S’mores Cookies

Why You’ll Love This Recipe

What’s not to love about combining three iconic flavors in one cookie? The soft and chewy texture paired with the crunch from the graham cracker crumbs makes for an irresistible treat. Plus, they’re easy to make, and the added chocolate chips and marshmallows ensure that every bite is packed with flavor. Whether you’re preparing a snack for a party, or simply craving something sweet, these s’mores cookies are perfect for any occasion. Even better, they bring the nostalgia of a campfire treat without the need to leave your kitchen.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup butter

• ½ cup granulated sugar

• ¼ cup brown sugar, packed

• 1 teaspoon vanilla extract

• 1 large egg

• 1 ⅔ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup mini semisweet chocolate chips

• ½ cup mini marshmallows, halved

• ¼ cup graham cracker crumbs

Directions

1. Preheat the oven to 350°F (175°C).

2. Microwave the butter for about 40 seconds until fully melted.

3. Whisk the butter until completely smooth and melted.

4. Add the granulated sugar and brown sugar, mixing until well combined.

5. Stir in the vanilla extract and egg until fully incorporated.

6. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. The dough should be soft and slightly sticky but not overly wet.

7. Gently stir in the mini chocolate chips, halved mini marshmallows, and graham cracker crumbs.

8. Scoop out about 3 tablespoons of dough (or use a medium cookie scoop) and place each ball of dough on a baking sheet, spacing them 2 inches apart.

9. Bake for 10-15 minutes, or until the cookies are set. They will be puffy and slightly underbaked in the center.

10. Allow the cookies to cool slightly before enjoying!

Servings and Timing

• Servings: This recipe makes about 12-15 cookies, depending on the size you scoop.

• Prep time: 10 minutes

• Bake time: 10-15 minutes

• Total time: 20-25 minutes

Variations

• Use different chocolates: Try using milk chocolate chips, white chocolate chips, or even a mix of chocolate and peanut butter chips for a twist on the classic s’mores flavor.

• Add nuts: If you like a bit of crunch, try adding chopped nuts such as walnuts or pecans to the dough.

• Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these s’mores cookies.

• Use full-size marshmallows: If you don’t have mini marshmallows, you can use full-size ones—just make sure to cut them in half to fit better in the cookie dough.

Storage/Reheating

• Storage: Keep your s’mores cookies in an airtight container at room temperature for up to 4-5 days. If you want to extend their shelf life, you can refrigerate them, where they’ll stay fresh for up to a week.

• Freezing: You can freeze the cookie dough before baking. Simply scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the dough balls to a freezer bag and store for up to 3 months. When ready to bake, no need to thaw—just add a minute or two to the baking time.

• Reheating: Warm up your cookies in the microwave for 10-15 seconds, or in a 350°F (175°C) oven for 5 minutes for that fresh-from-the-oven feel.

FAQs

How do I prevent the marshmallows from burning while baking?

To prevent marshmallows from burning, it’s best to bake the cookies until they are just set and still slightly underbaked in the middle. This way, the marshmallows don’t have time to crisp up too much in the heat.

Can I use regular-sized marshmallows instead of mini ones?

Yes, you can use regular marshmallows. Just be sure to cut them in half to ensure they bake properly and don't overpower the cookies.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 2-3 days before baking. Alternatively, freeze the dough as mentioned above for longer storage.

Can I use a different type of sugar?

You can substitute the granulated sugar with coconut sugar or other alternatives, but this may affect the texture of the cookies slightly. Brown sugar adds moisture, so don’t skip it!

How can I make my cookies crispier?

For a crunchier cookie, you can bake the cookies for an extra minute or two, but be careful not to burn them. You can also add more graham cracker crumbs to the dough for extra crunch.

Can I double the recipe?

Yes! This recipe is easily doubled if you need to make a larger batch. Just ensure you have enough baking sheets and space for all the dough.

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just be sure to add a pinch of salt to make up for the lack of salt in the butter.

Do I need to chill the dough before baking?

No, there’s no need to chill the dough for this recipe. The cookies will bake up perfectly without refrigeration.

Why are my cookies spreading too much?

If your cookies spread too much, you may have used too much flour or didn’t measure it correctly. Be sure to measure the flour properly, and try refrigerating the dough for 10-15 minutes before baking to prevent spreading.

Can I add chocolate chunks instead of chips?

Yes, you can replace chocolate chips with chopped chocolate chunks for a more decadent, gooey cookie experience.

Conclusion

These s’mores cookies are the perfect way to satisfy your sweet tooth and capture the flavors of a classic campfire treat. With a few simple ingredients and easy steps, you can whip up a batch that’s sure to impress. Whether you enjoy them fresh from the oven or as a make-ahead treat, these cookies are a fun and tasty way to bring the magic of s’mores into your kitchen. Enjoy!

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