Imagine the campfire magic of s'mores packed into a scrumptious cookie! These Chewy S'mores Cookies are a gooey, chocolatey, marshmallow-filled treat that'll transport you straight to your favorite summer nights under the stars. Perfect for any occasion, these cookies bring the fun and nostalgia of a campfire right to your kitchen.
You know those nights around the campfire, making s'mores and sharing laughs with friends? Well, I just discovered a way to bring that cozy, fun vibe into my kitchen with s'mores cookies! These cookies are like little bites of joy, blending crunchy graham crackers, gooey marshmallows, and melty chocolate into one irresistible treat. They’re perfect for satisfying that sweet tooth and adding a touch of nostalgia to any day. Trust me, one bite and you'll be hooked on this delicious twist on a classic favorite!
Try some of our other cookie recipes: Taylor Swift Chai Cookies, Matcha Tea Cookies, Chewy Mint Chocolate Chip Cookies, or Ginger Molasses Cookies.
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Ingredients for Smores Cookies
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all purpose flour
- baking soda
- baking powder
- salt
- graham cracker crumbs
- mini chocolate chips
- marshmallow bits
FAQs
S'mores cookies combine all the classic flavors of traditional s'mores: gooey marshmallows, rich chocolate, and crispy graham crackers, all baked into a scrumptious cookie.
Store your s'mores cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. For longer storage, you can freeze them for up to 3 months.
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking. Just make sure to bring the dough to room temperature before baking.
If your cookies spread too much, try chilling the dough longer before baking and ensure your baking sheet is not warm from previous batches.
Absolutely! Mini marshmallows work great in s'mores cookies. Just keep in mind that they might melt and spread more than marshmallow bits. To prevent excessive melting, you can try partially freezing the mini marshmallows before mixing them into the dough. This way, they maintain their shape better while baking and give you that perfect gooey marshmallow center.
Top Tips
- Make sure that your butter and eggs are at room temperature before you start. This helps them to blend more smoothly into the dough, resulting in a more uniform texture.
- When combining the dry ingredients with the wet ingredients, mix until just combined. Overmixing can result in tough cookies.
- Experiment with different types of chocolate (like dark or white chocolate), or add some crushed nuts or peanut butter chips for an extra twist.
How to make Chewy S'mores Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chocolate chips and marshmallow bits until evenly distributed throughout the dough. Chill the dough in the refrigerator for at least 30 minutes. This step helps prevent the cookies from spreading too much while baking.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look slightly underbaked, but they will set as they cool.
- Place half of a chocolate Hershey's candy in the middle of the cookies. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious s'mores cookies with a glass of milk or your favorite beverage!
Soft and Chewy S'mores Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 eggs, room temperature
- 2 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup graham cracker crumbs
- 2 cups chocolate chips
- 1 ½ cups marshmallow bits
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chocolate chips and marshmallow bits until evenly distributed throughout the dough. Chill the dough in the refrigerator for at least 30 minutes. This step helps prevent the cookies from spreading too much while baking.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look slightly underbaked, but they will set as they cool.
- Place half of a chocolate Hershey's candy in the middle of the cookies.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious s'mores cookies with a glass of milk or your favorite beverage!
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