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WW Recipe of the Day: Low Calorie S’mores Cookies
I’ve been on a s’mores kick ever since making open-face baked s’mores snacks a while back. So, when I saw this recipe for low fat s’mores cookies I knew I just had to try it.
And I’m soooo glad I did.
These are without out a doubt THE BEST COOKIES (skinny or otherwise) I’ve made in a long while. Everyone who tasted them gave them two thumbs up.
Recipe Notes
These low fat s’mores cookies have half the butter and the fat of a typical chocolate chip cookie, while still being sweet and delicious.
To reduce the WW Points even more, replace the sugar and brown sugar with your favorite zero calorie sweeteners – I like Truvia Baking Blend (affiliate link) and Truvia (affiliate link) Sweet Complete Brown.
How Many Calories and WW Points in these S’mores Cookies?
According to my calculations each 2-cookie serving has just 130 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
If you enjoy these lightened up S’mores cookies, be sure to check out my other WW Friendly cookie recipes including Open-Faced S’mores, WW Chocolate Chippers with Salted Peanuts, 4-Ingredient Peanut Butter Button Cookies, Banana & Oat Chocolate Chip Cookies and No-Bake Peanut Butter Chocolate Oatmeal Cookies
If you’ve made this Indulgent S’mores Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
S’mores Cookies Recipe
Equipment
Ingredients
- 1/2 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1-1/2 cups mini marshmallows
- 2/3 cup milk chocolate chips
Instructions
- Heat the oven to 350F degrees. Coat a baking sheet (affiliate link) with nonstick cooking spray. Or line it with parchment paper.
- In a mixing bowl, beat the butter and both sugars with an electric mixer (affiliate link) until light and fluffy. Add the eggs and vanilla and mix until blended.
- In another bowl, stir together the flour, graham cracker crumbs, baking soda and cinnamon.
- Gradually add the flour mixture to the butter mixture until well combined. Gently stir in the marshmallows and chocolate chips.
- Place teaspoons of the cookie batter onto the prepared pans spaced at least 2 inches apart.
- Bake 8 to 12 minutes, or until golden and set. (Mine took 11 to 12 minutes.)
- Remove from the oven. Let the cookies cool on the pan for 10 minutes and then transfer them to a wire rack to cool completely.
- Repeat with remaining cookie dough, being sure to use only completely cooled pans, so the dough doesn’t melt. You should end up with about 60 cookies.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 3 PointsPlus (Old plan) These skinny s’mores cookies have half the butter and the fat of a typical chocolate chip cookie, while still being sweet and delicious. To reduce the WW Points even more, replace the sugar and brown sugar with your favorite zero calorie sweeteners – I like Truvia Baking Blend and Truvia Sweet Complete Brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Trim and Terrific Kitchen 101 Cookbook (affiliate link) Secrets to Cooking Confidence: Cooking Basics Plus 150 Easy Healthy Recipes by Holly Clegg.
More WW Friendly S’mores Recipes
- Mini S’mores Pies (DrizzleMeSkinny)
- Gluten-Free S’mores Tartlets (SkinnyTaste)
- S’mores Pizza Fingers (DrizzleMeSkinny)
- Brownie S’mores Bake (HungryGirl)
The marshmallows in my cookies melted and made a gooey mess. Tried putting the dough in the fridge for a while. They were good though.
4 stars for the taste, but mine flattened out also and spread into the others so I just had to break them apart. Wondered why this was happening But they’re going to a cookout today so it’s all good.
Could I use coconut oil instead of butter? I have a little girl who has a milk allergy.
I haven’t tried them with coconut oil but believe it should work. ~Martha
My kids liked the taste but mine also spread way too muck and looked more like a cracker than a cookie. They got very crisp after cooling and also stuck to the parchment paper. Wondered if making them into a bar would be better and put the marshmallows and chocolate on tops instead.
Hi Kim, not sure why yours spread so much. If you try them as a bar cookie, would love to know how they turn out for you! ~Martha
I would have to agree with beth. I have baked a lot of cookies but these spread out so much and stuck to the pan. They tasted soo good though.
I don’t remember having this problem. Maybe try chilling the dough before baking cookies. Use a silpat/parchment lined cookie sheets to avoid sticking.
These cookies taste great, but the marshmallows stick to the pan and the cookies flatten out SO much that it was impossible to remove them from the pan without them breaking. Disappointing!
Hi Beth, I don’t recall either of these problems when I’ve made these cookies!