S’mores Cookies

A warm batch of cookies fresh from the oven brings comfort and joy, filling your home with a delightful aroma. These S’mores Cookies combine the nostalgic flavors of your favorite campfire treat into a delicious, soft-baked cookie. In just 20-25 minutes, you can whip up these cookies that effortlessly blend gooey marshmallows, rich chocolate, and buttery graham cracker crumbs.

This recipe is perfect for those who crave sweet, indulgent treats any time of the year, whether for a cozy family gathering or a get-together with friends. These cookies can be made ahead of time, and they store well, allowing you to enjoy them throughout the week.

Why You’ll Love This Recipe

• Each cookie has a chewy, gooey center with a crispy edge.
• The combination of graham crackers and marshmallows gives a unique texture.
• These cookies bake for just 10-12 minutes for a quick treat.
• They’re easy to make, requiring no special techniques.

What You’ll Need

Here’s everything you’ll need to create these delicious cookies.

For the Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tablespoon vanilla extract

For the Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Flavor

• 1 cup graham cracker crumbs
• 1 cup chocolate chips
• 1 cup mini marshmallows

Tip: Use gluten-free flour for a gluten-free option.

Substitutions & Swaps

• Use coconut oil in place of butter.
• Swap mini marshmallows for regular marshmallows, chopped.
• Brown sugar can be replaced by coconut sugar for a healthier option.
• Dark chocolate chips can replace milk chocolate chips.

How to Make It

Let’s dive into the simple steps to whip up S’mores Cookies.

1. Preheat

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream

In a large bowl, cream the butter, granulated sugar, and brown sugar together until smooth.

3. Beat

Beat in the eggs, one at a time, then stir in the vanilla until well combined.

4. Whisk

In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. Fold

Fold in the graham cracker crumbs, chocolate chips, and mini marshmallows until evenly distributed.

6. Drop

Drop spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart.

7. Bake

Bake for 10-12 minutes, until the edges are golden brown and the centers look set.

8. Cool

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Store It

Fridge: Store in an airtight container for up to one week.
Freezer: Yes, you can freeze the cookies for up to three months.
Reheat: Microwave for 10-15 seconds to enjoy warm.

Tips for Best Results

• Ensure the butter is room temperature for easy mixing.
• Do not overmix the dough after adding the dry ingredients.
• For extra gooeyness, add more mini marshmallows on top before baking.
• Allow cookies to cool completely for the best texture.

Serving Suggestions

• Serve with a glass of cold milk for a classic treat.
• Pair with coffee or hot chocolate during chilly evenings.
• Great for cookie swaps or holiday parties as a crowd-pleaser.