S’mores Cookies – Gooey, Chocolatey, and Irresistible!
These S’mores Cookies bring together all the delicious elements of classic campfire s’mores—graham crackers, melty chocolate, and toasted marshmallows—in a soft and chewy cookie form. Perfect for any occasion, these cookies have golden crispy edges and a gooey center filled with marshmallow and chocolate. No campfire needed!
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (optional)
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Spatula
Ingredients
- For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed graham crackers about 8 full sheets
- 1 ½ cups semi-sweet chocolate chips or chopped chocolate
- 1 cup mini marshmallows
- For Topping Optional:
- Extra mini marshmallows
- Extra chocolate chunks
- Crushed graham cracker crumbs
Instructions
- Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy and smooth.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Step 2: Dry Ingredients & Mixing
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the crushed graham crackers, chocolate chips, and mini marshmallows, making sure they are evenly distributed.
- Step 3: Scoop & Bake
- Use a cookie scoop or tablespoon to drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the edges are golden brown and the marshmallows start to toast.
- Step 4: Final Touch & Cooling
- If desired, immediately press extra marshmallows and chocolate chunks onto the tops of the cookies while they are still warm.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For extra gooey cookies, add more marshmallows before baking.
If marshmallows melt too much, chill the dough for 30 minutes before baking.
Store cookies in an airtight container at room temperature for up to 5 days.
To make these s’mores cookies even more indulgent, drizzle melted chocolate on top after cooling.
If marshmallows melt too much, chill the dough for 30 minutes before baking.
Store cookies in an airtight container at room temperature for up to 5 days.
To make these s’mores cookies even more indulgent, drizzle melted chocolate on top after cooling.