Oh my gosh, do you remember those sticky-fingered, chocolate-smeared summer nights around a campfire? That first bite of a warm s’more—graham cracker crunch giving way to melty chocolate and oozy marshmallow—it’s pure magic. That’s exactly what I wanted to capture in these S’mores Cookies! After one too many failed attempts (who knew marshmallows could explode like tiny volcanoes?), I finally nailed a version that brings all that nostalgic campfire flavor into an easy-to-make cookie. No bonfire required—just your trusty oven and about 30 minutes. The best part? They’re just as messy and wonderful to eat as the real thing, but way less likely to end up in your hair.

Why You’ll Love These S’mores Cookies

Trust me, once you try these cookies, you’ll wonder how you ever lived without them. Here’s why they’re a total game-changer:

• Easy-peasy: No fancy techniques here—just mix, scoop, and bake. Perfect for when that s’mores craving hits at 9pm.
• Flavor fireworks: Every bite packs that perfect graham-chocolate-marshmallow trio you adore.
• Texture heaven: Crispy edges give way to chewy centers with little pockets of gooey marshmallow surprises.
• Nostalgia in every bite: All the campfire vibes without wrestling with sticky skewers.
• Crowd-pleaser: Kids go wild for them, and adults suddenly become kids again.

Seriously, these disappeared faster than marshmallows in a campfire when I brought them to last summer’s BBQ!

Ingredients for S’mores Cookies

Here’s everything you’ll need to make these little bites of campfire happiness (and yes, every single ingredient matters!):

• 1 cup all-purpose flour (spooned & leveled—no packing!)
• 1/2 cup graham cracker crumbs (about 4 full sheets, crushed)
• 1/2 tsp baking soda
• 1/4 tsp salt (I use kosher—it balances the sweetness perfectly)
• 1/2 cup unsalted butter, softened (leave it out for 30 minutes—no shortcuts here!)
• 1/2 cup packed brown sugar (pack it like you mean it)
• 1/4 cup granulated sugar
• 1 large egg (room temp—cold eggs make grumpy dough)
• 1 tsp vanilla extract (the real stuff, please!)
• 1 cup chocolate chips (I use semi-sweet, but you do you)
• 1/2 cup mini marshmallows (regular ones will make a melty mess—learned that the hard way)

Ingredient Notes & Substitutions

Baking is science, but I’ve tested some swaps that work:

• Flour: Gluten-free 1:1 blend works great—just add 1/2 tsp xanthan gum.
• Butter: Coconut oil works in a pinch, but the flavor changes.
• Graham crumbs: Pulse them fine (sand texture), not chunky—they’re the cookie’s backbone!
• Chocolate: Dark chips add sophistication, or chop up a chocolate bar for rustic chunks.
• Marshmallows: Freeze minis for 10 minutes before folding in—they’ll hold shape better.

One non-negotiable? Real vanilla extract. That imitation stuff tastes like sadness in cookie form.

How to Make S’mores Cookies

Alright, let’s get these cookies from bowl to belly! I promise it’s easier than building a campfire (and way less smoky):

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No parchment? A light butter spray works, but trust me—parchment is your friend here.
2. Whisk the dry team: In a medium bowl, mix flour, graham cracker crumbs (crush any stubborn lumps with your fingers), baking soda, and salt. Set aside—this is your flavor foundation.
3. Cream the dream: In a big bowl, beat the softened butter and both sugars for 2-3 minutes until fluffy. Scrape the bowl! Add the egg and vanilla, mixing just until combined. The mixture should look like pale caramel.
4. Marry the mixtures: Gradually add the dry ingredients to the wet, mixing on low until just combined. Overmixing = tough cookies, and nobody wants that.
5. Fold in the fun: Gently stir in chocolate chips, then the mini marshmallows. They’ll try to clump—just separate them with your fingers as you go.
6. Scoop with love: Use a tablespoon to drop dough balls 2 inches apart (they spread!). For extra ooey-gooey magic, press 2-3 extra marshmallows onto each dough ball right before baking.
7. Bake for 10-12 minutes until edges are golden but centers still look soft. They’ll firm up as they cool—resist the urge to overbake!
8. Cool on the tray for 5 minutes before transferring to a rack. The marshmallows are molten lava at this stage—you’ve been warned!

Tips for Perfect S’mores Cookies

My battle-tested secrets for cookie glory:

• Chill dough for 15 minutes if your kitchen is warm—it prevents marshmallow meltdown.
• Underbake slightly (they’ll look underdone at 11 minutes) for ultra-chewy centers.
• Press extra marshmallows on halfway through baking for those Instagram-worthy gooey peaks.
• Let cookies rest on the hot tray—they keep cooking slightly, and the marshmallows set just right.

Storage & Reheating Instructions

Store cooled cookies in an airtight container with parchment between layers (they’re clingy!). They’re best within 3 days—if they last that long. Microwave for 10 seconds to recreate that just-baked magic. Freezing? Skip the marshmallows in the dough—they turn into weird rubbery bits when thawed.

Serving Suggestions for S’mores Cookies

Oh, the possibilities! These cookies shine all on their own, but here’s how I like to take them to the next level:

• Classic combo: A tall glass of ice-cold milk for dunking—just like childhood.
• Next-level dessert: Crumble over vanilla ice cream while still warm (hello, crispy-gooey contrast!).
• Party trick: Stack them high on a wooden board with fresh berries for color.
• Lunchbox love: Tuck one in with a clementine—it’ll make any day sweeter.

My secret favorite? Eating them straight from the freezer—the marshmallows get this incredible chewy texture!

S’mores Cookies Nutritional Information

Okay, let’s be real—these aren’t health food, but everything in moderation, right? Here’s the scoop on what’s in each irresistible cookie (based on my exact ingredients):

• Calories: About 120 per cookie
• Fat: 6g (3.5g saturated—blame the glorious butter)
• Carbs: 15g (8g sugar—worth every granule)
• Protein: 1g (from the egg—it’s basically a protein bar, right?)

Note: These values can shift a bit depending on your chocolate chips or butter brand. I won’t judge if you eat two—I always do!

Common Questions About S’mores Cookies

I get asked about these cookies all the time—here are the answers to the questions that pop up most:

• “Can I use regular marshmallows?” Oh honey, no! I learned this the messy way—big marshmallows melt into puddles and burn. Minis give you perfect little pockets of goo.
• “Can I freeze the dough?” Absolutely! Scoop it into balls first, freeze without marshmallows, then add them right before baking. Frozen dough bakes up beautifully—just add 2 extra minutes.
• “Why did my cookies spread too much?” Your butter was probably too soft. Chill the dough for 15-30 minutes—it makes all the difference! Also, don’t skimp on the graham crumbs—they help hold shape.
• “Can I make these gluten-free?” You bet! Swap in a 1:1 GF flour blend and add 1/2 tsp xanthan gum. The texture stays perfect—my gluten-free friends rave about them.
• “How do I get those pretty marshmallow peaks?” Press a few extra minis on top halfway through baking—they’ll toast golden without disappearing into the cookie.

Still have questions? Slide into my DMs—I’ve made (and eaten) enough batches to troubleshoot anything!

Ready to Bake?

What are you waiting for? Grab that mixing bowl and make some cookie magic! Don’t forget to tag me when yours turn out perfect—I wanna see those gooey marshmallow pockets!

Irresistible S’mores Cookies: 12-Minute Campfire Magic

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• Author: Christina R. Jones
• Total Time: 27 mins
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Delicious cookies combining the classic flavors of s’mores with a soft cookie base.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup chocolate chips
• 1/2 cup mini marshmallows

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Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix flour, graham cracker crumbs, baking soda, and salt.
3. In another bowl, cream butter and sugars until fluffy. Beat in egg and vanilla.
4. Gradually mix dry ingredients into wet ingredients.
5. Fold in chocolate chips and marshmallows.
6. Drop tablespoon-sized dough balls onto the baking sheet.
7. Bake for 10-12 minutes or until edges are golden.
8. Let cool before serving.

Notes

• Store in an airtight container for up to 3 days.
• For extra gooeyness, press extra marshmallows on top before baking.

• Prep Time: 15 mins
• Cook Time: 12 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 8g
• Sodium: 60mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 15mg

Keywords: s'mores cookies, dessert, easy baking