A quick, easy single-serving s’mores cookie with crisp edges, a chewy, melty center, and plenty of chocolate chips and marshmallow.
Okay But Doesn’t This Single Serving Cookie Recipe Technically Make Two Cookies?
Yes — the recipe yields two cookies, but I treat both as one serving. The batch is generous, so you can refrigerate the extra cookie in a zip-top bag or share it with someone.
What Other Flavors Can I Make Besides S’mores?
This simple single-serving cookie is very adaptable. Try these variations:
- Omit the marshmallow for classic chocolate chip cookies.
- Swap the chocolate chips for sprinkles to make a birthday-cake-style cookie.
- Add melting caramel bits and a sprinkle of flaky sea salt for a salted caramel cookie.
S’mores Single Serving Cookie Ingredient Breakdown:
Gather the ingredients below for the best single-serving s’mores cookie:
- Egg yolk
- Salted butter (softened)
- Brown sugar
- All-purpose flour
- Baking powder
- Vanilla extract
- Chocolate chips
- Marshmallows
How to Make a S’mores Single Serving Cookie:
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine the egg yolk, softened butter, and brown sugar, then stir in the vanilla.
- Add the all-purpose flour and baking powder and mix until a soft dough forms.
- Fold in 3 tablespoons of chocolate chips.
- Divide the dough into two portions. Press one marshmallow into the center of each portion and roll the dough into smooth balls, fully enclosing the marshmallow.
- Press the remaining tablespoon of chocolate chips on top of each cookie ball.
- Place the dough balls on a parchment-lined baking sheet and bake for 15–20 minutes at 350°F. If you make a single large cookie, bake about 25–30 minutes.
- Remove from the oven and let cool at room temperature for at least 10 minutes before enjoying.
Looking For More Recipes? Check These Out!
- Single Serving Ice Cream Sandwich
- Apple Crumble
- Cinnamon Rolls with Cream Cheese Frosting
FAQs
This recipe uses only the egg yolk, leaving the egg white. Store leftover egg whites in an airtight container in the refrigerator and use them the next day for recipes like French toast, a scramble, or meringues.
To prevent cookies from bursting or leaking marshmallow, follow these tips:
- Chill shaped dough for 30–60 minutes to reduce spreading.
- Fully enclose the marshmallow inside the dough so it can’t escape as it melts.
- Use mini marshmallows or cut large marshmallows into smaller pieces.
- Partially freeze marshmallows for 10–15 minutes before baking to slow melting.
- Roll dough into rounded balls and place the seam on the bottom to seal.
- Or use marshmallow fluff for a gooey center without large expansion.
S’mores Single Serving Cookie
Ingredients
- 1 Egg yolk
- 3 tbsp Salted butter, softened
- 5 tbsp Brown sugar
- 8 tbsp All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Vanilla extract
- 4 tbsp Chocolate chips
- 2 Marshmallows
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix egg yolk, softened butter, brown sugar, and vanilla extract.
- Add flour and baking powder; stir until a dough forms.
- Fold in 3 tablespoons of chocolate chips.
- Divide the dough into two portions and press one marshmallow into the center of each. Roll into balls, sealing the marshmallow inside.
- Top each ball with the remaining chocolate chips.
- Bake on a parchment-lined sheet for 15–20 minutes (25–30 minutes for one large cookie).
- Cool for at least 10 minutes before serving.
Notes
To avoid exploding cookies: chill dough for 30–60 minutes; fully enclose the marshmallow; use mini marshmallows or cut large ones smaller; partially freeze marshmallows for 10–15 minutes; shape dough into rounded balls with the seam on the bottom; or use marshmallow fluff for a gooey, controlled center.