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S’mores cookies – loaded with gooey chocolate, mini marshmallows, and graham crackers – are the ultimate summer treat! Feel free to sub the chocolate chips with chopped hershey’s bars – or any other chopped chocolate bar – for even more chocolate flavor. Gooey, golden brown, and so delicious… these are ready in less than 30 minutes!
Gimme Gimme Smores Cookies
With the official start of summer just weeks away, it’s time to talk s’mores! And no, I don’t mean your basic graham cracker stuffed with a burnt marshmallow and a Hershey’s bar.
What I want to discuss is how crazy delicious these s’mores chocolate chip cookies are! They’re everything you love about a classic s’mores… stuffed into a classic chocolate chip cookie. And they’re ready in less than 30 minutes. Need I say s’more?!
P.S. Check Out this: Peanut Butter S’mores Chocolate Ice Cream Cake!
S’mores Cookies Ingredients
- All-Purpose Flour: A 1-for-1 gluten free flour will also probably work. I don’t suggest using nut flours or coconut flour/spelt flour/whole wheat flour.
- Graham Crackers: You can use store-bought graham cracker crumbs and then roughly chop whole graham crackers for the top. Or skip the larger graham crackers on top if you don’t want to buy two kinds of graham crackers.
- Baking Soda: Make sure it’s fresh (not expired) and don’t sub baking powder for baking soda.
- Salt: This ingredient enhances the flavors in these cookies and helps balance sweetness.
- Unsalted Butter: In a pinch, salted butter can work, but you’ll want to reduce the salt in the recipe. Ensure you soften your butter to room temperature before use.
- Sugar: A combo of light brown sugar and granulated sugar add sweetness and texture. You can sub dark brown sugar for the light.
- Vanilla: This ingredient adds rich flavor and enhances the other flavors in the smores cookies!
- Eggs: Use large variety eggs and make sure they’re at room temperature before adding them to the cookie dough.
- Chocolate Chips: I use dark chocolate or semi-sweet chocolate chips depending on my mood. But you can use an equal amount of chopped chocolate bars or Hershey’s bars if you’d like.
- Mini Marshmallows: I don’t suggest using all-natural mini marshmallows because they don’t melt well in the oven. But experiment at your own risk!
Make S’mores Chocolate Chip Cookies
- Baking Prep: Preheat oven to 375 degrees at least 30 minutes before baking. Line baking sheets with parchment paper and set aside.
- Make the Cookie Dough: Whisk flour, graham cracker crumbs, baking soda, and salt. With an electric mixer, beat butter and sugars until light and fluffy. Add the eggs and vanilla, then gently mix in flour mixture. Fold in chocolate chips, marshmallows, and graham crackers.
- Roll Cookie Dough Balls: Use a cookie scoop to scoop out large(about 3 tablespoon sized) portions of dough. Roll the dough between your palms to form cookie dough balls, then place on prepared sheet. Leave room between each cookie for inevitable spreading. Note: At this point, you could freeze the dough balls for a later use.
- Bake Cookies: Place the baking sheet in your preheated oven and bake for 11 to 12 minutes, or until golden brown on top. If your cookies seem to be burning at the edges, reduce your oven to 350. But add a minute or two onto the bake time.
- Cool: On the baking sheet for at least 10 minutes then on a wire rack until solid.
Tips and Tricks for Recipe Success
- Bring your eggs and butter to room temperature! You’ll know the butter is soft enough when you can press your finger into the top and an indentation is effortlessly made. Cold butter as well as melted butter should never be used when making these cookies; it will not work.
- For this recipe you’ll need graham cracker crumbs. You can buy them from the store, or make your own by pulverizing a few sheets of graham crackers in a food processor or blender. Just make sure they’re in very fine crumbs.
- Don’t over bake! The cookies should still be slightly soft in the center; they’ll firm up as they cool.
- Be sure to allow the cookies to cool on the baking sheet for a full 10 minutes before transferring them to a cooling rack. They need the 10 minutes to firm up so they don’t fall apart as your transfer them.
- If you’d like your cookies to look like the ones you see in my photos, press a few marshmallows on top of each ball of cookie dough before baking, then press a few chocolate chips on top of the baked cookies right after they come out of the oven.
- Store smores cookies in an airtight container at room temperature for up to 3 days.
More S’mores Recipes:
S’mores Chocolate Chip Cookies
S’mores Chocolate Chip Cookies are thick, chewy, and loaded with so much gooey goodness. Easy to make and no chilling required!
Ingredients
- 2 and 1/3 cups all-purpose flour
- 1/2 cup graham cracker crumbs, very finely crushed (see post for more on this)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2 sheets graham crackers, roughly chopped (about 1/2 cup)
Instructions
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium-sized bowl whisk together the flour, graham cracker crumbs, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars; beat on medium-speed for 2 to 3 minutes, or until light and fluffy. Add the vanilla and beat smooth. Beat in the eggs, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in the flour mixture. Be sure not to over beat here! Turn mixer off. Using a sturdy spatula or wooden spoon, fold in chocolate chips, marshmallows, and graham crackers.
- Roll 3 tablespoon sized portions of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave 2″ between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven, one at a time, and bake for 11 to 12 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely.
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I doubled the marshamallows, otherwise followed to a t! Came out great!!!
These are sooooo good! I def recommend adding the mini mashmallows on top before baking like she says. Adds an extra gooey texture!