These gooey s’mores cookies bring all the fun of a campfire treat into a soft, chewy cookie! Packed with melty chocolate, toasted marshmallows, and crunchy graham cracker pieces, they’re the ultimate twist on a classic summer favorite.
Make a variety of cookies, like classic chocolate chip cookies or monster cookies!
SMORES COOKIES
Take your summer gathering to another level with these soft and gooey smores cookies! The ultimate homemade cookie batter is loaded with crushed graham crackers, Hershey’s chocolate chunks, and fluffy marshmallows. There is nothing better than combining two delicious desserts, smores and cookies!
WHAT YOU NEED-
- Flour– Be sure to use high quality all-purpose flour for the cookie batter. I like to use Bob’s Redmill all-purpose flour.
- Baking Soda & Powder– Adding baking soda and baking powder to the cookie batter is key! This is what helps the cookies to rise and give you the perfect cookie.
- Salt– The added salt in the cookie dough enhances flavor!
- Butter– Be sure to use unsalted melted butter that is COOLED! You can also use salted melted butter, just remove the salt.
- Sugar– Both granulated sugar and brown sugar is what gives you perfectly sweetened cookies. I recommend you use light brown sugar, but if you only have dark brown sugar on hand that will work also.
- Vanilla– Pure vanilla extract gives these cookies that rich flavor.
- Eggs– Fresh eggs are what helps bind the batter together.
- Chocolate– For the best s’more flavors, you want to use chopped Hershey chocolate bars. You can also use milk chocolate morsels, semi-sweet morsels, dark chocolate, or chocolate chunks. Regular or mini morsels can be used.
- Graham Crackers– Crushed regular graham crackers add such a delicious crunch to the cookies.
- Marshmallows– You can’t have S’mores without marshmallows! You want to use mini marshmallows for this recipe
HOW TO MAKE SMORES COOKIES
With just a few simple steps you can have these delicious s’more cookies ready to bake!
- Line a large baking sheet with parchment paper.
- In a bowl, sift together the dry ingredients. Set aside.
- Whisk together the cooled melted butter, both sugars, vanilla and eggs in a large bowl.
- Gently mix in the dry ingredients until well combined. (The dough will be slightly sticky, but it will harden when it chills.)
- Add crushed graham crackers, Hershey’s chocolate, and marshmallows to the batter and gently mix with a spatula.
- With a cookie scoop, divide the dough into about 22-24 cookie dough balls and add to the lined baking sheet.
- Transfer the baking sheet to the fridge and chill for 30 minutes. Do NOT skip this step.
- Preheat the oven and line another large baking sheet with parchment paper.
- Remove the chilled cookie dough from the fridge and with your hands roll the scoops into even shaped balls. Add them to the baking sheet, with about 1-2 inches in between each cookie.
- Bake until the cookie edges are slightly golden. Remove from the oven and let it chill. (Top the cookies with extra chocolate chunks, crushed crackers and marshmallows for presentation.)
- Serve warm or completely chilled.
| Be sure not to overbake the cookies! When baking at 350°F you should not bake them longer than 11-12 minutes! The perfect batch takes 10 minutes, it might look a little raw, but they are not! |
STORING SMORES COOKIE BATTER
Double the cookie batter and store some cookie dough for later! Once the cookie dough is prepared, you have a few options: shape the cookies and then chill or freeze them or simply store the dough as-is without shaping. I highly recommend scooping and shaping out the dough before storing it.
- Fridge– Add the cookie dough onto a line baking sheet or plate, cover and store it in the fridge. You can keep the dough in the fridge for up to 3-4 days.
- Freezer– Shape the cookie dough into even sized balls and add to a lined plate or platter, whatever fits in the freezer, and freeze for about 15-20 minutes or until hard. Transfer to a freezer safe bag or container, for up to 3 months.
- Baking Frozen Dough– Lay out the frozen cookie dough balls into baking sheets, about 1-2 inches apart from each other. Bake at 325°F for about 10-12 minutes, or until golden. You can also thaw the dough then bake according to the instructions.
QUESTIONS YOU MIGHT HAVE:
When using a 2 Tbsp cookie scoop, this recipe will make about 22-24 cookies! You can either double or half the recipe!
Chilling the cookie dough before baking solidifies the fat in the dough so that when you bake it melts slower, giving it a better texture and shape!
The key to avoid puddles is the chilling step! When chilling the dough, it hardens the fats, making the dough cook faster than it melts, avoiding puddles.
Once the cookies are fully cooled, store the cookies in a cookie jar or airtight container or bag at room temp for 6-7 days. Or in the fridge for up to 2 weeks.
Yes! These s’mores cookies freeze great! Add the cookies to a freezer safe bag or container and freeze for up to 3 months! To enjoy: When ready to enjoy, pop out a couple cookies and allow them to thaw at room temperature. Warm if you want warm cookies.
MORE COOKIE RECIPES-
You can never have enough cookies! Try some of these other delicious cookies:
Easy Smores Cookies
Ingredients
- 2 2/3 cup all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter melted and cool
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 1 cups semi-sweet chocolate chips**
- 1 cup Hershey chocolate** chopped
- 1 cup graham crackers crushed
- 2 cups mini marshmallows
Instructions
- Line a baking sheet with parchment paper.
- Sift together the flour, baking soda, baking powder and salt in a bowl. Set aside.
- In another bowl, whisk the cooled melted butter, brown sugar, granulated sugar, vanilla, and eggs.
- Once combined, add in the dry ingredients and mix to combine.
- Add in the chocolate chips, marshmallows, and crushed graham crackers and mix again to combine. morsels and combine. Cover the batter and chill for atleast 30 minutes. (You can chill up to 3-4 days) If you prefer, shape the cookie balls before chilling.
- Using a 2-inch cookie scoop, divide the dough into 24 scoops, adding to the lined baking sheet. Chill the cookie dough for 30 minutes. (You do NOT want to skip the chilling time.)
- Preheat the oven to 350°F and line another large baking sheet with parchment paper.
- Using your hands, shape the scoops of dough into round cookie balls, placing onto the baking sheet 1-2 inches apart from each other.
- Bake at 350°F for 10-12 minutes until slightly golden and remove from the oven.
- Top with flakey salt and allow to cool for 5-10 minutes. (For a prettier presentation, top the cookies with extra marshmallows and chocolate.)
- Serve warm or cooled.
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