The Heart of Smores Cookies Recipe
When the craving for a cozy, nostalgic treat strikes, nothing hits quite like these Smores Cookies. I remember the first time I baked them — the warm, buttery aroma mixed with toasted marshmallows filling the kitchen instantly transported me to campfire nights under starry skies. You’ll notice each bite is a comforting blend of crisp edges, melty chocolate pockets, and soft, marshmallow centers that gently melt away on your tongue.
These cookies are a playful twist on the classic Smores, but baked right in your oven without needing a campfire or stick. They’re perfect for sharing with friends, packing in lunchboxes, or simply enjoying with a cup of tea on a quiet afternoon. I love how easy they are to make — even if you’re new to baking, this Smores Cookies Recipe guides you smoothly from mixing to baking.
Why This Recipe Shines
- Flavor balance: Cozy, bright, and layered — never flat.
- Beginner tested: Clear steps with real-life timing cues.
- Customize-friendly: Works with pantry swaps and add-ins.
- Make ahead approved: Holds texture and flavor beautifully.
Ingredient Breakdown
- Unsalted butter: Adds rich, creamy flavor and tender crumb; swap with margarine or coconut oil for dairy-free.
- Brown and granulated sugar: Brown sugar gives that moist chewiness and caramel notes; granulated sugar adds lightness and crisp edges.
- Egg: Binds ingredients and adds silkiness; for egg-free, try a flax egg (1 tbsp flaxseed meal + 3 tbsp water, set 5 mins).
- Vanilla extract: Elevates sweetness and rounds flavor; almond extract works for a nutty twist.
- Flour: The base providing structure; all-purpose is ideal, but a gluten-free blend can work with added xanthan gum.
- Baking soda: Leavens for soft, airy cookies; don’t substitute with baking powder as it changes texture.
- Salt: Balances sweetness and enhances all the flavors.
- Chocolate chips: Classic semi-sweet or milk chocolate deliver melty richness; try dark or white chocolate for variation.
- Mini marshmallows: Give that ooey-gooey warmth; if unavailable, chop large marshmallows into small pieces.
- Crushed graham crackers: Adds sweet crunch and authentic Smores crunch; digestive biscuits are a fine swap.
Before You Begin
Getting organized before baking these Smores Cookies sets you up for success. I always measure and prep ingredients first—what chefs call mise en place—to keep the process smooth and stress-free. Preheat your oven to 350°F (175°C) early so it reaches the right temperature before baking, ensuring consistent, even cooking. Line your baking sheets with parchment or silicone mats to prevent sticking and help with easy cleanup.
What You’ll Need
Essential tools to make Smores Cookies Recipe easy and enjoyable — plus optional upgrades if you love efficiency.
How to Make Smores Cookies Recipe
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. A hot, even oven is key for those perfect golden edges we all love.
- Cream together the softened butter, brown sugar, and granulated sugar in a large bowl. You’ll notice the mixture turn lighter in color and fluffy in texture after 2-3 minutes—this step traps air, creating tender cookies.
- Mix in the egg and vanilla extract until fully combined. The batter will feel smooth and silky now, ready to embrace the dry ingredients.
- Whisk together the flour, baking soda, and salt separately. Gradually add this dry mix to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep your cookies soft and chewy.
- Fold in your chocolate chips, mini marshmallows, and crushed graham crackers with care. These goodies add glimpses of molten chocolate, pillowy marshmallow, and crisp, sweet crunch in every bite.
Pro-Level Pointers
Look for dough that’s soft but not sticky—this makes shaping easier and helps cookies hold their shape without spreading too much. When baking, watch for edges that become golden but leave centers slightly underbaked; this ensures a gooey middle once cooled. For even baking, rotate your pans halfway through the bake time if your oven heats unevenly.
- Scoop about 2 tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spaced about 2 inches apart to allow spreading and for easy browning.
- Bake for 9-11 minutes. You’ll see the edges turn a warm caramel color, while the centers remain slightly soft and glossy—resist the urge to overbake, this step locks in that perfect chewy softness.
- Cool for 5 minutes on the baking sheet. This resting window lets the cookies firm up gently while the marshmallows stay beautifully melty. Then, transfer to a wire rack to cool completely or enjoy warm and gooey, straight from the tray!
Creative Variations for Smores Cookies Recipe
- Nutty boost: Add ½ cup of chopped toasted pecans or walnuts for extra crunch and savory balance.
- Salted caramel swirl: Fold in spoonfuls of caramel sauce or sprinkle fleur de sel on top before baking for a sweet-salty magic moment.
- Spiced twist: Mix in a teaspoon of cinnamon or pumpkin pie spice for cozy fall vibes.
- Berry surprise: Add dried cranberries or cherries to cut through the sweet with a chewy tartness.
- Chocolate variety: Swap chocolate chips with chunks of your favorite candy bars or white chocolate for color contrast.
- Presentation play: Sandwich two cooled cookies with marshmallow fluff or Nutella for an indulgent portable treat.
Storage, Freezing & Reheating
- Room temperature: Store in an airtight container for up to 4 days. The cookies stay soft but the marshmallows firm up slightly.
- Freezing dough: Scoop and freeze dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding a minute or two to the baking time.
- Freezing baked cookies: Cool completely, then freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in a low oven (300°F/150°C) for 5 minutes or microwave individually for 10-15 seconds to revive that gooey softness.
Smores Cookies Recipe FAQs
- Can I use large marshmallows instead of mini ones? Absolutely! Just chop them into small pieces so they distribute well and melt evenly.
- What if I don’t have graham crackers? Digestive biscuits, vanilla wafers, or even some crushed cookies can add a similar sweet crunch.
- How do I make these cookies dairy-free? Substitute butter with coconut oil or a vegan butter alternative and use dairy-free chocolate chips.
- Why do my cookies spread too much? Try chilling the dough for 30 minutes before baking or ensure you’re measuring flour correctly — too little flour causes excess spreading.
- Can I double the recipe? Yes! Just keep baking times the same and watch closely the first batch for timing cues.
Smores Cookies Recipe
Delight in these irresistible s’mores cookies that perfectly blend the classic campfire flavors of chocolate, marshmallows, and graham crackers into a soft, chewy cookie. Easy to make and packed with gooey, melty goodness, these cookies are a crowd-pleaser for all ages and occasions.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: About 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes, to create a smooth base for the dough.
- Add Wet Ingredients: Mix in the egg and vanilla extract until fully combined to incorporate moisture and flavor into the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough and developing gluten.
- Fold in Add-ins: Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers, ensuring even distribution without overmixing to maintain texture.
- Shape Cookies: Scoop about 2 tablespoons of dough per cookie and roll into balls. Place on the prepared baking sheets with about 2 inches of space between each cookie to allow spreading.
- Bake: Bake for 9-11 minutes or until the edges turn golden and the centers appear slightly underbaked; they will firm up while cooling.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set perfectly.
Notes
- Do not overbake the cookies to keep the centers soft and gooey.
- If mini marshmallows are not available, chop regular marshmallows into small pieces.
- For a crunchier texture, toast the crushed graham crackers lightly before folding into the dough.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
- Optional: Sprinkle a pinch of sea salt on top of the cookies before baking for a salty-sweet flavor contrast.
