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