a s’mores freezer cookie for the kids—and grown-ups—who do not love regular chocolate.
these white chocolate chip s’mores freezer cookies are a cozy spin on my Homemade Cookies Are Only a Few Minutes Away base recipe, with graham cracker crumbs in the dough, white chocolate chips, graham cracker chunks, and marshmallow tucked inside and toasted on top.
part of the rooted pantry project
- belongs to
- chocolate chip cookie dough — a freezer variation
- chocolate
- white chocolate
- how i stock it
- filled dough balls, baked from frozen
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why i made this variation
i made this version with white chocolate because my daughter and husband do not like regular chocolate. it still has the graham cracker and marshmallow flavor that makes a s’mores cookie feel special, without regular chocolate taking over.
why this variation works
i did not want these to taste like a regular white chocolate cookie with a graham cracker stuck on top. replacing part of the flour with graham crumbs works that flavor right into the dough. the hidden marshmallow gives you the marshmallow in the cookie, and the one added near the end gives you the toasted s’mores look on top.
white chocolate chip s’mores freezer cookies
ingredients
- 226g cold butter, cubed
- 150g granulated sugar
- 165g brown sugar
- 360g all-purpose flour
- 60g finely crushed graham cracker crumbs
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 eggs
- 2 teaspoons vanilla extract
- 250–300g white chocolate chips
- 75–100g graham cracker chunks
- mini marshmallows, for the centers
- regular-size marshmallows, cut into thirds for the tops
make the dough
- add the cold cubed butter, granulated sugar, and brown sugar to the mixer bowl. mix for about 1 minute. small pieces of butter should still be visible.
- add the 360g flour, 60g finely crushed graham cracker crumbs, salt, and baking powder. mix until sandy and crumbly.
- add the eggs and vanilla. mix just until a dough forms; do not overmix.
- fold in the white chocolate chips and graham cracker chunks by hand.
scoop, fill, and freeze
- scoop all of the dough with a medium cookie scoop onto a parchment-lined tray.
- flatten each portion slightly in your palm, tuck 1 mini marshmallow into the center, and pinch the dough closed so no marshmallow is showing.
- roll gently to seal. use a small pinch of extra dough only if a portion needs help closing.
- freeze the filled dough balls on the tray until solid, then transfer them to a labeled freezer bag or airtight freezer container.
bake from frozen
- place the frozen portions on a parchment-lined sheet pan and bake at 375°F for about 9–10 minutes, until they are almost done.
- while the cookies bake, cut the regular-size marshmallows into thirds with clean, unused fishing line or plain unflavored floss. pull the tray out and gently press 1 piece onto the top of each cookie.
- return the tray to the oven for 1–2 minutes, until the marshmallows soften and puff.
- for more toasted color, broil very briefly. stay right beside the oven because marshmallows brown quickly.
- let the cookies cool on the pan for a few minutes before moving them.
the few tools i use
you do not need a special setup for these. these are the things that make the freezer prep easier in my kitchen:
- medium cookie scoop – keeps the cookies kid-size but leaves enough room for the marshmallow
- clean, unused fishing line or plain unflavored floss – cuts the marshmallows into thirds without squishing them
- parchment paper – worth using here in case a marshmallow finds its way out
- half sheet pans – for scooping and freezing the whole batch
- freezer bags – for packing the dough once it is frozen solid
FAQ
Are the graham crumbs extra, or do they replace flour?
They replace part of the flour: this variation uses 360g all-purpose flour and 60g finely crushed graham cracker crumbs.
Do I thaw the dough before baking?
No—these instructions start with frozen, filled dough balls. Add the topping marshmallow during the later baking stage.
How do I keep the center marshmallow enclosed?
Use one mini marshmallow per portion, pinch the dough closed, and roll gently until none is showing. A small pinch of extra dough can help seal a gap.
the rooted pantry verdict: MAKE + STOCK
This is the kind of freezer cookie that makes me feel like I have my life together for approximately twelve minutes. Bake a few from frozen, toast the marshmallow on top, and suddenly it feels like dessert was planned.
keep growing the rooted pantry
We’re figuring out what is worth making at home—and what can stay at the grocery store.