Smores Cookies Recipe with Chocolate and Marshmallows Recipe
These Irresistible S'mores Cookies combine the classic campfire flavors of chocolate, marshmallows, and graham crackers into a soft, chewy cookie that’s bursting with gooey sweetness and rich texture. Perfect for any occasion, these cookies are easy to make with simple ingredients and bake quickly to satisfy your sweetest cravings.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: About 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar mixture, mixing thoroughly until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Add-ins: Carefully fold in the chocolate chips, mini marshmallows, and crushed graham crackers until evenly incorporated throughout the dough.
- Scoop and Shape Cookies: Scoop about 2 tablespoons of dough per cookie and roll into balls. Place the dough balls on the prepared baking sheets with about 2 inches between each to allow for spreading.
- Bake: Bake in the preheated oven for 9-11 minutes, until the cookie edges turn golden and the centers appear slightly underbaked, as they will firm up while cooling.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Do not overmix once the flour is added to keep the cookies tender.
- Using mini marshmallows helps distribute marshmallow flavor evenly without excessive melting.
- For gooier cookies, slightly underbake them as instructed since they firm up while cooling.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Feel free to swap semi-sweet chocolate chips with milk or dark chocolate according to preference.
