S’mores NYC Cookies

These S’mores NYC Cookies are outrageously good! A thick and chewy chocolate cookie sandwiched around a chocolate topped biscuit and a giant marshmallow! Who needs a campfire to make s’mores when you can have these babies?!

It’s September guys! Hurray! Sound the alarm and light the campfires, it’s s’mores season!

I love that the concept of S’mores travelled across the Atlantic to our humble isles. When I was a kid all I could do is read about them in books or watch an excited huddle of campers bite into the gooey creation while telling ghost stories in a spooky movie. Despite how easy they are to make, they didn’t really gain popularity over here until the last few years. Even so, they’re not quite there yet (If I see one more British recipe telling me to use digestive biscuits instead of graham crackers I’ll lose my mind!). Thank goodness for Choco Leibniz, they’re the perfect substitute and they’re what I’ve used in this recipe.

Here’s what you’re going to need:

  • Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
  • Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the cookies. I don’t recommend using all caster sugar!
  • Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
  • Eggs – Always large, always free range!
  • Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
  • Plain Flour – Sometimes called All Purpose flour.
  • Plain Chocolate – You can use chips, chunks or a bar of plain chocolate chopped up. Just use the best quality you can afford.
  • Choco Leibniz Biscuits – I used the Aldi version which are just as good as the branded version.
  • Jumbo Marshmallows – The ones designed for barbecuing and making s’mores. You can use normal mashmallows but the cookies won’t be as dramatic. You can buy these marshmallows in most supermarkets or discount stores such as B&M or Home Bargains.

What are Choco Leibniz Biscuits?

Choco Leibniz Biscuits are the perfect biscuits for making s’mores. Here in the UK we don’t have access to Graham Crackers, bummer I know! Most recipes over here call for you to use digestive biscuits as a substitute but they just don’t work. They’re way too thick and chunky making your s’more a total mouthful. Choco Leibniz however, are perfect. They’re a crisp, thin biscuit topped with a thick layer of chocolate. When sandwiched with a toasted marshmallow they make the perfect s’more. That is the exact reason I decided to use them in this recipe. You can get lots of different flavours so you just choose your favourite. If you can’t find them in your local supermarket, Aldi do a great knock off.

Tips for making S’mores NYC Cookies:

  • Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie.
  • Spread – You can substitute butter for a good quality baking spread, I love Stork.
  • Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour will change.
  • Chocolate – I made these cookies with plain chocolate as I think it tastes the best in cookies but you can use milk or even white if you prefer.
  • Chocolate Leibniz Biscuits – You can find these in lots of UK supermarkets or you can get knock off versions from Aldi, they taste exactly the same.
  • Marshmallows – I use those jumbo marshmallows designed for making s’mores. I got mine in Wilko but a lot of supermarkets sell them or you can get them online.
  • Chilling – You can get away with chilling these cookies for only 30 minutes before baking but chilling your cookie dough for up to 24 hours is optimum. This will help the flavour develop and give you much deeper tasting cookies. I always like to make my dough the day before I want to bake them. Just leave them on the counter for 30 minutes before baking if chilled overnight.
  • Freezing – You can freeze the cookie dough, just make up until step 4 and place them in the freezer rather than the fridge. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen.

More S’more Recipes:

Chocolate Chip S’mores Cookie Bars // S’mores Fudge // S’mores Bars

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S’mores NYC Cookies


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5 from 6 reviews

Ingredients

Units Scale
  • 250g unsalted butter, at room temperature
  • 100g caster sugar
  • 250g light brown sugar
  • 1tsp vanilla extract
  • 2 large, free range eggs
  • 600g plain flour
  • 400g plain chocolate chips
  • 8 giant marshmallows cut in half or 16 smaller marshmallows
  • 16 chocolate Leibniz biscuits

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugars until light and creamy. Around 5 minutes, scraping down the bowl from time to time.
  2. With the mixer on low add the vanilla extract and the eggs one at a time, making sure the first egg is fully incorporated before adding the second.
  3. Add the flour to the bowl and mix on low until just combined. Add the plain chocolate chips and mix until just combined.
  4. Line 2 large baking trays with parchment.  Place 16 Leibniz biscuits on the trays and top each biscuit with half a giant marshmallow. Roll 120g of dough into a ball and squash into a flat disc. Place each disc over the top of the marshmallow topped biscuits and envelope the DIY s’more. Don’t cover the whole thing with dough, the biscuit should be seen if you turn the cookie ball upside down. Continue until you’ve covered all of the s’mores. Cover the cookie dough balls with cling film and refrigerate for at least an hour or up to 24hrs.
  5. Preheat oven to 170C and line an extra baking tray with parchment.  Place the chilled cookie dough balls on the prepared trays 3″ apart and bake for 18 minutes until golden and slightly crisp around the edges. You may need to bake these cookies in batches.
  6. Allow to cool on the tray for 15 minutes before transferring to a wire rack.
  7. These cookies are best eaten warm, if allowed to cool completely you can reheat them in the microwave for 30 seconds.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

6 Comments

  1. Jess
    September 6, 2023 / 5:00 pm

    The perfect solution to my s’mores craving!






  2. Rob
    September 6, 2023 / 6:17 pm

    These s’mores cookies look unbelievably amazing! I’m in the NYC area and am going to make an Aldi run for the biscuits!






  3. Elizabeth Elizabeth
    September 6, 2023 / 8:41 pm

    I never used to be a s’mores fan but these are SO good! Will be making again.






  4. Megane
    September 9, 2023 / 11:59 pm

    The S’mores cookies were an absolute nostalgia trip – the gooey marshmallow and chocolate combo was like a campfire treat in cookie form. We devoured them with a side of vanilla ice cream, and it was pure dessert heaven. 🍪🔥🍫🍦😋






  5. Elizabeth Flight
    September 10, 2023 / 3:39 pm

    These cookies are to die for! Ooey goooey goodness, we will definitely be baking them again. Thanks for the recipe!






  6. January 6, 2024 / 12:11 pm

    Another amazing recipe, these are sooooo good! 👏🏻👏🏻






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