Single Serve S’mores Cookie

A large s'mores cookie on a plate with marshmallows and a chocolate drizzle on top.

5 from 1 vote

Make a delicious bakery-size single serve S’mores Cookie with this easy recipe! You’ll love the flavors of browned butter, toasty marshmallows, and smooth milk chocolate chips. It’s a s’more in cookie format and it is totally irresistible! This scaled-down recipe is perfect if you want to make a single large cookie.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: how to make just one cookie, just one s'mores cookie, s'mores cookie recipe, single serve cookie, single serve s'mores cookie, single serving cookie

Servings: cookie

Calories: 630kcal

Ingredients

Cookie

1 tablespoon unsalted butter 1 ounce
½ teaspoon water
1 tablespoon light brown sugar, packed 0.6 ounces
2 teaspoons granulated sugar 0.3 ounces
2 teaspoons whisked egg
⅛ teaspoon vanilla extract
3 ½ tablespoons all-purpose flour 1 ounce
1 graham cracker full sheet, divided
⅛ teaspoon baking soda
pinch of table salt
1 ½ tablespoons milk chocolate chips
2 standard marshmallows, cut in half the long way

Chocolate Drizzle

1 teaspoon butter
18 milk chocolate chips

Instructions

Cookie

Line a baking sheet with parchment paper and set oven to 350°F.
Melt butter in a small saucepan on the stove. Cook butter on medium heat, stirring and watching closely. When you notice the milk solids beginning to toast (tiny brown bits in the bottom of the saucepan), continue cooking just a bit longer (30-60 seconds) until more brown pieces form and you smell the aroma of browned butter (so good!). Careful not to burn it! For a full tutorial, learn how to brown butter here.
Pour browned butter into a small heat-proof bowl and add ½ teaspoon water. Stir to combine.
Crush 1 graham cracker into crumbs (I place in a sandwich bag and mash with a rolling pin). Pour into a bowl and set aside.
Add the brown sugar and granulated sugar to the brown butter and stir to combine. Mix in the egg and vanilla extract.
Add the flour, 1 tablespoon of the graham cracker crumbs, baking soda, and salt to the butter mixture and mix until combined. Mix in the milk chocolate chips.
Form dough into a large ball and roll in the remaining graham cracker crumbs (discard leftovers). Press cookie into a thick disk on the prepared cookie sheet.
Bake for 11-12 minutes until cookie is set, slightly crackled, and golden brown on the edges.
Immediately after removing the cookie from the oven, press two to four marshmallow halves (cut side down) into the top of the cookie.
Turn off oven and turn on the broiler setting to high. Broil for 1-2 minutes (checking every 10 seconds), until marshmallows are golden brown. It is very important to not leave the broiler unattended—keep a close eye so the cookie does not burn.

Chocolate Drizzle

For the chocolate drizzle, melt 1 teaspoon of butter and 18 milk chocolate chips together in a microwave-safe bowl. Use 15-20 second intervals until butter is melted and chocolate chips are very soft. Stir together. Drizzle the chocolate over the still-warm cookie.

Notes

Measuring Small Quantities of Ingredients:

For this recipe it's helpful to have a set or two of measuring spoons since every measurement is in teaspoons or tablespoons. I've also provided weights for many of the ingredients.

For the egg, whisk one egg and then measure from that what is needed. Save the egg to use in other single serving recipes or use it in a omelet. You can freeze it if you don't intend to use it right away.

To measure the butter for the smaller quantity needed for the chocolate drizzle, I just slice off a piece of butter and eyeball it (1 teaspoon is 1/3 of a tablespoon).

Nutrition