All the flavors of the traditional campfire treat made right in your kitchen. These s’mores cookies feature a soft and chewy graham cracker cookie filled with chocolate chips and marshmallows. Enjoy these cookies slightly warm when they’re extra gooey and delicious!
Hello, friends. Let’s talk about something delicious: S’mores Cookies. I know what you’re thinking… why go through the trouble of making s’mores cookies when you can just have s’mores? My answer to you is this: Because these cookies are SO SO SO much better than regular s’mores. One bite and you’ll be smitten.
Can’t get enough s’mores? Try my S’mores Bars, S’mores Dip, and S’mores Milkshake, too!
Graham cracker cookies: This is quite possibly my favorite cookie dough ever. It’s a brown sugar graham cracker cookie that bakes up with crisp edges and soft and chewy centers. This dough is very similar to the base of my Cheesecake Cookies.
Chocolate chips: Stirring chocolate chips into the cookie dough adds a sweet and chocolaty flavor to every bite. Use your favorite chocolate chips; milk chocolate is the classic for s’mores, but semisweet or bittersweet would also be great here.
Marshmallow bits: These tiny dry marshmallows bake up soft and gooey and they disperse perfectly throughout the cookie dough. More on this ingredient below.
- Chill the dough for one hour before baking. This helps to stop the cookies from spreading too much in the oven and it allows the flavors to meld.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes clean-up a breeze.
- Use a cookie scoop for evenly sized cookies.
- Add a few extra chocolate chips and marshmallows to the top of the dough balls before baking (this makes for a prettier cookie).
- Under bake the cookies. You should remove these cookies from the oven when the edges are set but the centers are undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
- Once the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
Regular marshmallows have a tendency to melt when they’re in the oven. For this recipe I wanted distinct bits of marshmallow throughout the cookies (not melted marshmallow goo) so I used Kraft Marshmallow Bits. These tiny marshmallows are drier than regular marshmallows which prevents them from melting in the oven. They actually get soft and gooey once exposed to the heat from the oven but they maintain their shape.
You should be able to find marshmallow bits in the baking aisle of a well stocked grocery store.
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- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups all purpose flour
- 1 cup graham cracker crumbs, from about 7-8 full size crackers
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup milk chocolate chips, divided
- 1 cup marshmallow bits (see note), divided
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar until smooth and combined. Beat in egg and vanilla, scraping the sides/bottom of the bowl as needed.
- In a separate bowl, combine flour, graham cracker crumbs, salt, and baking soda.
- Add dry ingredients to the wet ingredients and beat until combined. Stir in ⅔ cup EACH chocolate chips and marshmallow bits (reserve the remaining chocolate chips and marshmallows for topping the cookies). Chill the dough in the refrigerator for one hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Scoop portions of dough that are approximately 2-tablespoons each (I use a cookie scoop). Place the dough balls on the baking sheet and space them a couple inches apart. Using the reserved chocolate chips and marshmallows, gently press a few of each onto the top of each dough ball (this makes for a prettier cookie).
- Bake for 9-12 minutes, until the edges are just beginning to set and the very center is still underdone (do not overbake). I suggest rotating the baking pans from front to back and top to bottom once during bake time. Once the pans have been removed from the oven, if desired, you can use the back of a small spoon to shape the outer edges of each cookie by gently pushing the edges inward while the cookies are still warm. Place the baking pans on wire racks to cool completely before proceeding with remaining dough. Unbaked dough can be stored in the fridge in between batches.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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