Nothing captures the essence of cozy nights and childhood nostalgia quite like s’mores. But what if you could enjoy all that gooey, chocolatey goodness—without the campfire? That’s where this irresistible s’mores cookie recipe comes in. With golden graham cracker pieces, rich chocolate chunks, and toasted marshmallows baked into a soft and chewy cookie, it’s the best of both worlds.
Whether you’re hosting a gathering, baking for a school event, or simply indulging your sweet tooth, these cookies are sure to impress. Let’s dive into the delicious details.
📝 Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup graham cracker crumbs (about 9 full sheets)
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Add-ins:
- 1 cup semi-sweet chocolate chunks or chips
- 1 1/2 cups mini marshmallows (plus extra for topping)
- Optional: extra graham cracker pieces for garnish
👩🍳 Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Make the Dough
In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
3. Add the Goodies
Fold in the chocolate chunks and marshmallows gently. Be careful not to overmix—the marshmallows can break apart.
4. Scoop and Shape
Scoop dough by rounded tablespoons onto the prepared baking sheet. Leave about 2 inches of space between each cookie.
For a picture-perfect finish, press a few extra chocolate chunks, marshmallows, and graham cracker pieces onto the tops of the dough balls.
5. Bake
Bake for 9–11 minutes or until the edges are golden brown and the marshmallows are toasted. The centers will look slightly underbaked—that’s perfect!
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
❓Frequently Asked Questions
Q: Can I use regular-sized marshmallows?
A: Mini marshmallows work best for even distribution, but if you only have large ones, you can cut them into smaller pieces. Avoid placing them too close to the edges or they may melt too much.
Q: How do I store s’mores cookies?
A: Store them in an airtight container at room temperature for up to 5 days. To keep the cookies soft, place a slice of bread in the container.
Q: Can I freeze the dough?
A: Absolutely! Scoop the dough into balls and freeze on a tray. Once solid, transfer to a zip-top bag and store for up to 2 months. Bake from frozen, just add an extra 1–2 minutes to the baking time.
Q: Can I make them gluten-free?
A: Yes! Use a 1:1 gluten-free flour substitute and gluten-free graham crackers. The texture may vary slightly but they’ll still be delicious.
🎉 Conclusion
This s’mores cookie recipe takes the nostalgic charm of the classic campfire treat and bakes it into a crowd-pleasing cookie you can enjoy year-round. With simple ingredients and no fire required, they’re perfect for parties, holidays, or late-night cravings.
Whether you enjoy them warm and gooey or packed into lunchboxes, these cookies deliver that marshmallow-chocolate-graham trifecta in every bite. So preheat your oven and get baking—your taste buds will thank you!
