S’mores Cookies Recipe

I absolutely love this S’mores Cookies Recipe because it perfectly captures all the nostalgic flavors of that classic campfire treat—gooey marshmallows, melty chocolate, and crunchy graham crackers—all wrapped up in a soft, chewy cookie. Whenever I make these, my kitchen fills with that irresistible aroma, and my family goes crazy for them every single time.

What makes this recipe so special is how approachable it is—you don’t need a campfire or even a fancy kitchen gadget. Plus, it’s fantastic for any occasion, whether it’s a cozy night in or a fun gathering where everyone can enjoy a homemade treat with that nostalgic s’mores flavor. I’m excited to share all my tips so you can nail this S’mores Cookies Recipe right at home!

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Ingredients You’ll Need

Each ingredient in this S’mores Cookies Recipe plays a crucial role in creating the perfect cookie texture and flavor balance. You’ll want to look for good-quality marshmallows and Hershey’s chocolate to really get that authentic s’mores vibe.

• All-Purpose Flour: The base of your cookie providing structure; measuring it right is key to soft cookies.
• Baking Powder and Baking Soda: These help your cookies rise just enough for a tender bite.
• Cornstarch: Adds softness and a bit of delicate texture to the dough.
• Semisweet Chocolate Chips: For melty pockets of chocolate in every bite.
• Unsalted Butter: Room temperature butter ensures smooth mixing and rich flavor.
• Granulated Sugar and Light Brown Sugar: A combo that balances sweetness and moisture for chewy cookies.
• Egg: Binds the ingredients together and adds richness.
• Vanilla Extract: Deepens the flavor and complements the chocolate and marshmallows.
• Salt: Enhances all the sweet flavors without being overpowering.
• Mini Marshmallows or Marshmallow Bits: Tear them in half so they don’t puff up too much while baking.
• Hershey’s Chocolate Bar: Use the classic milk chocolate bar to keep that s’mores authenticity.
• Graham Crackers: Roughly chopped for crunch and that signature s’more taste.

Variations

I love how flexible this S’mores Cookies Recipe is! You can easily tailor it to your preferences or dietary needs, and it’ll still taste amazing. Here are some ways I’ve mixed it up depending on the occasion:

• Gluten-Free Version: I swapped all-purpose flour for a gluten-free blend and it still turned out chewy and delicious—just make sure your blend contains xanthan gum for structure.
• Vegan Option: Using vegan butter and a flax egg works surprisingly well, plus you can find vegan marshmallows to complete the treat.
• Extra Chocolate Love: Sometimes I throw in chunks of milk chocolate or even dark chocolate for a richer punch.
• Salted Caramel Twist: Adding a drizzle of salted caramel after baking elevates these cookies to another level of indulgence.

How to Make S’mores Cookies Recipe

Step 1: Prep Your Mix-Ins and Dry Ingredients

First things first: roughly chop your graham crackers and Hershey’s chocolate bar into bite-sized pieces. Then tear your mini marshmallows in half—that little trick totally changed my results, so you don’t end up with marshmallow volcanoes exploding out of your cookies! Next, whisk together your dry ingredients—flour, salt, baking powder, baking soda, and cornstarch—so they’re evenly distributed. Setting this aside keeps things organized for the next step.

Step 2: Cream the Butter and Sugars

Using a stand mixer or hand mixer, beat your softened unsalted butter with the granulated and light brown sugars until the mixture is creamy and pale—this usually takes about 2 minutes on medium speed. This step is crucial because it adds air to your dough, making your cookies soft and tender. Then add your egg and vanilla extract, mixing just until they’re combined. Take a moment to scrape down the bowl to ensure everything’s evenly mixed.

Step 3: Bring the Dough Together

Gradually add the dry ingredient mixture to your wet ingredients, mixing on low speed just until the flour disappears—over-mixing here can make the cookies tough, and that’s the last thing you want. Set aside a handful of torn marshmallows so we can add them later (they’ll melt beautifully on top), then gently fold the remaining marshmallows, chocolate chips, and graham cracker pieces into the dough. Take care not to overwork the dough at this point because you want those chunks evenly distributed but intact.

Step 4: Chill the Dough

Pop your dough into the fridge to chill for at least an hour. I used to skip this step, but I learned it makes a huge difference in controlling the spread of your cookies and helping the flavors meld together. Plus, the chilled dough is easier to scoop into neat balls.

Step 5: Bake Your Cookies

Preheat your oven to 350°F (177°C). Scoop out roughly two-tablespoon-sized portions of dough and roll them into balls, placing them about 2 inches apart on a parchment-lined baking sheet. Bake for 8 minutes, then carefully remove the tray and top each cookie with the reserved half marshmallows and pieces of the Hershey’s chocolate bar. Pop them back into the oven for an additional 2-3 minutes—the marshmallows will puff up and the chocolate will melt perfectly.

If you notice any marshmallow “blowouts” where they spread too much, I like to quickly press the cookies back into shape right after baking with a cookie cutter or a spatula. It’s a trick I discovered after my first batch looked a little wild, and it really saves the presentation!

Once baked, let the cookies cool completely on the pan to firm up—they’ll be soft straight from the oven, but they finish setting as they cool.

How to Serve S’mores Cookies Recipe

Garnishes

I love adding a light dusting of powdered sugar or even a sprinkle of cinnamon for an extra cozy touch when serving these s’mores cookies. Sometimes, I place a fresh mini marshmallow slightly toasted on top just before serving for that made-at-the-campfire feel. It’s a simple garnish that wows every time.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a creamy cup of hot chocolate—especially when the weather gets chilly. I also sometimes serve them alongside a scoop of vanilla ice cream for a dreamy s’mores-inspired dessert plate that’s a total crowd-pleaser.

Creative Ways to Present

For parties, I like arranging these cookies on a wooden board with small bowls of extra graham cracker crumbs, marshmallows, and chocolate chunks so everyone can “build” their own ultimate s’mores cookie experience. Another fun idea is to sandwich two cookies with marshmallow fluff or Nutella for an indulgent twist that never lasts long!

Make Ahead and Storage

Storing Leftovers

I keep leftover s’mores cookies in an airtight container at room temperature—they usually last 3-4 days, but honestly, they almost never hang around that long! If you want to keep the marshmallows from sticking, adding a sheet of parchment paper between layers works wonders.

Freezing

Freezing worked great for me when I wanted to make batches ahead; just freeze the cookie dough balls on a tray first, then transfer them to a sealed freezer bag. When you’re ready, bake them fresh from frozen with an extra minute or two added to the bake time, and they taste just as good!

Reheating

To revive leftover cookies, I pop them in the microwave for about 10 seconds or in a preheated oven at 300°F for 5 minutes. This helps soften the marshmallows and remelts the chocolate, making them taste freshly baked again.

FAQs

Final Thoughts

This S’mores Cookies Recipe holds a special place in my heart—not just for the flavor, but because it’s such a fun way to bring everyone together, whether for a quiet night at home or a lively celebration. I can’t recommend giving it a try enough; it’s one of those recipes that brings smiles, warm memories, and maybe even a little sugar high. If you’re looking for an easy, nostalgic, and downright delicious treat, this recipe’s got you covered!

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