S’mores Cookies combine the nostalgic flavors of classic s’mores into a delightful cookie format. This recipe is perfect for those moments when you crave that sweet, gooey goodness but don’t want to deal with a campfire. With melted chocolate, fluffy mini marshmallows, and crunchy graham crackers, these cookies encapsulate the essence of a campfire treat right at your kitchen table. Simple to prepare and irresistibly good, they serve as a comforting dessert or snack any day of the week.
Why cook this at home
Making S’mores Cookies at home brings the iconic campfire treat to your kitchen, making it easily accessible anytime a craving strikes. This recipe is perfect for gatherings with friends or family, allowing everyone to savor a taste of nostalgia without the need for an outdoor setting. Plus, these cookies don’t require complicated techniques, which makes them approachable even for beginner bakers looking to impress.
Steps at a glance
- Preheat the oven and prepare your baking sheets.
- Cream together butter and sugars until light and fluffy.
- Incorporate eggs and vanilla into the mixture.
- Combine dry ingredients into the wet ingredients, mixing until just combined.
- Fold in the majority of marshmallows, chocolate chips, and graham cracker pieces.
- Bake, then add additional marshmallows and graham cracker chunks for a final touch.
What you will need
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)
You can adjust the types of chocolate chips depending on your preference, but keeping mini marshmallows is essential for that authentic s’mores experience.
How to make it
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Beat for 2-3 minutes until the mixture is creamy.
- Add the eggs and vanilla extract to the bowl, beating until fully incorporated.
- In another bowl, mix the flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, 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.
- Scoop 2-3 tablespoon-sized balls of dough and place them onto the prepared baking sheets, making sure to leave ample room for spreading.
- Bake for 10 minutes until the edges are set. Remove from the oven, and immediately press 4-5 additional marshmallows on top of each cookie, followed by some more pieces of graham cracker and broken Hershey’s bar.
- Return to the oven and bake for another 1-2 minutes until done. For a toasted finish, use the broil setting briefly, but watch closely to prevent burning.
What to serve it with
Serve these cookies warm, perhaps alongside a scoop of vanilla ice cream or a glass of cold milk for dipping. You could also consider pairing them with a hot chocolate for a complimentary chocolate flavor. For a fun twist, try serving them with some fruit to balance the sweetness, like sliced strawberries or raspberries.
Keeping leftovers fresh
Store any leftover cookies in an airtight container on the counter, where they will stay fresh for 4-5 days. If you’d like to freeze them, place them in a freezer-safe container, layering parchment paper between cookies to prevent sticking. They can last in the freezer for up to three months. When ready to enjoy, thaw them at room temperature. To refresh the taste and texture, warm them up in the oven at 350°F for a few minutes before serving. Remember the two-hour rule for food safety; don’t leave your cookies out for longer than this at room temperature.
Tips for best results
- Make sure your butter is softened properly for easier mixing.
- Don’t overmix the dough after adding the flour. This keeps the cookies tender.
- Use mini marshmallows for better distribution throughout the cookies.
- Switch up the chocolate types to add variety—white chocolate or dark chocolate can change the flavor profile.
- If you want a little crunch, consider adding chopped nuts like walnuts or pecans into the mix.
Ways to change it up
Feel free to experiment with different flavors by adding elements like peanut butter chips or caramel pieces. For a more profound graham cracker taste, substitute some of the flour for crushed graham crackers. You can also reduce the sugar slightly if you prefer a less sweet cookie. If you’re looking for a gluten-free option, simply use gluten-free flour blends and gluten-free graham crackers.
Common questions
Can I use different types of chocolate?
Absolutely! You can substitute any kind of chocolate chips you enjoy, such as dark chocolate or even peanut butter chips.
How can I prevent the cookies from spreading too much?
Make sure your butter isn’t too warm when mixing, and chill the dough for about 30 minutes before baking to help them maintain their shape.
What if I can’t find graham crackers?
You can use crushed digestive biscuits as a substitute for graham crackers, which will still give a similar flavor and texture.
Is it possible to make these cookies ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to three days before baking.
How long does it take to bake these cookies?
These cookies take about 10 to 12 minutes total in the oven, depending on how chewy or crispy you like them.
Trying out this cookie recipe offers a chance to enjoy a delightful treat that brings back memories of summer nights and cozy firesides. Don’t hesitate to make this recipe your own by adding your favorite twists or sharing them with friends for an extra dose of sweetness. Enjoy baking!
PrintS’mores Cookies
Delightful cookies that combine the nostalgic flavors of classic s’mores into a sweet treat, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Combine the softened butter, light brown sugar, and granulated sugar in a large mixing bowl. Beat for 2-3 minutes until creamy.
- Add the eggs and vanilla extract, beating until fully incorporated.
- Mix the flour, cornstarch, baking soda, and salt in another bowl. Gradually add this dry mixture to the wet ingredients.
- Fold in 1 1/2 cups of graham cracker pieces, 1 1/2 cups of marshmallows, milk chocolate chips, and semisweet chocolate chips.
- Scoop 2-3 tablespoon-sized balls of dough onto the prepared baking sheets.
- Bake for 10 minutes until the edges are set. Press additional marshmallows and graham cracker pieces on top, then return to the oven for another 1-2 minutes.
Notes
For a toasted finish, use the broil setting briefly, watching closely to prevent burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
