S’mores Cookies combine the nostalgic flavors of a classic campfire treat and the comforting texture of a cookie. If you crave that perfect mix of crunchy graham crackers, gooey marshmallows, and rich chocolate, this recipe is your answer. It’s especially great for any occasion when you want to impress friends or family with something unique yet simple. Each bite transports you back to summer nights by the fire.

Why cook this at home

These cookies are a fantastic homemade treat that brings the best of both worlds: simplicity and indulgence. They are simple enough for a weekday indulgence while being special enough for gatherings. This recipe is ideal for a cookie lover looking for something out of the ordinary, offering a quick baking process and minimal prep time. With ingredients that most people have on hand, you can whip these up without a trip to the store.

Steps at a glance

Preheat your oven and prep your baking sheets.
Blend sugars with softened butter until creamy.
Incorporate eggs and vanilla into the mixture.
Gradually mix in dry ingredients until combined.
Fold in chocolate, graham crackers, and marshmallows.
Bake, then add more toppings for that signature s’mores aesthetic.

Key ingredients

1 cup salted butter (softened)
3/4 cup light brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 cups mini marshmallows (divided)
2 cups graham crackers (broken into small pieces, about 9-10 crackers, divided)
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2 Hershey’s bars (broken into pieces)

When choosing your ingredients, opt for high-quality chocolate and fresh marshmallows to enhance the flavor.

How to prepare it

Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat for 2 to 3 minutes until creamy.
Add in the eggs and vanilla extract, blending well until fully incorporated.
Gradually add the flour, cornstarch, baking soda, and salt, mixing just until combined.
Fold in 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of the marshmallows, milk chocolate chips, and semisweet chocolate chips until well dispersed throughout the dough.
Scoop 2 to 3 tablespoon-sized balls of dough onto the parchment-lined baking sheets, leaving ample room for the cookies to spread.
Bake for 10 minutes, then remove from the oven. Press 4-5 additional marshmallows and some extra broken graham cracker pieces and Hershey’s bar on top of each cookie.
Return the cookies to the oven and bake for an additional 1 to 2 minutes until done.

What to serve it with

These cookies are delicious on their own but can be paired with a glass of cold milk or a warm cup of cocoa for a nostalgic touch. You can also serve them alongside a simple fruit salad for a refreshing contrast. For an extra treat, warm them slightly and add a scoop of vanilla ice cream on top.

How to store and freeze

To keep these cookies fresh, store them in an airtight container at room temperature for up to 4-5 days. For longer shelf life, freeze them in a freezer-safe bag or container. They can be frozen for about 2-3 months. When you’re ready to enjoy them, thaw at room temperature or pop them briefly in the microwave to warm them up. Always remember the 2-hour rule for leftovers; any perishable food left at room temperature should be consumed or refrigerated after two hours.

Tips for best results

Use softened butter for a creamier texture; cold butter can lead to a dense cookie.
Do not overmix after adding the dry ingredients to maintain a light texture.
If you prefer a stronger graham cracker flavor, consider adding a bit of graham cracker flour into the dough.
Watch the cookies closely during the last few minutes of baking to avoid overcooking the marshmallows.
Feel free to use different types of chocolate chips, such as dark or white chocolate, to adjust the flavor.

Ways to change it up

There are plenty of ways to experiment with this recipe. You could add nut butter for a richer taste or swap out some of the chocolate chips for peanut butter chips. To match varying dietary preferences, you can replace regular marshmallows with vegan ones or switch out the all-purpose flour for a gluten-free version. For an adventurous twist, consider adding caramel bits or a drizzle of caramel sauce on top before baking.

Your questions answered

Can I prep the dough in advance?

Yes, you can prepare the cookie dough ahead of time. Store it in the refrigerator for up to 2 days before baking. Chilling the dough can enhance the flavor and texture.

How do I keep these cookies from spreading too much?

Ensure your butter is not too soft and avoid overmixing once you add the flour. Chilling the dough before baking can also help control spreading.

What can I do if I cannot find mini marshmallows?

If mini marshmallows are unavailable, you can use regular marshmallows cut into smaller pieces.

Can I use a different type of flour?

Yes, if you’re looking for a gluten-free option, consider using a gluten-free all-purpose flour blend.

How long does it take for them to cool?

Let the cookies cool on the baking sheet for about 2-3 minutes before transferring them to a wire rack. This way, they will firm up nicely and retain their shape.

Baking these S’mores Cookies is a fantastic way to bring a taste of nostalgia to your kitchen. Feel free to make this recipe your own and discover the joy of sharing delicious homemade treats with others. Treat your friends and family to these charming cookies; they are sure to brighten everyone’s day.

S’mores Cookies

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A delightful blend of classic s’mores flavors in cookie form, perfect for any occasion.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Combine the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat for 2 to 3 minutes until creamy.
Add in the eggs and vanilla extract, blending well until fully incorporated.
Gradually add the flour, cornstarch, baking soda, and salt, mixing just until combined.
Fold in 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of the marshmallows, milk chocolate chips, and semisweet chocolate chips until well dispersed throughout the dough.
Scoop 2 to 3 tablespoon-sized balls of dough onto the parchment-lined baking sheets, leaving ample room for the cookies to spread.
Bake for 10 minutes, then remove from the oven. Press 4-5 additional marshmallows and some extra broken graham cracker pieces and Hershey’s bar on top of each cookie.
Return the cookies to the oven and bake for an additional 1 to 2 minutes until done.

Notes

Use high-quality chocolate and fresh marshmallows to enhance flavor. Store in an airtight container for up to 4-5 days.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg