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These irresistible s'mores cookies bring all the nostalgic magic of campfire s'mores right into your kitchen, combining graham crackers, gooey marshmallows, and melty chocolate in a chewy cookie form that's ready in under an hour. Perfect for any time of year, this s'mores cookies recipe captures authentic fireside flavor and texture, providing an impressive make ahead dessert that will wow guests and family alike.
I first created these s'mores cookies for an indoor campout with my kids when a summer rainstorm canceled our backyard fire. The aroma of marshmallows toasting under the broiler instantly transported us to nights by the fire, and ever since, this recipe has become our go to for parties, holidays, and cozy movie nights. These cookies always disappear fast, with friends asking for the secret to that perfect campfire flavor right from the oven.
Gather Your Ingredients
- Salted butter, softened: Provides rich flavor and structure; use good quality butter for the best taste, or swap for unsalted and add a pinch more salt
- Light brown sugar, packed: Adds caramel notes and moisture; make sure to firmly pack for accurate measuring, or substitute dark brown sugar for deeper flavor
- Granulated sugar: Creates signature crispy cookie edges; do not reduce amount or final texture may suffer
- Eggs, large: Bind and structure the cookies; use room temperature for even mixing and fluffier cookies
- Vanilla extract: Enhances all the s'mores flavors; pure vanilla yields the richest taste but imitation works in a pinch
- All-purpose flour: Foundation of cookie dough; spoon and level for accurate measuring, or use gluten free blend if needed
- Cornstarch: The secret to extra soft, tender cookies; don't skip for best texture
- Baking soda: Ensures cookies rise evenly and stay soft; fresh baking soda gives best results
- Salt: Balances the sweetness and intensifies the s'mores elements; use fine sea salt for most even distribution
- Mini marshmallows, divided: For gooey pockets inside and pretty crispy toppers; regular mini size works best, or try vegan style for dietary needs
- Graham crackers, broken (about 9 to 10 crackers), divided: Provide classic s'mores crunch and flavor depth; use cinnamon grahams for a twist, or gluten free crackers as needed
- Milk chocolate chips: The classic s'mores flavor element; feel free to swap in dark or white chocolate for variety
- Semisweet chocolate chips: Adds depth and balance to sweetness; use all milk or all semisweet if preferred
- Hershey's bars, broken into pieces: Delivers signature melty chocolate pockets; authentic s'mores taste, but you can sub with another chocolate bar
How to Make S'mores Cookies
- Prepare Oven and Baking Pans:
- Preheat oven to 375°F and line two baking sheets with parchment paper. This step is crucial to achieving golden brown cookie edges and prevents sticky marshmallows from adhering to pans.
- Cream Butter and Sugars:
- Beat softened butter with brown sugar and granulated sugar for two to three minutes until very light and fluffy. Well creamed butter traps air, creating the tender, chewy base essential for s'mores cookies.
- Add Eggs and Vanilla:
- Mix in eggs one at a time and beat with vanilla until fully blended. Proper mixing eliminates egg streaks and ensures a uniform dough so cookies bake evenly.
- Mix in Dry Ingredients:
- Add flour, cornstarch, baking soda, and salt. Stir on low speed just until ingredients are combined and no streaks of flour remain; overmixing makes cookies tough.
- Fold in S'mores Mix-ins:
- Gently fold 1 and 1/2 cups graham cracker pieces, 1 and 1/2 cups mini marshmallows, and all chocolate chips into dough. Folding keeps graham cracker pieces intact and preserves marshmallow shapes for classic texture.
- Portion and Arrange Dough:
- Scoop two to three tablespoon portions onto prepared baking sheets, spacing two inches apart to allow for spreading. Larger scoops ensure crispy exteriors and soft, gooey centers in each s'mores cookie.
- First Bake:
- Bake cookies for 10 minutes until edges are just golden but centers still look soft and slightly underdone. This method produces soft, chewy cookies that hold toppings well for finishing.
- Add Toppings and Finish Bake:
- Remove pans, top each cookie with four to five extra marshmallows, remaining graham crackers, and Hershey's pieces. Return to oven and bake one to two minutes more so tops are golden and marshmallows puff.
- Broil for Toasted Marshmallows (Optional):
- Flip oven to broil and watch closely, toasting marshmallows for 30 to 60 seconds until golden brown. This extra step mimics authentic campfire taste—don't walk away, as marshmallows brown fast.
- Cool and Store:
- Let cookies cool on pans for two to three minutes before transferring to a cooling rack. This resting period prevents breakage while setting gooey centers. Cool completely before placing in airtight containers for storage up to five days.
The first time I baked these cookies for our neighborhood block party, the entire tray vanished before I served anything else. Several friends were amazed at the real toasted marshmallow flavor and couldn't believe it all happened thanks to a quick broil at the end. That step transforms these cookies into bite sized campfire treats even in the middle of winter.
Smart Swaps and Variations
Make these s'mores cookies your own by experimenting with ingredient swaps and creative twists. Try brown butter for rich, caramelized undertones—simply brown the butter on the stove, cool until slightly firm, then cream with sugar as usual. For cookie cup versions, press dough into muffin tins and bake eight to ten minutes before adding marshmallow and chocolate centers. Or, switch up chocolates, use cinnamon graham crackers, or stir nuts like toasted pecans or walnuts into the dough for extra flavor and crunch with every bite.
How to Store and Reheat S'mores Cookies
For best freshness, store s'mores cookies in an airtight container at room temperature for up to five days, layering parchment paper between cookies to keep marshmallows and chocolate from sticking. Avoid refrigeration as it dries them out. To freeze, wrap each cookie tightly in plastic wrap, then seal in zip top freezer bags and store for up to three months. When ready to eat, thaw for one to two hours at room temperature or warm in the microwave for ten to fifteen seconds to revive gooey textures and melty chocolate, recapturing just baked appeal.
What to Serve with S'mores Cookies
S'mores cookies shine on their own but are even more delightful paired with rich, creamy beverages or cool accompaniments. Serve with mugs of hot chocolate topped with whipped cream for a cozy fireside vibe, or offer alongside vanilla bean ice cream for a sophisticated dessert course where cold and warm textures play off each other perfectly. For special occasions, add fresh berries for brightness, or suggest port wine for adults seeking a decadent treat pairing.
Nutritional Benefits
S'mores cookies are an indulgence, but they offer eggs for protein and fat soluble vitamins from real butter. Swapping dark chocolate in place of milk chocolate boosts antioxidants and lowers sugar. Portioning with one tablespoon dough balls creates built in portion control for those watching calories, and using whole grain or lower sugar graham crackers can add helpful fiber for a slight nutrition upgrade without sacrificing flavor.
Recipe Success Tips
If your s'mores cookies spread too much, try chilling the dough for thirty minutes before baking for cookies that hold their shape. For extra gooey centers, press a few extra marshmallows and chocolate chunks into each cookie halfway through baking. If your marshmallows brown too quickly under the broiler, reduce broil time to thirty seconds and watch closely—this simple adjustment helps prevent burning and preserves perfect caramelization.
These s'mores cookies have become a signature treat in our kitchen, sharing the charm of a campfire moment any time of year. You'll love how easily they come together and how each batch creates lasting memories around your table.
Common Questions About This Recipe
- → How do I keep the marshmallows from burning on top?
Keep a careful eye when broiling marshmallows in the last step; they toast quickly. Broil for just 30–60 seconds and watch closely to avoid burning.
- → Can I use unsalted butter instead of salted?
Yes, unsalted butter works fine. If substituting, add an extra pinch of salt to balance flavors in the dough.
- → How should I store these cookies?
Store fully cooled cookies in an airtight container at room temperature for up to 4–5 days. This helps maintain their soft and chewy texture.
- → Can I freeze smores cookies?
Absolutely. Layer cookies between parchment, seal in a freezer bag, and freeze up to three months. Thaw at room temperature before serving.
- → What chocolate works best in these cookies?
A combination of milk chocolate chips, semisweet chocolate chips, and pieces of Hershey bars offers different textures and flavor depth. Use your favorite or mix and match.