S’mores Cookies
This post may contain affiliate links.
There are few things better than campfire s’mores, but when a campfire is not in the cards, these s’mores cookies bring the campsite to you! This s’mores cookie recipe gives you buttery, chewy cookies, stuffed to the brim with all the s’mores fixings. With melty chocolate, gooey marshmallows, and crunchy graham crackers wrapped up in a chocolate chip cookie package, you’ll definitely be wanting s’more!
S’mores cookies are, essentially, a mash-up of chocolate chip cookies and s’mores, with all the classic s’mores goodies heaped in. They’re simple to make–just mix up the brown sugar cookie dough base, then load it up with broken hunks of chocolate bars, chocolate chips, bits of graham crackers, and pillowy mini marshmallows. The result is a decadent s’mores cookie that rivals the real thing!
If you’re planning a camping-themed party or an indoor “campout” for wintertime, these s’mores cookies are an adorable addition to the menu! No waving sticks of flaming marshmallows, just campfire-free s’mores bliss.
S’mores cookies might bring the outdoorsy vibes home, but they’re a great treat to bring along camping, too. They pack up easily and are perfectly portable, great for weekend outings or stashing a few in the backpack to encourage the kids to make that last mile on the hike. Or, when campfire burn bans are in effect, bring along some s’mores cookies for all the s’mores vibes without the fire!
Ingredients
Mini marshmallows: We recommend tearing your mini marshmallows in half. That way, they’re less likely to puff up and create problems with the cookies.
Graham crackers: You’ll crush them into smaller pieces, but be sure to leave some larger bits for crunch.
Chocolate bar: We recommend Hershey’s milk chocolate bars for the full s’mores experience, but any chocolate bar will work.
All-purpose flour: We like using all-purpose flour for this s’ mores cookie recipe, but you can substitute some whole wheat flour if you prefer.
Baking powder & baking soda: These leaveners help the cookies spread a bit, puff up, and cook evenly.
Fine sea salt: Salt helps balance the sweetness of the ingredients while also highlighting the flavors.
Butter: For that rich, buttery taste! Make sure the butter is at room temperature, or you can warm it in the microwave just until soft but not melted.
Light brown sugar: Gives you a rich, caramelly, chewy cookie.
White sugar: Also known as granulated sugar or cane sugar.
Egg: Holds the batter together and helps the cookies cook evenly.
Chocolate chips: For more chocolatey goodness! We use semi-sweet, but dark chocolate or milk chocolate also works.
How to Make S’mores Cookies — Step by Step
Begin by preparing your s’mores mix-ins. Tear your mini marshmallows in half, crush the graham crackers into large crumbs, and chop your chocolate bar into large pieces.
Next, mix the dry ingredients for the cookie batter–flour, baking soda, and baking powder, and salt–in a medium bowl. Then, mix the wet ingredients and sugars together in a large bowl. Pour the dry ingredients over the wet, and mix together just until incorporated.
Fold in the prepared marshmallows, graham cracker crumbs, chocolate bar bits, and chocolate chips. At this point, you’ll want to cover the dough and chill it for about an hour.
Then, it’s time to bake! Preheat your oven and line your baking sheet with parchment paper. Scoop balls of dough onto your baking sheet, and bake the cookies in the heated oven. Pull the cookies out a little over halfway through baking time and gently press additional chocolate chips and marshmallows into the cookies, then return to the oven to finish baking.
When the edges are just browned, pull them out of the oven, let them sit for a few minutes, then transfer them to a wire rack to cool completely.
Tips for Making
For the most tender cookies, mix the dough just until incorporated. If you overmix your dough, you risk developing the gluten, which can result in tougher cookies.
Chilling the cookies in the refrigerator allows the butter to solidify slightly and the flour to hydrate, resulting in chewy cookies that don’t spread out too much.
After baking your s’mores cookies, we recommend allowing them to cool completely. We all want nice, melty, gooey s’mores, but it’s important to let the sugars set in order to give the cookies structure. They can, however, be warmed up a touch before enjoying them to bring back a bit of the melty, gooey goodness.
Make-Ahead Tips
For freshly baked s’mores cookies anytime, freeze the dough balls! Simply scoop the prepared dough onto your baking sheet (no spacing needed) and transfer to the freezer. After a few hours, move the frozen dough balls to a freezer bag or airtight container and return to the freezer.
When you’re craving s’mores cookies, just pull out a few cookie dough balls, place them on a parchment-lined baking sheet about six inches apart, and bake! You may need to add an additional couple of minutes of baking time because you started with frozen dough.
You can also freeze fully baked cookies for grab-and-go s’mores cookies anytime you like.
Ingredients
- 1 cup mini marshmallows + ¼ cup for topping
- 4 graham crackers
- 3 oz chocolate bar, s
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 8 tablespoons 1 stick butter, at room temperature
- ½ cup light brown sugar
- ¼ cup white sugar
- 1 large egg
- ¾ cup chocolate chips + ¼ cup for topping
Instructions
- Prepare the s’mores add-ins. Tear the mini marshmallows in half, then crumble the graham crackers into roughly ½-inch chunks. Chop your chocolate bar into small pieces. Set aside.
- Make the cookie dough. Place the flour, baking powder, baking soda, and salt in a medium bowl and mix with a whisk until combined. To a separate, larger bowl, add the butter, granulated sugar, and brown sugar and cream together until thoroughly combined. Mix in the egg until well combined. Pour the dry ingredients over the wet ingredients and mix together just until all of the ingredients are incorporated together.
- Add the s’mores add-ins and the chocolate chips. Stir with a spatula just until mixed evenly into the cookie dough. Then cover the dough and refrigerate it for one hour.
- When you’re ready to bake your s’mores cookies, preheat your oven to 350°F. Line a baking sheet with parchment paper. Scoop out tablespoon-sized balls of dough and place them about 6 inches apart on the baking sheet
- Bake for 6-7 minutes. The dough will have started to spread and flatten. Remove the cookies from the oven and top each with a couple of additional halved marshmallows and chocolate chips. Return to the oven to finish baking, 4-5 more minutes, until the edges of the cookies show a hint of brown.
- Remove from the oven and let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Recipe adapted from Smitten Kitchen & The Preppy Kitchen