S’Mores Cookies
These S’mores Cookies bring all the best parts of a campfire treat into one gooey, golden cookie. With chunks of graham cracker, melty chocolate, and toasted marshmallows baked right in, they’re sweet, nostalgic, and seriously hard to resist. No campfire needed, just your oven and a craving for something fun. I love making these for summer parties or anytime we want that fireside feeling without leaving the kitchen.
S’Mores Cookies
Chewy cookies filled with crushed graham crackers, chocolate chips, and mini marshmallows. These S’mores Cookies bake up golden on the edges and soft in the center with all the classic s’mores flavor in every bite.
Equipment
- electric mixer
- measuring cups and spoons
- medium bowl
- large bowl
- whisk
- silicone scraper
- baking pans with parchment paper or silicone pads
- #16 cookie scoop
Ingredients
- 2¾ cup all-purpose flour spoon measured
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp cornstarch
- ½ tsp salt
- ½ cup ground graham crackers about 3 full size crackers
- 1 cup unsalted butter cold and cubed
- 1 cup brown sugar packed
- ¾ cup white granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chunks
- 1 cup mini marshmallow bits or mini marshmallows
- 3 full size graham crackers
Instructions
- Use a mini food processor to grind the graham crackers into a powder. Or crush in a plastic bag with a rolling pan.
- Gather the ingredients and equipment. In a medium bowl, use a whisk to combine the flour, baking powder, baking soda, cornstarch, salt and ground graham crackers. Set aside.
- In a large with an electric mixer, mix the butter, brown and white sugar until smooth but not creamed.
- Add the eggs one at a time, then the vanilla and mix until just combined. Stir in the chocolate chunks and mini marshmallow bits. With your hands, crush the 3 full sized graham crackers and stir to combine.
- Use a #16 cookie scoop to make 3 oz size cookie dough balls. Place in a large container or on the baking pans. Feel free to top each cookie dough ball with 2-3 chocolate chunks.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight. After 2 hours you can bake or freeze to bake at a later date.
- When ready to bake, preheat the oven to 350℉ and place the cookies on a baking sheet allowing space between for them to spread (4 to a baking sheet). Bake for 13-15 minutes until slightly golden brown.
- Adjust baking time depending on the temperature of the dough, less time for room temp or more time if frozen. Once baked, allow to rest on the pan for at least 10 minutes.
Notes
- For bigger cookies, cook a few minutes longer. For smaller cookies, a few minutes less.
- Freeze the cookie dough to bake off at a later time. Add more time if dough is coming from the freezer.
- Allow to cool before eating.
- Store in airtight container a room temperature for up to a week.