Easy Smores Cookies
These easy s'mores cookies bring all the magic of a campfire treat straight to your kitchen. Each soft, chewy cookie is packed with crushed graham crackers and semi-sweet chocolate chips, then topped with toasted mini marshmallows that puff up golden and gooey in the oven. Ready in under 30 minutes with simple pantry ingredients, they're the ultimate crowd-pleasing dessert for any day of the week.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Half sheet baking pan At least 2 pans recommended
- Silicone baking mat or parchment paper
- Medium mixing bowl For dry ingredients
- Whisk
- Rubber spatula or wooden spoon
- Medium cookie scoop About 1.5 tablespoon capacity
- Wire cooling rack
- Measuring cups and spoons
- Zip-lock bag or food processor For crushing graham crackers
- Rolling Pin For crushing graham crackers in bag; optional if using food processor
Ingredients
- 2 ¼ cups all-purpose flour 280g
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter 227g (2 sticks), softened to room temperature
- ¾ cup granulated sugar 150g
- ¾ cup light brown sugar 165g, packed
- 2 large eggs At room temperature
- 2 tsp pure vanilla extract
- 1 cup graham crackers About 8 full sheets, crushed into coarse crumbs
- 1 ½ cups semi-sweet chocolate chips 255g
- 1 ½ cups mini marshmallows Placed on top of dough balls before baking, not mixed into the dough
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Place 8 full graham cracker sheets in a sealed zip-lock bag and crush with a rolling pin into coarse, uneven crumbs — avoid a fine powder. Measure out 1 cup of crumbs and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
- Beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for 3 to 4 minutes until the mixture is light, fluffy, and pale. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating for about 30 seconds after each addition, then mix in the vanilla extract until fully combined.
- With the mixer on low, add the flour mixture in three additions, mixing just until no flour streaks remain. Do not overmix.
- Using a rubber spatula, fold in the crushed graham cracker crumbs and chocolate chips until evenly distributed throughout the dough.
- Scoop the dough into 1.5-tablespoon balls and place them 2 inches apart on the prepared baking sheets. Press 3 to 4 mini marshmallows firmly onto the top of each dough ball.
- Bake one sheet at a time on the center rack for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone. The marshmallows should be puffed and lightly toasted.
- Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool for at least 10 more minutes before serving.
Notes
- Use room temperature butter and eggs for the best cookie texture — cold butter won't cream properly with the sugars.
- Do not overmix after adding the flour. Overmixing develops gluten and results in tough, dense cookies instead of soft and chewy ones.
- Always add the marshmallows on top of the dough balls, not into the dough. Mixing them in causes excessive spreading and burning.
- Keep graham cracker crumbs coarse with varied chunk sizes for authentic s'mores texture — fine crumbs disappear into the dough.
- If the dough feels too sticky or soft (especially in a warm kitchen), cover and refrigerate for 20 to 30 minutes before scooping.
- If the marshmallows brown too quickly before the cookies are done, lightly tent the pan with aluminum foil for the final 1 to 2 minutes of baking.
- Make-ahead tip: Scoop dough into balls (without marshmallows), freeze until solid on a baking sheet, then transfer to a zip-lock bag and freeze for up to 3 months. Add marshmallows just before baking and add 2 to 3 extra minutes to the bake time.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to keep cookies soft.
- To reheat: Microwave a cookie for 10 to 15 seconds to re-melt the chocolate and marshmallow, or warm in a 300°F oven for 3 to 5 minutes.
- For a variation, swap semi-sweet chips for dark chocolate chips, or add a pinch of flaky sea salt on top before baking to enhance the sweet-salty contrast.
Nutrition
Serving: 1CookieCalories: 210kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 120mgPotassium: 75mgFiber: 1gSugar: 18gVitamin A: 4IUCalcium: 2mgIron: 6mg
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