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Chewy S’mores Cookies

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These chewy s’mores cookies capture the gooey, chocolatey campfire magic in cookie form, combining melty marshmallows, chocolate chunks, and crunchy graham cracker crumbs for a nostalgic homemade treat.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (90 g) graham cracker crumbs
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ⅔ cup (135 g) packed brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (50 g) mini marshmallows
  • 1 cup (170 g) chocolate chunks or chips (semi-sweet preferred)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together all-purpose flour, graham cracker crumbs, baking soda, and salt. Set aside.
  3. In another bowl, beat softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes with an electric mixer.
  4. Beat in the large room-temperature egg and vanilla extract until combined and smooth.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed or folding gently with a spatula until just combined. The dough will be thick and slightly sticky.
  6. Gently fold in mini marshmallows and chocolate chunks, being careful not to smash the marshmallows.
  7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Optionally, sprinkle a pinch of coarse sugar on top.
  8. Bake for 10 to 12 minutes, or until edges are golden and centers look set but still soft. Marshmallows will puff slightly.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the dough to keep cookies tender. Use softened butter for best texture. If dough is too sticky, chill for 15–20 minutes before scooping. Tent cookies with foil if marshmallows brown too quickly. For extra crispy edges, sprinkle coarse sugar on top before baking. Dough can be chilled up to 24 hours before baking. Store cookies in an airtight container with a slice of bread to keep marshmallows soft. Freeze for up to 3 months.

Nutrition

Keywords: chewy s’mores cookies, s’mores cookies, homemade cookies, marshmallow cookies, chocolate chunk cookies, easy cookie recipe, nostalgic treats

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