S’mores Cookies

ByCaitlyn
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S’mores cookies are a campfire favorite in cookie form. Mini marshmallows, all warm and gooey, soft graham cracker bits, and melty chocolate come together in a classic cookie dough, blending two desserts into one and satisfying your sweet tooth cravings.

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Ooey, Gooey, Melty Goodness

Now, if you know me, you know how much I love marshmallows, especially roasted ones while camping. Leave me alone with a bag of them, a stick, a campfire, and watch out. Needless to say, the bag won’t survive the night. So the idea of adding them to cookies, one of my favorite foods, sent me straight to heaven.

S’mores are a campfire favorite, and I will admit no camping trip is complete until you’ve had at least one s’more. Some ooey, gooey goodness of roasted marshmallows with melty chocolate sandwiched between two graham crackers, come on, how could one not love that? Now imagine all of those same ingredients, mixed into a cookie.

I know, I know, it might sound too good to be true, but hear me out. S’mores cookies deliver all of the deliciousness of a s’more, but enveloped in a warm cookie! After discovering these gems of cookies, I couldn’t wait to whip up a batch of my own. Mini marshmallows, bits of graham crackers, and pieces of chocolate sprinkled inside my go-to cookie dough recipe, and voila!

Why THIS Recipe?

Not only are s’mores one of my campfire favorites, but cookies are my next favorite treat. Combine the two, and I can die happy. This recipe gives a generic cookie recipe an upgrade with mini marshmallows, little bits of graham crackers, and varying sizes of chocolate, then it is baked to make the ingredients blend seamlessly.

The Things Inside: The Ingredients

  • Unsalted Sweet Cream Butter – any brand will do just fine
  • Granulated Sugar – whatever you have on hand works
  • Brown Sugar – I prefer light brown sugar when it comes to cookies
  • Eggs – use fresh, room temperature eggs
  • Vanilla Extract – a good vanilla extract makes all the difference here
  • All-Purpose Flour – just a generic brand will do
  • Salt – you don’t need a ton, so just use your regular ole table salt
  • Baking Soda – fresh baking soda is a must
  • Baking Powder – use fresh baking powder
  • Mini Marshmallows – make sure they aren’t stuck together when you get them at the store
  • Graham Crackers – I prefer the cinnamon sugar-coated ones, but regular graham crackers work just fine
  • Chocolate Bar – find a quality milk chocolate bar that is great for baking
  • Chocolate Chips – to complement the milk chocolate bar, I go for dark chocolate chips

Building The Dish: Step-By-Step Guide

  • Step 1
  • Preheat the oven to 350*F and line baking sheets with parchment paper or a silicone baking sheet.
  • Step 2
  • Cream together the softened butter and sugars until smooth and light in color.
  • Step 3
  • Add in the eggs and vanilla extract until well incorporated.
  • Step 4
  • In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Slowly mix into the wet ingredients until combined.
  • Step 5
  • Then, fold in the graham cracker bits, mini marshmallows, and chocolate pieces.
  • Step 6
  • Using a medium-sized cookie scoop, portion out cookies onto the prepared baking sheets, leaving about 2 inches between each cookie.
  • Step 7
  • Bake for 10 – 12 minutes, then remove from the oven and let cool on the cookie sheet for about 15 minutes before transferring to a cooling rack.

The Perfect Pairing

S’mores cookies are basically two desserts in one and go well with a tall glass of ice-cold milk to dip them in, but they really complement any savory dish you whip up for dinner. They are also perfect to take along any camping trip and warmed on the fire after you eat your favorite campfire meal, such as Campfire Nachos or a Classic Hamburger and Potato Hobo Foil Dinner.

Have Leftovers?

These cookies are best enjoyed right out of the oven when the marshmallows are extra ooey-gooey and the chocolate is warm and melty, but they are very large and sweet. So, unless you’re looking for a cavity, you might want to save a few for later. In that case, you will need to know how to store them. They can be stored at room temperature in an airtight container for up to three days, in the refrigerator for up to a week, or in the freezer for up to a few months.

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S’mores Cookies

  • Author: Caitlyn
  • Total Time: 32 minutes
  • Yield: 24 cookies 1x
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Description

S’mores cookies are a campfire favorite in cookie form. Mini marshmallows, all warm and gooey, soft graham cracker bits, and melty chocolate come together in a classic cookie dough, blending two desserts into one and satisfying your sweet tooth cravings. 

Ingredients

Units Scale
  • 1 cup unsalted sweet cream butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 6 cinnamon graham crackers, broken into pieces
  • 1 1/2 cups mini marshmallows
  • 2 chocolate bars, chopped
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350*F and line baking sheets with parchment paper or a silicone baking sheet.
  2. Cream together the softened unsalted sweet cream butter, granulated sugar, and brown sugar until smooth and light in color.
  3. Add in the room temperature eggs and vanilla extract until well incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Slowly mix into the wet ingredients until well combined.
  5. Place your graham crackers in a ziploc bag and break them into smaller pieces by beating them with a meat tenderizer or a rolling pin.
  6. Fold in the graham cracker bits, mini marshmallows, the chopped chocolate bar, and chocolate chips.
  7. Using a medium-sized cookie scoop, portion out cookies onto the prepared baking sheets, leaving about 2 inches between each cookie.

  8. Bake for 10 – 12 minutes, then remove from the oven and let cool on the cookie sheet for about 15 minutes before transferring to a cooling rack. Enjoy!

  • Prep Time: 20
  • Cook Time: 12

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Hey there! I’m Caitlyn, the brains behind The Traveler’s Ingredients. I’m an amateur chef, baker, and avid food lover who is also passionate about visiting every corner of the world that I can! I am adamant about recreating dishes that I fell in love with in my travels, mastering comfort meals, and building packing lists to ease pre-trip jitters.

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