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A freshly baked batch of smores cookies with chocolate chunks and marshmallows sits cooling on a wire rack, perfecting this recipe. The rack rests on a blue cloth atop a wooden surface, while one cookie, a masterpiece in itself, is displayed separately in the background.

S'mores Cookie Recipe

Author: Heather Painchaud
Forget sticky fingers and melting chocolate bars! This is the best s'mores cookie recipe — a delicious twist on the classic campfire treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Course Dessert
Servings 24 cookies

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated white sugar
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup milk chocolate chips
  • 1/2 cup mini marshmallows, halved reserve half
  • 4 graham crackers, chopped

Instructions
 

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, cream together sugar and butter. Add egg and vanilla. Mix well.
  • Add dry ingredients and combine until a soft dough forms.
  • ​Finally add chocolate chips, half of the marshmallows, and graham crackers. Mix well.
  • Using a cookie scoop or a spoon, drop balls of dough onto a greased or parchment-lined cookie sheet. Bake for 10 minutes.
  • Remove from the oven, place the remaining mini marshmallow on top of each cookie. Bake for an additional 2-3 minutes.
  • Transfer baked cookies to a cooling rack.

Notes

  • The mini marshmallows will melt when baking. If your cookie has a melted section simply use a round cookie cutter to bring it back into shape.
  • You can make these cookies in a stand mixer fitted with a paddle attachment or using an electric hand mixer.
  • Using a food processor is a great way to get even crumbs and avoid big graham cracker pieces.
  • Make stuffed cookies using marshmallow fluff. Flatten out the portions of dough, add a bit of fluff in the middle, then wrap the dough around the marshmallow. Your baked cookies will have a deliciously gooey marshmallow center.
  • Swap in peanut butter cups or pieces of your favorite candy bar for an extra indulgent twist!
  • Freeze the unbaked cookie dough. The best way to do this is to scoop all of the dough, then freeze the cookie dough balls on a baking sheet. This prevents them from sticking together. Once solid, they can be transferred to a storage container and kept frozen for up to 3 months.
  • Store baked cookies in an airtight container at room temperature for up to 7 days or freeze for 3 months.
Tried this recipe?Let us know how it was!