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Who doesn’t love the gooey, chocolatey delight of s’mores around a campfire? I’ve always been a fan, but let’s be honest, not everyone has the luxury of a fire pit handy. That’s where these irresistible S’mores Cookies come in—they capture that classic flavor in a portable, bake-at-home treat that’s perfect for any time. In my experience, the first bite takes you right back to those summer nights, with the graham cracker crunch, melty chocolate, and toasted marshmallows all wrapped in a soft cookie dough.
What I love most about whipping up S’mores Cookies is how they bring people together, whether it’s a family baking session or sharing them at a party. I’ve tweaked this recipe over the years to get the perfect balance of sweet and smoky, and now I’m excited to share it with you. If you’re craving something nostalgic yet easy, these homemade S’mores Cookies are going to become your new go-to dessert. Trust me, once you try them, you’ll be hooked!
Key Takeaways:
- These S’mores Cookies deliver all the campfire flavors without needing a fire—graham, chocolate, and marshmallow in every bite.
- Ready in under an hour, making them a quick win for busy bakers who want homemade treats fast.
- Soft, chewy centers with crispy edges highlight the gooey marshmallow surprise inside.
- Chill the dough for at least 30 minutes to ensure your S’mores Cookies hold their shape while baking.
- Store leftovers in an airtight container for up to five days; they stay fresh and delicious.
Why You’ll Adore This S’mores Cookies
Endless Nostalgia in Every Bite: There’s something magical about S’mores Cookies that transports you straight to childhood adventures. The combination of graham cracker bits and melted chocolate chips creates that authentic s’mores vibe we all crave. I find it heartwarming how these cookies spark joy and stories around the table.
Simple Ingredients, Big Flavor: You won’t believe how easy it is to make these S’mores Cookies with pantry staples. No fancy equipment needed—just mix, bake, and enjoy the ooey-gooey results. In my kitchen, they’ve become a staple for impromptu gatherings because they’re foolproof and crowd-pleasing.
Customizable for Any Occasion: Whether you’re adding extra chocolate for the holidays or nuts for texture, these S’mores Cookies adapt beautifully. They’re soft yet structured, holding up well for picnics or lunchbox surprises. What I find interesting is how a simple tweak can turn them into your signature treat.
Family-Friendly Baking Fun: Get the kids involved in assembling these S’mores Cookies—it’s a mess worth making. The hands-on process builds excitement and creates lasting memories. Let’s be honest, baking together makes the final product taste even sweeter.
Essential Ingredients for S’mores Cookies
Unsalted Butter: Start with room-temperature unsalted butter to cream perfectly with the sugars, creating that tender crumb in your S’mores Cookies. It ensures even baking and prevents greasy results. In my experience, using high-quality butter elevates the overall richness without overpowering the other flavors.
Graham Cracker Crumbs: These add the signature crunch and earthy sweetness that defines S’mores Cookies. Pulse whole graham crackers in a food processor for fresh crumbs—they integrate seamlessly into the dough. I always recommend this over store-bought for the best texture and taste.
Mini Marshmallows: The star for that melty, toasted interior in homemade S’mores Cookies. They soften beautifully during baking, mimicking the campfire effect. Be sure to use minis so they distribute evenly; I’ve tried larger ones, and it just doesn’t work as well.
How to Make S’mores Cookies
Prepare the Dough Base
Begin by beating the softened butter with brown and granulated sugars until light and fluffy—this takes about two minutes with an electric mixer. Add the eggs and vanilla, mixing until incorporated, then fold in the flour, baking soda, and salt. Now, stir in the graham cracker crumbs and chocolate chips for that classic S’mores Cookies foundation. In my experience, this step is key to even flavor distribution; don’t overmix to keep the dough tender.
Incorporate the Marshmallows
Gently fold in the mini marshmallows last to avoid them melting too soon, preserving their gooey surprise in the finished S’mores Cookies. The dough should be slightly sticky at this point—perfect for chilling. Here’s the thing: if it’s too warm, the cookies might spread excessively, so pop it in the fridge for 30 minutes. I love how the marshmallows peek out during baking, creating those irresistible pockets.
Bake to Perfection
Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough, spacing them two inches apart, and bake for 10-12 minutes until edges are golden but centers are still soft. As they cool on the sheet, the S’mores Cookies will firm up while the marshmallows toast slightly. For extra flair, like in my espresso chocolate chip cookies, press a few extra chocolate pieces on top right after baking.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups graham cracker crumbs
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
S’mores Cookies Instructions
- Cream butter and sugars until fluffy. Add eggs and vanilla; mix well.
- Combine dry ingredients: flour, baking soda, salt. Stir into wet mixture.
- Fold in graham crumbs, chocolate chips, and mini marshmallows.
- Chill dough for 30 minutes.
- Preheat oven to 350°F. Scoop dough onto lined sheets.
- Bake 10-12 minutes until edges are golden. Cool on sheet.
Pro Tips for the Best S’mores Cookies
Chill for Shape: Always chill your S’mores Cookies dough to prevent spreading—30 minutes does the trick.
Quality Chocolate Matters: Use good semisweet chips; they melt beautifully for that authentic s’mores taste in your S’mores Cookies.
Don’t Overbake: Pull them out when centers look soft; they’ll continue cooking as they cool for the perfect chew.
You Must Know
- S’mores Cookies are best enjoyed warm to maximize the melted marshmallow effect.
- This recipe yields about 36 cookies, perfect for sharing or freezing dough for later.
- Graham crumbs can be made from any brand, but honey-flavored ones add extra depth to S’mores Cookies.
- Allergens include dairy, eggs, and wheat—substitute gluten-free flour if needed.
How to Store S’mores Cookies
Keep your S’mores Cookies in an airtight container at room temperature for up to five days—they stay soft thanks to the marshmallows. For longer storage, freeze them in a single layer first, then transfer to a bag for up to three months. Reheat in a 300°F oven for a few minutes to revive that fresh-baked gooeyness.
Customizing Your S’mores Cookies
Swap in dark chocolate for a richer twist on these S’mores Cookies, or add chopped nuts for crunch. If you’re feeling adventurous, try vegan marshmallows and butter alternatives for a dairy-free version. I often link this to my fudgy chewy brookies for brownie lovers wanting to experiment. These tweaks keep the recipe versatile while staying true to the s’mores spirit.
What to Serve with S’mores Cookies
Pair these warm S’mores Cookies with a scoop of vanilla ice cream for an over-the-top sundae experience. A refreshing iced coffee or milk cuts through the sweetness perfectly. For a light side, try fresh berries or a simple green salad if you’re serving them post-meal. In my house, we love them alongside easy homemade biscuits for a cozy brunch twist.
S'mores Cookies
These gooey, soft, and chewy S'mores Cookies have all the elements of classic campfire s'mores in a cookie that is chock full of chocolate, graham crackers, and toasted marshmallows so you can enjoy this summertime favorite all year long.
Timing
Recipe Details
Ingredients
- 01 1 cup salted butter ((softened))
- 02 3/4 cup light brown sugar ((packed))
- 03 1/2 cup granulated sugar
- 04 2 large eggs
- 05 1 teaspoon vanilla extract
- 06 2 1/2 cups all-purpose flour
- 07 2 teaspoons cornstarch
- 08 1 teaspoon baking soda
- 09 1 teaspoon salt
- 10 2 cups mini marshmallows ((divided))
- 11 2 cups graham crackers ((broken into small pieces (about 9-10 crackers), divided))
- 12 1/2 cup milk chocolate chips
- 13 1/2 cup semisweet chocolate chips
- 14 2 Hershey's bars ((broken into pieces))
Instructions
Preheat oven to 375° F. Line two baking sheets with parchment paper.
In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat for 2-3 minutes until creamy.
Add eggs and vanilla extract and beat well until incorporated.
Add flour, cornstarch, baking soda, and salt, mixing just until combined.
Add 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of the marshmallows, milk chocolate chips, and semisweet chocolate chips, stirring just until dispersed throughout the dough.
Scoop 2-3 tablespoon size balls of dough onto the parchment lined baking sheets, leaving room for the cookies to spread.
Bake for 10 minutes until almost done, then remove from the oven and press 4-5 additional marshmallows on top of each cookie, along with a couple extra pieces of broken-up graham cracker and Hershey bar.
Return to oven and bake for 1-2 minutes until done. If desired, switch oven to broil and toast the marshmallows on top. But be careful as the small marshmallows can burn quickly.
Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container on the counter for 4-5 days.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About S’mores Cookies
Can I make S’mores Cookies ahead of time?
Absolutely, prepare the dough up to 24 hours in advance and chill it covered in the fridge. This even enhances the flavors in your S’mores Cookies. Just bake when ready for fresh results.
How long does S’mores Cookies last in the fridge?
Your S’mores Cookies will keep well in the fridge for up to a week in an airtight container. The marshmallows might firm up a bit, but a quick microwave zap softens them right back. Freezing is better for longer storage.
Are S’mores Cookies gluten-free?
Not by default, but you can easily make them gluten-free with a 1:1 flour substitute and gluten-free graham crackers. Test a small batch first to check texture. It’s a game-changer for inclusive baking.
Can I add extras to my S’mores Cookies recipe?
Yes, mix in peanut butter chips or caramel bits for variety—these S’mores Cookies handle additions well without losing their charm. Start with half a cup to avoid overcrowding the dough.
Why do my S’mores Cookies spread too much?
Oven temperature that’s too low or warm dough is usually the culprit. Always chill and preheat fully for the best shape in your S’mores Cookies.
How do I get the marshmallows to not burn in S’mores Cookies?
Press a few mini marshmallows into the dough balls just before baking, and watch closely in the last minute. If needed, tent with foil—these S’mores Cookies turn out perfectly toasted every time.
Is this recipe for S’mores Cookies suitable for kids?
Definitely, it’s simple enough for little helpers to join in mixing and scooping. Just supervise the oven part for safety.
Can vegans enjoy S’mores Cookies?
With plant-based butter, flax eggs, and vegan marshmallows, yes—adapt the recipe seamlessly. Check out my lemon blueberry cookies for more vegan inspiration.
Final Thoughts
These S’mores Cookies aren’t just a recipe; they’re a ticket to sweet, shared moments that linger long after the last bite. I’ve shared mine with friends and family, and the smiles they bring are priceless—what about you? Give this easy S’mores Cookies recipe a whirl today, and let me know how it turns out in the comments below.