Chewy, gooey, and chocolatey s’mores cookies are truly irresistible little bites of heaven. Packed with marshmallows, chocolate, and graham crackers, these cookies are a year-round treat for your taste buds!
Why this recipe works
S’mores cookies are soft, chewy, and jam-packed with all the classic s’mores fixin’s. These are great when it’s a bit too chilly to get the campfire going, but you’re craving a s’more.
I have to say, it’s possibly even better that these are in cookie form, right? Though, we do have a bit of a cookie obsession on this blog. These are fairly similar to our Mississippi mud cookies and hot cocoa cookies as they feature chocolate and marshmallows. But s’mores cookies highlight the whole package with the addition of graham cracker crumbs. These are a bit addicting, I’m warning you!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
DOUGH – Like most classic cookie doughs we’re using all-purpose flour, unsalted butter, light brown sugar, and granulated white sugar. But the fun part of these cookies is the addition of graham crackers, chocolate, and marshmallows to the dough.
MARSHMALLOWS – The standard mini-marshmallows work perfectly for this. We do not recommend those tiny marshmallows made for hot chocolate. If you have only large marshmallows, do not add any to the batter, simply squish one into the center of the cookie after the initial 5 minutes of baking. If that seems too large for your cookies, cut the large marshmallow in half before squishing on top.
How to Make S’mores Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.
- In a stand mixer with a whisk attachment, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
- Switch the stand mixer to a paddle attachment. Add the flour, baking soda and salt and mix just until combined.
- Add the mini marshmallows, chopped chocolate, and crumbled graham crackers to the dough, while reserving about a 1/2 cup of marshmallows and chocolate chunks for topping. Give a quick mix, careful not to over beat.
- Using a cookie scoop or ice cream scoop (about 1-1/2 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart.
- Bake for 5 minutes until cookies are just about set. Remove from the oven and top with additional mini-marshmallows and chocolate chunks. Return to the oven for 3-4 minutes for the cookies to finish baking and marshmallows star to puff.
- Allow cookies to cool on pan for 2 minutes, and then transfer to a wire cooling rack.
Frequently Asked Questions & Expert Tips
Store the cooled baked cookies in an air-tight container kept at room temperature for 3 days.
Absolutely, this cookie dough freezes really well. I’d suggest prepping the dough and rolling them into balls. Flash freeze them for 30 minutes to an hour, then remove and place the dough balls in a ziptop bag or an air-tight container. Place them back in the freezer for up to 3 months. Flash freezing the dough balls will help them not stick together.
Yes, you can make the cookie dough ahead of time and form it into balls. Freeze the balls for a few hours on a wax paper-lined cookie sheet, make sure they are not touching. Put all the frozen dough balls into a freezer bag. To bake, thaw the cookie dough balls at room temperature, bake, and garnish according to the recipe.
Serving Suggestions
Honestly, when is a batch of s’mores cookies not acceptable? Enjoy them warm and melty out of the oven, or save them for dessert. S’mores are a campfire delicacy but you can make this variation year round whether it be summer, winter, spring, or fall. These cookies are always a welcome addition to the Christmas cookie platter and make delicious edible gifts as well!
More S’mores Recipes
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S’mores Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups mini marshmallows
- 5 oz Hershey's chocolate bar roughly chopped
- 9 graham crackers 1 sleeve, roughly crumbled
Things You’ll Need
Before You Begin
- The standard mini-marshmallows work perfectly for this. If you have only large marshmallows, do not add any to the batter, simply squish only one into the center of the cookie after the initial 5 minutes of baking. If that seems like too much marshmallow for you, chop the large marshmallows in half before placing on the cookies.
Instructions
- Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.
- In a stand mixer with a whisk attachment, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
- Switch the stand mixer to a paddle attachment. Add the flour, baking soda and salt and mix just until combined.
- Add the mini marshmallows, chopped chocolate, and crumbled graham crackers to the dough, while reserving about a 1/2 cup of marshmallows and chocolate chunks for topping. Give a quick mix, careful not to overbeat.
- Using a cookie scoop or ice cream scoop (about 1-1/2 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart.
- Bake for 5 minutes until cookies are just about set. Remove from the oven and top with additional mini-marshmallows and chocolate chunks. Return to the oven for 3-4 minutes for the cookies to finish baking and marshmallows start to puff.
- Allow cookies to cool on pan for 2 minutes, and then transfer to a wire cooling rack.
Nutrition
Amanda Davis
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