Oh, I absolutely love how this Smores Cookies Recipe captures the magic of campfire treats but in a soft, chewy cookie form that you can enjoy anytime. When I first tried it, I was amazed at how perfectly the graham crackers, chocolate, and gooey marshmallows come together—just like a classic s’more but way more portable and kid-friendly. It’s simple enough for a relaxed weekend bake but special enough to impress friends or family at any gathering.
You’ll find that making these cookies is pretty straightforward, but the real trick is in those marshmallows—you have to tear them in half for just the right texture and meltiness without a mess. This Smores Cookies Recipe is definitely one you’ll want in your baking arsenal because it nails that nostalgic campfire flavor with sweet, crispy, and melty layers in every bite.
Why You’ll Love This Recipe
- Campfire Classic Flavor: It perfectly recreates the nostalgic taste of s’mores right in cookie form.
- Simple Ingredients: You only need a handful of pantry staples plus graham crackers and marshmallows to whip these up.
- Impress With Minimal Effort: It’s a little bit fancy but surprisingly easy to make, even if you’re not an expert baker.
- Family Favorite: My kids and their friends absolutely go crazy for these every time I bake them.
Ingredients You’ll Need
These ingredients work so well together because the flour and leavening give the cookie structure, while the marshmallows and chocolate bring that signature melty, gooey feel. When shopping, I always pick classic Hershey’s for the chocolate bar to really get that authentic s’mores vibe.
- All-purpose flour: Fluff it up before measuring or better yet, weigh it to avoid dense cookies.
- Baking powder: Helps give the cookies a gentle lift.
- Baking soda: Adds softness and chewiness.
- Corn starch: Secret weapon for tender cookies that aren’t tough.
- Semisweet chocolate chips: Adds melty pockets of chocolate throughout.
- Unsalted butter: Room temperature butter creams nicely with sugar for a smooth dough.
- Granulated sugar: Gives just the right sweetness and crisp edges.
- Light brown sugar: Adds moisture and caramel notes.
- Egg: Binds everything together.
- Vanilla extract: Enhances all the flavors.
- Salt: Balances sweetness and enhances chocolate flavor.
- Mini marshmallows or marshmallow bits: Tear in half to avoid puffing up too much in the oven.
- Hershey’s chocolate bar: Classic s’mores chocolate for authenticity.
- Graham crackers: Roughly chopped for that iconic crunch and flavor.
Variations
I love tweaking this Smores Cookies Recipe depending on the season or who I’m baking for—sometimes a little extra chocolate, or a sprinkle of sea salt ups the flavor game. Feel free to customize and make it your own because hey, that’s half the fun with baking!
- White chocolate chips instead: I tried this once for a sweeter twist and it gave an amazing creamy contrast to the toasted marshmallow.
- Gluten-free flour blend: Perfect for friends with gluten sensitivities, it works well but be sure to chill the dough longer for better texture.
- Add chopped nuts: Walnuts or pecans add a nice crunch if you want to add some texture contrast.
- Use flavored marshmallows: Mint or caramel marshmallows can make these cookies extra special for holidays.
How to Make Smores Cookies Recipe
Step 1: Prep Your Mix-Ins Like a Pro
First things first, roughly chop your graham crackers and Hershey’s chocolate bar into bite-sized pieces. Don’t skip tearing your mini marshmallows in half—I discovered this trick after several messy batches where whole marshmallows would puff up and run all over the pan. Tearing them keeps the marshmallow melty but manageable, making sure every cookie is perfectly gooey without a wild blowout.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and corn starch. Doing this ensures your leavening is evenly spread, and the corn starch helps create a tender, soft cookie texture you don’t want to miss.
Step 3: Cream Butter and Sugars
Using a mixer, cream your unsalted butter with granulated and brown sugars until it’s light and fluffy—this usually takes about 2 minutes. The creaming step is crucial as it traps air and helps your cookies rise just right. Then, beat in the egg and vanilla extract until everything is combined and smooth.
Step 4: Bring It All Together
Slowly add in your dry ingredient mix on low speed until just combined; don’t overbeat here—we want tender cookies, not tough ones. Then gently fold in your torn marshmallows (except a handful you’ll reserve for topping), chocolate chips, and chopped graham crackers. This gentle folding keeps your marshmallows from melting into the dough prematurely.
Step 5: Chill and Bake
Pop your dough into the fridge for at least an hour—this helps the cookies hold their shape and prevents spreading during baking. When you’re ready, heat your oven to 350°F and line a baking sheet with parchment paper. Scoop about two tablespoons of dough, roll into balls, and place on the sheet with a couple inches in between.
Step 6: Bake with a Marshmallow Finale
Bake your cookies for 8 minutes, then quickly top them with the reserved halved marshmallows and leftover Hershey’s pieces. Return them to the oven for another 2-3 minutes to melt the toppings perfectly. If any marshmallows puff out too much, you can gently nudge them back in shape with a round cookie cutter or knife right after pulling the tray from the oven.
Step 7: Cool and Enjoy
Let your cookies cool completely on the baking sheet before moving them. You’ll notice they’re a bit soft right out of the oven, but the cooling time firms them up perfectly while keeping that chewy, gooey center.
Pro Tips for Making Smores Cookies Recipe
- Measure Flour Carefully: I used to struggle with heavy, cakey cookies until I switched to weighing my flour—game changer for texture every time!
- Marshmallow Halving Trick: Tearing marshmallows prevents those runaway gooey explosions that can stick to your pan and neighbors’ nerves.
- Chill Dough: Don’t skip chilling the dough—it makes shaping easier and helps get that perfect thickness during baking.
- Fixing Blowouts: If marshmallows puff too much, gently push them back with a cookie cutter or spatula right out of the oven to keep your cookies looking neat.
How to Serve Smores Cookies Recipe
Garnishes
I usually keep it simple here—sometimes a light dusting of powdered sugar adds a pretty touch without overpowering the s’mores flavor. For extra indulgence, a drizzle of melted chocolate or a sprinkle of crushed graham cracker crumbs right before serving makes these cookies look as good as they taste.
Side Dishes
These cookies pair beautifully with a scoop of vanilla ice cream for a quick dessert upgrade, or just a cold glass of milk to balance the sweetness perfectly. I’ve also enjoyed them alongside a warm cup of coffee or hot chocolate during cozy nights in.
Creative Ways to Present
For birthday parties or gatherings, I’ve popped these cookies onto decorative plates or stacked them in a jar with layers of crushed graham crackers and mini marshmallows for a fun s’mores-themed gift. You could even skewer them with pretzel sticks for a playful twist!
Make Ahead and Storage
Storing Leftovers
I store leftover Smores Cookies in an airtight container at room temperature, and they stay soft and delicious for up to 3 days. If you find they get a little chewy or sticky, just let them sit out for a few minutes before digging in—they bounce back nicely.
Freezing
If you want to prep ahead, the cookie dough freezes beautifully. I roll the dough into balls and freeze them on a tray before transferring to a bag—you can bake them straight from frozen, just add a minute or two to the bake time. This way, you can have fresh-baked Smores Cookies anytime you crave them!
Reheating
To warm up leftover cookies, I pop them in the microwave for about 10 seconds or into a preheated oven at 300°F for 3-4 minutes. This revives the gooey marshmallow and softens the chocolate just perfectly—better than cold leftovers in my opinion!
FAQs
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Can I use regular-sized marshmallows instead of mini ones?
You can, but I recommend chopping them into smaller pieces since whole large marshmallows will puff up even more and can create a messier cookie. The mini marshmallows halved produce the best texture and melt without overwhelming the dough.
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What’s the best way to prevent cookies from spreading too much?
Chilling your dough is key! That hour in the fridge firms up the butter and marshmallows, which helps the cookies keep their shape and not spread into thin disks.
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Can I substitute the Hershey’s bar with chocolate chips?
While chocolate chips work fine inside the dough, the Hershey’s bar pieces on top give you that authentic s’mores flare. You could try chopped chocolate bars if you prefer, but I’d avoid just chips on top as they don’t melt the same way.
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Why do my marshmallows “blow out” during baking?
Whole or unhalved marshmallows puff up super large because they expand with heat and have nowhere to go. Tearing them in half reduces this over-expansion and helps keep your cookies neat and easy to eat.
Final Thoughts
Honestly, this Smores Cookies Recipe has become my go-to whenever I want that campfire taste without the fire or the fuss. It’s a little nostalgic, a little playful, and a whole lot comforting—perfect for sharing with family or sneaking a few as a treat just for yourself. Give these a try and I’m sure you’ll be as hooked as I am. Happy baking, friend!
Print
Smores Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously gooey S’mores Cookies that capture the classic campfire flavor with a perfect blend of chocolate, marshmallows, and crunchy graham crackers baked into a soft cookie. These treats combine the nostalgic taste of s’mores with the convenience of a cookie, making them a crowd-pleasing dessert for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/4 tsp salt
Wet Ingredients
- 10 tbsp unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
Mix-ins and Toppings
- 3/4 cup semisweet chocolate chips
- 1 cup mini marshmallows or marshmallow bits, divided
- 1 bar Hershey’s Chocolate (1.55oz), chopped
- 4 graham crackers (56g), roughly chopped
Instructions
- Prepare Ingredients: Roughly chop the graham crackers and Hershey’s chocolate bar, and tear the mini marshmallows in half to prevent excessive puffing during baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and cornstarch until well combined, then set aside.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the unsalted butter with granulated and light brown sugars until the mixture is creamy and smooth, about 2 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture, beating until just combined. Scrape down the bowl to ensure even mixing.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed, being careful not to overmix.
- Add Mix-ins: Reserve a handful of the torn marshmallows for topping, then fold the remaining marshmallows, semisweet chocolate chips, and chopped graham crackers gently into the dough until just combined.
- Chill Dough: Refrigerate the cookie dough for at least one hour to firm up, which helps control spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape Cookies: Portion the chilled dough into roughly two tablespoon-sized balls. Roll each into a ball and place them on the baking sheet, spaced about 2 inches apart.
- First Bake: Bake the cookies at 350°F for 8 minutes.
- Add Toppings and Finish Baking: Remove the baking sheet from the oven and top each cookie with the reserved torn marshmallows and pieces of the Hershey’s chocolate bar. Return the cookies to the oven and bake for an additional 2-3 minutes until the marshmallows puff up and the chocolate melts.
- Cool: Let the cookies cool completely on the baking sheet before removing. If marshmallows have spread too much, gently reshape them with a round cookie cutter or knife.
Notes
- Measure your flour carefully using a scale or the spoon-and-level method to avoid dense cookies from too much flour.
- If marshmallows overflow during baking, use a round cookie cutter, spatula, or knife to gently push them back into shape immediately after baking.
- Using a Hershey’s chocolate bar is key to authentic s’mores flavor, so it’s recommended to get it specifically for this recipe.
- Allow cookies to cool fully on the baking sheet as they will be soft when warm and need time to firm up.
Nutrition
- Serving Size: 1 cookie
- Calories: 123
- Sugar: 12g
- Sodium: 66mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 21mg
