Ultimate Vegan S’mores Cookies: Your Easy Guide to Gooey, Campfire Perfection
Imagine the irresistible allure of a crackling campfire, the sweet fragrance of perfectly toasted marshmallows, rich melted chocolate, and the satisfying crunch of graham crackers—all thoughtfully crafted into a single, decadent cookie. These thick, chewy, and utterly delightful vegan s’mores cookies will instantly transport you to a cozy evening spent with friends, gathering around a warm fire. This isn’t just another cookie recipe; it’s an incredibly easy, one-bowl vegan marvel that you’ll find yourself baking time and time again, bringing the magic of s’mores into your kitchen year-round.
For those of us who follow a plant-based diet, we often lament that traditional marshmallows aren’t vegan, which can be a real bummer when s’mores cravings hit. But fear not, fellow dessert enthusiasts! After mastering my own homemade vegan marshmallows, a whole new world of possibilities opened up. This innovation paved the way for delightful vegan s’mores, and from that inspiration, the idea for these utterly phenomenal vegan s’mores cookies was born.
Oh yes, dear friends, prepare yourselves for a truly unforgettable treat.
These s’mores cookies embody everything you could ever desire in a classic cookie: they’re wonderfully thick, perfectly chewy, and unbelievably decadent. But they don’t stop there. They also deliver every essential element of a traditional s’more, generously packed with rich vegan chocolate, crunchy graham crackers, and gooey, toasted marshmallows. Each bite is a harmonious blend of textures and flavors that will have you reaching for another.
The absolute best part? There’s no need to wait for a specific camping season or rely on sunny weather. You can whip up a batch of these glorious vegan s’mores cookies any time of year, right in the comfort of your very own kitchen. They are perfect for sharing with friends, enjoying as a cozy night-in treat, or simply satisfying that sudden craving for something truly special.
Why You’ll Love This Vegan S’mores Cookie Recipe
These vegan s’mores cookies aren’t just a dessert; they’re an experience. Here’s a closer look at what makes them absolutely irresistible and why they’ll quickly become a staple in your recipe rotation:
- Completely Vegan. My s’mores cookies are meticulously crafted without eggs, dairy, or any other animal products, making them a delicious treat that truly everyone can enjoy. This recipe allows you to share the joy of s’mores with friends and family who follow a plant-based diet or have dairy and egg allergies, ensuring no one misses out on this classic indulgence.
- Effortlessly Easy to Make. Designed for simplicity, this is a genuine one-bowl vegan cookie recipe. It comes together quickly and easily, primarily using common pantry ingredients you likely already have on hand. Minimal cleanup means more time to enjoy your freshly baked cookies! Whether you’re a seasoned baker or just starting out, you’ll appreciate how straightforward this recipe is.
- Unmatched Ooey-Gooey Goodness. Prepare for a sensational texture experience. These vegan s’mores cookies are incredibly gooey, delightfully melty, and absolutely impossible to resist, especially when enjoyed warm, fresh from the oven. The toasted marshmallow centers, combined with pockets of melted chocolate, create a luxurious, plant-based cookie that rivals even popular bakery-style treats, delivering that coveted “Crumbl-style” texture right in your own home!
Essential Notes on Ingredients for Perfect Vegan S’mores Cookies
Crafting the perfect vegan s’mores cookie starts with understanding your ingredients. Here are some key notes to help you achieve the best results:
For precise ingredient quantities and detailed recipe instructions, please scroll down to the full recipe card below.
- Vegan butter – This is the foundation of our chewy cookie. Use a high-quality, block-style vegan butter for best results, ensuring it’s softened to room temperature. This allows for proper creaming with the sugar, creating a light and fluffy base. You can use either store-bought options or even try your hand at homemade vegan butter if you’re feeling adventurous.
- Brown sugar – Both dark or light brown sugar will work wonderfully in this recipe. Dark brown sugar will impart a richer, more pronounced molasses flavor and contribute to an even chewier texture, while light brown sugar offers a slightly milder sweetness. Either way, brown sugar is crucial for that signature cookie chewiness and depth of flavor.
- Vegan milk – Any kind of unsweetened, unflavored vegan milk you prefer or have readily available will do the trick. Almond milk, soy milk, or oat milk are all excellent choices. Ensure it’s at room temperature to prevent the butter from seizing when mixed.
- Vanilla extract – A staple in any cookie recipe, vanilla extract enhances all the other flavors, adding a warm, aromatic depth that complements the chocolate and marshmallow beautifully.
- Flour – Standard all-purpose flour works perfectly for these cookies, providing structure and body. To make these s’mores cookies gluten-free, simply substitute with a good quality measure-for-measure gluten-free all-purpose flour blend. Make sure your blend contains xanthan gum, or add a small amount if it doesn’t.
- Cornstarch – This secret ingredient is key to achieving that desirable thick, soft, and chewy texture while also preventing the cookies from spreading too much in the oven. It gives the cookies a delicate tenderness.
- Baking soda – Our primary leavening agent, baking soda reacts with the acidic brown sugar to create lift and contribute to the cookie’s characteristic slight crispness on the outside and chewiness within.
- Sea salt – A touch of sea salt is essential for balancing the sweetness of the cookies and enhancing the overall flavor profile. It brings out the richness of the chocolate and prevents the cookies from tasting overly sugary. Kosher salt is also a great alternative if that’s what you have on hand.
- Vegan chocolate chunks – For those irresistible pockets of melted chocolate, vegan chocolate chunks are ideal. If you can’t find specific chunks, simply use a high-quality vegan chocolate bar (dark chocolate usually is) and chop it into pieces. The varied sizes will create wonderful melty pools throughout the cookie.
- Chocolate chips – In addition to chunks, chocolate chips ensure even distribution of chocolatey goodness in every bite. Opt for your favorite vegan brand, whether semi-sweet or milk chocolate style.
- Graham crackers – Crushed graham crackers are integral to the s’mores experience, adding a distinct flavor and delightful crunch. Make sure to use vegan-friendly graham crackers (many brands are, but always check labels). For a gluten-free option, readily available gluten-free graham crackers can be swapped in without compromising flavor.
- Vegan marshmallows – The star of the s’mores! Use full-size vegan marshmallows, cut in half, to achieve that signature gooey, toasted center in each cookie. Smaller marshmallows can also work, but larger halves create a more dramatic effect.
What Does Cornstarch Do to Cookies? The Magic Behind the Chew
Cornstarch is truly a baking marvel when it comes to cookies, and it plays a vital role in perfecting these s’mores treats. By absorbing some of the liquid in the dough, cornstarch helps to give these cookies their wonderfully thick, soft, and remarkably chewy texture. It also acts as a stabilizer, preventing the cookies from spreading too thinly in the oven and ensuring they maintain that desirable plump shape. Think of it as a subtle thickening agent that makes your cookies tender on the inside while maintaining their structure – it’s like a touch of baking magic!
How to Make the Best Vegan S’mores Cookies – Step-by-Step Guide
Just like most drop cookie recipes, these vegan s’mores cookies are incredibly straightforward to make. Following these simple steps will ensure you create a batch of perfect, gooey delights:
- Cream the butter and sugar. In a large mixing bowl, beat the softened vegan butter and brown sugar together for a full 3 minutes. Use either a stand mixer fitted with the paddle attachment or a hand mixer. This step is crucial as it incorporates air into the mixture, resulting in lighter, chewier cookies. The mixture should become pale and fluffy.
- Finish mixing the wet ingredients. To the creamed butter and sugar, add the room temperature vegan milk and vanilla extract. Mix for another 30 seconds until everything is just combined. Be careful not to overmix at this stage.
- Add the dry ingredients. In the same bowl, add the flour, cornstarch, baking soda, and sea salt directly on top of the wet mixture. Gently mix these dry ingredients into the wet ones. Mix just until no streaks of flour remain; overmixing can lead to tough cookies, so stop as soon as it’s combined (about 1 minute with a mixer, 2-3 minutes manually).
- Add the mix-ins. Once the dry ingredients are just incorporated, gently fold in the chopped vegan chocolate chunks, vegan chocolate chips, and crushed graham crackers. Stir just until they are evenly distributed throughout the dough, taking care not to overmix.
- Refrigerate the dough. This step is absolutely critical for the texture and flavor of your s’mores cookies. Place the bowl of cookie dough in the refrigerator and chill for a minimum of 1 1/2 hours. Chilling allows the flour to fully hydrate, the flavors to meld, and the butter to firm up, which prevents excessive spreading during baking.
- Form the cookies. Once chilled, preheat your oven to 350°F (175°C). Use a 1/4 cup measure or a large cookie scoop for each cookie, shaping it into a ball. Place the ball on a parchment-lined baking sheet and gently press down to flatten it slightly. Take half of a vegan marshmallow and place it into the center of the flattened dough, then carefully press the cookie dough up around the marshmallow, enclosing it as much as possible. This ensures the marshmallow melts deliciously inside.
- Bake to perfection. Arrange the formed cookies on the baking sheet, ensuring they are spaced about 3 inches apart to allow for proper spreading. Bake at 350°F (175°C) for approximately 15 minutes. The edges should be golden brown, and the centers should appear soft but set.
- Cool properly. As soon as you remove the cookies from the oven, resist the urge to move them immediately. Let them cool on the baking sheet for a crucial 5 minutes. This allows them to firm up slightly and prevents them from breaking apart. After 5 minutes, carefully transfer them to a wire rack to finish cooling completely. The marshmallows will be incredibly hot and gooey, so handle with care!
Expert Tips for Baking Perfect Vegan S’mores Cookies Every Time
Achieving a truly exceptional batch of s’mores cookies is easy with a few key pointers. Follow these tips to ensure your cookies are nothing short of perfect:
- No mixer? No problem! Don’t let the absence of a stand or hand mixer deter you. You can absolutely make this delicious cookie dough by hand. Simply use a sturdy whisk and beat the vegan butter and sugar vigorously in a large bowl. It might take a few extra minutes and a bit more arm strength, but the results will be just as satisfyingly chewy.
- Prioritize chilling the cookie dough. This step is not optional; it’s a critical component of the recipe for success. Chilling the dough for at least 1 1/2 hours helps the fat (vegan butter) solidify, which significantly prevents the cookies from spreading too much in the oven. It also allows the flavors to deepen and the flour to fully hydrate, resulting in that wonderfully thick and chewy texture we’re aiming for. If your dough starts to warm up and become sticky while you’re forming the cookies, don’t hesitate to pop it back into the refrigerator for 10-15 minutes until it’s properly chilled again.
- Avoid overbaking at all costs. The key to soft, chewy cookies is knowing when to pull them from the oven. The cookies should look slightly golden around the edges, but their centers should still appear soft and perhaps even a little underdone. Remember, cookies continue to bake from the residual heat of the hot baking sheet even after you remove them from the oven. Overbaking will result in dry, crumbly cookies rather than the moist, gooey s’mores experience you’re after.
- Cool on the pan initially. Once baked, let the cookies cool on the baking sheet for at least 5 minutes before attempting to transfer them to a wire rack. This initial cooling period allows the cookies, especially the gooey marshmallow centers, to set and firm up enough so they don’t break apart or lose their shape when moved. Patience here ensures structural integrity and a beautiful finished cookie.
Delicious Variations for Your Vegan S’mores Cookies
While the classic s’mores combination is truly perfect as is, there are a few subtle ways you can customize these cookies to your liking without losing that essential s’mores flavor. Remember, the core components—chocolate, graham crackers, and marshmallows—are what define these as s’mores cookies, so any significant swaps of those elements might change the flavor profile entirely.
However, you can certainly experiment with different types of vegan chocolate. Instead of just semi-sweet, try using a rich vegan dark chocolate for a more intense flavor, or opt for a creamy vegan milk chocolate for a sweeter, milder profile. Vegan white chocolate chips could also add a lovely contrast. If you’re a fan of sweet-and-salty snacks, consider sprinkling a tiny pinch of flaky sea salt onto the warm cookies immediately after baking. This simple addition beautifully enhances the sweetness and deepens the chocolate notes, adding a gourmet touch that elevates the entire experience.
Creative Serving Suggestions for Your Vegan S’mores Cookies
These vegan s’mores cookies are utterly delicious on their own, especially when warm, but you can take them to the next level with a few creative serving ideas. One of my favorite ways to enjoy them is by transforming them into incredible ice cream sandwiches! Simply take a scoop of your favorite creamy vegan ice cream (homemade or store-bought) and place it between two cooled s’mores cookies. Serve immediately for a decadent dessert that combines warm, chewy cookie with cold, refreshing ice cream. I particularly love using my Peanut Butter Ice Cream or a scoop of rich Chocolate Avocado Ice Cream for an extra layer of flavor. They also pair wonderfully with a glass of cold plant-based milk or a warm cup of vegan hot chocolate.
How to Properly Store Your Vegan S’mores Cookies
To keep your delicious vegan s’mores cookies fresh and chewy, store them in an airtight container at room temperature. They will maintain their optimal texture and flavor for up to 3 days. For longer enjoyment, especially if you want to preserve that fresh-baked feel, reheating them briefly in the microwave for 10-15 seconds or a few minutes in a low oven can bring back some of their gooey charm.
Can I Freeze Vegan S’mores Cookies (Dough or Baked)?
Absolutely! This recipe is fantastic for freezing, either as raw cookie dough or fully baked cookies, allowing you to enjoy these treats whenever the craving strikes.
To freeze the cookie dough: Shape the dough balls as described in the recipe, pressing down and adding the marshmallow half, then re-forming the dough around it. Place these individual cookie dough balls on a parchment-lined baking sheet and freeze until they are completely solid. Once frozen, transfer them to an airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 3 months.
When you’re ready to bake the frozen cookie dough, you have a couple of options:
- **Thaw first:** Let the frozen dough balls thaw in the refrigerator for several hours or overnight before baking according to the original recipe instructions.
- **Bake from frozen:** If you’re short on time, you can bake the cookie dough straight from frozen. Simply add an additional 2-3 minutes to the baking time, keeping an eye on them to ensure they are cooked through and the marshmallows are perfectly gooey.
To freeze already-baked cookies: Allow the cookies to cool completely on a wire rack. Once cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to an airtight container or a freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw the cookies at room temperature for an hour or so before eating. You can also warm them gently in the microwave or oven for a “fresh from the oven” experience.
More Irresistible Vegan Cookie Recipes to Try
If you’ve fallen in love with these s’mores cookies, you’ll be thrilled to discover more delightful vegan cookie creations from my kitchen. Explore these other fantastic plant-based recipes, each offering unique flavors and textures:
- Nourishing Vegan Lactation Cookies
- Quick & Easy Air Fryer Chocolate Chip Cookies
- Delightful Buttery Vegan Spritz Cookies (Gluten-Free Option Available!)
- Wholesome Banana Oatmeal Cookies for Breakfast
- Classic Vegan White Chocolate Macadamia Nut Cookies
Enjoy these incredible vegan s’mores cookies, friends! If you make this recipe, I’d absolutely love to see your creations. Please snap a photo and tag #jessicainthekitchen on Instagram! Your support means the world. We’d also be incredibly grateful if you could leave a comment below and give the recipe a star rating. Thank you so much for baking with us!
Vegan S’mores Cookies
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Ingredients
- ½ cup vegan butter, 1 stick or 112g, softened to room temperature
- 1 cup brown sugar, 200g, light or dark
- 3 tablespoons vegan milk, room temperature (e.g., almond, soy, oat)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour, 210g, or measure-for-measure gluten-free flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt, or kosher salt
- 2 ounces vegan chocolate chunks or 1 chopped vegan chocolate bar, for gooey pockets
- ½ cup vegan chocolate chips
- ½ cup crushed vegan graham crackers, or desired amount; use GF if needed
- 7 large vegan marshmallows, halved (1 half per cookie for the center)
Instructions
- In a large mixing bowl, using a stand mixer with a paddle attachment or a hand mixer, cream together the softened vegan butter and brown sugar for a full 3 minutes. The mixture should become noticeably lighter in color and fluffy. Next, add the room temperature vegan milk and vanilla extract, mixing again for just 30 seconds until fully incorporated. If mixing by hand, beat vigorously with a whisk for slightly longer.
- To the wet ingredients in the bowl, add the flour, cornstarch, baking soda, and sea salt. Mix gently on low speed (or by hand) just until the dry ingredients are fully combined and no streaks of flour remain, about 1 minute with a mixer or 2-3 minutes manually. Be careful not to overmix. Then, gently fold in the chopped vegan chocolate chunks, chocolate chips, and crushed graham crackers until they are evenly distributed throughout the dough. Cover the bowl and chill the dough in the fridge for 1 1/2 hours. This chilling step is essential for texture and prevents excessive spreading.
- Once the dough is chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out the cookie dough using a 1⁄4 cup measure for each cookie. Gently flatten each dough ball on the baking sheet. Take half of a large vegan marshmallow and place it into the center of the flattened dough, then carefully curl and form the cookie dough around the marshmallow, enclosing it completely or mostly. Ensure each cookie is spaced about 3 inches apart on the baking sheet to allow for spreading. Work quickly to keep the dough as cold as possible; if it becomes too warm, return it to the fridge briefly.
- Bake the cookies in the preheated oven at 350°F/180°C for approximately 15 minutes. The edges should be lightly golden, and the centers should still appear soft. Do not overbake. Remove the baking sheet immediately from the oven. Let the cookies cool on the baking sheet for at least 5 minutes before attempting to move them. This crucial cooling period allows them to set and prevents them from breaking apart. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely.
- Devour these warm, gooey, and utterly delicious vegan s’mores cookies! They are best enjoyed fresh.
Notes
To freeze dough: To freeze unbaked cookie dough, first shape the cookies as described in the recipe, ensuring the marshmallow is nestled inside. Place them on a parchment-lined baking sheet and freeze until they are completely solid. Once frozen, transfer the individual dough balls to an airtight container or a heavy-duty freezer bag. Store in the freezer for up to 3 months.
When you’re ready to bake from frozen dough, you can either let them thaw in the refrigerator before baking as usual, or bake them directly from frozen. If baking from frozen, simply add an additional 2-3 minutes to the baking time, watching them closely for golden edges.
To freeze baked cookies: For already-baked cookies, allow them to cool completely. Then, place them in an airtight container or freezer bag (with parchment paper between layers if stacking) and freeze for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature before eating, or warm them gently for a fresh-baked taste.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.