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Smores Cookies Recipe

Smores Cookies Recipe
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4.6 from 746 reviews

These delectable S’mores Cookies combine all the classic flavors of campfire s’mores into a chewy, gooey cookie. Loaded with melty chocolate, crunchy graham cracker pieces, and pockets of marshmallow, they offer a nostalgic treat with an irresistible texture in every bite. Perfect for parties, gatherings, or any sweet craving, these cookies are easy to make and a guaranteed hit for all ages.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 20 cookies
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cornstarch
  • 1/4 tsp salt

Mix-Ins

  • 3/4 cup semisweet chocolate chips
  • 1 bar Hershey’s Chocolate (1.55oz), roughly chopped
  • 4 graham crackers (56g), roughly chopped
  • 1 cup mini marshmallows or marshmallow bits, divided (tear in half if using mini marshmallows)

Wet Ingredients

  • 10 tbsp unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  1. Prep Mix-Ins: Roughly chop the graham crackers and Hershey’s chocolate bar. Tear the mini marshmallows in half to keep them from getting too puffy in the cookies. Set aside.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch until well mixed. Set aside.
  3. Cream Butter and Sugars: Using a stand or hand mixer, beat the butter, granulated sugar, and brown sugar in a large bowl for about 2 minutes until creamy and smooth.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is fully combined. Stop and scrape down the sides of the bowl as needed.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. Add Mix-Ins: Reserve a small handful of the halved marshmallows for topping later. Fold the remaining marshmallows, chocolate chips, and chopped graham crackers into the dough, mixing until just combined.
  7. Chill the Dough: Cover and refrigerate the cookie dough for at least 1 hour to help the flavors meld and prevent spreading.
  8. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Shape Cookies: Scoop about 2 tablespoons of dough per cookie. Roll into balls and arrange on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake: Bake at 350°F for 8 minutes, then carefully top each cookie with the reserved marshmallows and pieces of Hershey’s chocolate bar. Return to the oven and bake for an additional 2–3 minutes until edges are golden and centers are just set.
  11. Cool & Finish: If any cookies spread too much or marshmallow leaks out, use a round cookie cutter to gently reshape while still hot. Let the cookies cool completely on the baking sheet to finish setting up before serving.

Notes

  • Measure flour accurately using a kitchen scale for best results. Alternatively, spoon flour into your measuring cup and level with a knife.
  • If cookies experience marshmallow ‘blowout,’ use a round cookie cutter or spatula to reshape them immediately after baking.
  • Using a classic Hershey’s chocolate bar gives the cookies an authentic s’mores flavor.
  • Let cookies cool fully on the baking sheet, as they will be delicate when just out of the oven.
  • Chilling the dough is key to thick, chewy cookies—don’t skip this step.

Nutrition

Find it online: https://cheftinaskitchen.com/smores-cookies-recipe/