Enjoy the flavors of campfire s’mores right from your kitchen with these chewy s’mores cookies. Each cookie is studded with mini marshmallows, dark chocolate and crushed graham crackers for pockets of gooey sweetness and satisfying crunch.
Jump to section:
Ingredients
FAQs
Why You’ll Love These Cookies With Mini Marshmallows
Mini marshmallows folded into cookie dough melt into delightful, sticky pockets while baking and create a playful contrast to the chocolate and graham cracker. They also look charming when a few are placed on top before baking. These cookies are an easy way to celebrate a classic summer treat any time of year.
A Twist on Traditional Chocolate Chip Cookies
These s’mores cookies are built on the familiar foundation of a classic chocolate chip cookie but add crushed graham crackers and marshmallows for texture and flavor. If you enjoy the comfort of chocolate chip cookies but want something a little different, this is an excellent option.
Made With Crushed Graham Crackers & Dark Chocolate
Crushed graham crackers add a mild honey and toasty flavor that complements the chocolate and marshmallow. If you prefer a warm spice note, cinnamon graham crackers work well too. Dark chocolate is recommended to balance the sweetness, but feel free to use semi-sweet, bittersweet, or milk chocolate chips depending on your taste.
Ingredients
- Butter
- Brown sugar
- White sugar
- Egg
- Vanilla
- Flour
- Baking soda
- Salt
- Chocolate chips or chopped chocolate
- Graham crackers (crushed)
- Mini marshmallows
Frequently Asked Questions:
Can I make this recipe gluten-free?
Yes. Use a gluten-free all-purpose baking flour and gluten-free graham crackers to make the cookies safe for a gluten-free diet.
Can I use regular-sized marshmallows?
Full-size marshmallows were not tested with this recipe. For best results use mini marshmallows or chop larger marshmallows into small pieces so they distribute evenly through the dough.
Do I have to chill the cookie dough before baking?
Chilling is optional. You can bake the dough immediately, but refrigerating for 15–30 minutes improves texture and helps the cookies spread less in the oven.
Recipe
S’mores Cookies
These s’mores cookies taste like summer—packed with mini marshmallows, crushed graham crackers and melty chocolate. They bake up chewy with crisp edges and gooey centers.
- Author: Marley
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12–15 cookies
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
- ½ cup butter, melted and slightly cooled
- ½ cup brown sugar, lightly packed
- ⅓ cup white sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup chocolate chips (or chopped chocolate)
- 2 graham cracker sheets, crushed
- ¼ cup mini marshmallows
Instructions
- In a mixing bowl, whisk together melted butter, brown sugar and white sugar until combined. Add the egg and vanilla and whisk until smooth.
- Stir in the flour, baking soda and salt until a cookie dough forms. Fold in the chocolate chips, crushed graham crackers and mini marshmallows.
- For best texture, refrigerate the dough for 15–30 minutes. Preheat the oven to 350°F (175°C).
- Scoop dough onto a parchment-lined baking sheet using a cookie scoop or spoon. Press one or two extra mini marshmallows onto the top of each dough ball and, if desired, sprinkle more crushed graham cracker or extra chocolate on top.
- Bake for about 12 minutes, or until the edges are golden and the centers look set. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Store cooled cookies in an airtight container for up to five days.
Notes
If you prefer less sweetness, reduce the white sugar to ¼ cup. You can also substitute chopped chocolate bars for the chocolate chips. Yield depends on cookie size—expect about 12–15 cookies.
More Cookie Recipes:
- Eggless Chocolate Chip Cookies
- Iced Lemon Cookies
- Healthy Cookie Bars
- Maple Walnut Biscotti
If you make these s’mores cookies, please tag #bakedabundance on Instagram and consider leaving a comment to rate the recipe. We appreciate your feedback!