S’mores Cookies
S’mores Cookies combine the gooey goodness of marshmallows, rich chocolate, and the delightful crunch of graham crackers in a soft, chewy cookie. These treats are a nostalgic nod to summer campfires but can be enjoyed year-round. Each bite offers that perfect balance of sweet and salty, reminiscent of bonfire nights, even when you’re cozied up at home. What’s even better? You don’t need a fire to indulge. These cookies whip up easily, delivering that s’mores goodness right from your kitchen!
The first time I made S’mores Cookies, I was searching for a way to bring a bit of summer indoors. With a rainy afternoon looming, the craving struck. I thought, why not combine two favorites: classic chocolate chip cookies and the beloved campfire s’mores? They turned out to be a delicious hit! Everyone gathered around to try them, and the cookie jar emptied before I even had a chance to snap a photo. Trust me—once you taste this combo, you won’t want to go back to plain chocolate chip cookies again!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Just 30 minutes of baking time and easy prep make these cookies a breeze.
- Irresistible Flavor: Picture warm, gooey marshmallows, melty chocolate, and a hint of graham cracker goodness in each bite.
- Eye-Catching Appeal: These cookies look as delightful as they taste, perfect for sharing or serving at parties.
- Flexible Serving: Ideal for snacks, dessert, or even breakfast with a cup of coffee!
- Diet-Friendly Options: Consider gluten-free graham crackers for a gluten-free twist.
Ingredients You’ll Need
- 2 cups all-purpose flour: This is the base for our cookie dough, giving it structure. You can substitute with a gluten-free blend if needed.
- 1/2 cup graham cracker crumbs: Adds that classic s’mores flavor. Be sure to crush them finely for a consistent texture throughout the cookies.
- 1 teaspoon baking soda: Helps the cookies rise slightly and gives them that chewy texture we love.
- 1/2 teaspoon salt: Enhances the sweetness and balances the flavors beautifully.
- 1 cup unsalted butter: Make sure it’s at room temperature for easy blending. You can also use coconut oil for a dairy-free version.
- 1 cup light brown sugar (packed): This adds moisture and a richer, caramel-like flavor.
- 1/2 cup granulated sugar: Helps achieve that perfect crispiness on the edges.
- 2 teaspoons vanilla: Pure vanilla extract brings warmth and depth to the flavor.
- 2 large eggs: At room temperature, these help bind the ingredients and create a tender cookie.
- 2 cups semi-sweet chocolate chips: Choose your favorite type—dark, milk, or even white chocolate works well here.
- 1 cup mini marshmallows: These gems get all gooey and delightful when baked.
- 2 sheets graham crackers (roughly chopped): For that extra texture and crunch in every bite!
How to Make S’mores Cookies
- Preheat Your Oven: Set your oven to 375°F (190°C). Line two large baking sheets with parchment paper and set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup graham cracker crumbs, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set this mixture aside.
- Cream Butter and Sugars: In the bowl of a stand mixer (or use a large mixing bowl and a hand mixer), add 1 cup unsalted butter and both sugars (1 cup packed light brown sugar and 1/2 cup granulated sugar). Beat on medium speed for 2 to 3 minutes until the mixture is light and fluffy. The fluffy texture is key for the perfect cookie!
- Add Vanilla and Eggs: Mix in 2 teaspoons vanilla extract, blending until smooth. Next, add the eggs, one at a time, ensuring each egg is well incorporated before adding the next.
- Combine Wet and Dry: Reduce the mixer speed to low and gradually mix in the flour mixture. Be careful not to overbeat; you want it just combined.
- Fold in Goodies: Using a sturdy spatula, gently fold in 2 cups semi-sweet chocolate chips, 1 cup mini marshmallows, and the roughly chopped pieces of 2 graham crackers until evenly incorporated.
- Form the Cookies: Roll about 3 tablespoons of dough into a ball—these cookies are meant to be big! Place them on the prepared baking sheets, ensuring there’s about 2 inches of space between each cookie to allow for spreading.
- Bake: Place one baking sheet in the oven at a time, baking for 11 to 12 minutes. The edges should be golden brown while the center remains soft and slightly underbaked, as they will continue to cook once out of the oven.
- Cool: Let the cookies sit on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This helps them set and enhances that melty marshmallow goodness.
Storing & Reheating
Store your S’mores Cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, place them in the refrigerator, ideally in a container with a silica gel packet to absorb excess moisture, and they can last for up to two weeks. To freeze, line the cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper, for up to three months. When you’re ready to enjoy again, simply reheat them in the microwave for about 10-15 seconds to refresh their texture.
Chef’s Helpful Tips
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until incorporated to keep the cookies tender.
- Check Dough Consistency: The dough should be slightly sticky but still hold its shape. If it seems too wet, add a tablespoon of flour as needed.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for the best results; this helps with mixing and achieving a smooth texture.
- Experiment with Add-ins: Feel free to swap in various chocolates, like milk or dark, or even throw in some peanut butter chips for an extra flavor twist!
- Make-Ahead: You can prepare the dough a day in advance, store it in the fridge, and bake fresh cookies when the craving strikes.
Whether you’re reminiscing about childhood campfires or simply looking for a warm treat to share, S’mores Cookies offer a delightful escape. Each bite is a sweet reminder of simpler times, an invitation to gather with loved ones, and a reason to indulge. Don’t hesitate to play around with variations—switch up the chocolate or throw in nuts—whatever makes your taste buds dance!
Recipe FAQs
Can I use regular marshmallows instead of mini marshmallows?
How will these cookies turn out if I use whole wheat flour?
What should I do if my cookies spread too much while baking?
Can I freeze the dough for later?
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S’mores Cookies
These S’mores Cookies combine the classic flavors of s’mores with the chewy delight of chocolate chip cookies. Quick to make and perfect for a sweet snack, these cookies are a delightful treat for all ages, packed with chocolate, graham cracker crumbs, and gooey marshmallows.
- Prep Time 18 minutes
- Cook Time 30 minutes
- Yield 2 1x
Ingredients
- 2 cups (240g) all-purpose flour
- 1/2 cup graham cracker crumbs, very finely crushed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2 sheets graham crackers roughly chopped
Instructions
- Preheat oven to 375°F (190°C). Line 2 large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. Set aside.
- In a stand mixer bowl, beat butter and both sugars on medium speed until light and fluffy, about 2-3 minutes. Add vanilla and mix until smooth.
- Add eggs one at a time, mixing well after each addition. Reduce speed to low, gradually mix in the flour mixture without overbeating.
- Using a spatula, fold in chocolate chips, mini marshmallows, and chopped graham crackers.
- Roll dough into 3 tablespoon-sized balls and place on prepared baking sheets, leaving 2 inches between each.
- Bake for 11-12 minutes until golden at the edges but still soft in the middle. Cool on the sheet for 10 minutes before transferring to a wire rack.
Notes
For best results, ensure the butter is at room temperature before mixing.
Dough can be refrigerated for up to 3 days; just scoop and bake when ready.
Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
