My S’mores Cookies are a delicious take on the classic s’mores. You will love this cookie, reminiscent of your favorite campfire treat.
I am someone who could eat s’mores all summer long and never grow tired of them. But since I’m without a fire pit and I’m not exactly a camping kind of girl, these s’mores cookies are the perfect substitute.
These delicious cookies start with the base I use in my drool worthy M&M Cookies. We take out the M&M’s, swap in some graham cracker pieces and chocolate chips, and finally, top the cookie with a marshmallow cut in half. You will absolutely love these fantastic cookies.
How to Make S’mores Cookies
Here is a brief overview of how this chewy s’mores cookie recipe comes together. Gooey marshmallows, crunchy graham cracker crumbs, and melty chocolate combine in chewy cookies you are sure to love. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Combine dry ingredients. Whisk together the flour, baking soda, and salt and set aside.
- Beat butter and sugar. You want the mixture to be light and fluffy, which takes about three to six minutes. Then add the eggs one at a time and vanilla extract. Be sure to scrape down the sides of your bowl.
- Combine all ingredients. Add all of the flour mixture and turn on the mixer very low until it begins to combine, then turn the mixer on high and beat until just fully combined. Stir in the chocolate chips and graham cracker pieces.
- Form the dough into cookies. Use a cookie scoop to scoop the dough and roll them into balls. Create an indent in the ball and add a 1/2 marshmallow piece. Place the cookie dough balls marshmallow side up on the baking sheet.
- Bake the cookies. Bake for 10 minutes or until the cookies begin to turn golden brown around the edges. Allow the cookies to rest on the baking sheet for two minutes and then transfer to a cooling rack to cool completely. Enjoy!
Tips and Tricks
- Make sure your butter is at room temperature. This is the ideal temperature for creaming it with sugar. It should be soft enough to dent with your finger, but not enough to push all the way through and will be cold to the touch. Do not soften it in the microwave. Instead, cut it into 1-inch pieces and set on the counter for a half hour.
- Use fresh ingredients. Make sure your baking soda is fresh by mixing a small amount with a little vinegar, it should bubble up right away. If not, it is time to replace it. Double-check that you have baking soda and not baking powder.
- Measure your flour correctly. This is such an important part of making cookies (or any recipe with flour), that it gets its own section below.
- Don’t rush the creaming of butter and sugar. Thoroughly creaming the butter and sugar together is a critical part of this recipe. The sugar adds air to the butter which will allow the cookies to puff up in the oven and will actually expand your dough so that you get more cookies out of your batch. You need to beat the sugar and butter together until it is light and fluffy, which takes about five minutes.
- Use a cookie scoop. Using a cookie scoop ensures evenly sized cookies, which bake more consistently. This tool helps you achieve uniform cookies with the right amount of cookie dough in each one.
- Let the cookies rest. Give them two minutes on the baking sheet once you pull them out of the oven before transferring them to a cooling rack. These are best enjoyed after they’ve cooled.
Cookie Scoop
Measuring Flour
Getting the incorrect amount of flour can ruin a recipe and results in cookies that are dry and dense. If you aren’t using a scale to measure your flour, here are some simple steps for how to measure flour.
- Fluff the flour. Whisk the flour in the container or bag it is stored in. Flour packs as it sits, so this step puts air into the flour.
- Use a spoon to scoop the flour. Use a spoon to scoop the flour into a dry measuring cup. Don’t scoop it using the measuring cup, it will pack in the cup.
- Level it off. Use the flat edge of a spatula or butter knife to level off the flour. Make sure the flour in the cup is even with the top edge of the cup.
How to Measure Flour
Using White and Brown Sugar
Using both white and brown sugar in s’mores cookies provides a balanced flavor profile and contributes to the cookies’ texture. Doing more than just sweetening the cookies, white sugar helps the cookies to spread evenly and brown sugar, made with molasses, adds a slight caramel-like taste to the cookies and keeps them chewy and soft.
Storing and Freezing Cookies
These s’mores cookies can be kept in an airtight container at room temperature for up to one week. If you want to freeze these cookies, flash freeze them for one hour in a single layer. Then transfer them to a freezer-safe container or bag and store in the freezer for up to three months. You can enjoy the cookies frozen or let them thaw at room temperature.
Other Cookie Recipes
If you are looking for other great cookie recipes like this one, here are some ideas!
If you make this s’mores cookies recipe or any of my other recipes, I’d love to hear what you think! Leave a comment below.
S’mores Cookies
Ingredients
- 3 cups all purpose flour scooped into the measuring cups and then leveled off (360 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter (198 grams) room temperature
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup light brown sugar (165 grams)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1/2 cup graham cracker pieces (35 grams)
- 16 large marshmallows cut in half
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment beat together the butter with the sugars until it is light and fluffy, about 3 to 6 minutes.14 tablespoons unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
- One at a time add the eggs and then the vanilla extract. Make sure to scrape down the sides of the bowl as necessary.2 teaspoons vanilla extract, 2 large eggs
- Add all of the flour mixture and either fold it in with a spatula at first or turn on the mixer very low until it begins to combine, then turn the mixer on high and beat until just fully combined. Gently stir in the chocolate chips and graham cracker pieces.1 cup chocolate chips, 1/2 cup graham cracker pieces
- Form the dough into balls using a 1 1/2 tablespoon cookie scoop. Create an indent in the ball and add a 1/2 marshmallow piece. Place marshmallow side up on the prepared baking sheet. Bake for 10 minutes or until the cookies begin to turn golden brown around the edges.16 large marshmallows
- Allow to rest outside of the oven on the baking sheet for 2 minutes and then transfer to a cooling rack to cool completely. These are best when enjoyed after cooling. Store in an airtight container for up to a week.
Jen @ Yummy Healthy Easy says
Seriously, I wanna sink my teeth into these cookies! They look SO good, Lisa!!!
Avanika {Yumsilicious Bakes} says
Came over here because of the S’mores week thing, and can I just say, this is a GENIUS idea! And these cookies! They look amazing!
Alexis AKA MOM says
OMGosh I love them! Thanks for sharing :)
Wendy | Around My Family Table says
I love the little marshmallow bits! They look so yummy.