Name: High-Protein S'mores Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 46g (1.5 Scoops) Snickerdoodle or Vanilla PEScience Protein Powder (see notes for substitutions); 45g (1/4 cup + 2 Tbsp) Graham Cracker Crumbs (can use 3 crushed graham cracker sheets); 30g (Roughly 2.5 Tbsp) Brown Sugar Substitute (or regular brown sugar); Pinch of Salt; 1/8 tsp Baking Soda; 56g (4 Tbsp) Butter (melted); 2 Tbsp Sugar-Free Syrup (or other liquid sweetener); 15g (1 Tbsp) Chopped Milk Chocolate (or chocolate chips); 15g (1/3 Cup) Mini Marshmallows

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Summertime is all about making memories, and what better way to capture the essence of the season than with a classic treat like s’mores?

These High-Protein S’mores Cookies are the perfect way to enjoy the nostalgic flavors of campfire s’mores, all while sneaking in some extra protein.

Growing up, s’mores were a staple of summer gatherings and camping trips (granted, most of my “camping” was in the backyard). There’s just something about the combination of graham crackers, gooey marshmallows, and melted chocolate that soothes the soul.

I wanted to recreate that same feeling in a protein cookie, and let me tell you, these cookies deliver.

The base of these cookies is made with graham cracker crumbs, giving them that authentic s’mores flavor right from the start. I used a combination of PEScience Snickerdoodle protein powder and brown sugar to complement the graham cracker taste perfectly.

And of course, I loaded these cookies up with mini marshmallows and chopped milk chocolate, so every bite is filled with gooey, melty goodness. The marshmallows get perfectly toasted in the oven, just like they would over a campfire.

At only 145 calories and 7 grams of protein per cookie, these High-Protein S’mores Cookies are a uniquely fun way to get your protein in this summer.

These cookies are also gluten-free, low-carb (which may be surprising given the fact that we are using real graham crackers, marshmallow, and chocolate, but it’s true), and all of the ingredients are safe to eat raw, meaning you can dive into the raw cookie dough as well.

What You’ll Need to Make High-Protein S’mores Cookies

To make these delicious cookies, you’ll need:

PEScience Snickerdoodle or Vanilla protein powder
Graham cracker crumbs (you can use crushed graham cracker sheets if you don’t have crumbs on hand)
Brown sugar substitute (or regular brown sugar)
Salt
Baking soda
Butter (using full-fat butter is key for the proper texture)
Sugar-free syrup (or another liquid sweetener)
Chopped milk chocolate (or chocolate chips)
Mini marshmallows

The combination of PEScience protein powder and graham cracker crumbs creates the perfect base for these cookies. PEScience is a whey/casein blend protein powder, so I can’t guarantee the same results with other types of protein.

But if you do experiment with a different brand or type of protein, let me know how it turns out!

Aside from the protein powder, all other substitutions should be pretty self-explanatory. I don’t recommend swapping the graham crackers because that is what truly turns this into a s’mores treat, but I know that some out there will be looking to swap the butter or syrup.

I use sugar-free syrup to keep the calories low while providing some additional sweetness. If you don’t have any, it’s very similar to pancake syrup, so that should work as well.

You can likely use the same amount of milk in its place as well, but you’ll obviously be leaving out some sweetness.

The butter is where I recommend not substituting if you can help it. Many of my recipes use “light butter” to save some calories, but full-fat butter is essential for these cookies. Not only will butter provide the best flavor, but it is necessary for the proper structure of these s’mores cookies.

If you need to substitute butter, coconut oil would be a viable option.

How to Make High-Protein S’mores Cookies

To start, you’ll mix together all your dry ingredients – protein powder, graham cracker crumbs, brown sugar, salt, and baking soda – in a large bowl.

Then, melt your butter in the microwave and add it to the bowl along with the syrup. Mix everything together until a sticky dough forms.

Next, fold in the chopped chocolate and mini marshmallows. Everything doesn’t need to be perfectly mixed at this point, but we want the mix-ins to be incorporated.

Once mixed, chill your dough in the fridge for at least an hour. This will help the dough firm up, making it easier to work with and preventing the cookies from spreading too much in the oven. You can even prep the dough ahead of time and let it chill overnight to make things even easier for you.

Once your dough is chilled, preheat your oven to 325°F. Break the dough into 6 pieces, roll them into balls, and place them on a parchment-lined baking sheet.

Bake the cookies for 10 minutes at 325°F, then remove them from the oven.

If you find that they’ve spread out unevenly due to the marshmallows, don’t worry – you can easily shape them into perfect circles while they’re still warm and soft. Here’s a before and after shaping my cookies:

Just find a cup or glass that’s large enough to cover the cookies when flipped over, and rapidly move the cup in small circles to shape the soft cookies.

Since the cookies will be very soft right out of the oven, allow them to cool for 20-30 minutes to firm up before digging in.

These cookies will stay fresh in an airtight container at room temperature for up to a week… if they last that long! In my house, they didn’t last longer than 24 hours.

My Favorite Protein Cookie Recipes

Protein cookies are kind of my “thing,” so I’ve got many cookie recipes here on my blog that are worth checking out. I won’t list them all here, but if you need some inspiration for your next treat, here are some of my favorites: