Why You’ll Love S’mores Cookies Recipe
These cookies are soft, chewy, and packed with classic s’mores flavors. They’re easy to make, fun for kids and adults alike, and perfect for parties, holidays, or anytime you want a nostalgic treat. Plus, they’re a great way to enjoy s’mores year-round.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Salt
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Unsalted butter, softened
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Brown sugar
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Granulated sugar
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Eggs
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Vanilla extract
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Mini marshmallows
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Semi-sweet or milk chocolate chunks
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Graham crackers, broken into small pieces
Directions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking soda, and salt.
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In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in eggs and vanilla until combined.
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Gradually mix in dry ingredients until just combined.
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Fold in chocolate chunks, mini marshmallows, and graham cracker pieces.
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Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
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Bake for 9–11 minutes, until edges are golden but centers are still soft.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
Serves 24 cookies.
Preparation time: 15 minutes
Baking time: 10 minutes
Total time: 25 minutes
Variations
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Stuffed S’mores Cookies: Place a square of chocolate and marshmallow inside each dough ball before baking.
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Peanut Butter Twist: Add peanut butter chips or swirl in a little peanut butter to the dough.
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Dark Chocolate Lovers: Swap semi-sweet for dark chocolate chunks.
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Mini Version: Make bite-sized cookies with mini chocolate chips and mini graham cracker bits.
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Campfire Style: Press extra marshmallows on top of the cookies before baking for extra gooeyness.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. Freeze baked cookies for up to 2 months; thaw at room temperature before enjoying. For a warm, gooey effect, microwave cookies for 10–15 seconds before serving.
FAQs
Can I use regular marshmallows instead of mini?
Yes, just cut them into smaller pieces so they melt evenly.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 48 hours or freeze for later baking.
Why did my marshmallows melt into the cookies?
That’s normal—some will caramelize, adding delicious flavor.
Can I bake these in a pan as cookie bars?
Yes, press the dough into a 9×13-inch pan and bake for 20–25 minutes.
What’s the best chocolate to use?
Chocolate chunks or bars cut into pieces melt better than chips.
Can I make them gluten-free?
Yes, use a gluten-free flour blend and gluten-free graham crackers.
Do I need to chill the dough?
It’s not required, but chilling can help prevent spreading.
Can I toast the marshmallows for extra flavor?
Yes, lightly toasting marshmallows before folding them in adds a smoky flavor.
Can I use graham cracker crumbs instead of pieces?
Yes, but pieces give more texture and crunch.
How do I keep cookies soft after baking?
Store in an airtight container with a slice of bread to lock in moisture.
Conclusion
S’mores cookies are a fun and delicious twist on the classic campfire treat, giving you gooey marshmallows, melted chocolate, and crunchy graham crackers in cookie form. Easy to make and always a hit, they’re the perfect treat for sharing or indulging in a little nostalgic sweetness.
