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Irresistible S’mores Cookies

Transform the classic campfire treat of s’mores into irresistible cookies, combining gooey marshmallow, rich chocolate, and graham cracker crumbles in a soft, chewy cookie.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup unsalted butter (softened) Use solid coconut oil as a substitute for a lighter option.
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar (packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips Feel free to swap in dark chocolate chips for a richer flavor.
  • 1 cup marshmallows (mini or chopped regular)
  • 1/2 cup graham cracker crumbs
  • to taste Additional graham crackers for topping (optional) Top the dough balls with additional chocolate or graham cracker pieces.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  5. Gently fold in the chocolate chips, marshmallows, and graham cracker crumbs.
  6. Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spaced about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked.
  2. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a freezer bag for up to 3 months. Reheat in the microwave for 10-15 seconds or in a preheated oven for 5 minutes.