Print

Smores Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 129 reviews

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.

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

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. 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.
  3. Add Wet Ingredients: Mix in the egg and vanilla extract until fully combined to incorporate moisture and flavor into the dough.
  4. 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.
  5. 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.
  6. Fold in Add-ins: Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers, ensuring even distribution without overmixing to maintain texture.
  7. 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.
  8. Bake: Bake for 9-11 minutes or until the edges turn golden and the centers appear slightly underbaked; they will firm up while cooling.
  9. 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.

Find it online: https://forkvista.com/smores-cookies-recipe/