Lemon S’mores Cookies
These bright and summery Lemon S’mores Cookies have the same marshmallow pools and sweet graham crackers as my classic S’mores Chocolate Chip Cookies. But with fresh lemon and creamy white chocolate chips, these flavorful cookies make for a fun twist on the classic campfire dessert.
Lemon S’mores Cookies
It’s summer which means it’s peak s’mores season (I realize this may be up for debate amongst those that rule in favor of fall being the real season for s’mores). And I’ve been dreaming of a lemon-flavored, marshmallow-filled cookie. But what’s marshmallow without the accompanying graham cracker and chocolate? Especially in the summer months when I’ve got s’mores on my mind. So the Lemon S’mores Cookies were born. They’re bright, fun, and totally delicious. Each cookie has a whole large marshmallow for extra creamy goodness. Plus white chocolate chips since they pair so well with the zesty lemon.
Why You’ll Love These Cookies
- Fun to make and eat – that marshmallow pull!
- Lemon pairs perfectly with the sweet marshmallow
- Made in just one bowl (with simple ingredients)
- Easy to make and quick to bake
Key Ingredients for Lemon S’mores Cookies
- Lemon zest and lemon extract both add that bright lemon flavor we love. I like to use both zest and extract to impart as much lemon flavor as possible. I also love the bits of color the fresh lemon zest adds to the tops of the cookies – giving a clue as to what flavor lies within. You can add as much (or as little) zest as you’d like.
- Graham cracker brings that classic s’mores look and feel to these cookies. I like to use graham cracker crumbs – store-bought or homemade – and graham cracker chunks in the cookie dough for maximum flavor. Plus, I sprinkle a few chunks/crumbs on top of the dough balls right before baking by breaking up a few pieces of graham cracker right onto the dough.
- Marshmallow is a key ingredient here – duh. I like to use the big marshmallows (not the giant ones). Each cookie gets a whole marshmallow. You’ll flatten the dough balls and wrap the dough up around the edges of the marshmallows, leaving the tops of the mallows exposed. This will give you that very pooled marshmallow look.
- White chocolate chips add a creamy sweetness to the cookies. And what’s a s’mores cookie without a little bit of chocolate, even if it is white chocolate? My favorite chips to use for these cookies are a mini white chocolate chip. Of course, the ones I use are dairy-free, but I know Whole Foods sells a standard mini white chocolate chip. Regular white chocolate chips will totally work, too, but your cookies may be a bit thicker due to the bigger chips.
FAQ
Can I bake these ahead of time? Yes! I found these cookies stayed tasting fresh on Days 2 and 3. I recommend fully baking the cookies, allowing them to cool completely, and then storing them in a single layer in an airtight container (like a large Ziploc bag).
Do I have to use lemon extract/can I replace the extract with zest? You don’t have to use lemon extract – but it is easier than zesting more lemons! Ha! If you’ve got extra lemons on hand, you can use more fresh zest in place of the lemon extract. The general rule is that 1 tsp of lemon zest = 1/2 tsp of lemon extract.
Can I double the recipe? Totally. Follow the instructions as written but double the ingredients. Just make sure, if you’re using one baking sheet, that your baking sheet is cool (to room temperature) before adding more dough balls. I like to gently wave my baking sheet in the air to cool it down – if it’s still hot, you’ll need to wear oven mitts.
Will mini marshmallows work? Technically, you could get away with using mini marshmallow by mixing them into the cookie dough, BUT you will not get the same effect (the pooling marshmallow and stringy marshmallow pull) as you would when using large marshmallows. I wouldn’t recommend using minis.
Can I freeze the cookie dough? Since this cookie dough needs to be wrapped up and around the marshmallows, I don’t recommend freezing the dough. Instead, you can bake the cookies, allow them to cool, store them in a single layer in an airtight container, and then freeze them. Thaw them at room temperature before enjoying. I like to pop my cookie in the microwave for 5-10 seconds to warm it up.
Lemon S'mores Cookies
Bright and summery Lemon S'mores Cookies with melty marshmallow, sweet graham cracker, and creamy white chocolate chips. A fun twist on the classic campfire dessert.
Ingredients
- 1/2 cup (113g) plant-based butter (or regular butter), softened
- 1/2 cup (110g) brown sugar, packed
- 1/4 cup (50g) white granulated sugar
- Zest from 3 lemons
- 1 1/2 tsp lemon extract
- 1 tsp vanilla extract
- 1 large egg, room temp
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup graham cracker crumbs (3-4 graham crackers)
- 1 1/2 (195g) cups all-purpose flour
- 1/2 cup graham cracker pieces (2 graham crackers)
- 1/2 cup mini white chocolate chips
- 12-14 large marshmallows
Instructions
- Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
- Meanwhile, add the softened butter, sugars, and lemon zest to a large bowl. Beat until combined and creamy. Add the extracts and egg and beat. Beat in the baking soda and salt. Add the graham cracker crumbs and beat until combined.
- Add the flour and use a large spoon or spatula to gently mix until a dough forms. Add the graham cracker pieces (I break my graham crackers right over the bowl) and white chocolate chips. Gently mix to combine.
- Allow the dough to rest at room temperature, uncovered, for 15 minutes. This allows the dough to dry out just a bit to make it easier/less messy to roll the dough with your hands.
- Scoop 6 dough balls 3 Tbsp in size. Flatten each dough ball in your hand and place a large marshmallow in the center. Then fold the dough up and around the sides of the marshmallow so that just the top of the marshmallow is exposed. Slightly flatten the dough ball on your baking sheet.
- Top each dough ball with extra graham cracker (I break mine right over the dough balls), and press extra chocolate chips into the tops and sides of the dough balls.
- Bake at 350°F for 8-10 minutes or until the cookies have spread and the marshmallow is pooled in the middle. Allow the cookies to cool on the baking sheet for 2 minutes before removing to a cooling rack.
- Repeat Steps 5-7 until all cookies are baked, making sure your baking sheet is room temperature before adding more dough balls - I like to carefully wave mine in the air until it cools down (you may need oven mitts for this!).
- Zest fresh lemon over the tops of the baked cookies. Enjoy warm for the melty marshmallow pull.
- Store leftover cookies (once cooled) in a single layer in an airtight container at room temperature. I recommend microwaving leftover cookies for 5-10 seconds for that like-fresh, melty marshmallow.
Notes
- Butter: I used Country Crock Plant Butter Sticks with Olive Oil in these cookies.
- Marshmallows: make sure to use standard large marshmallows for these cookies.
- Lemon Extract: if you'd like to use extra lemon zest in place of the extract, the general rule is 1 tsp fresh zest = 1/2 tsp extract.
- White Chocolate Chips: I used Enjoy Life Mini White Baking Chips. Whole Foods also sells a standard mini white chocolate chip (that isn't dairy-free).
Did you make these cookies? I would love to see!
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