Why You’ll Love This Recipe
I love these S’mores Cookies because they combine three of my favorite dessert ingredients in one easy cookie: chocolate, marshmallows, and graham crackers. The graham crackers add a light crunch, the chocolate becomes rich and melty, and the marshmallows create soft, gooey pockets.
I also like that I can make them throughout the year. They are fun for summer gatherings and cookouts, but I can just as easily bake a batch for holidays, parties, or an everyday dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 1 cup roughly broken graham cracker pieces
- 1/2 cup chopped milk chocolate or chocolate bar pieces
Directions
- I preheat my oven to 350°F (175°C) and line large baking sheets with parchment paper.
- I place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. I beat them together until the mixture becomes light and creamy.
- I add the eggs one at a time, mixing well after each addition. I then mix in the vanilla extract.
- In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt.
- I gradually add the dry ingredients to the butter mixture and mix just until a soft cookie dough forms.
- I gently fold in the chocolate chips and most of the graham cracker pieces. I reserve some chocolate, graham crackers, and marshmallows for topping the cookies.
- I carefully fold some of the mini marshmallows into the dough. I try to keep most of them surrounded by dough because marshmallows directly touching the baking sheet can melt and become sticky.
- I scoop portions of dough about 2 tablespoons in size and arrange them on my prepared baking sheets, leaving approximately 2 inches between each cookie.
- I press a few reserved chocolate pieces and graham cracker pieces into the tops of the dough.
- I bake the cookies for about 9 to 11 minutes, until the edges are lightly golden but the centers still look slightly soft.
- During the final 2 to 3 minutes of baking, I carefully press a few extra mini marshmallows into the tops of the cookies and return them to the oven. This gives me visible, gooey marshmallow pockets without letting them completely disappear into the dough.
- I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Servings and Timing
This recipe makes approximately 24 cookies.
- Prep time: 20 minutes
- Cook time: 9–11 minutes per batch
- Cooling time: 5–10 minutes
- Total time: About 45 minutes
- Servings: Approximately 24 cookies
I make the cookies with about 2 tablespoons of dough each. If I make larger bakery-style cookies, I increase the baking time slightly and leave more space between them.
Variations
For Double Chocolate S’mores Cookies, I replace a portion of the flour with unsweetened cocoa powder and add both milk and dark chocolate pieces. I love the extra-rich chocolate flavor with the toasted marshmallows.
For Peanut Butter S’mores Cookies, I add peanut butter chips to the dough or replace some of the chocolate chips with them. Chocolate, peanut butter, graham crackers, and marshmallows make an especially rich combination.
When I want extra chocolate, I press a square of chocolate into the center of each ball of dough before baking. This creates a melted chocolate center when I break the cookie open.
For a salty-sweet variation, I sprinkle a small amount of flaky sea salt over the warm cookies. I find that a little salt balances the sweetness of the chocolate and marshmallows.
I can also use dark chocolate instead of milk chocolate when I want a less-sweet version with a deeper cocoa flavor.
Storage/Reheating
I let my S’mores Cookies cool completely before storing them in an airtight container. I keep them at room temperature for about 3 to 4 days.
For longer storage, I freeze the baked cookies in a freezer-safe container for up to 2 months. I separate the layers with parchment paper to prevent the cookies from sticking together.
I can also freeze portions of unbaked cookie dough. I scoop the dough onto a baking sheet, freeze the portions until firm, and then transfer them to a freezer-safe container. I bake the frozen dough as needed, adding a couple of extra minutes to the baking time.
When I want that freshly baked s’mores texture again, I warm an individual cookie in the microwave for about 10 seconds. I love how this softens the cookie and makes the chocolate and marshmallow gooey again.
FAQs
How do I keep marshmallows from melting out of S’mores Cookies?
I try to keep marshmallows tucked inside the cookie dough rather than directly against the baking sheet. I also save some marshmallows for the final few minutes of baking. This gives me gooey, visible marshmallow pieces without having all of them melt away.
Can I make S’mores Cookie dough ahead of time?
Yes. I can prepare the dough ahead and keep it covered in the refrigerator for up to 2 days. When I’m ready to bake, I let very firm dough sit at room temperature briefly so it is easier to scoop.
Why did my S’mores Cookies spread too much?
I make sure my butter is softened rather than melted and measure the flour carefully. If my dough feels unusually soft or my kitchen is warm, I refrigerate the dough for about 30 minutes before baking.
Can I use large marshmallows instead of mini marshmallows?
Yes. I cut large marshmallows into smaller pieces before adding them to the cookies. I find that smaller pieces are easier to distribute throughout the dough and are less likely to create very large melted areas.
How do I know when S’mores Cookies are done?
I remove the cookies when the edges look set and lightly golden while the centers still appear slightly soft. They continue to set as they cool on the baking sheet, which helps me get a chewy center instead of an overbaked cookie.
Conclusion
S’mores Cookies are one of my favorite ways to enjoy classic campfire flavors in an easy homemade dessert. Graham crackers add crunch, chocolate creates rich melted pockets, and marshmallows give every cookie that unmistakable gooey s’mores finish
PrintS’mores Cookies Recipe
These S’mores Cookies combine soft, chewy cookie centers with graham cracker pieces, rich chocolate, and gooey marshmallows. They deliver all the flavors of a classic campfire s’more in an easy homemade cookie.
- Prep Time: 20 minutes
- Cook Time: 9–11 minutes per batch
- Total Time: About 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 1 cup roughly broken graham cracker pieces
- 1/2 cup chopped milk chocolate or chocolate bar pieces
Instructions
- Preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.
- Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl and beat until light and creamy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture and mix just until a soft cookie dough forms.
- Gently fold in the chocolate chips and most of the graham cracker pieces, reserving some chocolate and graham cracker pieces for topping.
- Fold some of the mini marshmallows into the dough, keeping them surrounded by dough when possible to prevent them from melting directly onto the baking sheet. Reserve some marshmallows for topping.
- Scoop portions of dough about 2 tablespoons in size onto the prepared baking sheets, leaving approximately 2 inches between each cookie.
- Press some of the reserved chocolate and graham cracker pieces into the tops of the cookie dough.
- Bake for 9 to 11 minutes, until the edges are lightly golden and the centers still appear slightly soft.
- During the final 2 to 3 minutes of baking, carefully press the reserved mini marshmallows into the tops of the cookies and return them to the oven until gooey.
- Cool the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
- Keep marshmallows tucked inside the dough when possible so they do not melt directly onto the baking sheet.
- For visible gooey marshmallow pockets, add some marshmallows during the final 2 to 3 minutes of baking.
- If the dough feels unusually soft or the kitchen is warm, refrigerate it for about 30 minutes before baking to reduce spreading.
- For extra chocolate, press a square of chocolate into the center of each dough ball before baking.
- For a salty-sweet finish, sprinkle the warm cookies with a small amount of flaky sea salt.
- Store cooled cookies in an airtight container at room temperature for 3 to 4 days.
- Freeze baked cookies in a freezer-safe container for up to 2 months, separating layers with parchment paper.
- Unbaked portions of cookie dough can also be frozen and baked from frozen with a couple of extra minutes added to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 17 g
- Sodium: 115 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
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