Description
All the gooey, crunchy, chocolatey goodness of a campfire s’more—reimagined as a soft, chewy cookie, made without fire or smoke.
Ingredients
Cookie Dough
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
½ teaspoon salt
Mix-Ins & Toppings
1½ cups semi-sweet chocolate chips
1 cup mini marshmallows
Optional: extra chocolate chunks
Optional: crushed graham crackers
Instructions
Preheat the Oven : Preheat to 350 °F (175 °C). Line baking sheets with parchment paper.
Cream Butter & Sugars : In a large bowl, beat the softened butter with brown and granulated sugars until light and fluffy (2–3 minutes).
Add Eggs & Vanilla : Mix in the eggs one at a time, then stir in vanilla extract.
Combine Dry Ingredients : In a separate bowl, whisk flour, graham-cracker crumbs, baking soda, and salt. Gradually add to the wet mixture and mix until just combined.
Fold in Mix-Ins : Gently stir in chocolate chips and mini marshmallows.
Portion & Top :Scoop ~2-tablespoon portions onto prepared sheets, spacing 2 inches apart. Press a few extra chocolate chunks or marshmallow bits on top if desired.
Bake :Bake for 10–12 minutes, until edges are golden and marshmallows are lightly toasted (centers stay soft).
Cool & Serve : Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or cool completely for storage.
Notes
Pro Tip: For an extra-decadent twist, swap semi-sweet chips for dark chocolate chunks or a mix of milk and white chocolate. Press a few extra pieces on top of each dough ball before baking to showcase gooey pockets of chocolate and marshmallow.
Healthier Swaps:
Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free blend and use certified gluten-free graham crumbs.
Dairy-Free: Sub margarine for butter and opt for dairy-free chocolate chips.
Lower Sugar: Substitute half the sugars with coconut sugar or monk fruit sweetener.
More Fiber: Swap ½ cup of the flour for oat flour or whole-wheat flour without sacrificing chewiness.
Creative Serving Ideas:
Make ice-cream sandwiches: sandwich a scoop of vanilla or chocolate ice cream between two warm cookies.
Build a campfire-style dessert tray with fresh berries, brownies, and chocolate-dipped pretzels.
Gift in style: layer cookies in a mason jar, top with ribbon and a personalized tag.
Curate a dessert charcuterie board featuring these alongside blondies, thumbprint cookies, and mint-chocolate bites.
Common Mistakes to Avoid:
Overbaking: Always pull the tray when edges turn golden but centers still look slightly underdone—they’ll continue to set as they cool.
Butter Temperature: Make sure your butter is room-temp (not melted)—too soft and the cookies will spread too much.
Mix-In Moderation: More is more here—don’t skimp on the chocolate or marshmallows, but fold gently to avoid deflating the dough.
Crowding the Pan: Space scoops about 2″ apart so cookies have room to puff without merging.
Storage Tips:
At Room Temp: Store in an airtight container for up to 4–5 days.
Dough: Refrigerate up to 72 hours or freeze shaped dough balls (bake straight from frozen, adding 2 extra minutes).
Baked Cookies: Freeze cooled cookies for up to 3 months; reheat at 300 °F for 3–5 minutes to freshen.
Quick FAQ:
Can I use full-sized marshmallows? Yes—just chop them into smaller pieces so they distribute and melt evenly.
Do I really skip chilling? This dough bakes beautifully right away—no chill needed for fast cravings.
How do I get extra-gooey centers? Remove from oven as soon as the edges turn golden and let them rest on the hot tray for 5 minutes before moving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: ~4 g
- Carbohydrates: 28 g
- Fiber: ~0.5 g
- Protein: 2 g
- Cholesterol: 30 mg