Description
These Easy S’mores Cookies pack all the campfire goodness—graham crunch, melty chocolate, and toasty marshmallow—into soft, chewy bakery-style cookies. Minimal effort, maximum gooey payoff.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
S’mores Essentials
- 1 cup mini marshmallows (plus extra for topping)
- 1 cup semi-sweet chocolate chunks or chopped Hershey bars
- 1 cup crushed graham crackers
Optional Add-ins
- Peanut butter chips
- Caramel bits
- White chocolate chunks
Instructions
1. Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
3. In a separate bowl, beat the butter, brown sugar, and granulated sugar until creamy. Beat in the egg and vanilla.
4. Stir the dry mixture into the wet just until combined—do not overmix.
5. Fold in the crushed graham crackers, mini marshmallows, and chocolate chunks (and any optional add-ins).
6. Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart. Press a few extra marshmallows and chocolate pieces on top for a bakery look.
7. Bake 9–11 minutes, until edges are lightly golden and centers look just set. (For extra toasty tops, add a few marshmallows at minute 8 and bake 1–2 minutes more.)
8. Cool on the pan 5 minutes, then transfer to a rack. Cookies will be gooey in the middle and chewy at the edges.
Notes
Thickness & Spread: If your kitchen is warm, chill the scooped dough 20–30 minutes for thicker cookies.
Marshmallow Tips: Add a few minis on top during the last 1–2 minutes of baking to keep them from melting away. You can also briefly broil (15–30 seconds—watch closely) for a toastier look.
Chocolate Options: Use chunks, bars, or chips—mixing sizes gives puddles and pockets.
Make-Ahead: Dough balls freeze up to 2 months; bake from frozen at 350°F, adding 1–2 minutes.
Storage: Store airtight at room temp 2–3 days or refrigerate up to 5 days.
Gluten-Free: Use a 1:1 GF baking flour and GF graham crackers.
- Prep Time: 15 minutes
- Cook Time: 9–11 minutes per batch
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg