Deliciously Gooey S’more’s Cookie Recipe to Try Today

When the craving for a nostalgic campfire treat hits, this s’more’s cookie recipe is the perfect way to satisfy your sweet tooth. Combining the classic flavors of graham crackers, melted chocolate, and toasted marshmallows into a warm, chewy cookie makes for a comforting dessert that you can enjoy anytime, no campfire required.

this Recipe

You’re going to love how easy it is to make these cookies and how they capture the gooey charm of a traditional s’more in every bite. Whether you’re baking for a crowd or just treating yourself, this recipe is sure to become a delicious favorite.

Why You’ll Love This Recipe

• Easy to make with simple pantry ingredients.
• Gooey marshmallows and melty chocolate in every bite.
• Perfectly chewy cookies with a slight graham cracker crunch.
• Great for sharing at parties or cozy nights in.
• Captures the nostalgic flavor of classic campfire s’mores without the fire.

Ingredients

Gather these ingredients to whip up your delicious s’more’s cookies. The mix of classic cookie dough with s’more elements is pure magic.

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups graham cracker crumbs (about 10 crackers crushed)
• 1 1/2 cups mini marshmallows
• 1 1/2 cups semisweet chocolate chunks

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 24 cookies
• Calories: Approximately 210 per cookie

How to Make s’more’s cookie recipe

1. Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
5. Fold in the mini marshmallows and chocolate chunks carefully to avoid breaking the marshmallows.
6. Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets about 2 inches apart.
7. Bake for 10-12 minutes until edges are golden and the centers look set but still soft. Marshmallows may puff slightly and get lightly toasted.
8. Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely; this helps the cookies set perfectly gooey inside.

Tips for the Best Results

• Use room temperature butter for easier creaming and smoother dough.
• Don’t overmix the dough to keep cookies tender and chewy.
• Gently fold in marshmallows to prevent them from melting into the dough too soon.
• Chill dough for 15 minutes if it feels too soft to handle for better shape retention.
• For extra toasty marshmallows, broil the baked cookies for 30 seconds but watch closely to avoid burning.

Storage and Reheating

Store your s’more’s cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture. For longer storage, place them in the freezer in a sealed bag or container for up to 2 months.

To reheat, warm cookies in a microwave for 10-15 seconds or in a preheated oven at 300°F for 5 minutes to revive the gooey marshmallows and melty chocolate.

Frequently Asked Questions

Can I use regular marshmallows instead of mini marshmallows?

Yes, but mini marshmallows distribute more evenly throughout the cookie dough and melt better. If using large marshmallows, chop them into smaller pieces before folding in.

Are these cookies gluten-free?

This recipe uses all-purpose flour and graham crackers, which contain gluten. For a gluten-free version, substitute with gluten-free flour and gluten-free graham crackers.

Can I substitute chocolate chips for chunks?

Absolutely! Chocolate chips work just as well and melt nicely, but larger chunks create extra gooey pockets of chocolate you might prefer.

How do I prevent the marshmallows from burning?

Baking at 350°F with short bake times helps prevent burning. If you broil for extra toasting, watch carefully and only do so briefly to avoid charred marshmallows.