S’mores Cookie Recipe
S’mores Cookie Recipe
Table of Contents
S’mores Cookie Recipe
This s’mores cookie recipe is the perfect way to enjoy the delicious flavors of a campfire treat, without the need for a fire pit. Soft, chewy cookies are packed with graham cracker crumbs, gooey marshmallows, and melted chocolate for that classic s’mores taste. These cookies are an ideal choice for summer barbecues, family gatherings, or anytime you crave the nostalgic taste of a s’more. They’re easy to make, and the end result is a sweet and irresistible dessert.
Description
There’s something magical about the combination of graham crackers, chocolate, and marshmallows. Whether you’re gathered around a campfire or just craving a nostalgic snack, s’mores cookie recipe are a treat everyone loves. Now, you can enjoy this classic combination in a cookie form with this simple s’mores cookie recipe. These cookies bring together the best of both worlds soft and chewy texture with the classic flavors of a s’more, all without needing to build a campfire.
The secret to these recipe lies in the balance of ingredients: graham cracker crumbs for that signature s’mores crunch, marshmallows that melt into gooey goodness, and chocolate that provides the rich, melty filling. This recipe is easy to follow, making it great for both beginners and seasoned bakers alike.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup graham cracker crumbs (about 6 graham crackers, crushed)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup coarsely chopped milk chocolate or chocolate chunks (optional, for extra chocolatey goodness)
Instructions
- Preheat Oven & Prep Baking Sheets:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats for easy clean up. - Mix Wet Ingredients:
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer or by hand until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract. Beat until fully combined. - Add Dry Ingredients:
In a separate bowl, whisk together the all purpose flour, graham cracker crumbs, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Fold in the Good Stuff:
Gently fold in the semi sweet chocolate chips and mini marshmallows. If you’re adding extra chunks of milk chocolate, fold those in as well. Be careful not to overmix as this could cause the marshmallows to break up too much. - Scoop & Shape the Dough:
Use a cookie scoop or tablespoon to drop rounded portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough may look a little sticky, but that’s perfectly fine. - Bake the Cookies:
Bake for 10-12 minutes or until the edges are golden brown and the centers are set but slightly soft. Be mindful not to overbake, as these cookies are meant to be soft and chewy. - Cool & Serve:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for the ultimate gooey treat, or let them cool and store in an airtight container for later.
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S’mores Cookie Recipe
This s’mores cookie recipe is the perfect way to enjoy the delicious flavors of a campfire treat, without the need for a fire pit. Soft, chewy cookies are packed with graham cracker crumbs, gooey marshmallows, and melted chocolate for that classic s’mores taste. These cookies are an ideal choice for summer barbecues, family gatherings, or anytime you crave the nostalgic taste of a s’more. They’re easy to make, and the end result is a sweet and irresistible dessert.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs about 6 graham crackers, crushed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup coarsely chopped milk chocolate or chocolate chunks optional, for extra chocolatey goodness
Instructions
- Preheat Oven & Prep Baking Sheets:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats for easy clean-up.
- Mix Wet Ingredients:
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer or by hand until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract. Beat until fully combined.
- Add Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Good Stuff:
- Gently fold in the semi-sweet chocolate chips and mini marshmallows. If you’re adding extra chunks of milk chocolate, fold those in as well. Be careful not to overmix as this could cause the marshmallows to break up too much.
- Scoop & Shape the Dough:
- Use a cookie scoop or tablespoon to drop rounded portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough may look a little sticky, but that’s perfectly fine.
- Bake the Cookies:
- Bake for 10-12 minutes or until the edges are golden brown and the centers are set but slightly soft. Be mindful not to overbake, as these cookies are meant to be soft and chewy.
- Cool & Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for the ultimate gooey treat, or let them cool and store in an airtight container for later.
Notes
- Marshmallow Variations: If you prefer larger marshmallow pieces, you can use whole mini marshmallows or cut regular marshmallows into halves or quarters before adding them to the dough. Just make sure they’re evenly distributed to ensure each cookie has a gooey marshmallow center.
- Chocolate Options: Feel free to experiment with different types of chocolate. Dark chocolate, milk chocolate, or even white chocolate chips would work wonderfully in this recipe.
- Cookie Dough Storage: You can prepare the cookie dough in advance and chill it for up to 24 hours. This will make the cookies thicker and chewier once baked.
- S’mores Cookie Bars: If you prefer a bar version of these cookies, press the dough into a greased 9×13-inch baking pan and bake for about 20-25 minutes or until golden brown. Let the bars cool before slicing into squares.
