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Avatar photoJohnson Maya

S'mores Cookies Recipe: Gooey, Chocolatey Campfire Treats

These s'mores cookies capture the iconic flavors of the classic campfire treat—melty chocolate, toasted marshmallows, and graham cracker crunch—all packed into a soft, chewy cookie. Easy to make and perfect for any occasion, they're a nostalgic favorite with modern convenience.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE COOKIES:
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 1/4 cups (281g) all-purpose flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups (226g) graham cracker crumbs
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 1 cup (50g) mini marshmallows

Equipment

  • Electric mixer
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper

Method
 

  1. s'mores cookies recipe recipeCard1
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 3–4 minutes, until light and fluffy. Scrape down the bowl as needed to ensure even mixing.
  3. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the sifted flour, baking soda, baking powder, sea salt, and graham cracker crumbs until evenly combined.
  5. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until a thick dough forms. Do not overmix.
  6. Using a spatula, fold in the chocolate chips until evenly distributed throughout the dough.
  7. Cover the dough and refrigerate for at least 30 minutes to firm up the butter and enhance flavor development. For best results, chill for 1 hour.

Nutrition

Calories: 285 | Carbohydrates: 41 | Protein: 3 | Fat: 12 | Fiber: 1 | Sugar: 21

Notes

STORAGE: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 3 months.
MAKE AHEAD: Dough balls can be frozen for up to 3 months—bake straight from frozen, adding 1–2 minutes to bake time.
SUBSTITUTIONS: Use whole wheat pastry flour or oat flour for a fiber boost. Swap butter with avocado oil for a lighter version. Vegan marshmallows work well for dairy-free needs.
PRO TIPS: Chill the dough for optimal thickness. Add marshmallows in the last 3–4 minutes of baking to avoid burning. Use mini marshmallows for even coverage.
SERVING SUGGESTIONS: Serve warm with a cold glass of milk, or stack in gift bags for a nostalgic treat.
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