S’mores Cookies: A Campfire Classic Gets a Cookie Makeover
Buttery dough loaded with chocolate chunks and torched marshmallows for gooey indulgence.
If you love the nostalgia of s’mores—melty chocolate, toasted marshmallow, and graham crackers—you’re in for a treat. These s’mores cookies bring all the campfire magic right to your kitchen. With chewy cookie dough, gooey marshmallows, chunks of milk chocolate, and the familiar flavor of graham crackers in every bite, this recipe is sure to please both kids and adults alike.
Why You’ll Love These S’mores Cookies
- All the classic flavors in handheld cookie form
- Rich and chewy texture with gooey marshmallow centers
- Easy to make—no campfire required
- Perfect for sharing at parties, bake sales, or a special dessert
What Makes S’mores Cookies Special?
While traditional s’mores require an open flame and sometimes a bit of a mess, these cookies replicate every essential element in a neat, indulgent package. By adding graham cracker crumbs directly into the dough, you get that signature s’mores taste throughout. Studded with both chocolate chips and squares of milk chocolate, then topped with a broiled marshmallow, each cookie is visually stunning and irresistibly gooey. Toasting the marshmallow on top under the broiler adds an authentic “campfire” touch—even indoors!
Ingredients
- 2 sticks (1 cup) salted butter, melted
- 1 cup sugar
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs (about 4 whole graham crackers, finely crushed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk chocolate chips (about 6 ounces)
- 1 cup mini marshmallows
- 3 (1.5-oz) milk chocolate bars, broken into squares
- 6 large marshmallows, halved
Equipment You’ll Need
- Large mixing bowls (2)
- Rubber spatula or wooden spoon
- Whisk
- 1/4 cup scoop or large cookie scoop
- Parchment paper
- 3 baking sheets
- Wire baking rack
- Oven with broil function
Step-By-Step Directions
- Prepare the Baking Sheets:
Line three baking sheets with parchment paper to prevent sticking and ensure easy cleanup. - Mix Wet Ingredients:
In a large mixing bowl, whisk together the melted butter, sugar, honey, vanilla extract, and beaten egg until well combined and smooth. - Combine Dry Ingredients:
In a separate bowl, mix the flour, graham cracker crumbs, baking powder, baking soda, and kosher salt thoroughly. - Form the Dough:
Gradually add the dry ingredients into the wet mixture, stirring with a rubber spatula until just combined. The dough will be thick. - Add the Mix-Ins:
Fold in the milk chocolate chips and mini marshmallows, distributing them as evenly as possible. - Scoop and Shape:
Using a 1/4-cup scoop, portion the dough into large balls. Roll them gently so they hold together, then space them at least 2 inches apart on the prepared baking sheets. Press one square of milk chocolate into the top of each dough ball. - Chill the Dough:
Refrigerate the dough balls on the baking sheets for at least 30 minutes. This helps prevent spreading and creates a thick, chewy cookie. - Bake:
Preheat your oven to 350°F (177°C). Bake the cookies in batches for about 12 minutes, rotating sheets halfway through, until the cookies are golden around the edges. Remove the cookies from the oven. - Broil for Marshmallow Topping:
Increase the oven to broil. Top each cookie with a halved large marshmallow, cut side down for maximum stickiness. Working with one sheet at a time, broil for 1–2 minutes—watch closely!—until the marshmallow tops are toasted and golden. - Cool and Enjoy:
Let the cookies rest on the baking sheets for about 5 minutes, then transfer to a wire rack. Serve slightly warm for ultimate s’mores effect.
Tips for Success
- Don’t skip chilling the dough: This step prevents the cookies from spreading and keeps them thick and chewy.
- Watch the broiler: Marshmallows can toast—and burn!—very quickly. Broil one pan at a time and check constantly.
- Use high-quality milk chocolate for a true s’mores taste. Classic brands work best for melty squares on top.
- Level up the look by adding a graham cracker piece for garnish right after broiling.
S’mores Cookies vs. Classic S’mores: Key Differences
| S’mores Cookies | Classic S’mores | |
|---|---|---|
| Base | Chewy graham-infused cookie dough | Graham cracker pieces |
| Chocolate | Chocolate chips inside + chocolate bar on top | One chocolate bar per s’more |
| Marshmallow | Mini marshmallows inside, large marshmallow broiled on top | One fire-toasted marshmallow per s’more |
| Cooking Method | Baked and broiled in oven | Assembled and toasted over campfire |
| Portability | Cookie format, easy to serve and pack | Best fresh, less travel-friendly |
Serving Suggestions
- Serve the cookies slightly warm for ultimate gooeyness and melty chocolate.
- Pair with vanilla ice cream for a decadent summer sundae.
- Pack them for picnics or road trips—they travel and store better than traditional s’mores.
Frequently Asked Questions
Can I make s’mores cookies in advance?
Yes—prepare the dough in advance and scoop onto baking sheets. Chill overnight if needed before baking and broiling. The baked cookies keep in an airtight container for up to 3 days, but they taste best fresh or slightly reheated.
What others are reading
Do I need to use milk chocolate?
Milk chocolate is classic for s’mores, offering the nostalgic flavor everyone remembers. You can substitute with semi-sweet or dark chocolate, but the flavor will be less traditional.
What if I don’t have graham cracker crumbs?
Crumble whole graham crackers in a food processor or place in a zip-top bag and crush with a rolling pin for a quick homemade version.
Can I freeze these cookies?
Yes. Freeze unbaked cookie dough balls (without the marshmallow topping), then bake straight from the freezer with a couple of extra minutes added to the bake time. Broil and finish as instructed.
How do I prevent marshmallow from burning?
Always broil one pan at a time and watch carefully. Set the oven rack in the top third—not directly under the broiler—to reduce burning risks. Remove promptly when marshmallows are golden-brown.
Expert Tips and Variations
- Use flavored marshmallows (like toasted coconut) for a twist.
- Add a pinch of flaky sea salt to the cookies after baking for a salty-sweet finish.
- Swap in peanut butter chips with chocolate for a peanut buttery s’mores cookie.
- Mix in chopped nuts for extra crunch and texture.
Storage and Leftover Tips
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Refresh the “campfire” texture by microwaving a cookie for just 5–10 seconds to re-melt the chocolate and marshmallow.
- Freeze leftover cookies for up to 2 months. Thaw at room temperature and warm slightly for best results.
More S’mores-Inspired Treats to Try
- S’mores Bars: Graham cracker crust, fudgy chocolate, and toasted marshmallows in easy slice-and-serve squares.
- S’mores Pie: An easy dessert with layers of crust, chocolate pudding, and marshmallow topping.
- S’mores Pancakes: Fluffy pancakes studded with chocolate and marshmallows, topped with graham cracker crumbs.
S’mores Cookies FAQs
How do I keep the marshmallows from making the cookies too gooey?
Use mini marshmallows in the dough for even distribution. Halved large marshmallows on top will be gooey but contain themselves; cool for 5–10 minutes before moving.
Can I use unsalted butter instead?
Yes. Just add a full teaspoon of kosher salt to the recipe to balance the sweetness.
Is this recipe kid-friendly?
Absolutely! Kids will love helping roll the dough, press in chocolate squares, and watch the marshmallows toast.
Final Cookie-Making Tips
- Broil in small batches to control toasting and avoid burning the marshmallow topping.
- Adjust baking time for personal preference—longer for crisp edges, shorter for ultra-soft centers.
Transform your next dessert table with these irresistible s’mores cookies, and watch them disappear as fast as the real campfire treat!
References
Similar Articles
Read full bio of medha deb
