All the campfire magic of classic s’mores, wrapped up in a soft, chewy cookie! These S’mores Cookies are packed with gooey marshmallows, rich chocolate, and crunchy graham crackers. Whether you’re baking for a party, a cozy night in, or just because, these cookies bring the ultimate comfort and flavor. Get ready to indulge in the perfect combination of textures and flavors!
Why You’ll Love This Recipe:
- Ultimate Campfire Nostalgia: These cookies combine all the flavors of a classic s’more, but with the convenience of a cookie. Perfect for those cozy, indoor days when you crave something nostalgic but can’t light a fire! 🔥
- Soft and Gooey: With melted marshmallows, rich chocolate, and buttery graham cracker crumbs, each bite brings you soft, gooey goodness.
- Fun to Make: These cookies are easy enough for baking with kids, especially when adding the extra marshmallows and chocolate on top for that Instagram-worthy look!
S’mores Cookies Ingredient Highlights:
- Graham Crackers: Add a signature s’mores crunch and flavor to these delicious cookies.
- Mini Marshmallows: Rip them in half for the ultimate gooey texture that melts right into the cookies.
- Chocolate Chips & Hershey’s Bar: A mix of chocolate chips and Hershey’s bar pieces makes these cookies extra rich and chocolatey.
Cooking Tips & Techniques For S’mores Cookies:
- Chill the Dough: Refrigerating the dough helps the cookies hold their shape and prevents spreading during baking.
- Top with Extra Marshmallows and Chocolate: For picture-perfect cookies, press extra marshmallows and chocolate pieces on top before or halfway through baking for a beautiful, gooey finish.
- Underbake for Gooey Centers: Bake the cookies until the edges are set, but the center is still soft for that classic s’mores texture.
Diet-Friendly Options:
- Gluten-Free: Use gluten-free flour and gluten-free graham crackers to make these cookies suitable for gluten-free diets.
- Dairy-Free: Substitute the butter and chocolate with dairy-free alternatives like coconut oil and vegan chocolate chips.
Recipe Variations:
- Peanut Butter S’mores Cookies: Add 1/4 cup of peanut butter to the dough for a nutty twist.
- S’mores Bars: Press the dough into a baking dish and bake for a chewy s’mores bar version of these cookies.
- Different Chocolates: Try mixing milk chocolate, dark chocolate, or white chocolate chips for a variety of flavors.
Detailed Instructions:
Prep the Ingredients:
Chop & Rip: Roughly chop 4 graham crackers and set aside. Rip 1 cup of mini marshmallows in half. Chop 1 small Hershey’s bar for mixing and decoration.
Dry Ingredients:
Mix Dry Ingredients: In a medium-sized bowl, sift together 1 1/2 cups (180g) all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon cornstarch. Set aside.
Wet Ingredients:
Cream Butter & Sugars: In a stand mixer or large mixing bowl, cream 10 tablespoons (140g) butter until smooth. Add 1/4 cup (50g) granulated sugar and 1/2 cup (100g) brown sugar, and mix until light and fluffy.
Add Egg & Vanilla: Scrape down the sides of the bowl, then add 1 large egg and 1 teaspoon vanilla extract. Mix until fully combined and smooth.
Combine Wet and Dry:
Mix Together: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Add Mix-ins:
Fold in the Goodies: Gently fold in the chopped graham crackers, 3/4 cup chocolate chips, and ripped mini marshmallows.
Chill the Dough:
Refrigerate the Dough: Cover the dough and refrigerate for at least 1 hour.
Preheat the Oven:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Shape and Bake:
Shape Dough Balls: Roll the dough into 2-tablespoon-sized balls and place them 2 inches apart on the baking sheet.
Decorate: Press extra marshmallow halves and Hershey’s chocolate pieces on top for decoration.
Bake: Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Cool and Serve:
Cool on Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serve Warm: Enjoy these cookies warm for the ultimate gooey, chocolatey experience!
How to Serve S’mores Cookies:
These cookies are best served warm so that the chocolate is melty and the marshmallows are gooey. Pair them with a cold glass of milk or a cup of hot cocoa for the ultimate s’mores experience. They also make great gifts or party treats—if you’re willing to share!
ALSO READ: Classic Rice Krispies Treats: The Easiest 3-Ingredient No-Bake Recipe!
Best Ways to Store and Reheat:
- Storage: Store the S’mores Cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container.
- Reheating: For the best gooey texture, reheat the S’mores Cookies in the microwave for 10-15 seconds before serving.
Common Questions Answered:
- What if I don’t have graham crackers? You can substitute graham crackers with digestive biscuits or Biscoff cookies for a similar texture and flavor.
- How can I make the cookies extra gooey? Add extra marshmallows and chocolate to the top halfway through baking to make them extra gooey and melty.
- Can I freeze the dough? Yes! You can freeze the dough balls for up to 3 months. Just add an extra minute or two to the baking time when ready to bake.
S’mores Cookies: Irresistibly Delicious!
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheet
- Parchment paper or silicone baking mat
Ingredients
For the Cookies:
- 1 1/2 cups 180g all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch optional
- 10 tablespoons 140g butter, room temperature
- 1/4 cup 50g granulated sugar
- 1/2 cup 100g packed brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
- 1 small Hershey’s bar chopped (for decoration)
- 1 cup mini marshmallows ripped in half
- 4 graham crackers roughly chopped
For Topping:
- Extra marshmallows
- Hershey’s chocolate pieces
Instructions
- Prep the Ingredients:Roughly chop the graham crackers and set them aside.Rip the mini marshmallows in half for easier mixing. Set aside.Chop the Hershey’s chocolate bar into small pieces for topping and mixing.
- Dry Ingredients:In a medium-sized bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and cornstarch. Set aside.
- Wet Ingredients:In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter until smooth.Add the granulated sugar and brown sugar, and mix until light and fluffy.Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until fully combined and smooth.
- Combine Wet and Dry:Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Add Mix-ins:Once the dough is nearly combined, gently fold in the chopped graham crackers, chocolate chips, and mini marshmallows.
- Chill the Dough:Cover the dough and refrigerate for at least 1 hour to help the cookies hold their shape during baking.
- Preheat the Oven:Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat (Silpat).
- Shape and Bake:Roll the dough into 2-tablespoon-sized balls and place them about 2 inches apart on the baking sheet.Gently press the dough balls down slightly and top each cookie with extra marshmallow halves and Hershey’s chocolate pieces for a decorative touch.
- Bake:Bake for 10-12 minutes until the edges are set but the center is still soft. The cookies will continue to firm up as they cool.For more defined toppings, bake the cookies for 8 minutes, then add the extra marshmallows and chocolate on top and bake for an additional 2 minutes.
- Cool and Serve:Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If graham crackers aren’t available, substitute with digestive biscuits or Biscoff cookies.
- These cookies are best when slightly gooey in the center, so avoid overbaking.
- Customize the toppings with different types of chocolate or marshmallows for fun variations.
