Soft Chewy S’Mores Cookies Recipe for Sweet Campfire Fun

Nothing quite beats the nostalgic taste of s’mores, and these soft chewy s’mores cookies bring that campfire magic right into your kitchen. If you’re craving a sweet treat that combines melty chocolate, pillowy marshmallows, and crunchy graham crackers, this recipe for soft chewy s’mores cookies is exactly what you need. It’s simple, quick, and perfect for sharing with friends or family.

this Recipe

Whether you’re new to baking or a seasoned pro, these cookies are easy to make and deliver that classic s’mores flavor in every bite. Let’s dive into the recipe so you can enjoy these treats any time you want!

Why You’ll Love This Recipe

• Soft and chewy texture that melts in your mouth.
• Authentic s’mores flavors with chocolate, marshmallows, and graham crackers.
• Quick and easy to make with simple pantry ingredients.
• Perfect for parties, camping-themed gatherings, or cozy nights in.
• Customizable with extra chocolate chips or nuts if desired.

Ingredients

Gather these ingredients before starting to make your soft chewy s’mores cookies. They’re straightforward and easy to find.

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 3/4 cup semisweet chocolate chips
• 1 cup graham cracker pieces (roughly crushed)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes
• Servings: 18 cookies
• Calories: Approximately 180 per cookie

How to Make Soft Chewy S’Mores Cookies

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large bowl, beat the softened butter with brown sugar and granulated sugar until creamy and smooth, about 2-3 minutes.
4. Add the egg and vanilla extract to the butter mixture and mix until fully combined.
5. Gradually stir in the dry ingredients until just combined, being careful not to overmix.
6. Fold in the mini marshmallows, chocolate chips, and graham cracker pieces gently so they stay evenly distributed.
7. Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes or until the edges are golden but centers remain soft; marshmallows should be gooey and slightly toasted.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for the Best Results

• Use softened butter, not melted, for a perfect chewy texture.
• Don’t overbake; cookies firm up as they cool and remain soft inside.
• If mini marshmallows start browning too fast, cover loosely with foil midway.
• Try folding in a few extra graham cracker crumbs on top before baking for extra crunch.
• For a more intense chocolate flavor, swap half the chips for chunks of a chocolate bar.

Storage and Reheating

Store your soft chewy s’mores cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the fridge for about a week or freeze for up to 3 months.

To reheat, microwave a cookie for 10-15 seconds to bring back that gooey, melty texture, or warm them briefly in a 300°F oven for 5 minutes.

Frequently Asked Questions

Can I use jumbo marshmallows instead of mini ones?

Jumbo marshmallows can be used but will melt differently, which may cause the cookies to spread more. Cutting them into smaller pieces is recommended for better texture.

Are these cookies gluten-free?

This recipe uses all-purpose flour and graham crackers that contain gluten, so it’s not gluten-free. You can try substituting with gluten-free flours and certified gluten-free graham crackers.

Can I make the dough ahead of time?

Yes! Refrigerate the cookie dough in an airtight container for up to 24 hours before baking. This can help enhance the flavors and improve texture.

How do I prevent the marshmallows from burning in the oven?

Baking at 350°F and keeping an eye on baking time helps prevent burning. If marshmallows brown too quickly, loosely tent the cookies with foil during the last few minutes.