What are s'mores cookies?

S'mores cookies capture the classic campfire treat in cookie form, combining graham cracker crumbs, chocolate chips, and marshmallows into a soft, chewy base. They mimic the gooey s'more sandwich but bake into portable treats perfect for parties or snacks. Start with a basic cookie dough, fold in crushed graham crackers and chocolate chunks, then press mini marshmallows on top before baking. The marshmallows puff and toast slightly in the oven, creating that signature melty texture. A single batch yields about 24 cookies and takes around 30 minutes total. They're kid-friendly and great for summer gatherings, with no campfire required. Store extras in an airtight container for up to 3 days to keep them soft.

How do you make s'mores cookies from scratch?

To make s'mores cookies, preheat your oven to 350°F (175°C) and line a baking sheet with parchment. Cream ½ cup butter, ½ cup brown sugar, and ¼ cup white sugar until fluffy. Beat in 1 egg and 1 tsp vanilla. Mix in 1 cup flour, ½ tsp baking soda, ¼ tsp salt, ¾ cup crushed graham crackers, ½ cup chocolate chips, and ½ cup mini marshmallows. Scoop tablespoon-sized balls onto the sheet, bake 10-12 minutes until edges are golden. For extra s'mores flair, add a marshmallow half on top post-bake and broil 1 minute to toast. Cool on the sheet 5 minutes. This yields 2 dozen chewy cookies ready in under 40 minutes. Use room-temperature ingredients for best texture.

Can you make s'mores cookies without an oven?

Yes, make no-bake s'mores cookies using the microwave or stovetop for quick results. Melt ½ cup chocolate chips and ¼ cup butter in a microwave-safe bowl in 30-second bursts, stirring until smooth. Stir in 2 cups crushed graham crackers, 1 cup mini marshmallows, and ½ cup sweetened condensed milk. Drop spoonfuls onto waxed paper and chill 20-30 minutes until firm. For microwave clusters, combine equal parts chocolate, graham bits, and marshmallows; heat 1 minute, stir, and spoon out. These set in the fridge without baking and stay fresh up to a week. Perfect for hot days or dorm kitchens—total time is just 10 minutes active plus chilling. Add sea salt flakes for a gourmet twist.

How do you store s'mores cookies to keep them fresh?

Store s'mores cookies in an airtight container at room temperature for up to 3 days; the marshmallows keep them soft without drying out. For longer storage, layer with parchment paper to prevent sticking, and refrigerate up to 1 week—let them warm to room temp before eating for best chew. Freeze baked cookies in a zip-top bag for 2 months; thaw overnight in the fridge or at room temp. Avoid stacking without paper as chocolate can melt and smear. If marshmallows get too sticky, a quick 10-second microwave zap revives crispness. Proper storage maintains flavor and texture, making them ideal for meal prep or gifting. Label bags with dates for easy tracking.

What are some easy variations for s'mores cookies?

Try peanut butter s'mores cookies by swapping half the chocolate chips for peanut butter chips and adding chopped Reese's cups. For a vegan version, use dairy-free butter, egg replacer, vegan chocolate, and Dandies marshmallows. Add sea salt caramel by drizzling salted caramel sauce post-bake. Spice it up with cinnamon in the dough for a churro-s'mores hybrid. Use dark chocolate for richer flavor or stuffed marshmallows for gooey centers—bake 1 minute less. Each tweak takes under 5 extra minutes and serves 24 cookies. Experiment with mix-ins like pretzels for crunch. These keep the 30-minute bake time while matching different tastes. Check your pantry staples first to minimize shopping.

Easy Smores Cookies Recipe With Chocolate And Marshmallows

Name: Smores Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: – ½ cup butter – Creams with sugars for a tender, rich base that holds the cookie together.; – ½ cup brown sugar – Adds moisture and chewiness, balancing sweetness with depth.; – ¼ cup white sugar – Provides crisp edges and classic cookie sparkle.; – 1 egg – Binds ingredients and creates lift for soft centers.; – 1 tsp vanilla – Infuses aromatic flavor that ties graham and chocolate together.; – 1 cup flour – Forms the structure; all-purpose works best for chewy texture.; – ½ tsp baking soda – Helps cookies spread and rise evenly during baking.; – ¼ tsp salt – Enhances flavors and cuts sweetness.; – ¾ cup crushed graham crackers – Delivers signature crunch and s’mores authenticity.; – ½ cup chocolate chips – Melts into pockets of gooey chocolate goodness.; – ½ cup mini marshmallows – Toasts on top for sticky, campfire-like appeal.

Ingredients

– ½ cup butter – Creams with sugars for a tender, rich base that holds the cookie together.

– ½ cup brown sugar – Adds moisture and chewiness, balancing sweetness with depth.

– ¼ cup white sugar – Provides crisp edges and classic cookie sparkle.

– 1 egg – Binds ingredients and creates lift for soft centers.

– 1 tsp vanilla – Infuses aromatic flavor that ties graham and chocolate together.

– 1 cup flour – Forms the structure; all-purpose works best for chewy texture.

– ½ tsp baking soda – Helps cookies spread and rise evenly during baking.

– ¼ tsp salt – Enhances flavors and cuts sweetness.

– ¾ cup crushed graham crackers – Delivers signature crunch and s’mores authenticity.

– ½ cup chocolate chips – Melts into pockets of gooey chocolate goodness.

– ½ cup mini marshmallows – Toasts on top for sticky, campfire-like appeal.

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Instructions

1-First Step: Prep Your Workspace Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Gather all ingredients at room temperature for even mixing, a trick that ensures the best smores cookies texture.

2-Second Step: Cream the Wet Ingredients In a large bowl, beat ½ cup softened butter, ½ cup brown sugar, and ¼ cup white sugar until light and fluffy, about 2-3 minutes. Add 1 egg and 1 tsp vanilla extract; mix until combined. This base creates the soft, chewy center loved in marshmallow cookies. For vegan adaptations, use a flax egg (1 tbsp flaxseed + 3 tbsp water). Gluten-free bakers keep this step the same.

3-Third Step: Mix Dry Ingredients In another bowl, whisk 1 cup flour, ½ tsp baking soda, and ¼ tsp salt. Fold dry into wet mixture until just combined, avoiding overmixing for tender results. Stir in ¾ cup crushed graham crackers gently. This graham cracker cookies step adds crunch without toughness. Low-calorie option: use half whole wheat flour here.

4-Fourth Step: Add Mix-Ins Fold in ½ cup chocolate chips and ½ cup mini marshmallows. The chocolate melts during baking, while marshmallows puff up. Scoop tablespoon-sized dough balls onto the sheet, spacing 2 inches apart. Press tops lightly for even shape. Dietary tweak: use dairy-free chips for vegan smores recipe.

5-Fifth Step: Bake to Perfection Bake 10-12 minutes until edges turn golden. Centers stay soft. For extra toast, add a marshmallow half post-bake and broil 1 minute watch closely to avoid burning. Cool on sheet 5 minutes, then transfer to rack. Yields 24 cookie recipe treats.

6-Final Step: Finishing Touches and Serving Drizzle melted chocolate or sea salt if desired. Serve warm for peak gooeyness. Pair with milk or ice cream for a full treat. This no-fuss method suits busy parents and students. Store tips follow later. Experiment with shapes for fun presentations.

Last Step:

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Notes

🍫 Toast marshmallows lightly under broiler for 30 seconds post-bake to mimic campfire char, adding authentic s’mores smokiness without overbaking the cookie.
🔥 Chill dough 15 minutes to prevent spreading, ensuring graham bits and chips stay intact for perfect texture in each gooey center.
❄️ Store in airtight container up to 3 days; microwave briefly for warm, melty revival, or freeze baked cookies for up to a month.

Author: Brandi Oshea
Prep Time: 15 minutes
Cooling: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 12g
Sodium: 110mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg