A single serve s’mores cookie, for when you just want one (giant) cookie to yourself.

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Holding up the single serve s'mores cookie

This is a cookie for when you just want one giant, delicious s’mores chocolate chip cookie. It’s thick and soft with crisp edges, made with brown butter for extra flavor, loaded with chocolate chips, swirled with marshmallow fluff, and we’re using cute little teddy grahams for the graham cracker crunch. Aaaand of course, we’re sticking a giant marshmallow into it and torching it, for that classic s’mores look and flavor. Fair warning – when I say that this cookie is giant, I mean it – you can definitely bake this off as two more “regular” sized cookies if that’s your jam.

Aaaand if you’re thinking “why in the world would I only want one cookie?” – here is my recipe for s’mores cookies – which is very similar to this recipe and yields 8 cookies.

expert baking tips

Weigh your ingredients:

My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.

Mix the dough carefully:

When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.

I know, I know – it’s frustrating to have to wait! However, because we’re using melted brown butter, we want to give the dough time to firm up. Letting the cookie dough chill just a little bit in the freezer means that the cookies will bake up thicker.

Under bake for perfect cookies:

Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.

The secret to perfectly round cookies:

Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!

A note on oven temperature:

Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

Close up of the single serve s'mores cookie

All purpose flour: for structure and chewiness.
Baking soda: for helping the cookies rise.
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
Granulated sugar & light brown sugar: a combination of both gives us cookies with crispy edges and soft and chewy centers.
Milk: our egg replacement for these cookies – feel free to use your favorite dairy or non-dairy milk here.
Vanilla: for flavor.
Semi-sweet chocolate: I recommend semi-sweet or dark chocolate (or a combination of both!) Please note that if you use all chocolate chips, the cookies will bake up a little thicker, and if you use all chopped chocolate, they will be a tad thinner. In the pictures I used a combo of guittard super cookie chips & a chopped chocolate baking bar.
Marshmallow creme: or marshmallow fluff, for swirling into the cookies.
Teddy grahams: I used chocolate chip teddy grahams for a little extra pizazz and cuteness, but you can certainly replace them with crushed up graham crackers or even crushed biscoff cookies.
S’more marshmallow: optional, but recommended – for toasting on top. I used a Jet-Puffed S’more Marshmallow but any large marshmallow will be perfect here.

Here’s a little look into the process of making a single s’mores chocolate chip cookie. The full recipe is at the end of this blog post!

Brown the butter on the stove, then let it sit in the freezer for 5 minutes to cool down.
Mix in the sugars, milk and vanilla.

The flour slightly folded into the dough.

Mix in the dry ingredients and chocolate chips, then set the dough to chill in the freezer for 5 minutes.
Form the cookie dough into one giant cookie dough ball, then top it with more chocolate, marshmallow & graham crackers, then bake & enjoy!

What is brown butter?

Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.

can I double this recipe?

If you’re looking for a larger batch of cookies, check out my small batch s’mores chocolate chip cookies. They’re very similar to this recipe and yield 8 cookies.

Why yes I do and you can find it here! ☺︎

why did my cookies turn out more dry/crumbly/thicker than pictured?

Measuring error: Typically, the #1 culprit for this is always not measuring the flour properly. If you use cup measurements rather than weighing, you run the risk of adding too much flour to the dough which can make it super dry. If you’re using cup measurements, make sure that you fluff up your flour and then spoon it into your measuring cup, rather than scooping up the flour with the measuring cup. Weighing will also ensure that you end up with the right amount of brown butter and that you cooked it for the proper amount of time.
Overmixing: if you over-mix the dough, you will introduce more gluten into the cookies which will lead to tougher, thicker cookies. Make sure to only fold in the flour just until that last streak of flour disappears into the dough.
Oven temperature: Like I said before, it’s possible that your oven isn’t at the temperature that it claims to be at – which is, unfortunately, more common than it should be. If your oven is hotter than 350F without your knowledge, you’ll end up with thicker, more dry cookies.

why did my cookies spread so much?

Chilling the dough: The #1 reason for this would be that you didn’t chill the cookie dough. Although it can be frustrating to wait, the cookie dough does need to chill to give time for the butter to firm up and the ingredients to meld together so that they don’t completely spread out in the oven.
Browning the butter: Another reason I recommend measuring your ingredients. When you brown the butter, moisture cooks off of it. So, if it wasn’t cooked for long enough then there would be extra moisture in the dough, which would make the cookies spread out more.
Oven temperature: It could also be that your oven temperature is running lower than it claims to be. For that reason, I recommend always using an oven thermometer. The one I use is linked under “baking tools” in my amazon storefront below!

tools and ingredients:

You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!

Single Serve S’mores Cookie