S’mores Cookies

One summer evening, I had this sudden craving for a campfire treat—but I was stuck at home with two restless kids. So I turned my kitchen into a makeshift campsite. We gathered around the oven, making stories about marshmallows roasting over pretend flames. When those first cookies came out—gooey marshmallows peeking out of crumbly, chocolaty dough—it hit me: we’d bottled that campfire magic in a cookie.

My daughter took one bite and her eyes lit up. My son tried to peel the marshmallow off and eat it on its own, which led to fits of giggles. By the third cookie, everyone was licking chocolate from their fingertips. That night, we didn’t miss the actual campfire—we had enough warmth, sugar, and cheesecloth-free marshmallow chaos right in our kitchen.

These S’mores Cookies are my family’s go-to when we want that nostalgic campfire feel but without the bugs, smoke, or fire permit. They’re perfect for summer evenings, after-school treats, or anytime you want to spark a little childhood joy.

Short Description

Warm and gooey S’mores Cookies packed with chocolate chunks, melty marshmallows, and graham cracker crumbs—a portable version of your favorite campfire treat.

Ingredients You’ll Need

Cookie Base

• 1½ cups all-purpose flour
• ½ cup graham cracker crumbs (about 4 squares, crushed)
• ½ tsp baking soda
• ¼ tsp salt

Mix-Ins

• 1 cup chocolate chunks or chips
• 1 cup mini marshmallows
• ½ cup mini marshmallows for topping

Wet Ingredients

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg + 1 egg yolk
• 1 tsp vanilla extract

Tools & Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Electric mixer (or sturdy whisk and arm strength)
• Measuring cups and spoons

How To Make S’mores Cookies

Step 1: Prep dry ingredients
Preheat oven to 350°F (175°C). Whisk flour, graham crumbs, baking soda, and salt in a bowl. Set aside.

Step 2: Cream butter and sugars
In a separate bowl, beat butter with brown and granulated sugar until light and fluffy—about 2 minutes.

Step 3: Add eggs and vanilla
Beat in the egg, then egg yolk, followed by vanilla until smooth and combined.

Step 4: Combine wet and dry
Gradually stir dry mixture into wet until just combined. Avoid overmixing.

Step 5: Add chocolate and marshmallows
Fold in chocolate chunks and 1 cup of mini marshmallows, folding gently to distribute evenly.

Step 6: Shape cookies
Scoop dough into 2 Tbsp portion balls and place 2 inches apart on parchment-lined baking sheet. Press 2–3 mini marshmallows into the top of each ball.

Step 7: Bake to gooey perfection
Bake 10–12 minutes, until edges are golden but centers are still soft. Remove from oven and let sit on baking sheet for 2 minutes before transferring to wire rack.

Serving and Pairing Suggestions

Serve warm, with a cold glass of milk or a scoop of vanilla ice cream. Perfect for outdoor movie nights, sleepovers, or a picnic blanket dessert. Kids love them fresh and warm—cookies are best within 20 minutes of baking.

Storing and Reheating Tips

Room temperature: Store in airtight container for up to 2 days.

Freezer: Freeze baked cookies for up to 1 month.

Reheat: Microwave single cookie for 10 seconds or warm in a 325°F oven for 3–4 minutes to get that gooey center back.

Top Tips for Perfecting

Use room-temperature butter and eggs: Ensures even mixing and soft cookies.

Don’t skimp on graham crumbs: They give these cookies their iconic s’mores flavor and texture.

Underbake slightly: Leaving centers soft gives that molten marshmallow effect.

Press extra marshmallows on top: It amps up presentation and gives melty peaks kids love.

Recipe Variations

Nutty Twist: Fold in ½ cup chopped nuts (like pecans or walnuts) for crunch.

Salted Caramel Delight: Drizzle caramel sauce and sprinkle sea salt just before serving.

Double Chocolate: Swap half the flour for cocoa powder and use white chocolate chips.

Peanut Butter Fusion: Add ½ cup peanut butter chips and swirl a little PB on top before baking.

Gluten-Free Option: Use a 1:1 gluten-free flour blend and check graham cracker crumbs are GF.

Estimated Nutrition Info (per cookie, makes ~20 cookies)

Calories: 180 kcal
Protein: 2 g
Carbs: 24 g
Fats: 8 g

Frequently Asked Questions (FAQs)

1. Can I use regular-size marshmallows?
Yes—just chop them into smaller pieces first, or they’ll melt too much.

2. Can I chill the dough before baking?
Sure! Chilled dough helps prevent spreading—just add 2 more minutes to the bake time.

3. Can I use cookie cutters instead of scooping?
You can—but cookies will be thinner and spread more. Scooping gives perfect thickness.

4. My cookies flattened—what went wrong?
Likely butter was too soft or dough was too warm. Chill dough 15–20 minutes before baking.

5. How do I get gooey centers without raw dough?
Bake until edges set but centers still jiggle slightly. They firm up as they cool.

Conclusion

These S’mores Cookies are proof that you don’t need a fire pit to capture that campfire feeling. They bring together chocolate, marshmallow, and graham in a fun, portable way that keeps nostalgia alive—even in pajamas. Make a batch, gather the family, and enjoy the sticky, sweet joy together. Can’t wait to hear your own twist—drop a comment and let’s share stories around our kitchen “campfire.”