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smores cookies stacked next to a milk bottle with a blue and white striped straw. Two cookies are laying on the counter in front of the cookie stack and milk bottle with marshmallows and chocolate chips strewn around.

Best Easy S’mores Cookies Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

  • Author: Glenda Embree
  • Total Time: 35 minutes
  • Yield: 28 cookies 1x

Description

Bring the campfire flavor INSIDE with these delicious S’mores Cookies.  S’mores Cookies are made with soft, chewy graham cracker cookie dough that crisps around the edges and is loaded with gooey, melted marshmallows and chocolate!  They’re no average chocolate chip cookie.


Ingredients

Scale
  • 1 cup butter, softened (not melted)
  • 2 cups dark brown sugar
  • 2 eggs, at room temperature
  • 2 teaspoons homemade vanilla extract (or store bought)
  • 2 1/2 cups (270 g) all-purpose flour
  • 1 1/2 cups (208.5 g) graham cracker powder (“flour”)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups mini marshmallows
  • 12 oz bag chocolate chips or chunks
  • 1 cup graham cracker chunks

 


Instructions

  1. Preheat oven to 350° and prepare baking sheet by spraying liberally, lining with parchment paper or lining with silicone baking mats.
  2. Make graham cracker “flour” by placing one to two sleeves of graham crackers into a high speed blender. Pulverize until the graham crackers are reduced to a fine powder. (Smaller than crumbs) It has come to my attention that graham cracker sizes are not uniform, brand to brand.  You will need to grind enough crackers to have 1 1/2 cups.
  3. Take another sleeve of graham crackers and break a few into bite-sized pieces.  You’ll need one cup of these graham cracker chunks to add to the finished dough.
  4. Cream the butter and brown sugar.
  5. Add room temperature eggs and vanilla. Beat until the mixture is light and fluffy.
  6. Add the dry ingredients: all purpose flour, graham cracker “flour” baking soda and salt. Mix until all the dry ingredients are absorbed into the butter/eggs mixture and form a soft dough.
  7. Now, add the graham cracker chunks, chocolate chips (or chunks) and the mini marshmallows. Stir by hand to evenly distribute the add-ins throughout the cookie dough.
  8. Use a large scoop (I use a #20 muffin/cupcake scoop [affiliate link]. It holds just under 3 Tablespoons.) to scoop the cookie dough onto well-greased or lined cookie sheets. On a standard, rimmed cookie sheet (18×13) I put three across and 4 down.
  9. Two Possible Baking Methods:  You can decide, at this point how decorative you want to be in baking your S’mores Cookies.  If you don’t care about decorating the tops, just skip to Baking Method 2.  Here’s what I do. 
  10. BAKING METHOD 1: I bake them at 350° for 8 minutes. Pull them out and add two or three mini marshmallow halves and two or three chocolate chips to the top. Then put the cookies back in the oven for 2 minutes. After 2 minutes, pull the cookies out of the oven and set the baking sheet on a cooling rack. 
  11. BAKING METHOD 2: Bake the cookies at 350° for 10 minutes. (Every oven varies, but it’s important to not overbake these cookies. If they are browning and crisping around the bottom edge and lightly browning on the top, pull them out.) They will set up in a short cooling/rest period on the baking sheet.
  12. Allow the S’mores cookies to cool on the cookie sheet for at least 5 minutes, before trying to move them to a cooling rack. The marshmallows and chocolate will be very liquid and oozy, at first. If you try to pick the cookies up from the cookie sheet too soon, the cookies will break apart. Once properly cooled, the cookies are solid, chewy, chocolate marshmallow deliciousness!

Notes

Tips for Making S’mores Cookies

  1. Measure the flour accurately for S’mores Cookies. I use the spoon and level method of measuring flour. If you scoop the cup into your flour canister and then level it, you will be adding way more flour than I do and drying out your cookies. You will be so sad about the results. The MOST accurate way to duplicate a recipe is to weigh the flour and use the exact amount the author used. Or, at the very least, the same method of measuring. I have included the exact flour weights I used, for these S’mores Cookies, in grams.  And, as I said, use the spoon and level method if you don’t have a scale for weighing.
  2. To decorate the cookie tops, tear mini marshmallows in half before adding them, instead of placing them on the cookies whole.
  3. If the S’mores cookies have oozed marshmallows and become misshapen, use a large round cookie cutter or a wide-mouthed jar or glass. Set it around the outside edge of the s’mores cookie while it is till warm on the baking sheet and gently rotate it in one direction. Check out this video for a demonstration. I use a clear glass drinking glass or a wide-mouthed canning jar. My cookies come out nice and round every time.

Storing and Freezing:

  • These s’mores cookies will keep on the counter, sealed in an airtight container, for 3 or 4 days. I would wager that they will never last long enough for you to find out. lol But, if you think you won’t be able to finish the entire batch in 3 to 4 days, these cookies freeze beautifully, too.
  • To freeze s’mores cookies, seal them in an airtight container or zip-top bag, removing as much air as possible as you seal it. Your s’mores cookies can then be frozen for 3 to 6 months.
  • The cookie dough can also be frozen. Go ahead and scoop the S’mores Cookie Dough into balls. Place them on a parchment or foil covered baking sheet. They can be close together, just not touching. Flash freeze them on the tray for about 2 hours or until they are frozen solid. Then toss them into a zip-top freezer bag, remove as much air as possible and freeze. Take them out, as many or as few at a time as you want. Bake from frozen, keeping in mind they may need 1 to 3 extra minutes of baking time, depending on your oven.
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Category: Cookies, Dessert, Snack
  • Method: Baking
  • Cuisine: American