These S’mores Cookies are a dreamy twist on the classic campfire treat, blending gooey marshmallows, rich chocolate, and a buttery graham cracker base. Each bite delivers a perfect harmony of chewy, crispy, and melty textures, making them irresistible for any dessert lover. Ready in just 30 minutes, they’re a quick yet indulgent way to satisfy your sweet tooth.
Warm from the oven, these cookies boast a golden exterior with pockets of melted chocolate and toasted marshmallows that ooze with every bite. The hint of graham cracker adds a nostalgic crunch, while the rich flavors make them a crowd-pleaser for any occasion. Whether you’re baking for a party or a cozy night in, these cookies are sure to bring smiles and seconds.
Ingredients for S’mores Cookies
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 ⅓ cups (290 g) all-purpose flour
- 1 ¼ cups (125 g) graham cracker crumbs
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 cups (80 g) mini marshmallows, divided (see note)
- 1 cup (170 g) milk chocolate chips
- 5-6 oz (140-170 g) coarsely chopped milk chocolate bars
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl (or the bowl of a stand mixer with paddle attachment), combine 1 cup (226 g) unsalted butter, ¾ cup (150 g) granulated sugar, and ¾ cup (150 g) light brown sugar. Use an electric mixer to beat on medium speed until light and creamy.
- Add 2 large eggs and ½ teaspoon vanilla extract to the butter mixture. Stir until completely combined.
- In a separate bowl, whisk together 2 ⅓ cups (290 g) all-purpose flour, 1 ¼ cups (125 g) graham cracker crumbs, 2 teaspoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon table salt.
- With the mixer on medium-low speed, gradually add the dry ingredients to the butter mixture. Mix just until completely combined.
- Add 1 cup (40 g) mini marshmallows, 1 cup (170 g) milk chocolate chips, and 5-6 oz (140-170 g) coarsely chopped milk chocolate bars to the dough. Use a spatula to stir until well incorporated.
- Scoop the dough by heaping 1 ½ Tablespoon-sized portions and drop onto the prepared baking sheet, spacing at least 2” apart. For more uniform cookies, briefly roll the dough between your palms to form smooth balls. Tuck any exposed marshmallows into the dough to prevent melting onto the tray.
- Bake on the center rack of the preheated oven for 10-12 minutes. While the cookies are baking, cut the remaining 1 cup (40 g) mini marshmallows in half crosswise.
- Within 1 minute of removing the cookies from the oven, gently press the marshmallow halves into the surface of the cookies.
- Allow the cookies to cool completely on the baking sheet before enjoying.
Perfect Pairings: Serving Suggestions
These S’mores Cookies are a treat on their own, but you can elevate them even further! Serve them warm with a glass of cold milk for a classic combo. For a fun twist, pair them with a scoop of vanilla ice cream or drizzle with melted chocolate for extra indulgence. They’re also perfect for a cozy campfire-inspired dessert night!
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 3 days. To keep the marshmallows from sticking, place a sheet of parchment paper between layers. For a gooey, fresh-from-the-oven feel, reheat them in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 3-5 minutes.
Mix It Up: Recipe Variations
Feel free to get creative with these cookies! Swap milk chocolate for dark or white chocolate chips for a different flavor profile. Add a pinch of cinnamon to the dough for a warm, spiced twist. You can also use crushed graham crackers as a topping before baking for extra crunch. The possibilities are endless!
Quick Tips for Perfect Cookies
To ensure your cookies turn out just right, make sure your butter is softened but not melted. Use a cookie scoop for evenly sized cookies, and don’t overmix the dough to keep them tender. If marshmallows start to brown too quickly in the oven, tent the cookies with foil for the last few minutes of baking.
S’mores Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar firmly packed
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 1/4 cups graham cracker crumbs
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 2 cups mini marshmallows divided, see note
- 1 cup milk chocolate chips
- 5-6 oz coarsely chopped milk chocolate bars
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Combine butter and sugars in a large bowl (or the bowl of a stand mixer with paddle attachment) and use an electric mixer to beat on medium speed until light and creamy.
- Add eggs and vanilla extract and stir into batter until completely combined.
- In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
- With mixer on medium-low speed, gradually add dry ingredients to butter mixture just until completely combined.
- Add 1 cup (40g) mini marshmallows, chocolate chips, and chocolate bars and use a spatula to stir until ingredients are well incorporated.
- Scoop dough by heaping 1 ½ Tablespoon-sized ball and drop on prepared baking sheet, spacing at least 2” apart. For more uniform/round cookies, briefly roll dough between your palms to make a smooth ball before placing on cookie sheet. Any exposed marshmallows will melt onto the tray, this is fine (and why we line the tray with parchment paper) but to help keep the marshmallows in the cookie, try to tuck any exposed pieces of marshmallow into the dough.
- Transfer cookies to center rack of 350F (175C) oven and bake for 10-12 minutes. While cookies are baking, use a knife to cut the remaining 1 cup (40g) marshmallows in half crosswise.
- Within 1 minute of the cookies being removed from the oven, gently press marshmallow halves into the surface of the cookies.
- Allow cookies to cool completely on baking sheet before enjoying.