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S'more Cookies Recipe

Ultimate S’more Cookies Recipe – Gooey & Delicious


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  • Author: Sofya Petrova
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x

Description

All the gooey, crunchy, chocolatey goodness of a campfire s’more—reimagined as a soft, chewy cookie, made without fire or smoke.


Ingredients

Scale

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