S’mores Cookie Recipe from Ocean Edge Resort

Have you ever been to a restaurant or hotel and sampled their signature appetizer or dessert and fallen in love? They always seem to be divine, but just a little bit sinful.  Ever wished you could make them at home? Here’s a little secret: If you ask very nicely, they will occasionally (maybe even more than occasionally) give you the recipe. If you’re afraid to ask, you can probably just search and see who has posted it, but don’t be afraid to ask. They’re nice people. If they are mean, why are you even eating there?

LadyBug and I recently had a girl’s weekend at Ocean Edge Resort in Brewster, MA, aka Cape Cod. It’s a stunning place, but I’ll have to share that in another post, because this one is all about the cookies. S’Mores cookies, to be exact. Seriously, what better way to celebrate all things summer than with gooey chocolate cookies laden with chocolate chips, graham cracker pieces, and mini marshmallows. Here is one fresh out of the oven…

S'mores cookies

S’Mores Cookies

As created by Ocean Edge Resort & Golf Club’s Executive Chef Philip Flath

Yield: approximately 3 dozen


2 Cups All-Purpose Flour

2/3 Cup Cocoa Powder

3/4 tsp. Baking Soda

¼ tsp. Salt

1 Cup Butter, Softened

¾ Cup Granulated Sugar

¾ Cup Brown Sugar, Packed

2 Each Eggs, lightly beaten

2 tsp. Vanilla Extract

2 Cups Semi-Sweet Chocolate Chips

½ Cup Graham Crackers, Slightly Crushed

1 Cup Mini Marshmallows, or large marshmallows cut into small pieces.


  1. Pre-heat oven to 350°F Oven
  2. In a medium mixing bowl, combine Flour, Cocoa Powder, Baking Soda and Salt.  Mix and set aside.
  3. In a large mixing bowl, preferably with a paddle attachment, add Butter, Granulated Sugar, and Brown Sugar.  Beat on medium speed until well incorporated and mixture becomes slightly fluffy.
  4. With mixer running, add eggs, one at a time until each is mixed well. [Edited: Add the vanilla here.]
  5. Reduce mixer speed to low, slowly add flour mixture, allowing to be mixed in well.
  6. Add Chocolate Chips, Graham Crackers and Marshmallows, fold in on low speed.  Do not overmix, to avoid crushing chips and crackers.
  7. Place on an ungreased baking sheet, bake for 8-10 minutes, or until done.  Allow to cool for 6-8 minutes, remove to wire rack to finish cooling.

I do have a few tips. First of all, 1/2 cup of graham crackers is about two full-sized crackers once you’ve crushed them. I added three, because I could, but that’s up to you. Just don’t smoosh them into crumbs. You want to get decent-sized pieces of graham cracker in your cookies.

The second has to do with the marshmallows. I don’t know what’s going on, but the cookies at Ocean Edge had gooey marshmallow spots, where our marshmallows kind of oozed throughout the cookies (and onto the cookie sheets) creating chewy spots. I prefer ours, since I don’t really like marshmallows anyway, and in our cookies they were sort of caramelized and fabulous. It’s possible that they used bigger pieces of marshmallow (we used mini-marshmallows) or that theirs were a better quality. I have no idea, but don’t be surprised if some of your cookies look like this:



Like I said, caramelized goodness.

My last tip, since it doesn’t say, is to use the heaping tablespoon method. I used my medium cookie scoop with just a bit of overflow to compensate for all of the big ingredients. They were the perfect size. If you don’t have a cookie scoop, get one. Trust me. SO easy, and you get uniform cookies.

Anyway, I hope you enjoy your slice of summer… quite the treat, especially when you don’t have the time/space/energy to build a fire to roast marshmallows.

Disclosure: We received a complimentary stay (and cookies) at Ocean Edge Resort. There was no additional compensation and all opinions are my own.

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