S’mores Cookies Recipe

Introduction

S’mores cookies bring the classic campfire treat to your kitchen with a delicious twist. These cookies combine gooey marshmallows, crunchy graham crackers, and melty chocolate for a perfectly nostalgic bite every time.

Ingredients

• 1 cup salted butter (softened)
• 3/4 cup light brown sugar (packed)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups mini marshmallows (divided)
• 2 cups graham crackers (broken into small pieces, about 9-10 crackers, divided)
• 1/2 cup milk chocolate chips
• 1/2 cup semisweet chocolate chips
• 2 Hershey’s bars (broken into pieces)

Instructions

1. Step 1: Preheat oven to 375° F and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until creamy.
3. Step 3: Add eggs and vanilla extract, then beat well until fully combined.
4. Step 4: Mix in the flour, cornstarch, baking soda, and salt just until combined. Avoid overmixing.
5. Step 5: Fold in 1 1/2 cups of graham cracker pieces, 1 1/2 cups of mini marshmallows, milk chocolate chips, and semisweet chocolate chips until evenly distributed.
6. Step 6: Scoop dough into 2-3 tablespoon-sized balls and place on prepared baking sheets, spacing them to allow for spreading.
7. Step 7: Bake for 10 minutes until cookies are almost done. Remove from oven and gently press 4-5 extra marshmallows, a few pieces of graham cracker, and pieces of Hershey’s bar on top of each cookie.
8. Step 8: Return cookies to the oven and bake for an additional 1-2 minutes until fully cooked. For a toasted marshmallow effect, switch the oven to broil for a few seconds, watching carefully to prevent burning.
9. Step 9: Let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra gooey cookies, slightly underbake by a minute in the first bake.
• Use dark chocolate chips for a richer flavor.
• Swap mini marshmallows with chopped large marshmallows for chunkier texture.
• Toast the marshmallows with the broiler for a classic s’mores finish, but watch closely to avoid burning.
• Try adding a pinch of cinnamon to the dough for a warm spice note.

Storage

Store the cookies in an airtight container at room temperature for up to 4-5 days. To keep marshmallows soft, avoid refrigeration. Reheat briefly in the microwave for a warm, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can chop regular marshmallows into smaller pieces to substitute for mini marshmallows, but the texture may be a bit different with larger pockets of gooey marshmallow.

Can I freeze these cookies?

Yes, s’mores cookies freeze well. Place cooled cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before enjoying.

S’mores Cookies Recipe

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★★★★★

4.4 from 100 reviews

Delight in these irresistible S’mores Cookies that capture all the classic flavors of the campfire treat in a chewy, chocolaty cookie. Loaded with graham cracker pieces, gooey marshmallows, and a mix of milk and semisweet chocolate chips, these cookies are baked to perfection with a toasted marshmallow topping for the ultimate nostalgic indulgence.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1 cup salted butter (softened)
• 3/4 cup light brown sugar (packed)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Add-ins

• 2 cups mini marshmallows (divided)
• 2 cups graham crackers (broken into small pieces, about 9–10 crackers, divided)
• 1/2 cup milk chocolate chips
• 1/2 cup semisweet chocolate chips
• 2 Hershey’s bars (broken into pieces)

Instructions

1. Preheat Oven: Preheat your oven to 375° F and line two baking sheets with parchment paper to prepare for baking.
2. Cream Sugars: In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Beat the mixture for 2-3 minutes until it becomes creamy and smooth.
3. Egg and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Beat well until fully incorporated and the batter is smooth.
4. Dry Ingredients: Add the all-purpose flour, cornstarch, baking soda, and salt to the wet mixture. Mix gently until just combined, being careful not to overmix to maintain cookie tenderness.
5. Add-Ins: Fold in 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of mini marshmallows, milk chocolate chips, and semisweet chocolate chips until evenly distributed throughout the dough.
6. Bake Cookies: Scoop the dough into 2-3 tablespoon sized balls and place them on the prepared baking sheets, spacing them apart to allow spreading. Bake for 10 minutes until the cookies are almost done and slightly golden around the edges.
7. Add Toppings: Remove the cookies from the oven and immediately press 4-5 mini marshmallows on top of each cookie, along with a couple of extra graham cracker pieces and broken Hershey bar pieces for extra texture and flavor.
8. Melt Marshmallows: Return the baking sheets to the oven and bake for an additional 1-2 minutes until the marshmallows are melted and the cookies are fully baked. Optionally, switch the oven to broil and carefully toast the marshmallows for a few seconds to achieve a browned, toasted finish, but watch closely to prevent burning.
9. Cool: Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to a wire cooling rack to cool completely. Store the cooled cookies in an airtight container at room temperature for up to 4-5 days.

Notes

• Press the marshmallows and additional toppings onto the cookies immediately after the first bake to ensure they stick well.
• If toasting marshmallows under the broiler, watch them closely as they can burn quickly.
• Use parchment paper or silicone baking mats to prevent sticking during baking.
• Store cookies in an airtight container at room temperature to maintain freshness and gooey texture.
• For best results, do not overmix the dough after adding the dry ingredients to keep cookies tender.

Keywords: S’mores Cookies, marshmallow cookies, graham cracker cookies, chocolate chip cookies, campfire dessert, easy cookie recipe