S’mores Cookies
On a crisp autumn evening, my kitchen smelled like toasted marshmallows and warm chocolate; I pulled a tray of golden S’mores Cookies from the oven and watched my family press their faces to the window to catch the last of the sunset. That cozy feeling—warm socks, a hot drink, and gooey cookies—makes this recipe a reader favorite year after year.
Introduction
If you love seasonal baking, S’mores Cookies are the bridge between campfire nostalgia and cookie comfort. These cookies combine crunchy graham crumbs, melty chocolate, and pillowy marshmallows for a handheld treat that always feels festive. If you enjoy experimenting with oven and air-fryer recipes, you might also like this collection of air fryer biscuits and cookies for more cozy ideas to pair with your warm drinks.
Ingredients
Makes about 24 cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups crushed graham crackers (about 10 full sheets)
- 1 1/2 cups semi-sweet chocolate chunks or chips
- 1 1/2 cups halal-certified mini marshmallows
- Optional: coarse sea salt for finishing
If you enjoy the buttery texture of other cookie recipes, try swapping in techniques from our easy air fryer peanut butter cookies for inspiration on shaping and portioning dough.
Step-by-step Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes. This creaming step helps achieve a tender cookie—similar creaming tips are used in other favorite recipes like our best air fryer peanut butter chocolate chip cookies.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Stir crushed graham crackers into the dry mix so they distribute evenly.
- Mix dough: Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in chocolate chunks and most of the mini marshmallows, reserving a handful for topping.
- Portion: Scoop rounded tablespoons of dough and place 2 inches apart on the prepared sheets. Press a few reserved marshmallows on top of each cookie and add a sprinkle of chocolate if desired.
- Bake: Bake for 10–12 minutes, until edges are lightly golden and centers still soft. For extra gooey marshmallows, switch to the broiler for 30–60 seconds at the end—watch closely to avoid burning.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Tips for Success
- Use room-temperature butter and eggs for even mixing and a better rise.
- Don’t overmix once the flour is added; overworking develops gluten and makes cookies chewy instead of tender.
- For perfectly portioned cookies, use a 1-tablespoon cookie scoop for smaller bites, or a 2-tablespoon scoop for larger, bakery-style cookies.
- To keep marshmallows from burning under the broiler, keep the baking sheet on the middle rack and broil in very short bursts.
- If your marshmallows tend to sink, gently fold them in last and press a few more on top before baking—this helps them stay visible and gooey. If you like creative mix-ins, see our tips inspired by small-batch treats like mini egg cookies for ways to add decoration or texture.
Possible Variations
- Gluten-free S’mores Cookies: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t include it. Use gluten-free graham crumbs.
- Streusel topping: For a crunchy twist, mix 1/4 cup flour, 2 tablespoons brown sugar, and 2 tablespoons cold butter; crumble over each dough ball before baking.
- Peanut butter S’mores Cookies: Swirl 1/2 cup creamy peanut butter into the dough for a nutty version reminiscent of our peanut butter cookies.
- Double-chocolate: Replace 1/2 cup flour with 1/2 cup cocoa powder and use milk chocolate chunks for an extra-chocolatey option.
Storage Recommendations
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigerate: For up to 1 week, store in the fridge in an airtight container—bring to room temperature or warm briefly in the oven to revive gooeyness.
- Freeze: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5–8 minutes.
Conclusion
S’mores Cookies are a cozy, seasonal favorite that bring the best parts of a campfire treat to your cookie jar—perfect for fall baking, holiday gatherings, or any time you crave a little nostalgia. For another take on this classic, check out Preppy Kitchen’s S’mores Cookies recipe for extra inspiration.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Yes. You can chop regular marshmallows into smaller pieces before folding them into the dough, but mini marshmallows distribute more evenly and give that classic gooey texture.Will these cookies spread too much?
If your butter is too soft or dough is too warm, cookies can spread. Chill the dough for 15–20 minutes before baking if you notice excessive spreading.Can I make the dough ahead of time?
Absolutely. Prepare the dough, shape into balls, and refrigerate in an airtight container for up to 48 hours, or freeze for up to 1 month. Bake from chilled—add a minute or two to the bake time if needed.How do I make these cookies extra gooey?
Use chocolate chunks instead of chips and add a few marshmallows on top before baking. Briefly broiling the tops for 30–60 seconds at the end gives marshmallows a toasted, gooey finish.
S’mores Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These S’mores Cookies combine crunchy graham crumbs, melty chocolate, and pillowy marshmallows for a festive treat.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups crushed graham crackers (about 10 full sheets)
- 1 1/2 cups semi-sweet chocolate chunks or chips
- 1 1/2 cups halal-certified mini marshmallows
- Optional: coarse sea salt for finishing
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, then stir in vanilla.
- Combine flour, baking soda, and salt in a separate bowl. Stir in crushed graham crackers.
- Mix the dry ingredients into the butter mixture until just combined. Fold in chocolate chunks and most of the mini marshmallows.
- Portion rounded tablespoons of dough onto prepared sheets, pressing reserved marshmallows on top.
- Bake for 10–12 minutes until edges are golden. Optionally broil for 30–60 seconds for gooey marshmallows.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Use room-temperature butter and eggs for better mixing. Don’t overmix once the flour is added.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American