These irresistible S’mores Cookies bring the classic campfire treat right into your kitchen in just 20 minutes. Each soft, gooey cookie perfectly captures the magic of graham crackers, chocolate, and marshmallows in a convenient handheld treat.
With only 243 calories per serving, they’re a delightful way to enjoy the nostalgic flavors of summer any time of year. The best part? You don’t need a campfire to create these mouthwatering treats!
Main Ingredients
- Butter: ¾ cup at room temperature for ideal creaming
- Sugars: ½ cup each of granulated and light brown sugar, packed
- Eggs: 1 whole egg plus 1 yolk for extra richness
- Vanilla Extract: 1 teaspoon for flavor enhancement
- Dry Base: 1¾ cups all-purpose flour and 1 cup graham cracker crumbs
- Leavening: ½ teaspoon each of baking soda and salt
- Mix-ins: 1 cup semi-sweet chocolate chips, chopped Hershey’s bar, and mini marshmallows
Step-by-Step Instructions
- Preparation: Preheat your oven to 375°F and line your baking sheet with parchment paper
- Base Mixture: Cream butter and sugars for 2-3 minutes until light and fluffy
- Wet Ingredients: Beat in egg, egg yolk, and vanilla until well combined
- Dry Mixture: Add flour, graham crumbs, baking soda, and salt, mixing until incorporated
- Chocolate Addition: Gently fold in chocolate chips
- Chilling Time: Rest dough in refrigerator for 15 minutes
- Shaping: Form 2-tablespoon dough balls and place on prepared sheet
- First Bake: Bake for 8 minutes until edges start setting
- Topping: Add Hershey’s pieces and marshmallows on top
- Final Bake: Return to oven for 3-5 minutes until perfectly golden
- Cooling: Let rest 5 minutes on sheet, then transfer to cooling rack
Storage Tips
These yummy s’mores cookies stay fresh in an airtight container at room temperature for up to 5 days. The marshmallows might get a bit sticky, but that’s part of their charm! Want to make them last longer? Pop them in the freezer for up to 3 months – just put wax paper between layers to keep them from sticking together. Let them come to room temperature before eating.
Baking Tips & Techniques
The magic of these cookies comes from a few simple tricks! Room temperature butter and eggs mix better and help create that perfect chewy texture. When you’re adding the marshmallows near the end, don’t worry if they puff up – that’s exactly what you want! They’ll settle as the cookies cool.
If your marshmallows brown too quickly, just move the baking sheet to a lower rack. For the best results, space your cookies about 2 inches apart since they’ll spread while baking.
Mix It Up!
Love the classic s’mores taste but want to try something new? Switch the semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate chips.
You can also use different flavored Hershey’s bars – cookies and cream works great! Not a fan of regular graham crackers? Try chocolate or cinnamon graham crackers in the crumbs. For extra fun, add a handful of chopped nuts or a sprinkle of sea salt on top right when they come out of the oven.
Serving Ideas
These cookies are amazing warm from the oven when the chocolate is still melty! Serve them on a pretty plate with tall glasses of cold milk. For a special treat, sandwich vanilla ice cream between two completely cooled cookies.
They’re perfect for summer parties, bake sales, or cozying up by the fireplace on chilly evenings. Kids love helping make (and eat!) these cookies too.
S’mores Cookies
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Wire rack
Ingredients
- 3/4 cup butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1.5 oz Hershey’s chocolate bar chopped
- 1 cup mini marshmallows heaping
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In large mixing bowl cream together the butter, granulated sugar and brown sugar for 2-3 minutes. Add egg, egg yolk and vanilla then mix. Add flour, graham cracker crumbs, baking soda and salt then mix until combined. Stir in chocolate chips.
- Chill dough in the refrigerator for 15 minutes.
- Scoop cookie dough into 2 Tablespoon size balls and place on prepared baking sheet, a few inches apart. Press down slightly on the cookie dough balls, to flatten a little.
- Bake for 8 minutes. Remove from oven and gently press 2-3 small pieces of Hershey’s chocolate and 2-3 mini marshmallows on the top of each cookie. Return to oven for 3-5 minutes. Allow to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
