for added texture and flavor.
- Baking: Bake the cookie in the preheated oven for 14 to 16 minutes. The edges should turn golden while the center remains just set, which ensures a soft, chewy texture.
- Finishing Touches: Immediately after baking, use a large bowl rim or similar tool to gently round the cookie edge while it’s hot. Then place a large marshmallow on top and toast it using a culinary torch for a classic s’mores finish. Allow the cookie to rest for 5 to 10 minutes before serving warm for the best taste and texture.
Notes
- Use a culinary torch carefully to toast the marshmallow to avoid burning; alternatively, you can place the cookie briefly under a broiler.
- For a crispier cookie, bake an additional 1-2 minutes, but watch closely to avoid overbaking.
- The marshmallow fluff adds extra sweetness and gooey texture so adjust amount according to your preference.
- If you don’t have teddy grahams, crushed graham crackers can be used as a substitute but may alter texture slightly.
- Cooling the browned butter before mixing is essential to maintain the dough integrity and avoid melting other ingredients prematurely.
