atikfahin41@gmail.comHey friends!
Today, I’m excited to share a baking recipe that brings the joy of a cozy campfire right into your kitchen—Easy S’mores Cookies! Imagine biting into a chewy, golden cookie loaded with gooey marshmallows, melty chocolate chunks, and crunchy graham cracker pieces—all the best parts of a classic s’more, minus the firepit.
These cookies are a nostalgic treat that feels like summer vacation in every bite. I first made them for a family movie night, and let me tell you—they disappeared faster than the popcorn. They’re baked, yes, but super simple and no fancy tools required. Just pure gooey cookie bliss, ready in under 30 minutes.
Whether you’re hosting a backyard hangout, need a fun treat for the kids, or just want to indulge your inner camper, these cookies are a total crowd-pleaser.
Recipe at a Glance
| Feature | Details |
|---|---|
| Prep Time | 15 minutes |
| Bake Time | 9–11 minutes |
| Total Time | 25–30 minutes |
| Skill Level | Beginner-friendly |
| Yields | About 16 medium cookies |
| Tools Needed | Mixing bowls, spatula, baking tray, oven |
| Make Ahead? | Yes! Dough can be chilled or frozen |
Ingredients List & Substitutions
Dry Ingredients
- 1 ½ cups all-purpose flour
Sub: Gluten-free flour blend (1:1) - 1 cup graham cracker crumbs
Crush about 8 full sheets; can sub digestive biscuits - ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
Can sub plant-based butter for dairy-free - ½ cup brown sugar
Adds a caramel flavor and chewy texture - ¼ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
Mix-ins (The Magic!)
- ¾ cup semi-sweet chocolate chunks
Sub chocolate chips or chopped chocolate bar - 1 cup mini marshmallows
Mini is best to distribute evenly - ½ cup graham cracker chunks
Break by hand for that rustic, campfire vibe
Pro Tip: For extra gooey centers, press a few marshmallows and chocolate bits on top before baking.
Step-by-Step Instructions
Step 1: Prep the Oven & Pan
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Tip: If you want crisp edges and gooey centers, chilling the dough for 15–30 minutes before baking helps!
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together:
- Flour
- Graham cracker crumbs
- Baking soda
- Salt
Step 3: Cream Butter & Sugars
- In a large bowl, beat softened butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).
- Add egg and vanilla extract, and beat until smooth.
Step 4: Combine & Fold
- Gradually mix dry ingredients into the wet mixture.
- Fold in chocolate chunks, marshmallows, and graham cracker pieces.
The dough will be thick and chunky—exactly what we want!
Step 5: Scoop & Shape
- Use a cookie scoop or tablespoon to portion out balls of dough.
- Place on the lined tray, about 2 inches apart.
- Gently press extra marshmallows and chocolate on top for a bakery-style look.
Step 6: Bake & Cool
- Bake for 9–11 minutes, or until edges are golden and centers look just set.
- Let them cool on the tray for 5 minutes before transferring to a wire rack.
They’ll look a little soft out of the oven—that’s perfect! They firm up as they cool.
Serving & Storage Tips
| Storage Method | Instructions |
|---|---|
| Room Temp | Store in an airtight container for 3–4 days. |
| Fridge | Optional, keeps longer (up to 1 week) but may firm texture. |
| Freezer (Baked) | Freeze cooled cookies for up to 2 months. Thaw & enjoy! |
| Freezer (Dough) | Freeze dough balls—bake straight from frozen (add 1–2 mins). |
| Serving Tip | Warm in microwave for 10 seconds for gooey goodness. |
Troubleshooting & FAQ
| Issue | Solution |
|---|---|
| Marshmallows melt too much | Chill dough before baking; use mini marshmallows only. |
| Cookies spreading too much | Make sure butter isn’t too soft; chill dough for 30 minutes. |
| Too dry or crumbly | Slightly underbake; measure flour correctly (spoon & level). |
| Marshmallows disappear inside | Press a few extra on top before baking for that perfect golden look. |
Flavor Variations to Try
- Peanut Butter Twist: Add ¼ cup peanut butter to the dough and use Reese’s chunks.
- Nutella Core: Chill dough, then stuff each scoop with a frozen Nutella dollop before baking.
- Spiced S’mores: Add a pinch of cinnamon and nutmeg to the dry mix for a warm fall vibe.
Final Thoughts
If you love gooey cookies and the nostalgia of toasty s’mores, this easy s’mores cookies recipe is calling your name. They’re crunchy on the edges, melty in the center, and packed with all the classic flavors you adore.
Ready to create some magic? Grab those marshmallows and let the baking fun begin! Don’t forget to share your cookie creations—I’d love to see how yours turn out.
Happy baking,