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No campfire required for these s’mores cookies! These soft and chewy cookies are loaded up with graham cracker pieces, mini marshmallows and chocolate chips. Ready in 25 minutes and no dough chilling needed!
Come summertime, you’ll probably find me camping out on the weekend and roasting marshmallows over a fire. But if you can’t get yourself outdoors, then these s’mores cookies are the next best thing! Looking for a brownie version of a marshmallow treat? Check out my marshmallow brownies!
These s’mores cookies are buttery, soft and have crispy edges. They have gooey marshmallows and crunchy graham cracker pieces in every bite.
Why You'll Love These S'mores Cookies
- You only need 11 simple ingredients to make these s’mores cookies!
- This is a no chill cookie recipe, so they’re ready to eat in just 25 minutes.
- You can easily make these s’mores cookies dairy free or vegan, so they’re perfect for those with food allergies.
- These cookies are extra thick and soft.
Ingredients Needed
- Butter: you can use regular salted butter or vegan butter if you’re dairy free or vegan. I promise that these cookies taste so buttery, even with vegan butter!
- Chocolate: you can use chocolate chips or chop up a chocolate bar! Feel free to use semi sweet chocolate, dark or milk chocolate - it is totally up to you!
- Marshmallows: if you don’t have mini marshmallows on hand you can chop up regular marshmallows into smaller pieces. Feel free to use vegan mini marshmallows if making these cookies vegan.
- Graham Crackers: if you live in Europe you can use crushed up digestive biscuits instead! If making these vegan, use vegan graham crackers.
- Egg: if you’re vegan you can swap out the egg for a flax egg.
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat the oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 2: In a medium bowl, combine the flour with the baking powder and salt.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter with the white sugar and light brown sugar. Mix until light and fluffy.
Step 4: Add the egg and vanilla extract and beat until just combined.
Step 5: Add the dry ingredients and mix until combined. Stir in the graham crackers, chopped chocolate and mini marshmallows.
Step 6: Form the cookie dough into 2 tablespoon sized balls and on the prepared baking sheets, making sure they’re around 3-4 inches apart. Make sure to cover any mini marshmallows that are exposed with cookie dough, or else they’ll melt in the oven! Add an extra piece of chocolate on top of each cookie dough ball before baking to get that bakery style look.
Step 7: Bake the cookies one sheet at a time for 8-11 minutes. Take them out of the oven when the edges have set, but the middles are slightly underbaked. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
FAQs and Expert Tips
Before you start the recipe, make your flax egg by combine 1 tablespoon of ground flaxseed with 2 ½ tablespoons of warm water in a small bowl. Let it sit for 10-15 minutes, or until it is gelatinous and thick.
You can then use vegan mini marshmallows and vegan graham crackers.
If the marshmallows aren’t completely wrapped in dough and are exposed when they go into the oven, they’ll melt as they bake. Make sure the marshmallows are completely covered in dough.
The edges should have set, but the center of the cookie will look slightly underbaked. That is totally okay as the cookies will continue baking on the baking sheet! We want gooey and soft cookies, and baking them for too long is just going to make them dry.
Expert Tips
- Make sure you’re properly measuring your flour! I recommend using a kitchen scale, because using too much flour will make your cookies super dry and crumbly.
- If you don’t have a kitchen scale, make sure you’re using the scoop and level method to measure your flour.
- Be careful not to over mix the cookie dough. Stop mixing the dry ingredients into the wet ingredients as soon as there are no more streaks of flour.
- Get a bakery style look by adding pieces of chocolate to the top of each cookie dough just before baking!
- Once the cookies are fresh out of the oven, use a large biscuit cutter or a wide rimmed bowl to shape the cookies into a perfect circular shape!
Storage and Freezing Instructions
Once cooled, store the s’mores cookies in an airtight container at room temperature for 4-5 days. To freeze, place the cookies in a freezer bag for up to 2 months. Let them thaw at room temperature when you’re ready to eat them.
More Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Smores Cookies
Video
Equipment
- Standing or handheld mixer
Ingredients
- ¾ cup salted butter, softened (regular or dairy free)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- ¾ teaspoon salt (increase to 1 teaspoon if using unsalted butter)
- ¾ teaspoon baking soda
- 2 cup + 2 tbsp all-purpose flour
- ¾ cup dark, semisweet, or milk chopped chocolate
- 1 cup graham crackers, chopped or crushed
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the flour, salt, and baking soda until combined. Stir in the graham crackers, chopped chocolate, and mini marshmallows.
- Form the dough into 2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart. Be sure to cover any mini marshmallows that are exposed with cookie dough, or else they'll melt and make a mess. Add a piece of chocolate on top of the dough before baking if desired!
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
kal
These are amazing. thx for the recipe
Gabby
So happy you loved them!