Why You’ll Love This RECIPE
This S’mores cookies recipe is everything you love about s’mores, but in cookie form. The combination of soft, chewy cookies with the crispy graham crackers, melty chocolate, and gooey marshmallow filling creates the perfect balance of textures and flavors. The recipe is easy to follow, and you don’t need to worry about a campfire to enjoy the delightful combination of these classic ingredients. It’s the perfect treat for any occasion, from family gatherings to outdoor picnics or even a cozy night in.
Ingredients
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup packed brown sugar
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1 large egg
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1 teaspoon vanilla extract
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1 cup graham cracker crumbs (about 8-10 crushed crackers)
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1 cup mini chocolate chips
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1 cup mini marshmallows (or cut large marshmallows into smaller pieces)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.
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Gradually add the flour mixture to the wet ingredients, mixing just until combined.
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Stir in the graham cracker crumbs, mini chocolate chips, and mini marshmallows until evenly distributed.
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Drop spoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
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Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers may still be soft, but they’ll firm up as the cookies cool.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe yields about 24 cookies. The prep time is around 15 minutes, and the baking time is about 8-10 minutes. Total time, including cooling, is around 30 minutes.
Variations
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Dark chocolate: For a richer flavor, use dark chocolate chips instead of mini milk chocolate chips.
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Add nuts: Try adding chopped walnuts or pecans for a little crunch.
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S’mores bars: Turn these cookies into bars by pressing the dough into a baking dish and baking for 12-15 minutes.
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Marshmallow filling: For extra gooeyness, use marshmallow fluff as a filling inside the cookies.
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Gluten-free: Swap out the all-purpose flour for a gluten-free flour blend to make these cookies gluten-free.
Storage/Reheating
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh, place a slice of bread inside the container to help retain moisture. If you want to enjoy them warm, microwave them for 10-15 seconds, or reheat them in the oven at 350°F (175°C) for a few minutes.
FAQs
1. Can I use regular marshmallows instead of mini marshmallows?
Yes, you can use regular marshmallows. Just cut them into smaller pieces to make them easier to distribute in the dough.
2. Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Shape it into balls and place them on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag or airtight container. Bake from frozen by adding a couple of extra minutes to the baking time.
3. Can I use chocolate bars instead of chocolate chips?
Yes, you can chop up chocolate bars into chunks and use them in place of chocolate chips for a more rustic feel.
4. How do I prevent the marshmallows from burning during baking?
To prevent the marshmallows from burning, make sure you bake the cookies for the recommended time and avoid adding extra marshmallows on top before baking. Marshmallows added too early can burn due to the high heat.
5. Can I make these cookies without graham crackers?
While graham crackers are key to the s’mores flavor, you could substitute with another type of cookie or cracker if necessary, but it may change the taste slightly.
6. Can I use vegan ingredients for this recipe?
Yes, you can substitute the butter with vegan butter and use dairy-free chocolate chips and marshmallows to make this recipe vegan-friendly.
7. How do I keep my cookies chewy?
To keep your cookies chewy, avoid overbaking them. Remove them from the oven when they are lightly golden around the edges but still soft in the middle.
8. What kind of marshmallows should I use?
Mini marshmallows work best in this recipe, as they distribute evenly throughout the dough. Regular marshmallows can also be used if chopped into smaller pieces.
9. Can I make s’mores cookies without an oven?
If you don’t have an oven, you can try making these cookies in a toaster oven or even on a stovetop using a skillet. Just be sure to watch them carefully.
10. How can I make these cookies more like traditional s’mores?
For a more traditional s’mores experience, add a small square of chocolate on top of each cookie after baking and top it with a roasted marshmallow for that campfire feel.
Conclusion
S’mores cookies are a fun and easy way to enjoy the beloved campfire treat any time of year. With their perfect balance of graham cracker crunch, gooey marshmallows, and rich chocolate, these cookies are sure to be a crowd-pleaser. Whether you’re serving them at a party or enjoying them alone, this recipe will bring the warmth and sweetness of s’mores right to your kitchen.
Print
S’mores Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
S’mores cookies are a delicious twist on the classic campfire treat, combining gooey marshmallows, chocolate, and graham crackers in a soft, chewy cookie.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup graham cracker crumbs (about 8–10 crushed crackers)
1 cup mini chocolate chips
1 cup mini marshmallows (or cut large marshmallows into smaller pieces)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Stir in the graham cracker crumbs, mini chocolate chips, and mini marshmallows until evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers may still be soft, but they’ll firm up as the cookies cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature for up to 5 days.
- If desired, you can microwave the cookies for 10-15 seconds or reheat them in the oven at 350°F (175°C) for a few minutes to enjoy them warm.
- For extra gooeyness, use marshmallow fluff as a filling inside the cookies.
- For a richer flavor, use dark chocolate chips instead of mini milk chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
