Have you ever found yourself craving both the nostalgic taste of campfire s’mores and the comforting warmth of freshly baked cookies? What if you could enjoy these classic American treats combined in one delicious bite? Our S’mores Chocolate Chip Cookies bring together the gooey marshmallows, rich chocolate, and graham cracker crunch of traditional s’mores with the soft, buttery goodness of homemade cookies. This innovative fusion dessert captures summer memories while being enjoyable year-round—no campfire required!
Table of Contents
Table of Contents
Ingredients List
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1½ cups semi-sweet chocolate chips
- 1 cup mini marshmallows (plus extra for topping)
- 1 cup graham cracker pieces (roughly crushed, about 8 squares)
- 3 full-sized chocolate bars, broken into squares (for pressing into cookies)
Substitutions:
- For a deeper flavor, use dark chocolate chips instead of semi-sweet
- Try cinnamon graham crackers for a flavor boost
- Marshmallow bits can be used instead of mini marshmallows for less melting
Timing
Prep Time: 15 minutes
Chill Time: 30 minutes (yields thicker cookies—half the time of traditional S’mores Cookie Recipe methods)
Bake Time: 10-12 minutes
Total Time: 55-60 minutes
Compared to making traditional s’mores around a campfire, this recipe saves setup time while delivering the same beloved flavors in a convenient, sharable format.
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
Whisk together the flour, baking soda, and salt in a medium bowl. For extra-tender cookies, sift the flour before measuring to remove any lumps.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with both sugars until light and fluffy (about 3 minutes). Don’t rush this step—proper creaming incorporates air for better texture.
Step 3: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
Step 4: Combine Wet and Dry Mixtures
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Overmixing will develop too much gluten, resulting in tough cookies.
Step 5: Fold in Mix-ins
Gently fold in chocolate chips and graham cracker pieces. Add marshmallows last and stir minimally to prevent them from breaking down.
Step 6: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for 30 minutes. This prevents excessive spreading during baking.
Step 7: Bake to Perfection
Preheat oven to 375°F. Drop rounded tablespoons of dough onto parchment-lined baking sheets. Press additional marshmallows and chocolate squares into the tops. Bake for 10-12 minutes until edges are golden but centers remain soft.
Nutritional Information
Per cookie (based on 24 servings):
- Calories: 275
- Protein: 3g
- Carbohydrates: 35g
- Fat: 14g
- Fiber: 1g
- Sugar: 22g
Healthier Alternatives for the Recipe
- Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend and use gluten-free graham crackers
- Reduced Sugar Option: Decrease sugars by ¼ cup each and use dark chocolate (70% cacao or higher)
- Dairy-Free Adaptation: Replace butter with coconut oil or plant-based butter and use dairy-free chocolate chips
- Whole Grain Boost: Substitute half the all-purpose flour with white whole wheat flour for added fiber
Serving Suggestions
Serve these cookies slightly warm for the ultimate gooey experience. For an elevated dessert, sandwich vanilla ice cream between two cookies for a S’mores Chocolate Chip Cookie ice cream sandwich. Pair with a glass of cold milk, hot chocolate, or coffee for a delightful contrast. For special occasions, drizzle cookies with additional melted chocolate and sprinkle with crushed graham crackers before serving.
Common Mistakes to Avoid
- Skipping the Chilling Step: This leads to flat, spread-out cookies instead of thick, chewy ones
- Overbaking: Remove cookies when edges are set but centers still look slightly underdone
- Adding Marshmallows Too Early: Mixing marshmallows too vigorously or adding them to overly warm dough causes them to dissolve
- Using Regular-Sized Marshmallows: They’re too large and create uneven baking; stick with mini marshmallows or marshmallow bits
Storing Tips for the Recipe
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months. For fresh-baked cookies anytime, freeze portioned cookie dough balls on a baking sheet, then transfer to freezer bags once solid. Bake frozen dough (adding 1-2 minutes to baking time) whenever a craving strikes.
Conclusion
These S’mores Chocolate Chip Cookies perfectly combine two beloved American treats into one irresistible dessert. With their gooey marshmallow pockets, chunks of chocolate, and graham cracker crunch, they deliver campfire flavors in a convenient cookie form. Try them this weekend and share your creations on social media with #SmoresCookieSuccess—we’d love to see your results!
FAQs
- Can I make these cookies without graham crackers?
Yes, you can substitute crushed digestive biscuits or even vanilla wafers, though the classic s’mores flavor comes from the graham crackers. - Why did my marshmallows disappear during baking?
Marshmallows melt quickly at high temperatures. Reserve some to press into the tops of cookies halfway through baking, or use marshmallow bits which hold their shape better. - Can I use marshmallow fluff instead of mini marshmallows?
While possible, fluff creates a different texture. If using fluff, swirl 2-3 tablespoons into the finished dough rather than mixing it throughout. - How do I get that perfect golden-brown marshmallow look?
For that toasted appearance, place cookies under the broiler for 30 seconds after baking, watching carefully to prevent burning.