The BEST Espresso S’mores Cookies

Espresso S’mores cookies are a must-bake! The classic flavors of toasted marshmallows, graham crackers, and chocolate are brought together with the rich taste of espresso in this easy-to-make recipe.

These espresso s’mores cookies are a sure crowd-pleaser with the nostalgia of s’mores but the convenience of a cookie. This dark chocolate cookie is enhanced with espresso powder, filled with mini dehydrated marshmallows, and rolled in crushed Golden Grahams cereal.

pro tips

• read the recipe first. Always read the whole recipe before starting. This will help you with any ingredients that need to be prepped before adding to the recipe.
• mise en place. Weighing and prepping all of your ingredients and supplies before starting the recipe makes the whole baking process easier.
• baking times differ. Every oven is different. I use an older electric oven so my baking time may vary from yours. If you are using a convection oven, reduce the temperature by 25 degrees. Invest in an oven thermometer, this will help you determine your oven temperature and whether or not you need to calibrate it.
• rest your cookie dough. Always rest your cookie dough before baking. Even if a recipe says you can bake them right away, it’s important to let the dough rest. Chilling the cookie dough allows all the ingredients to become the same temperature, the dry ingredients to fully absorb, and the flavors to develop. This also helps with uniform baking, which prevents butter explosions and wonky-shaped cookies.
• bake your cookies completely. Cookies are fully baked when the edges are golden brown and firm and the center is slightly soft. The cookies continue to bake once you remove them from the oven because the pan retains the heat. Underbaked cookies are a health hazard. Soft and chewy cookies come from the recipe, not underbaking.

equipment notes

• ramekins
• bowls
• rubber spatula
• microwave
• food processor or Ziploc bag and a rolling pin

ingredient notes

• cocoa powder: any cocoa powder can be used in this recipe but my favorite is Cacao Barry Extra Brute. Cacao Barry is a trusted brand that uses sustainable practices and has a consistent flavor.
• dehydrated mini marshmallows: I like to keep a large bag of these marshmallows on hand because they are an excellent addition to many recipes and great for hot chocolate bombs in the winter.
• Golden Grahams cereal: I prefer to use cereal instead of actual graham crackers because they hold their crunch better. They are also a bit sweeter which pairs well with the rich flavor of the cocoa powder and espresso.
• instant coffee: You can use either instant coffee or espresso powder. You can adjust the amount to your liking or leave it out altogether.

recipe instructions

1. Crush Golden Grahams in a food processor just enough to break each graham into smaller pieces. If you don’t have a food processor, you can use a rolling pin; pour Golden Grahams into a large plastic storage bag, cover the bag with a kitchen towel, and then smash with the rolling pin. Pour the crushed cereal into a medium bowl and set aside until ready to use.
2. In a large bowl, stir the molasses and instant coffee into the warm butter until the coffee is dissolved. Stir in the cocoa powder. In a medium bowl, combine flour, baking soda, and salt. Add sugar, egg, egg yolk, and vanilla extract to the butter mixture. Stir dry ingredients into the wet.
3. Using a large cookie scoop, portion dough balls, then roll each ball into the crushed Golden Grahams and place them onto a sheet pan. Once all cookies are rolled, put them in the freezer for 2 hours or the refrigerator for 3 hours. Once chilled, the cookies can be baked or stored in a container in the freezer for up to 1 month.
4. To bake the cookies, preheat the oven to 345°F and place six dough balls on a sheet pan and bake, one sheet at a time, for 10-12 minutes. The cookies are done when they are puffed, centers are set and they are beginning to form cracks. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.

Espresso S’mores Cookies

Stacey

espresso chocolate cookies full of mini marshmallows and rolled in Golden Grahams cereal

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

resting time 2 hours hrs

Total Time 2 hours hrs 17 minutes mins

Course Dessert, Snack

Servings 19 cookies

Equipment

• 1 food processor optional

Ingredients

  

• 4 cup Golden Grahams cereal crushed
• 12 tbsp butter melted
• 2 tbsp molasses
• 2 tbsp instant coffee or espresso powder
• 1 cup sugar
• 1 egg room temperature
• 1 yolk room temperature
• 1.5 cup flour all-purpose
• 1.5 tsp baking soda
• .5 t salt Kosher
• 2 cup mini dehydrated marshmallows

Instructions

 

• Crush Golden Grahams in a food processor or place them in a bag and smash with a rolling pin just until the pieces are broken up into smaller pieces. Do not over-process. Pour into a medium bowl and set aside.
• In a large bowl, add the molasses and instant coffee to the melted butter and stir until the coffee is dissolved. Mix in the cocoa powder. In a separate bowl, whisk together the flour, baking soda, and salt.
• Add the sugar, eggs, and yolk to the butter mixture and stir. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the marshmallows.
• Using a large cookie scoop or ice cream scoop, portion the dough into balls and roll each ball in the crushed Golden Grahams. Place onto a sheet pan with parchment paper and allow to rest for 2-3 hours in the freezer or refrigerator.
• Bake the cookies at 345℉ for 10-12 minutes until puffed and the center is set. Allow cookies to cool on the pan until firm enough to move to a wire rack and cool completely.

Notes

You can store the cookie dough in the freezer for up to 1 month.

Feel free to add chocolate chips to this recipe for an extra chocolatey experience!

variations

• chocolate chips. Add white, milk, or dark chocolate chips for that extra chocolatey kick.
• flavored chips. Add peanut butter or caramel chips for a flavored s’mores experience.

love cookies? try these recipes…

The Ultimate Chocolate Chip Cookies , Fruity Pebbles Cookies

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