S’mores cookies are the best of both worlds—combining all the classic flavors of a campfire s’more in a deliciously soft, chewy cookie. Packed with chunks of chocolate, crispy graham cracker bits, and gooey marshmallow, these cookies are perfect for summer gatherings, cozy fall nights, or anytime you’re craving a s’mores fix. Easy to make and irresistibly good, these cookies are bound to be a hit!
Equipment:
- Mixing bowls
- Electric mixer (optional)
- Spatula
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chunks or chips
- ½ cup mini marshmallows
- ½ cup graham cracker pieces (about 2 full graham crackers, broken into chunks)
Instructions:
- Preheat Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside. - Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. - Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes) using an electric mixer or a whisk. - Add Egg and Vanilla
Add the egg and vanilla extract, mixing until well combined. - Mix in Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix. - Add the S’mores Mix-Ins
Gently fold in the chocolate chunks, mini marshmallows, and graham cracker pieces until evenly distributed throughout the dough. - Scoop and Bake
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie, as they will puff up a bit while baking. - Bake
Bake for 8-10 minutes, or until the edges are golden brown and the marshmallows have begun to melt and caramelize. Be careful not to over-bake, as you want these cookies to stay soft and gooey. - Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack. Enjoy warm for the best gooey marshmallow experience!
Presentation Ideas:
- Serve cookies on a rustic wooden board with extra graham crackers and chocolate bars for a campfire feel.
- For a special treat, sandwich a scoop of vanilla ice cream between two cookies to make a s’mores ice cream sandwich.
- Drizzle melted chocolate over the tops of the cookies for a decorative touch.
Tips:
- For extra gooey cookies, add a few extra marshmallows on top of each cookie halfway through baking.
- Be sure to use mini marshmallows; large marshmallows will melt too quickly and spread too much.
- These cookies are best enjoyed the day they’re baked but can be stored in an airtight container at room temperature for up to 3 days.
These S’mores Cookies bring the cozy flavors of a campfire favorite right into your kitchen. With gooey marshmallows, melty chocolate, and crispy graham crackers, each bite is a nostalgic trip to summer nights around the fire. Perfect for parties, family treats, or a fun baking project, these cookies will be a hit with kids and adults alike!
S’mores Cookies Recipe
These S’mores Cookies bring the campfire classic indoors! With gooey marshmallows, melty chocolate, and graham cracker pieces, they’re the perfect soft and chewy treat to satisfy any s’mores craving.
Equipment
- Mixing bowls
- Electric mixer (optional)
- Spatula
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chunks or chips
- ½ cup mini marshmallows
- ½ cup graham cracker pieces about 2 full graham crackers, broken into chunks
Instructions
- Preheat Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes) using an electric mixer or a whisk.
- Add Egg and Vanilla
- Add the egg and vanilla extract, mixing until well combined.
- Mix in Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix.
- Add the S’mores Mix-Ins
- Gently fold in the chocolate chunks, mini marshmallows, and graham cracker pieces until evenly distributed throughout the dough.
- Scoop and Bake
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie, as they will puff up a bit while baking.
- Bake
- Bake for 8-10 minutes, or until the edges are golden brown and the marshmallows have begun to melt and caramelize. Be careful not to over-bake, as you want these cookies to stay soft and gooey.
- Cool and Serve
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack. Enjoy warm for the best gooey marshmallow experience!
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