Nothing says summer like s’mores, but you don’t need a campfire to enjoy this classic treat! These Easy S’mores Cookies combine the best parts of s’mores—melty chocolate, gooey marshmallows, and crunchy graham crackers—into a soft, chewy cookie that’s perfect for any time of the year. Whether you’re looking for a fun dessert for a family gathering or a sweet snack to satisfy your cravings, these cookies are sure to hit the spot.
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup graham cracker crumbs (about 6 full graham crackers)
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until the mixture is light and fluffy. This will take about 3-4 minutes using an electric mixer.
Add the egg and vanilla extract to the butter mixture. Beat until well combined and smooth.
In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Slowly add this dry mixture to the wet ingredients, mixing until just combined to avoid overmixing.
Gently fold in the semi-sweet chocolate chips and mini marshmallows until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake for 8-10 minutes, or until the edges are lightly golden and the marshmallows are gooey and slightly toasted.
Cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.
Serving Tips:
Warm and Gooey: For an extra indulgent experience, serve the cookies warm. You can reheat them in the microwave for 10-15 seconds to make the chocolate melty and the marshmallows gooey again.
Pair with Milk: These cookies pair perfectly with a glass of cold milk, which balances the sweetness and enhances the flavors.
Ice Cream Sandwiches: For a special treat, sandwich a scoop of vanilla or chocolate ice cream between two s’mores cookies. The combination of warm cookies and cold ice cream is irresistible.
Party Platter: Arrange the cookies on a platter with additional mini marshmallows, chocolate pieces, and graham crackers for a fun s’mores-themed dessert table.
Storage Tips:
Room Temperature: Store the s’mores cookies in an airtight container at room temperature. They’ll stay fresh for up to 5-7 days. To keep them soft, you can add a slice of bread to the container—the moisture from the bread will prevent the cookies from drying out.
Freezing: These cookies freeze well. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a zip-top freezer bag or airtight container. They can be frozen for up to 3 months. When you’re ready to enjoy, thaw them at room temperature or warm them in the microwave for a few seconds.
Freezing Dough: If you prefer to bake the cookies fresh, you can freeze the dough instead. Scoop the dough into balls and freeze on a baking sheet until solid. Then, transfer the dough balls to a freezer bag or container. When you’re ready to bake, simply add a minute or two to the baking time.
Avoid Moisture: Keep the cookies away from any moisture, as it can cause the graham cracker crumbs to become soggy. Make sure the container is airtight and stored in a cool, dry place.
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FAQs:
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can use regular marshmallows, but it’s best to cut them into smaller pieces so they distribute evenly throughout the dough. Mini marshmallows are ideal because they melt quickly and create that gooey, s’mores-like texture in every bite.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking. If you prefer, you can also freeze the dough balls for up to 3 months. When you’re ready to bake, simply add an extra minute or two to the baking time if the dough is frozen.
What can I do if my cookies spread too much?
If your cookies spread more than you’d like, try chilling the dough for about 30 minutes before baking. This will help the cookies hold their shape better. Also, make sure your butter is softened but not melted, as melted butter can cause the cookies to spread too much.
Can I use dark chocolate instead of semi-sweet chocolate chips?
Yes, you can substitute dark chocolate chips or even chopped dark chocolate for the semi-sweet chocolate chips. This will give the cookies a richer, more intense chocolate flavor, which pairs beautifully with the sweetness of the marshmallows and graham crackers.
Conclusion:
These Easy S’mores Cookies are the perfect way to enjoy the flavors of a campfire s’more without leaving the comfort of your kitchen. With their soft, chewy texture and irresistible combination of chocolate, marshmallows, and graham crackers, they’re bound to become a new favorite in your household. Whip up a batch today and indulge in a taste of summer anytime!
📖 Recipe:
Print
Easy S’mores Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the ultimate campfire treat without leaving your kitchen with these Easy S’mores Cookies. Soft, chewy cookies packed with gooey marshmallows, melty chocolate, and crunchy graham crackers, these cookies bring the classic s’mores flavor to life. Perfect for a quick dessert or a sweet snack, they’re easy to make and impossible to resist.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup graham cracker crumbs (about 6 full graham crackers)
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips and mini marshmallows.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden and the marshmallows are gooey.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, ensure the butter is softened but not melted before mixing.
If the cookies spread too much, chill the dough for 30 minutes before baking.
Store the cookies in an airtight container at room temperature for up to a week, or freeze the dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
