These Baked S’mores Donuts are the PERFECT Summer treat. Loaded with chocolate chips, graham crackers and of course, toasty marshmallows, you’ll be baking these all Summer long!
Summer is in full swing here in North Carolina and you know what that means….berries, peaches and S’MORES!
A true Summer staple, s’mores are the best gooey, decadent treat one can have under the stars by a bonfire.
I can vividly remember Summers in my hometown being by a fire, the crackly smoke getting in my eyes as I shove a marshmallow onto a sharp stick.
And then of course, inevitably over toasting my marshmallow. There is something about a golden toasty marshmallow…but Benjamin likes his a little burnt and extra crispy. How do you like yours?!
Anyway – placing that toasty marshmallow on top of a Hershey square on a sweet graham cracker. The first bite is always a gooey sticky mess. Pure bliss!
Do you have any different s’mores toppings you like?! Let me know!
Why You’ll Love These Donuts:
- Let’s start off with the obvious – one of the many things I love about these baked donuts is that you get that delightful s’mores flavor without needing a bonfire! Ha!
- Baked donuts are a little healthier! – Don’t get me wrong, I love a good fried donuts. But I also loved baked because they give you that classic donut flavor without making you feel really kinda yucky afterward. Being baked results in a softer, fluffier donut.
- These are loaded with chocolate! They have cocoa powder, chocolate chips and have a delicious chocolate glaze on top.
- They have graham cracker pieces inside the donut as well as crumbs on top.
- The marshmallows are gooey and perfectly toasted on top to yield that sticky delightful deliciousness that you know and love.
Ingredients You Need:
- All purpose flour
- Unsweetened Cocoa powder
- Light brown sugar
- Milk chocolate chips
- Graham crackers
- Mini marshmallows
- Baking powder + baking soda
- Salted butter
- Greek yogurt (or sour cream)
- Egg
- Milk
- Vanilla extract
How to Make Donuts:
Preheat oven to 350 degrees.
Whisk together the dry ingredients for this recipe in a large bowl.
In a smaller bowl, melt the butter and let it cool for 3-4 minutes. To this, add the vanilla extract, egg, milk (any milk will work), greek yogurt and whisk together quickly.
Add the wet ingredients to the dry ingredients and mix together using a wooden spoon.
Add milk chocolate chips and graham cracker crumbs and fold into the batter. It should look like this:
Add the donut batter to a ziploc bag and then pipe the batter into a greased donut pan until the molds are 2/3 of the way full. Like this:
Bake for 11-12 minutes or until a toothpick can come out clean.
Let cool – once cooled, melt milk chocolate chips until smooth. Fully coat/dip one side of the donuts in the melted chocolate then place on a baking rack.
Top with crushed graham cracker crumbs and mini marshmallows. To toast the marshmallows, use a kitchen torch tool if desired.
Best Tips for Making Donuts:
Be sure to whisk the egg/butter/milk mixture QUICKLY with a whisk. This will help it prevent clumping or looking weird.
Gently fold the wet ingredients into the dry ingredients – you don’t want to overstir it.
I used a kitchen torch to toast my marshmallows – here is the link for mine (not affiliate)…but if you don’t have one and you want them toasted, you could always add some to a pan and toast them in the oven on broil and then gently add them on top of the donut.
If you’re not a fan of milk chocolate, you can definitely use semi sweet or dark chocolate for this recipe. I used milk chocolate since that is the classic S’mores recipe!
I definitely recommend eating these the day of for ultimate delicious freshness – but if you do need to store leftovers…
Storing Leftover Donuts:
If you have leftovers, store them in a tightly sealed tupperware container at room temperature for 1-2 days.
Enjoy these, my friends! Every toasty golden marshallowy delicious bite.
Did you enjoy this recipe? Here are a few others you might like:
Chocolate S’mores Rice Krispy Treats
No Churn S’mores Coffee Ice Cream
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Baked S’mores Donuts
These Baked S’mores Donuts are the PERFECT Summer treat. Loaded with chocolate chips, graham crackers and of course, toasty marshmallows, you’ll be baking these all Summer long!
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 1/4 cup light brown sugar, packed
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 4 tbsp melted, salted butter
- 1 large egg
- 1/3 cup milk (any milk of your choice)
- 1/4 cup plain greek yogurt (can sub sour cream)
- 1 tsp vanilla extract
Add Ins
- 1/2 cup milk chocolate chips
- 1/2 cup crushed graham cracker crumbs
Glaze
- 1/2 cup milk chocolate chips, melted
Instructions
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Preheat the oven to 350. Take a donut pan, grease it (either with butter or cooking spray) and set aside.
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In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, brown sugar, and salt.
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Melt the butter in a smaller bowl. Make sure you give 3-4 minutes for it to cool completely. Once it has cooled, add in the vanilla extract, egg, greek yogurt and milk. Whisk vigorously to combine and then IMMEDIATELY add it to the dry ingredients using a wooden spoon until they are mixed together.
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You want to add it immediately to prevent the butter/egg/milk mixture from clumping.
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Slowly mix the wet ingredients into dry ingredients until combined.
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To the batter, add the crushed graham cracker crumbs and milk chocolate chips and stir to combine.
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Next, carefully spoon the donut batter either into a ziploc bag or a piping bag if you have one. If you're using a ziploc bag, cut the tip of the bag and pipe the batter into the greased donut pan, about ⅔ of the way full for each donut.
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Bake for 11-12 minutes or until a toothpick comes out clean. Let cool in pan for 5-10 minutes and then carefully remove them to continue cooling on a wire rack.
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While they are cooling, melt the milk chocolate chips in a bowl that you're able to dip the donuts in. Melt it in 30 second increments until fully melted.
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Gently dip one side of the donut into the melted chocolate, making sure you coat it fully on one side. Place it icing side up on the wire rack and repeat until all of the donuts are iced.
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Garnish with extra graham cracker crumbs and mini marshmallows. Toast the marshmallows carefully with a kitchen torch. Enjoy immediately!