Picture this: it’s a cozy evening, and the scent of warm chocolate and toasted marshmallows fills your kitchen. That’s the magic of S’mores Cookies, my go-to treat that brings the joy of campfire s’mores right to your home without the mess of sticky fingers. I’ve been baking these delicious S’mores Cookies for years, and every time, they transport me back to summer nights under the stars. What I love most is how they capture that perfect balance of crunchy graham crackers, melty chocolate, and gooey marshmallows in one irresistible bite.
Now, you might be thinking, “Can I really make S’mores Cookies at home that taste just as good as the real thing?” Absolutely, and I’m here to share my foolproof recipe that’s easy even for beginners. In my experience, these homemade S’mores Cookies are a crowd-pleaser at parties or just for a sweet afternoon pick-me-up. Let’s dive in and get you baking – trust me, once you try them, you’ll be hooked!
Key Takeaways:
- These S’mores Cookies combine classic campfire flavors in a soft, chewy cookie form for ultimate indulgence.
- Prep and bake time is under an hour, making them a quick treat for busy days.
- The mix of graham cracker crumbs, chocolate chips, and marshmallows delivers gooey, rich taste in every bite.
- Chill the dough for 30 minutes to ensure perfect texture without spreading too much.
- Store in an airtight container for up to 5 days to keep your S’mores Cookies fresh and delicious.
Why You’ll Adore This S’mores Cookies
Irresistible Nostalgic Flavor: There’s something about S’mores Cookies that takes you straight back to childhood bonfires. The graham cracker base adds a subtle crunch, while the chocolate and marshmallows melt together beautifully. I always feel a wave of happiness biting into one – it’s pure comfort in cookie form.
Simple to Bake at Home: Don’t let the fancy name fool you; making these S’mores Cookies is straightforward with everyday ingredients. We’ve all had those days when we crave sweets but don’t want hassle – this recipe fits perfectly. You’ll be amazed at how quickly they come together for such a wow-worthy result.
Versatile for Any Occasion: Whether it’s a family gathering or a solo treat, these S’mores Cookies shine. They’re great for sharing, and in my experience, they disappear faster than you can say “more please.” The customizable add-ins let you tweak them to your taste every time.
Gluten-Free Adaptable: If dietary needs are a concern, swapping in gluten-free flour keeps the magic alive without sacrificing flavor. It’s thoughtful touches like that make S’mores Cookies a hit with everyone. Honestly, who’s ready to bake some joy?
Essential Ingredients for S’mores Cookies
Graham Cracker Crumbs: These are the heart of your S’mores Cookies, providing that signature crunchy base reminiscent of traditional s’mores. I like to crush them finely for even distribution in the dough, ensuring every cookie has a bit of that toasty flavor. Without them, you’d miss the authentic campfire vibe that makes these treats so special. They’re also easy to find or make at home from whole crackers.
Chocolate Chips: Semi-sweet or milk chocolate chips melt into gooey pockets, balancing the sweetness perfectly in S’mores Cookies. In my baking, I always use high-quality ones to avoid any bitterness overpowering the marshmallows. They contribute to the rich, indulgent center that keeps you coming back for seconds. Feel free to mix in dark chocolate for a twist if you prefer.
Mini Marshmallows: These little guys are what make S’mores Cookies irresistibly fluffy and fun. They puff up during baking, creating those delightful toasted bits without needing a fire. I’ve found that folding them in gently prevents them from melting too soon, preserving their chewiness. They’re the secret to that s’mores magic right from your oven.
How to Make S’mores Cookies
Prepare the Dough Base
Start by creaming together softened butter, brown sugar, and granulated sugar in a large bowl until it’s light and fluffy – this usually takes about 2-3 minutes with an electric mixer. Beat in the egg and vanilla extract next, ensuring everything is well combined. In a separate bowl, whisk the flour, baking soda, salt, and graham cracker crumbs, then gradually mix this dry mixture into the wet ingredients. Fold in the chocolate chips at the end for even distribution, creating the foundation of your delicious S’mores Cookies. The dough should come together smoothly, but if it’s too sticky, add a tablespoon more flour.
Incorporate the Marshmallows and Chill
Gently stir in the mini marshmallows, being careful not to overmix as they can break easily and lose their puffiness. The scent of vanilla mingling with the graham crumbs at this stage is heavenly – it builds excitement for what’s to come. Cover the bowl and chill the dough in the fridge for at least 30 minutes; this step prevents the cookies from spreading too thin during baking. In my experience, chilling also enhances the flavors, making each S’mores Cookie even more craveable. Preheat your oven to 350°F while you wait, lining baking sheets with parchment paper for easy cleanup.
Bake to Golden Perfection
Scoop tablespoon-sized balls of dough onto the prepared sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes until the edges are golden but the centers remain soft – overbaking can make them too crisp. As they cool on the sheet for 5 minutes, you’ll see the marshmallows soften and the chocolate glisten, turning simple dough into amazing S’mores Cookies. Transfer to a wire rack to finish cooling completely. For extra flair, press a few extra chocolate chips on top right out of the oven, just like I’ve done in family baking sessions.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup graham cracker crumbs
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Yields about 24 S’mores Cookies. Prep time: 20 minutes. Chill time: 30 minutes. Bake time: 12 minutes.
S’mores Cookies Instructions
- Cream butter and sugars until fluffy. Add egg and vanilla; beat well.
- Mix dry ingredients (flour, baking soda, salt, graham crumbs) and combine with wet.
- Fold in chocolate chips and marshmallows. Chill dough 30 minutes.
- Preheat oven to 350°F. Scoop dough balls onto lined sheets.
- Bake 10-12 minutes until edges are golden. Cool and enjoy your homemade S’mores Cookies!
Pro Tips for the Best S’mores Cookies
Room Temperature Butter: Always use softened butter for even creaming – it makes the dough smoother and the S’mores Cookies chewier.
Don’t Skip the Chill: Refrigerating firms up the dough, preventing flat cookies and helping flavors meld beautifully.
Fresh Marshmallows Matter: Opt for mini ones that are soft; they toast nicely in the oven without overpowering the other elements.
You Must Know
- S’mores Cookies are best enjoyed warm, when the chocolate is still melty and marshmallows gooey.
- This recipe can be doubled easily for larger batches without changing the method.
- Graham cracker crumbs add structure; too much flour can make them dense, so measure carefully.
- Allergens include dairy, gluten, and eggs – perfect for labeling if sharing.
How to Store S’mores Cookies
To keep your S’mores Cookies tasting fresh, store them in an airtight container at room temperature for up to 5 days. If you prefer them chilled, the fridge works for a week, though they might firm up a bit – just pop one in the microwave for 10 seconds to revive that gooey center. For longer storage, freeze baked cookies in a freezer bag for up to 3 months; thaw at room temp for the best texture. I’ve found this method keeps the charm of homemade S’mores Cookies intact every time.
Customizing Your S’mores Cookies
Feel free to swap in dark chocolate chips for a richer bite or add chopped nuts for extra crunch in your S’mores Cookies. If you’re gluten-free, use a 1:1 baking blend flour and certified GF graham crumbs – it works wonders without altering the taste. For a fun twist, try espresso-infused chocolate chips to elevate the flavor profile. Experimenting like this has led to my favorite variations over the years.
What to Serve with S’mores Cookies
Pair these warm S’mores Cookies with a scoop of vanilla ice cream for an over-the-top dessert sundae that melts in your mouth. A simple fruit salad with berries adds a fresh contrast to their sweetness, balancing the richness perfectly. For beverages, go with cold milk or hot cocoa to dip and sip – it’s nostalgic and comforting. If hosting, arrange them on a platter with sliced apples for a playful, shareable treat everyone will love.
S'mores Cookies
These gooey, soft, and chewy S'mores Cookies have all the elements of classic campfire s'mores in a cookie that is chock full of chocolate, graham crackers, and toasted marshmallows so you can enjoy this summertime favorite all year long.
Timing
Recipe Details
Ingredients
- 01 1 cup salted butter (softened)
- 02 3/4 cup light brown sugar (packed)
- 03 1/2 cup granulated sugar
- 04 2 large eggs
- 05 1 teaspoon vanilla extract
- 06 2 1/2 cups all-purpose flour
- 07 2 teaspoons cornstarch
- 08 1 teaspoon baking soda
- 09 1 teaspoon salt
- 10 2 cups mini marshmallows (divided)
- 11 2 cups graham crackers (broken into small pieces (about 9-10 crackers), divided)
- 12 1/2 cup milk chocolate chips
- 13 1/2 cup semisweet chocolate chips
- 14 2 Hershey's bars (broken into pieces)
Instructions
Preheat oven to 375° F. Line two baking sheets with parchment paper.
In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat for 2-3 minutes until creamy.
Add eggs and vanilla extract and beat well until incorporated.
Add flour, cornstarch, baking soda, and salt, mixing just until combined.
Add 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of the marshmallows, milk chocolate chips, and semisweet chocolate chips, stirring just until dispersed throughout the dough.
Scoop 2-3 tablespoon size balls of dough onto the parchment lined baking sheets, leaving room for the cookies to spread.
Bake for 10 minutes until almost done, then remove from the oven and press 4-5 additional marshmallows on top of each cookie, along with a couple extra pieces of broken-up graham cracker and Hershey bar.
Return to oven and bake for 1-2 minutes until done. If desired, switch oven to broil and toast the marshmallows on top. But be careful as the small marshmallows can burn quickly.
Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container on the counter for 4-5 days.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About S’mores Cookies
Can I make S’mores Cookies ahead of time?
Yes, you can prepare the dough up to 24 hours in advance and chill it in the fridge for even better flavor development. Bake just before serving for that fresh-out-of-the-oven gooeyness. It’s a time-saver for events, and I’ve done it countless times with great results.
How long does S’mores Cookies last in the fridge?
Your baked S’mores Cookies will stay fresh in the fridge for up to one week when stored airtight. The marshmallows might get a tad chewier, but a quick warm-up restores their magic. Always check for any off smells before enjoying leftovers.
Are S’mores Cookies gluten-free?
Not in the classic recipe, but you can easily adapt them by using gluten-free flour and graham crackers. The texture holds up well, and the flavors remain spot-on. Just ensure all swaps are certified GF to avoid issues.
Can I use regular marshmallows in S’mores Cookies?
Minis are best for even baking, but if using regular ones, quarter them to mimic the size. This prevents sinking and ensures your S’mores Cookies bake uniformly. In my trials, it works but requires careful folding.
How do I prevent S’mores Cookies from spreading?
Chill the dough thoroughly and use room-temperature ingredients for stability. Baking at a slightly lower temp also helps maintain shape without over-browning. These steps have saved many a batch for me.
Can I add peanut butter to S’mores Cookies?
Absolutely, swirl in a few tablespoons of peanut butter into the dough for a Reese’s-like twist on your S’mores Cookies. It pairs wonderfully with the chocolate and graham elements. Bake as usual and enjoy the upgraded indulgence.
Why are my S’mores Cookies dry?
Often, it’s from overbaking or too much flour – aim for just golden edges. Next time, measure flour by spooning into the cup lightly. Adjusting this made a huge difference in my softer S’mores Cookies.
What’s the best chocolate for S’mores Cookies?
Semi-sweet chips offer the ideal balance, but chunks of a good-quality bar add more melty pockets. Avoid low-end chocolate as it can seize during baking. For variety, try a mix – it’s how I keep things exciting.
Final Thoughts
From the first creamy mix to that final golden bake, creating these S’mores Cookies is all about bringing a little joy to your table. They’ve become a staple in my home for good reason – that unbeatable combo of flavors never fails to delight. So, grab your ingredients and give this recipe a whirl; I promise you’ll thank me later. Share your bakes and tag us – happy baking!