What the heck is this?
Take everything you love about classic campfire s’mores—melty chocolate, toasted marshmallow, and sweet graham crackers—and smash it into a soft, chewy cookie. These S’mores Cookies are basically the cozy, nostalgic dessert of your dreams without the need for a fire pit or sticky fingers. Picture a golden cookie base loaded with chunks of chocolate, bits of graham cracker, and ooey-gooey marshmallow puddles baked right in. It’s like summer sleepaway camp got a bakery degree.
Why You’ll Love This Recipe
– All the s’mores flavor, none of the camping gear
– Soft and chewy with crisp edges and melty centers
– Marshmallows toast up golden right in the oven
– Perfect for bake sales, picnics, or cozy movie nights
– Can be made ahead and frozen (cookie dough or baked cookies)
– No campfire required (unless you’re into that)
The Good Stuff You’ll Need
Dry Ingredients:
– 1 ½ cups all-purpose flour
– 1 cup crushed graham crackers (about 8 full sheets)
– 1 tsp baking soda
– ½ tsp salt
Wet Ingredients:
– ½ cup (1 stick) unsalted butter, room temperature
– ½ cup brown sugar, packed
– ¼ cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
Mix-Ins:
– 1 cup semi-sweet or milk chocolate chunks (or chocolate chips)
– 1 cup mini marshmallows (plus a few extra for topping)
– Optional: a few squares of Hershey’s chocolate bar, broken up
– Extra crushed graham crackers for topping
Let’s Do This
Step 1: Prep Work
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Make the Base
In a medium bowl, whisk together flour, crushed graham crackers, baking soda, and salt. Set aside. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add the egg and vanilla and mix until smooth.
Step 3: Bring It Together
Slowly add the dry mixture to the wet, mixing just until combined. Fold in chocolate chunks and mini marshmallows. If using Hershey’s squares, save those for topping.
Step 4: Scoop and Shape
Scoop dough into 2-tablespoon balls and place them a few inches apart on your prepared baking sheets. Gently press a few extra marshmallows, graham crumbs, and chocolate bits into the tops for that perfect s’mores look.
Step 5: Bake It Up
Bake for 9–11 minutes, or until edges are golden and centers look just set. The marshmallows will puff and caramelize — that’s the magic. Let them cool on the sheet for 5 minutes, then transfer to a wire rack.
Step 6: Toasty Finish (Optional but fun)
Want that just-off-the-campfire vibe? Hit the tops with a kitchen torch to toast the marshmallows after baking. You’ll feel extremely accomplished.
Serving Suggestions
– Serve warm with a glass of milk or hot cocoa
– Sandwich a scoop of vanilla ice cream between two for a next-level ice cream cookie sandwich
– Pair with a chilled cold brew or spiked hot chocolate for grown-up dessert time
Switch It Up
– Add peanut butter chips or Nutella drizzle for a Reese’s-inspired spin
– Swap in dark chocolate if you like things richer
– Use marshmallow fluff instead of mini mallows for extra gooey drama
– Sub in gluten-free graham crackers and flour to make it GF-friendly
Make-Ahead Tips
– Freeze cookie dough balls and bake straight from frozen (add 1–2 extra minutes)
– Baked cookies keep 3–4 days in an airtight container at room temp
– Reheat in the microwave for 10 seconds for max gooeyness
Questions People Actually Ask
Q: Can I use regular marshmallows instead of mini?
A: Sure can — just chop them up a bit or stick to pressing one into the top of each cookie.
Q: Do these cookies spread a lot?
A: They spread a little but keep that bakery-style thickness. Chill the dough for 30 minutes if you want thicker cookies.
Q: Can I toast the marshmallows before baking?
A: It’s best to let them toast naturally in the oven or hit them with a torch after baking to avoid burning or hardening.
S’mores Cookies Recipe: Gooey, Toasty, Totally Addictive
- Total Time: 25 minutes
- Yield: 20 cookies
Description
Take everything you love about classic campfire s’mores—melty chocolate, toasted marshmallow, and sweet graham crackers—and smash it into a soft, chewy cookie. These S’mores Cookies are basically the cozy, nostalgic dessert of your dreams without the need for a fire pit or sticky fingers. Picture a golden cookie base loaded with chunks of chocolate, bits of graham cracker, and ooey-gooey marshmallow puddles baked right in. It’s like summer sleepaway camp got a bakery degree.
Ingredients
Dry Ingredients:
– 1 ½ cups all-purpose flour
– 1 cup crushed graham crackers (about 8 full sheets)
– 1 tsp baking soda
– ½ tsp salt
Wet Ingredients:
– ½ cup (1 stick) unsalted butter, room temperature
– ½ cup brown sugar, packed
– ¼ cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
Mix-Ins:
– 1 cup semi-sweet or milk chocolate chunks (or chocolate chips)
– 1 cup mini marshmallows (plus a few extra for topping)
– Optional: a few squares of Hershey’s chocolate bar, broken up
– Extra crushed graham crackers for topping
Instructions
Step 1: Prep Work
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Make the Base
In a medium bowl, whisk together flour, crushed graham crackers, baking soda, and salt. Set aside. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add the egg and vanilla and mix until smooth.
Step 3: Bring It Together
Slowly add the dry mixture to the wet, mixing just until combined. Fold in chocolate chunks and mini marshmallows. If using Hershey’s squares, save those for topping.
Step 4: Scoop and Shape
Scoop dough into 2-tablespoon balls and place them a few inches apart on your prepared baking sheets. Gently press a few extra marshmallows, graham crumbs, and chocolate bits into the tops for that perfect s’mores look.
Step 5: Bake It Up
Bake for 9–11 minutes, or until edges are golden and centers look just set. The marshmallows will puff and caramelize — that’s the magic. Let them cool on the sheet for 5 minutes, then transfer to a wire rack.
Step 6: Toasty Finish (Optional but fun)
Want that just-off-the-campfire vibe? Hit the tops with a kitchen torch to toast the marshmallows after baking. You’ll feel extremely accomplished.
Notes
– Serve warm with a glass of milk or hot cocoa
– Sandwich a scoop of vanilla ice cream between two for a next-level ice cream cookie sandwich
– Pair with a chilled cold brew or spiked hot chocolate for grown-up dessert time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~160 kcal per serving
- Fat: 7g
- Carbohydrates: ~24g
- Protein: ~2g