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Bring the magic of the campfire to your kitchen with these S’mores Cookies that capture all the flavors of your favorite fireside treat. Packed with gooey pockets of marshmallow, rich chocolate, and graham cracker crunch, this is a recipe for those days when you want nostalgia but cannot build a fire. These cookies are soft and chewy in the center with irresistible crispy edges that make them a perfect crowd-pleaser for parties or cozy evenings in.
I first made these for a family movie night when rain ruined our outdoor campfire and even the skeptics went back for seconds. Now they are my go-to for summer parties and quick weeknight treats.
Ingredients
- Unsalted butter: softened for the perfect creamy texture in cookies use a good quality butter for the best flavor
- Granulated sugar: adds sweetness and helps create crisp edges choose fresh sugar without clumps
- Brown sugar: brings a richer molasses flavor and adds moisture for chewiness look for soft and moist brown sugar
- Large egg: binds the dough and ensures a tender crumb make sure eggs are fresh and at room temperature
- Vanilla extract: deepens the flavor of both cookie and marshmallow opt for pure vanilla for better aroma
- All-purpose flour: gives structure sifted flour will make your cookies extra tender
- Baking soda: creates lift for a soft center check that your baking soda is active and free of lumps
- Salt: balances the sweetness and amplifies other flavors use fine sea salt for more even distribution
- Graham cracker crumbs: infuse the dough with that unmistakable s’mores flavor crush them finely for even mixing
- Semi-sweet chocolate chips: give melty chocolate pockets choose a brand with high cocoa content for deeper flavor
- Mini marshmallows: melt and toast lightly during baking choose fresh ones for the best goo factor
Step-by-Step Instructions
- Prep the oven and pans:
- Set your oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper so your cookies come off cleanly without sticking
- Cream the butter and sugars:
- Beat softened butter with both sugars by hand or with an electric mixer until the mixture looks pale and fluffy this step traps air for soft cookies
- Mix in wet ingredients:
- Add the egg and vanilla extract and blend until completely incorporated this builds the cookie’s rich flavor and structure
- Combine dry ingredients:
- In a separate bowl whisk together flour baking soda salt and graham cracker crumbs so the leavening agent distributes evenly
- Make the dough:
- Slowly add your dry mixture to the wet ingredients and stir gently do not overmix or the cookies will be tough stop when you no longer see flour streaks
- Fold in chocolate and marshmallows:
- Gently stir in the chocolate chips and mini marshmallows try not to crush the marshmallows so they melt nicely during baking
- Portion and shape:
- Scoop out rounded tablespoons of dough and space them two inches apart on your prepared baking sheet leave room for the cookies to spread
- Bake to perfection:
- Place the cookies in the oven and bake for eight to ten minutes until the edges turn golden and the marshmallows bubble up but the centers are still soft
- Cool and set:
- Let the cookies cool for three to five minutes right on the baking sheet then carefully transfer them to a wire rack to finish cooling this keeps them chewy but not soggy
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One of my favorite moments was baking these with my niece she loved stuffing extra marshmallows into the dough before baking I still smile every time I taste the golden toasty edges from that first batch
Storage Tips
Store S’mores Cookies in an airtight container at room temperature and they will stay soft for up to a week. If you want to extend their life freeze individual dough balls on a baking sheet until solid, then transfer to a zip top bag and stash in the freezer for up to three months. Bake straight from frozen adding a couple extra minutes to the oven time and enjoy fresh cookies anytime.
Ingredient Substitutions
If you do not have semi-sweet chocolate chips try chopped chocolate bars or even milk chocolate chips for a sweeter bite. You can swap mini marshmallows with large marshmallows snipped into smaller pieces. For gluten free cookies substitute a cup for cup gluten free flour blend and use gluten free graham crackers.
Serving Suggestions
Serve these cookies slightly warm for the gooiest marshmallow bite. They make a fun dessert for birthday parties packed lunches or family gatherings. For a showy treat add a scoop of vanilla ice cream between two cookies to create the ultimate s’mores ice cream sandwich.
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Cultural and Historical Context
The classic s’more was first popularized around American campfires in the 1920s as Girl Scout camp treats. Their timeless blend of chocolate graham and marshmallow has since become a staple of summer traditions. S’mores Cookies let you savor all these iconic flavors any time of year without having to light a fire.
Frequently Asked Questions About the Recipe
- → How do I keep cookies soft and chewy?
Use softened butter, avoid overbaking, and store the cookies in an airtight container to preserve their chewy texture.
- → Can I freeze the dough before baking?
Yes, portion the dough into balls and freeze for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
- → What type of chocolate works best?
Semi-sweet chocolate chips are classic, but you can use milk or dark chocolate based on your preference.
- → How do I prevent marshmallows from melting too much?
Gently fold in mini marshmallows and avoid placement at the edges of the dough to keep them beautifully gooey.
- → Are graham cracker crumbs necessary?
Graham cracker crumbs add a signature s’mores flavor and pleasant crunch, but you can experiment with similar cookies.