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S’mores Cookies Made Simple – Your New Favorite Dessert

gooey homemade s’mores cookies cooling on a rack
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These gooey s’mores cookies are loaded with graham cracker chunks, melted chocolate, and toasted marshmallows—bringing classic campfire flavor straight to your oven.

Ingredients

Scale

  • 1½ cups all-purpose flour (180g)

  • ½ tsp baking powder

  • ½ tsp baking soda

  • 1 tsp cornstarch

  • ¾ cup semisweet chocolate chips

  • 10 tbsp unsalted butter, room temperature

  • ¼ cup granulated sugar

  • ½ cup light brown sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • ¼ tsp salt

  • 1 cup mini marshmallows (or marshmallow bits), divided

  • 1 bar Hershey’s Chocolate (1.55 oz)

  • 4 graham crackers (56g), roughly chopped

Instructions

  1. Prep the Add-ins:
    Roughly chop the graham crackers and Hershey’s bar. Tear the mini marshmallows in half to prevent blowouts.

  2. Whisk Dry Ingredients:
    In a medium bowl, combine flour, baking powder, baking soda, cornstarch, and salt. Set aside.

  3. Cream Butter & Sugars:
    Beat butter, granulated sugar, and brown sugar until smooth and fluffy (about 2 minutes).

  4. Add Egg & Vanilla:
    Mix in the egg and vanilla extract until fully incorporated.

  5. Combine Dry & Wet:
    Slowly add the dry mixture into the wet ingredients. Mix just until a soft dough forms.

  6. Fold in Mix-ins:
    Gently fold in the torn marshmallows, chocolate chips, and chopped graham crackers. Reserve a handful of marshmallows and Hershey’s for topping.

  7. Chill the Dough:
    Refrigerate the dough for at least 1 hour.

  8. Bake:
    Preheat oven to 350°F (175°C). Scoop 2-tablespoon portions, roll into balls, and place on a lined baking sheet, 2 inches apart.

  9. Mid-Bake Topping:
    Bake for 8 minutes. Remove briefly, press reserved marshmallows and chocolate pieces into the tops, then return to the oven for 2–3 more minutes.

  10. Cool & Shape (Optional):
    Let cookies cool on the pan. If marshmallows blow out, use a round cookie cutter or knife to reshape them while warm.

Notes

  • Flour Accuracy: Use a scale or the spoon-and-level method to measure flour.

  • Marshmallow Control: Halving marshmallows prevents them from expanding too much during baking.

  • Chilling Matters: Chilled dough = thicker cookies and less marshmallow mess.

  • Storage Tip: Store in an airtight container at room temperature for up to 5 days with a slice of bread for softness.

  • Freezing Dough: Freeze cookie balls and bake directly from frozen—add 1–2 extra minutes.

Nutrition

Keywords: brown sugar, sweet chocolate chips, egg, dark brown sugar, Cinnamon graham crackers, Chocolate chip cookie, large marshmallows

Find it online: https://www.joyliciousrecipes.com/smores-cookies-recipe/