Cookies don’t need a special occasion to earn their place in the kitchen. Long before they became tied to holidays, cookies were simply a practical way to turn basic pantry ingredients into something comforting, shareable, and satisfying. Over time, they’ve remained popular for one reason: they deliver a lot of enjoyment with relatively simple ingredients.
These giant s’mores cookies take everything people love about a classic s’more — chocolate, marshmallow, and graham cracker — and turn it into a soft, chewy cookie with crisp edges and a molten center. The recipe is intentionally balanced rather than “cleaned up” to the point of losing texture or flavor. A few strategic ingredient choices keep the macros reasonable while preserving what makes the cookie worth baking in the first place.
Macros per 1 giant cookie
408 calories
5g protein
65g carbs
16g fat
Ingredients
Makes 6 large cookies (or 12 small)
-
1/2 cup (113g) I Can’t Believe It’s Not Butter (light), melted
-
30g powdered sucralose
-
15g caster sugar
-
1/2 cup (100g) dark brown sugar
-
1 tsp vanilla essence
-
1/2 tsp espresso powder or 2 tsp finely ground coffee beans
-
1 1/4 cups (156g) all-purpose flour
-
1/2 tsp baking soda (measure carefully or you’ll end up with giant blobs for cookies!)
-
1 egg, room temperature
-
1 cup (170g) semi-sweet chocolate chips
-
3 mini chocolate rectangles (I used mini Hershey bars — 1 square per cookie)
-
6 large marshmallows
-
6 squares graham crackers
Method
-
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
-
In a bowl or stand mixer, add the melted butter, caster sugar, powdered sucralose, and brown sugar. Mix for 2–3 minutes until well combined.
Crack in the egg and whisk for 1–2 minutes until smooth. Add the vanilla essence and mix to combine.
-
In a separate bowl, combine the all-purpose flour, baking soda, and espresso powder. Mix well.
-
Gradually incorporate the dry ingredients into the wet mixture until just combined. Add the chocolate chips last and gently fold through. Avoid overmixing.
-
On the prepared baking sheet, place 6 graham cracker squares, spacing them 2–3 inches apart. Top each with a mini chocolate rectangle.
-
Add 1 large marshmallow on top of each cracker and gently press to flatten (refer to my IG video for visual guidance). Scoop a portion of cookie dough, flatten it slightly, and place it over the marshmallow, fully covering the cracker and chocolate.
-
Bake for 12–13 minutes, or until the edges are golden and crisp while the center remains soft and chewy.
-
Allow the cookies to cool completely for 25–30 minutes before serving. This step is important for structure and texture.
Tips and substitutions
If you’d like to make small adjustments without compromising what makes these cookies enjoyable, a few swaps work well:
-
Some or all of the sugar can be replaced with a non-caloric sweetener like Swerve. In this recipe, the caster sugar can be removed entirely without affecting structure or sweetness.
-
Up to ~30g of the flour can be replaced with a protein-enriched alternative for a slight protein boost. Pushing this further will noticeably change the texture.
-
Over-substituting ingredients often leads to dry, dense cookies with a chalky mouthfeel.
The aim isn’t to turn this into a low-calorie novelty recipe. It’s to understand where flexibility exists, make intentional choices if needed, and enjoy the final result without overthinking it.
Ingredients
Makes 6 large cookies (or 12 small)
-
1/2 cup (113g) I Can’t Believe It’s Not Butter (light), melted
-
30g powdered sucralose
-
15g caster sugar
-
1/2 cup (100g) dark brown sugar
-
1 tsp vanilla essence
-
1/2 tsp espresso powder or 2 tsp finely ground coffee beans
-
1 1/4 cups (156g) all-purpose flour
-
1/2 tsp baking soda (measure carefully or you’ll end up with giant blobs for cookies!)
-
1 egg, room temperature
-
1 cup (170g) semi-sweet chocolate chips
-
3 mini chocolate rectangles (I used mini Hershey bars — 1 square per cookie)
-
6 large marshmallows
-
6 squares graham crackers
Method
-
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
-
In a bowl or stand mixer, add the melted butter, caster sugar, powdered sucralose, and brown sugar. Mix for 2–3 minutes until well combined.
Crack in the egg and whisk for 1–2 minutes until smooth. Add the vanilla essence and mix to combine. -
In a separate bowl, combine the all-purpose flour, baking soda, and espresso powder. Mix well.
-
Gradually incorporate the dry ingredients into the wet mixture until just combined. Add the chocolate chips last and gently fold through. Avoid overmixing.
-
On the prepared baking sheet, place 6 graham cracker squares, spacing them 2–3 inches apart. Top each with a mini chocolate rectangle.
-
Add 1 large marshmallow on top of each cracker and gently press to flatten (refer to my IG video for visual guidance). Scoop a portion of cookie dough, flatten it slightly, and place it over the marshmallow, fully covering the cracker and chocolate.
-
Bake for 12–13 minutes, or until the edges are golden and crisp while the center remains soft and chewy.
-
Allow the cookies to cool completely for 25–30 minutes before serving. This step is important for structure and texture.
Tips and substitutions
If you’d like to make small adjustments without compromising what makes these cookies enjoyable, a few swaps work well:
-
Some or all of the sugar can be replaced with a non-caloric sweetener like Swerve. In this recipe, the caster sugar can be removed entirely without affecting structure or sweetness.
-
Up to ~30g of the flour can be replaced with a protein-enriched alternative for a slight protein boost. Pushing this further will noticeably change the texture.
-
Over-substituting ingredients often leads to dry, dense cookies with a chalky mouthfeel.
The aim isn’t to turn this into a low-calorie novelty recipe. It’s to understand where flexibility exists, make intentional choices if needed, and enjoy the final result without overthinking it.
Why you’ll love this recipe
-
Classic s’mores flavors baked into a soft, chewy cookie
-
Crisp edges with a gooey marshmallow and melted chocolate center
-
Simple ingredients with smart swaps that actually work
-
Macro-aware approach without sacrificing texture or flavor
-
Easy to batch, share, and store for later
Want more macro-friendly recipe favorites?
If you enjoyed this recipe and want more desserts, breakfasts, and savory options that fit your macros without feeling restrictive, you’ll love Holly’s Macro-Friendly Recipe Book. It’s filled with practical, flavorful recipes designed to work in real life — the kind you’ll come back to week after week. Add it to your kitchen lineup and keep enjoying food that supports your goals without giving up the foods you love.
