Simple Large Gourmet S’mores Cookies Recipe for Busy Nights

There’s something so comforting about the classic combination of chocolate, marshmallow, and graham crackers—especially when it’s all wrapped up in a warm, gooey cookie. These simple large gourmet s’mores cookies are a perfect way to satisfy your sweet tooth on busy nights when you want something homemade but don’t have hours to spend baking.

this Recipe

You’re going to love how easy these smores cookies come together, with melt-in-your-mouth textures and nostalgic flavors packed into each bite. Plus, they’re large enough to feel like a special treat without needing to make a big batch.

Why You’ll Love This Recipe

• Quick to prepare and bake—ready in under 30 minutes.
• Big, soft cookies loaded with classic smores ingredients.
• Perfect balance of melty chocolate, toasted marshmallow, and crunchy graham cracker bits.
• Great for busy nights, last-minute dessert cravings, or casual gatherings.
• Easy to customize and adapt with your favorite add-ins.

Ingredients

Gather these simple pantry staples and a few special s’mores ingredients for the best flavor and texture.

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 cup crushed graham crackers (about 6 full sheets)
• 1 cup mini marshmallows
• 1 cup semisweet chocolate chips
• Optional: sea salt flakes for sprinkling

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Servings: 8 large cookies
• Calories (approx.): 320 per cookie

How to Make Simple Large Gourmet S’mores Cookies – Recipe for Busy Nights

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large bowl, combine the melted butter and brown sugar until smooth. Beat in the egg and vanilla extract until fully incorporated.
4. Gradually add the dry ingredients to the wet, mixing until just combined. Gently fold in the crushed graham crackers, mini marshmallows, and chocolate chips.
5. Divide the dough into 8 large portions and place them evenly spaced on the prepared baking sheet. Slightly flatten each cookie dough ball with your fingers, then sprinkle a few extra mini marshmallows and chocolate chips on top for a melty, toasted effect.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft and gooey.
7. Remove from the oven and, if desired, sprinkle a pinch of sea salt flakes on top while still warm.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly. Enjoy warm for the best gooey texture.

Tips for the Best Results

• Use slightly cooled melted butter for a chewier cookie texture.
• Don’t overmix the dough to keep cookies tender and soft.
• Adding extra marshmallows and chocolate chips on top before baking creates a perfectly toasted s’mores look.
• If mini marshmallows are unavailable, cut regular marshmallows into small pieces.
• For a crispier edge, bake a minute or two longer but watch closely.

Storage and Reheating

Store your s’mores cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly in plastic wrap and aluminum foil for up to 2 months.

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

Frequently Asked Questions

Can I use regular marshmallows instead of mini marshmallows?

Yes! Simply cut regular marshmallows into smaller pieces to distribute evenly throughout the dough. This will help maintain the gooey texture without large chunks.

Are these cookies safe to prepare ahead of time?

Absolutely. You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. This can enhance the flavors and make baking even quicker on busy nights.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. The texture might be slightly different but still delicious.

How do I prevent marshmallows from burning on top?

Keep an eye on the cookies during the last few minutes of baking. If marshmallows start to darken too quickly, loosely tent the baking sheet with foil to protect them while the cookies finish baking.