🎉 Introduction
Few desserts capture the heart of both kids and grown-ups quite like a classic s’more — gooey marshmallows, melted chocolate, and crispy graham crackers roasted over a campfire. But what if we told you that you could enjoy that same nostalgic flavor in cookie form? Introducing the Amazing S’mores Cookie, a gooey, chewy, and melty delight that brings all the charm of summer nights right into your kitchen.
These cookies are the perfect mash-up of chewy chocolate chip cookies, toasty marshmallows, and buttery graham cracker crumbs. With crisp edges, a soft middle, and pockets of melted chocolate and marshmallow in every bite, they’re an irresistible treat for any season. No campfire needed!
Whether you’re baking for a party, making after-school treats, or indulging in a bit of cozy nostalgia, this cookie is the ultimate dessert you’ll come back to again and again.
🧰 Equipment Needed
Make sure you’ve got the following gear ready before you begin:
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone mats
- Rubber spatula
- Cookie scoop or spoon
- Wire cooling rack
🛒 Ingredients
🥚 Produits frais:
- 2 large eggs
🧁 Aides culinaires et épices:
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
🍪 Biscuits apéritifs:
- 1½ cups graham cracker crumbs
🧈 Produits laitiers:
- 1 cup unsalted butter, softened
🍬 Desserts:
- 2 cups mini marshmallows
👩🍳 Directions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or nonstick mats.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 1½ cups flour
- 1½ cups graham cracker crumbs
- 1 tsp baking soda
- ½ tsp salt
Set aside.
Step 3: Cream the Butter and Sugars
In a large bowl, using a mixer, cream together:
- 1 cup softened butter
- 1 cup brown sugar
- 1 cup granulated sugar
Beat for 2–3 minutes until light and fluffy.
Step 4: Add the Eggs and Vanilla
Add in:
- 2 eggs (one at a time)
- 1 tsp vanilla extract
Mix well, scraping down the bowl.
Step 5: Combine Dry and Wet
Gradually add the dry mixture into the wet ingredients. Mix until just combined.
Step 6: Fold in Chocolate and Marshmallows
Gently stir in:
- 2 cups chocolate chips
- 1½ cups mini marshmallows
Reserve ½ cup of marshmallows to press on top before baking.
Step 7: Scoop and Shape
Scoop 2-tablespoon-sized balls of dough and place them 2 inches apart on the baking sheets. Gently flatten the tops and press a few reserved marshmallows and chocolate chips into each cookie.
Step 8: Bake
Bake for 10–12 minutes, until edges are golden and centers are soft. Don’t overbake — they’ll continue to cook on the sheet.
Step 9: Cool
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
🍽️ Servings & Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Bake Time: 10–12 minutes per batch
- Total Time: ~30 minutes
Great for sharing, gifting, or enjoying warm right out of the oven!
🧊 Storage & Reheating
Storage:
- Store cooled cookies in an airtight container for up to 5 days at room temperature.
Freezing:
- Freeze raw dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to bake time.
Reheating:
- Microwave for 10–12 seconds for that gooey marshmallow texture.
Pro Tip: Warm s’mores cookies are heavenly with a scoop of vanilla ice cream!
🥄 Variations
Put your own spin on these gooey favorites:
- S’mores Stuffed Cookies: Add a square of chocolate and a marshmallow inside the dough ball for molten centers.
- Peanut Butter Twist: Mix in ½ cup of peanut butter or add PB chips.
- Campfire Toasted: Broil finished cookies for 1–2 minutes for that roasted marshmallow look.
- Salted Caramel Drizzle: Add a caramel swirl and a sprinkle of sea salt after baking.
- Gluten-Free Version: Use gluten-free graham crackers and flour.
- Nutty S’mores: Add chopped pecans or walnuts for crunch.
- White Chocolate S’mores: Substitute milk or white chocolate chips for a different flavor profile.
❓ 10 FAQs
1. Can I use store-bought graham cracker crumbs?
Yes — they save time and work great in this recipe.
2. Will regular marshmallows work?
Mini marshmallows are best. If using large ones, chop them into small pieces.
3. How do I make them extra gooey?
Underbake by 1 minute and eat them slightly warm.
4. Why do my marshmallows melt too much?
That’s normal — they melt into gooey pockets. Reserving some to place on top helps them stay visible.
5. Can I make the dough ahead of time?
Absolutely! Chill in the fridge for up to 48 hours or freeze for longer storage.
6. What’s the best chocolate to use?
Semi-sweet chips are classic, but milk chocolate or chopped chocolate bars also work.
7. How do I keep them from spreading too much?
Chill the dough for 20–30 minutes before baking for thicker cookies.
8. Can I use margarine instead of butter?
Butter is best for flavor, but margarine can work in a pinch.
9. How do I make them chewy?
Don’t overbake! Pull them out when the centers are just set.
10. Can I double the recipe?
Yes — it scales well. Use two baking sheets and rotate halfway through.
🏁 Conclusion
These Amazing S’mores Cookies bring together everything you love about campfire treats — melty chocolate, gooey marshmallows, and buttery graham goodness — all in one soft and chewy cookie. Whether you’re baking for a holiday, party, or just a late-night craving, they’re easy to make and impossible to resist.
Skip the tent and open fire — your kitchen is all you need to experience s’mores bliss in every bite. Grab a glass of milk, a warm cookie, and relive those fireside moments, no campfire required.
Amazing S’mores Cookie – Gooey Delight in Every Bite!
Ingredients
Equipment
Method
- Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or nonstick mats.
- Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 1½ cups flour
- 1½ cups graham cracker crumbs
- 1 tsp baking soda
- ½ tsp salt
- Set aside.
- Step 3: Cream the Butter and Sugars
- In a large bowl, using a mixer, cream together:
- 1 cup softened butter
- 1 cup brown sugar
- 1 cup granulated sugar
- Beat for 2–3 minutes until light and fluffy.
- Step 4: Add the Eggs and Vanilla
- Add in:
- 2 eggs (one at a time)
- 1 tsp vanilla extract
- Mix well, scraping down the bowl.
- Step 5: Combine Dry and Wet
- Gradually add the dry mixture into the wet ingredients. Mix until just combined.
- Step 6: Fold in Chocolate and Marshmallows
- Gently stir in:
- 2 cups chocolate chips
- 1½ cups mini marshmallows
- Reserve ½ cup of marshmallows to press on top before baking.
- Step 7: Scoop and Shape
- Scoop 2-tablespoon-sized balls of dough and place them 2 inches apart on the baking sheets. Gently flatten the tops and press a few reserved marshmallows and chocolate chips into each cookie.
- Step 8: Bake
- Bake for 10–12 minutes, until edges are golden and centers are soft. Don’t overbake — they’ll continue to cook on the sheet.
- Step 9: Cool
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Storage:
Store cooled cookies in an airtight container for up to 5 days at room temperature. Freezing:
Freeze raw dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to bake time. Reheating:
Microwave for 10–12 seconds for that gooey marshmallow texture. Pro Tip: Warm s’mores cookies are heavenly with a scoop of vanilla ice cream! 🥄 Variations
Put your own spin on these gooey favorites: S’mores Stuffed Cookies: Add a square of chocolate and a marshmallow inside the dough ball for molten centers. Peanut Butter Twist: Mix in ½ cup of peanut butter or add PB chips. Campfire Toasted: Broil finished cookies for 1–2 minutes for that roasted marshmallow look. Salted Caramel Drizzle: Add a caramel swirl and a sprinkle of sea salt after baking. Gluten-Free Version: Use gluten-free graham crackers and flour. Nutty S’mores: Add chopped pecans or walnuts for crunch. White Chocolate S’mores: Substitute milk or white chocolate chips for a different flavor profile. ❓ 10 FAQs
1. Can I use store-bought graham cracker crumbs?
Yes — they save time and work great in this recipe. 2. Will regular marshmallows work?
Mini marshmallows are best. If using large ones, chop them into small pieces. 3. How do I make them extra gooey?
Underbake by 1 minute and eat them slightly warm. 4. Why do my marshmallows melt too much?
That’s normal — they melt into gooey pockets. Reserving some to place on top helps them stay visible. 5. Can I make the dough ahead of time?
Absolutely! Chill in the fridge for up to 48 hours or freeze for longer storage. 6. What’s the best chocolate to use?
Semi-sweet chips are classic, but milk chocolate or chopped chocolate bars also work. 7. How do I keep them from spreading too much?
Chill the dough for 20–30 minutes before baking for thicker cookies. 8. Can I use margarine instead of butter?
Butter is best for flavor, but margarine can work in a pinch. 9. How do I make them chewy?
Don’t overbake! Pull them out when the centers are just set. 10. Can I double the recipe?
Yes — it scales well. Use two baking sheets and rotate halfway through. 🏁 Conclusion
These Amazing S’mores Cookies bring together everything you love about campfire treats — melty chocolate, gooey marshmallows, and buttery graham goodness — all in one soft and chewy cookie. Whether you’re baking for a holiday, party, or just a late-night craving, they’re easy to make and impossible to resist. Skip the tent and open fire — your kitchen is all you need to experience s’mores bliss in every bite. Grab a glass of milk, a warm cookie, and relive those fireside moments, no campfire required.
