S’mores Cookies

The delectable crunch of graham crackers, gooey melted chocolate, and pillowy toasted marshmallows come together in these irresistible S’mores Cookies. These treats capture all the nostalgic flavors of campfire s’mores but in a convenient cookie form that can be enjoyed year-round. The contrast between the chewy cookie base, melty chocolate center, and toasted marshmallow top creates a sensory experience that’s impossible to resist. You’ll learn how to create these crowd-pleasing S’mores Cookies with simple ingredients while achieving that perfect balance of textures and flavors that make traditional s’mores so beloved.

Why You’ll Love This Recipe

These S’mores Cookies will quickly become a family favorite for several compelling reasons. First, they deliver that perfect textural contrast between the slightly crisp edges and soft, chewy centers that great cookies are known for. The graham cracker pieces provide a subtle crunch, while the chocolate chunks create pockets of rich sweetness throughout each bite.

What makes these s’mores-inspired cookies truly special is how they transform a seasonal campfire treat into something you can enjoy anytime. No fire pit required! The marshmallows develop a delicate toasted exterior while staying gloriously gooey inside, mimicking that perfect campfire toast.

They’re also incredibly approachable for bakers of all skill levels. The dough comes together quickly with standard pantry ingredients, and the assembly is straightforward yet produces impressive results. These cookies look as amazing as they taste, with their golden exterior, visible chocolate chunks, and toasted marshmallow pieces peeking through – making them perfect for gatherings, bake sales, or simply satisfying your sweet tooth.

Ingredients

For these delicious S’mores Cookies, you’ll need:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• ½ cup (100g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2¾ cups (345g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (170g) semi-sweet chocolate chunks (high-quality chocolate works best)
• 1 cup (100g) graham crackers, roughly crushed (about 7 full sheets)
• 1½ cups (75g) mini marshmallows

The quality of chocolate significantly impacts the final flavor, so opt for chocolate bars chopped into chunks rather than standard chips if possible. The graham crackers should be broken into small pieces but not completely pulverized – you want those recognizable bits that give these s’mores cookie treats their distinctive flavor and texture. For the marshmallows, mini ones distribute more evenly throughout the dough than regular-sized ones.

Pro Tips

Chill the Dough: For the best texture and flavor development in your S’mores Cookies, chill the dough for at least 1 hour (or up to 24 hours). This prevents excessive spreading during baking and allows the flavors to meld together. The cookies will have more complex flavor notes and better structure when the dough has time to rest.

Strategic Marshmallow Placement: Rather than mixing all the marshmallows directly into the dough, reserve about half to press into the tops of the cookies just before baking. This technique ensures visible marshmallows on top that will toast beautifully. If all marshmallows are mixed into the dough, many will be hidden inside the cookie or melt completely into the base.

Perfect Toasting Technique: To achieve that quintessential toasted marshmallow look and flavor that defines true s’mores cookies, switch your oven to broil for the final 30 seconds of baking. Watch carefully – this quick blast of top heat will toast the exposed marshmallows to golden perfection without overcooking the cookies. It’s this detail that elevates these from regular cookies with marshmallows to authentic s’mores-inspired treats.

Instructions

Step 1: Prepare the Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This thorough creaming incorporates air into your S’mores Cookies dough, creating a better texture. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until well combined.

Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until combined. Over-mixing can develop too much gluten, resulting in tough cookies rather than the tender texture you want for perfect s’mores cookies.

Step 3: Add the Mix-ins
Gently fold in the chocolate chunks and crushed graham crackers using a spatula or wooden spoon. Then carefully fold in half of the mini marshmallows, saving the rest for topping. The dough will be thick and somewhat sticky – that’s exactly what you want for these cookies!

Step 4: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, preferably 2-3 hours. This crucial step prevents spreading and deepens the flavors of your S’mores Cookies.

Step 5: Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough using a 2-tablespoon cookie scoop, placing them about 2 inches apart. Press 2-3 of the reserved mini marshmallows into the top of each dough ball, ensuring they’re visible.

Step 6: Finish with Toasting
Bake for 10-12 minutes until the edges are golden but the centers still look slightly underdone. For the authentic s’mores experience, switch your oven to broil for the final 30 seconds to toast the marshmallow tops to a golden brown. Watch closely to prevent burning! Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Variations

Chocolate Lover’s S’mores Cookies
For an even more decadent version of these S’mores Cookies, replace half the all-purpose flour with cocoa powder to create a chocolate cookie base. Use a combination of milk chocolate and dark chocolate chunks instead of just semi-sweet for more complex chocolate flavor. This intensifies the chocolate component that makes traditional s’mores so irresistible.

Peanut Butter S’mores Cookies
Add 1/2 cup of creamy peanut butter to the butter and sugar mixture when creaming. Replace 1/4 of the chocolate chunks with peanut butter chips. This variation combines the beloved flavor pairing of peanut butter and chocolate with the classic s’mores cookie elements for a unique twist that many find impossible to resist.

Gluten-Free S’mores Cookies
These can be easily adapted for gluten-free diets by substituting the all-purpose flour with a 1:1 gluten-free flour blend and using gluten-free graham crackers or gluten-free digestive biscuits. The texture remains remarkably similar, allowing everyone to enjoy the classic campfire flavors in cookie form.

Storage and Serving

These S’mores Cookies will stay fresh in an airtight container at room temperature for up to 4 days. For longer storage, place them in a single layer in a freezer-safe container with parchment between layers and freeze for up to 3 months. Thaw at room temperature for about an hour before serving.

For an extra-special serving suggestion, warm the cookies in the microwave for 10-15 seconds to recreate that freshly-baked gooeyness with melted chocolate and soft marshmallows. This quick trick makes them taste nearly identical to just-baked S’mores Cookies.

Create an indulgent dessert by sandwiching a scoop of vanilla ice cream between two cookies for the ultimate s’mores ice cream sandwich. The contrast between the cold ice cream and the textures of the warm cookie creates an unforgettable treat.

For a fun presentation at parties, serve these cookies alongside hot chocolate in the winter or cold milk in the summer. The familiar camping flavor of these s’mores-inspired treats pairs wonderfully with either beverage.

FAQs

Why did my marshmallows disappear in the cookies?
Marshmallows melt quickly at high temperatures. To keep marshmallows visible in your S’mores Cookies, press some into the tops of the cookies just before baking rather than mixing all of them into the dough.

Can I use regular-sized marshmallows instead of minis?
Yes, but they should be cut into quarters. Mini marshmallows distribute more evenly throughout the S’mores Cookies and create a better texture balance.

Why should I chill the cookie dough?
Chilling the dough prevents excessive spreading during baking, resulting in thicker, chewier cookies with better texture. It also allows the flavors to develop more fully.

Can I use graham cracker crumbs instead of crushed graham crackers?
For authentic s’mores cookies, it’s better to use roughly crushed graham crackers rather than fine crumbs. The larger pieces provide the distinctive texture and visible graham element that makes these cookies special.

How do I know when the cookies are done baking?
The cookies are done when the edges are set and golden but the centers still look slightly underdone. They will continue cooking on the hot baking sheet after removal from the oven. If you wait until they look completely done, they may become too crisp rather than having that perfect chewy center.

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