These soft, chewy SunButter S’mores Cookies combine milk chocolate, gooey marshmallows, and crunchy graham cracker pieces for an easy, crowd-pleasing treat. They require no special equipment—just a bowl and a spoon. Made with SunButter, the cookies have a mild nutty flavor while remaining peanut- and tree-nut-free.
WHAT IS SUNBUTTER?
SunButter is a spread made from sunflower seeds that works well as an alternative to traditional nut butters. It’s a great option for people with nut allergies or anyone seeking a flavorful, nutritious substitute. SunButter delivers protein and important vitamins and minerals, and it typically contains less saturated fat than many nut butters.
HOW TO MAKE THE SUNBUTTER S’MORES COOKIES
1. Mix sugars, butter and SunButter: Combine the melted butter, SunButter, dark brown sugar, and white sugar in a large bowl and beat until combined.
2. Add eggs and vanilla: Add the eggs and vanilla, then beat until fully incorporated.
3. Add dry ingredients: In a separate bowl whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture and mix on low until just combined—avoid overmixing.
4. Add chocolate, marshmallows and graham crackers: Fold in the chopped milk chocolate (or chips), mini marshmallows, and roughly chopped graham crackers until evenly distributed.
5. Scoop, chill (optional), and bake: Portion the dough into roughly 2-tablespoon scoops and place on prepared baking sheets. For thicker cookies, chill the scooped dough in the fridge for 30–60 minutes. Bake at 350°F (175°C) for 11–12 minutes.
Reaction between Sunflower Oil + Baking Soda
A harmless chemical reaction can sometimes occur between sunflower oil in SunButter and baking soda, producing a slight green tint in the cookie interior. If you notice green-colored centers, it’s a natural reaction and does not affect safety or taste.
Refrigerating the Cookies
Chilling the cookie dough is optional. Do not chill if you prefer thinner, flatter cookies. If you like a thicker, chewier cookie, chill the scooped dough for 30–60 minutes before baking.
THE RIGHT AMOUNT OF FLOUR
Getting the flour amount right is important for tender cookies. Too much flour yields dry, tough cookies; too little and they won’t hold their shape. Weighing flour is the most reliable method—volume measurements can vary widely. If you don’t have a scale, spoon the flour into a measuring cup and level it off with a straight edge rather than scooping directly from the bag.
Frequently Asked Questions
No. Chocolate chips work fine, and you can choose milk, semi-sweet, or dark chocolate depending on your preference.
Yes. If you don’t need a nut-free option, peanut butter or another nut butter can be substituted, keeping in mind flavor differences.
No. Refrigeration is optional and only affects the final shape and thickness of the cookies.
While still warm, press a round cookie cutter over each cookie and rotate gently to smooth the edges for a uniform shape.
Yes. Both the raw dough and baked cookies freeze well in airtight freezer bags.
Yes. The dough can be prepared and refrigerated for 1–2 days before baking.
Get the Recipe:
Easy SunButter S’mores Cookies with Graham Crackers
Ingredients
- 2½ cups (300g) all-purpose flour, measured correctly
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp salt
- 1/2 cup (114g) unsalted butter, melted
- 1/2 cup (120g) natural SunButter
- 3/4 cup (165g) dark brown sugar
- 3/4 cup (150g) white sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup (200g) roughly chopped milk chocolate (or chips)
- 1/2 cup (30g) mini marshmallows
- 1/2 cup (45g) roughly chopped graham crackers
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, baking powder, and salt; set aside.
- In a large bowl, combine melted butter, SunButter, brown sugar, and white sugar. Beat until combined.
- Add eggs and vanilla and mix until smooth, scraping the bowl as needed. Add the flour mixture and mix on low until just combined. Fold in the chopped chocolate, mini marshmallows, and chopped graham crackers.
- Portion dough into roughly 2-tablespoon scoops. For thicker cookies, chill the scoops in the fridge for 30–60 minutes.
- Arrange cookies evenly on the prepared sheets (about 6 per sheet) and bake 11–12 minutes, until edges are set and centers still soft. Remove and cool.
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