S’mores Cookies Recipe

Introduction

S’mores cookies capture the classic campfire treat in a soft, chewy cookie form. Combining the flavors of graham crackers, chocolate, and toasted marshmallows, these cookies are perfect for a cozy dessert any time of year.

Ingredients

• 1/2 cup butter (melted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups flour
• 1/3 cup graham cracker crumbs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 graham cracker (broken into small pieces)
• 12 mini Hershey’s bars
• 12 marshmallows

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit.
2. Step 2: In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar, mixing well.
3. Step 3: Beat in the egg and vanilla extract until the mixture is smooth and well combined.
4. Step 4: Stir the flour, graham cracker crumbs, baking soda, and salt into the butter mixture until fully incorporated.
5. Step 5: Fold in the broken graham cracker pieces, then scoop the dough into 12 evenly sized balls.
6. Step 6: Place the cookie dough balls on a large baking sheet and bake for 10 minutes.
7. Step 7: Remove the cookies from the oven and gently press a mini Hershey’s bar onto the top of each cookie.
8. Step 8: Top each cookie with a marshmallow, then return the baking sheet to the oven under the broiler. Broil on high for 1-2 minutes, watching closely, until the marshmallows are toasted to your liking.
9. Step 9: Serve the cookies immediately for the best gooey texture.

Tips & Variations

• For extra gooey marshmallows, use larger marshmallows cut in half instead of mini ones.
• Try swapping Hershey’s bars with your favorite chocolate squares or even peanut butter cups for a twist.
• If you don’t have a broiler, toast the marshmallows with a kitchen torch or warm them in the oven at 375°F for a few minutes.

Storage

Store leftover cookies in an airtight container at room temperature for up to 2 days. The marshmallows are best enjoyed fresh, but you can warm the cookies briefly in the oven before serving to soften the marshmallows again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate bars instead of mini Hershey’s?

Yes, just cut regular chocolate bars into small pieces that fit comfortably on each cookie before broiling.

What if I don’t have graham cracker crumbs?

You can crush graham crackers yourself using a plastic bag and rolling pin or substitute with finely crushed digestive biscuits.

S’mores Cookies Recipe

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★★★★★

5 from 82 reviews

• Author: Aiden
• Total Time: 27 minutes
• Yield: 12 cookies 1x

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Description

These delightful S’mores Cookies combine the classic flavors of a campfire treat with the convenience of a cookie. Featuring a buttery graham cracker cookie base topped with melted mini Hershey’s bars and toasted marshmallows, these cookies deliver a perfect balance of sweet, crunchy, and gooey textures—ideal for satisfying your dessert cravings anytime.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup butter (melted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups flour
• 1/3 cup graham cracker crumbs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 graham cracker (broken into small pieces)

Toppings

• 12 mini Hershey’s bars
• 12 marshmallows

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
2. Mix Butter and Sugars: In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir well to create a smooth, uniform mixture that will help achieve a rich cookie base.
3. Incorporate Egg and Vanilla: Beat the large egg and vanilla extract into the butter-sugar mixture until fully blended, which adds moisture and enhances flavor.
4. Add Dry Ingredients: Gradually stir in the flour, graham cracker crumbs, baking soda, and salt until all ingredients are thoroughly combined to form the cookie dough.
5. Mix in Graham Cracker Pieces: Fold in the broken graham cracker pieces evenly throughout the dough to infuse classic s’mores crunch and texture.
6. Shape Dough Balls: Scoop the dough into 12 evenly sized balls and place them on a large baking sheet, spacing them to allow for spreading during baking.
7. Bake Cookies: Bake the cookies in the preheated oven for approximately 10 minutes until edges are lightly golden and centers are set.
8. Add Chocolate Topping: Remove the cookies from the oven and gently press one mini Hershey’s bar onto the top of each cookie, ensuring some coverage for melting.
9. Top with Marshmallows and Broil: Place one marshmallow on each chocolate-topped cookie. Return the baking sheet to the oven and broil on high for 1-2 minutes, watching carefully until marshmallows toast to a golden brown.
10. Serve: Allow the cookies to cool slightly, then serve immediately to enjoy the melty gooey texture at its best.

Notes

• When broiling marshmallows, watch closely to avoid burning as they can toast quickly.
• You can substitute mini marshmallows with larger ones cut in half if preferred.
• For a more intense chocolate flavor, try using dark chocolate mini bars instead of Hershey’s milk chocolate.
• Store leftover cookies in an airtight container at room temperature for up to 3 days.
• To keep cookies softer, add an extra tablespoon of butter to the dough.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: S’mores cookies, graham cracker cookies, chocolate marshmallow cookies, campfire-inspired dessert, easy cookie recipe