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Amazing S'mores Cookie – Gooey Delight in Every Bite!

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
bake time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

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

Equipment

  • 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

Method
 

  1. Step 1: Preheat and Prepare
  2. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or nonstick mats.
  3. Step 2: Mix the Dry Ingredients
  4. In a medium bowl, whisk together:
  5. 1½ cups flour
  6. 1½ cups graham cracker crumbs
  7. 1 tsp baking soda
  8. ½ tsp salt
  9. Set aside.
  10. Step 3: Cream the Butter and Sugars
  11. In a large bowl, using a mixer, cream together:
  12. 1 cup softened butter
  13. 1 cup brown sugar
  14. 1 cup granulated sugar
  15. Beat for 2–3 minutes until light and fluffy.
  16. Step 4: Add the Eggs and Vanilla
  17. Add in:
  18. 2 eggs (one at a time)
  19. 1 tsp vanilla extract
  20. Mix well, scraping down the bowl.
  21. Step 5: Combine Dry and Wet
  22. Gradually add the dry mixture into the wet ingredients. Mix until just combined.
  23. Step 6: Fold in Chocolate and Marshmallows
  24. Gently stir in:
  25. 2 cups chocolate chips
  26. 1½ cups mini marshmallows
  27. Reserve ½ cup of marshmallows to press on top before baking.
  28. Step 7: Scoop and Shape
  29. 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.
  30. Step 8: Bake
  31. Bake for 10–12 minutes, until edges are golden and centers are soft. Don’t overbake — they’ll continue to cook on the sheet.
  32. Step 9: Cool
  33. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

🧊 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.