Hey, y'all! If you love s’mores as much as I do, these S’mores Cookies are going to be your new favorite treat. They’ve got all the flavors of classic s’mores—gooey marshmallows, rich chocolate, and crunchy graham crackers—wrapped up in a soft, chewy cookie. Whether you're making these for a family gathering, a party, or just because you’re craving something sweet, these cookies are sure to be a hit.
S'mores Cookies
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Ingredients: S'mores Cookies
This recipe is super easy to whip up and doesn't require any special equipment—just a couple of bowls and a cookie sheet. You’ll start by mixing together your dry ingredients, then creaming the butter and sugars until they’re nice and smooth. Once you’ve added the eggs, vanilla, and chocolate chips, it’s time to fold in those marshmallows and graham crackers, giving the dough that classic s’mores flavor.
- 2 ¼ c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- ½ c. crushed graham crackers
- 1 c. unsalted butter, softened (2 sticks)
- ¾ c. granulated sugar
- ¾ c. brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1 c. chocolate chips
- 1 c. mini marshmallows, divided
- 2 chocolate bars, divided
How to Make S'mores Cookies
One of the things that makes these cookies so fun is the way the marshmallows melt and caramelize in the oven, creating crispy edges and gooey centers. To make them even more irresistible, you’ll press some extra chocolate pieces and marshmallow halves into the tops of the cookies right after they come out of the oven. This step gives them that picture-perfect s’mores look and an extra burst of chocolatey goodness.
- Preheat your oven to 375°F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy.
- Add the eggs and vanilla extract to the butter mixture, mixing until just combined.
- Stir in the chocolate chips.
- Add ¾ cup of the mini marshmallows (reserving the remaining ¼ cup), pulling them in half as you add them to the dough.
- Roughly chop one of the chocolate bars and add it to the dough, reserving the other chocolate bar for later.
- Add the crushed graham crackers to the dough and fold everything together until well combined.
- Use a 1 to 1 ½ inch cookie scoop to portion out the dough onto the prepared cookie sheet, leaving plenty of space between each cookie for spreading. You may need to bake in batches.
- Roughly chop the remaining chocolate bar into small and medium chunks.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers are set.
- Once baked, let the cookies cool on the baking sheet for 2-3 minutes, then carefully transfer them to a cooling rack.
- While the cookies are still warm, press the reserved chocolate bar pieces and marshmallow halves into the tops of the cookies.
- Enjoy your delicious S'mores Cookies!
Pro Tips For Making This Recipe
- If you prefer thicker cookies, chill the dough in the refrigerator for 30 minutes before baking. This helps prevent the cookies from spreading too much.
- Any marshmallows that end up on the edges of the cookies can become extra crispy. If you prefer softer cookies, make sure the marshmallows are well-covered by the dough.
- A cookie scoop makes it easy to portion out the dough evenly, ensuring all your cookies are the same size and bake evenly.
- For that signature s’mores look, press extra chocolate pieces and marshmallow halves into the tops of the cookies as soon as they come out of the oven. The warmth of the cookies will melt the chocolate slightly, making them even more delicious.
- Let the cookies cool on a wire rack after baking to help them set and prevent them from becoming too soft or falling apart.
Frequently Asked Questions
Absolutely! Feel free to mix in dark chocolate, milk chocolate, or even white chocolate chips if you prefer.
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough for later use.
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just let the dough come to room temperature before scooping and baking.
If your cookies spread too much, try chilling the dough for 30 minutes before baking, or add a little extra flour to the dough.
Other Cookies You'll Love
S'mores Cookies
These S’mores Cookies are perfect for when you’re craving something sweet and nostalgic. They’re easy to make, full of flavor, and always a crowd-pleaser. Whether you’re enjoying them fresh out of the oven or sneaking one for a midnight snack, these cookies are sure to bring a smile to your face. Give them a try, and I’m sure they’ll become a favorite in your recipe collection!
S'mores Cookies
Ingredients
- 2 ¼ c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- ½ c. crushed graham crackers
- 1 c. unsalted butter softened (2 sticks)
- ¾ c. granulated sugar
- ¾ c. brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1 c. chocolate chips
- 1 c. mini marshmallows divided
- 2 chocolate bars divided
Instructions
- Preheat your oven to 375°F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy.
- Add the eggs and vanilla extract to the butter mixture, mixing until just combined.
- Stir in the chocolate chips.
- Add ¾ cup of the mini marshmallows (reserving the remaining ¼ cup), pulling them in half as you add them to the dough.
- Roughly chop one of the chocolate bars and add it to the dough, reserving the other chocolate bar for later.
- Add the crushed graham crackers to the dough and fold everything together until well combined.
- Use a 1 to 1 ½ inch cookie scoop to portion out the dough onto the prepared cookie sheet, leaving plenty of space between each cookie for spreading. You may need to bake in batches.
- Roughly chop the remaining chocolate bar into small and medium chunks.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers are set.
- Once baked, let the cookies cool on the baking sheet for 2-3 minutes, then carefully transfer them to a cooling rack.
- While the cookies are still warm, press the reserved chocolate bar pieces and marshmallow halves into the tops of the cookies.
- Enjoy your delicious S'mores Cookies!
Notes
- If you prefer thicker cookies, chill the dough in the refrigerator for 30 minutes before baking. This helps prevent the cookies from spreading too much.
- Any marshmallows that end up on the edges of the cookies can become extra crispy. If you prefer softer cookies, make sure the marshmallows are well-covered by the dough.
- A cookie scoop makes it easy to portion out the dough evenly, ensuring all your cookies are the same size and bake evenly.
- For that signature s’mores look, press extra chocolate pieces and marshmallow halves into the tops of the cookies as soon as they come out of the oven. The warmth of the cookies will melt the chocolate slightly, making them even more delicious.
- Let the cookies cool on a wire rack after baking to help them set and prevent them from becoming too soft or falling apart.
Nutrition
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