The cozy cookie that tastes like a campfire
Okay, here’s the thing. I set out to make a proper batch of s'mores cookies for a backyard movie night and accidentally ate two right off the sheet while they were still lava hot. Oops. They tasted like summer and a cabin weekend and that one time we forgot the matches so we roasted marshmallows over a candle. Not my finest outdoorsy moment, but it did inspire this S'mores Cookies Recipe that I keep coming back to when I want gooey middles, crisp edges, and that graham chocolate marshmallow magic without smoke in my hair.
And yes, my dog attempted to run off with a marshmallow. He looked very pleased with himself. I did not share.
Why you’ll love this, at least I do
I make this when it’s too cold to camp or when I’m craving something nostalgic but I also want cookies that feel a bit grown up. My family goes a little feral for these because the marshmallows melt into pockets of caramelized fluffiness and the graham crackers bring that sandy crunch. Also, when the chocolate hits warm dough, it puddles. I mean, hello.
On second thought, I also bake these when I need a treat that looks fancier than the effort involved. The dough is easy; the results are showy. The only mild frustration used to be marshmallows escaping, but actually, I find it works better if you tuck them in.
Ingredients you probably have lurking in the pantry
- 1 cup unsalted butter, softened to room temp, 225 g
- ¾ cup brown sugar, packed, 150 g
- ½ cup granulated sugar, 100 g
- 1 large egg plus 1 yolk
- 2 teaspoon vanilla extract
- 2 cups all purpose flour, 250 g I sometimes use 1 ¾ cups flour plus ¼ cup finely ground graham crackers when I’m in a hurry to measure, works fine
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup graham crackers, roughly chopped, about a big handful my grandmother always swore by the red box brand, but honestly any version works
- 1 ¼ cups semi sweet chocolate chunks or chips milk chocolate tastes more campfire classic though
- 1 ½ cups mini marshmallows I snip regular ones into thirds if that’s what I have
- Optional 1 teaspoon espresso powder for extra depth you will not taste coffee
If you need a refresher on measuring flour without packing it like a snowball, I love this quick guide from King Arthur Baking.
How the dough comes together, with a few winks
- Cream the butter and sugars in a stand mixer on medium for 2 to 3 minutes until lighter and a bit fluffy. If using a bowl and wooden spoon, give it some elbow grease. This is where I usually sneak a taste.
- Beat in the egg, the extra yolk, and vanilla until smooth. It might look slightly glossy. If it separates for a second, do not panic.
- In another bowl, whisk flour, baking soda, salt, and espresso powder if using. Add the dry stuff to the wet in two additions and mix on low. Stop when you still see a few floury streaks.
- Fold in the graham pieces and chocolate. Save a small handful of chocolate for the tops if you like the bakery look.
- Now the marshmallow trick. Gently fold in half of the marshmallows. The rest we’ll press on top later, which keeps them cute rather than disappearing. Don’t worry if it looks a bit weird at this stage, it always does.
- Cover and chill 20 to 30 minutes. I call this essential for less spreading, although sometimes I forget and bake right away. The cookies are flatter but still brilliant.
- Scoop the dough into 2 tablespoon balls and space them on a parchment lined sheet, about a palm apart. If you like perfect rounds, a cookie scoop helps. I like this one from OXO, though two spoons work too.
- Press a few of the remaining marshmallows and a couple chocolate bits onto the tops of each dough ball. Think mosaic not mountain.
- Bake at 350 F 175 C for 9 to 12 minutes until edges are golden and centers are just set. Rotate the pan once for even color. If marshmallows puff aggressively, tap the tray on the rack to settle them. I pulled a tray form the oven at minute ten and it was perfect.
- Cool on the sheet for 5 minutes, then move to a rack. Sprinkle a tiny pinch of flaky salt if that’s your thing. It’s mine.
If you like nutty notes, brown the butter first and cool it before creaming. This tutorial from Serious Eats is ace.
Notes from my messy countertop
- Chilling is helpful, but not deal breaking. Warmer kitchens make the dough a tad sticky. Flour your hands a little.
- Marshmallows on the bottom of the cookie will glue to the sheet. Keep most on the sides and top. Learned the sticky way.
- Let the cookies sit on the hot sheet for a few minutes. The carryover heat finishes the center without drying it out.
- Chunky chocolate melts nicer than tiny chips. I chop a bar when I can, but chips are grand on busy nights.
Variations I actually tried
- Peanut butter swirl I stirred in 2 tablespoon warmed peanut butter at the end. Y’all, it was dreamy.
- Salted almond crunch Replace half the grahams with smoked almonds, roughly chopped. Salty sweet is a vibe.
- Double chocolate Swap ¼ cup flour for cocoa. Good, richer, but I missed the vanilla cookie contrast.
- White chocolate and raspberry Tasty but messy, the raspberries bled into little pink clouds. Cute, but the texture went soft.
Gear that helps, but not absolutely required
- Stand mixer or hand mixer speeds you along on creaming. Essential if you like fluffier dough.
- Cookie scoop for even baking. I called it essential, yet two spoons work fine in a pinch.
- Parchment paper or a silicone mat. If you have neither, lightly butter the sheet and accept a little caramelized edge. Worth it.
- Wire rack for cooling. A clean oven rack flipped on the counter works too, mate.
Storage and make ahead
Keep cookies in an airtight container at room temp for 2 to 3 days, though honestly, in my house it never lasts more than a day. If you want fresh baked magic later, scoop the dough balls and freeze them on a sheet until firm, then bag them. Bake from frozen, just add a minute or two. I think the flavor is even better the next day after a night in the tin, but that might be me.
How we like to serve them
Warm, obviously, with cold milk. Or a tiny scoop of vanilla ice cream sandwiched between two cookies for a cheeky dessert. On movie night, we pass a plate around with napkins because the marshmallow strings become a party trick. Holiday tradition at my place is to sprinkle crushed candy cane on top in December. Not classic, just fun.
Pro tips I learned the hard way
- I once tried rushing the creaming step and regretted it because the cookies baked up dense. Two minutes of mixing really matters.
- I piled marshmallows in the center once and they vanished into sugar lava. Tuck some inside, press a few on the surface, call it done.
- I crowded the tray and got weird shapes. Give them space so the heat can circulate.
- I overbaked waiting for deep color. Pull them when the edges set and the middle still looks soft. They finish as they cool.
Questions I actually get about these
Can I use big marshmallows Yes, just snip them into thirds. I coat the sticky edges with a touch of flour so they do not weld to my fingers.
Do I have to chill the dough Probably not. It helps with shape, but if you are impatient, bake right away and be happy with thinner cookies. Still excellent.
Can I make them gluten free I have swapped in a 1 to 1 gluten free flour blend with success. Use gluten free graham crackers too. The dough may feel slightly drier, add a teaspoon of milk if needed.
Why did my marshmallows leak They were likely touching the pan directly. Keep them tucked in or on the top surface. Even if they ooze, the crispy bits taste like campfire candy.
What chocolate is best Whatever you like. Chopped milk chocolate tastes most like classic s'mores, dark chocolate gives contrast, and semi sweet is the middle road.
Can I halve this S'mores Cookies Recipe Yes. Use one whole egg and skip the extra yolk. Or make the full batch and freeze half the dough balls for later.
Little digression because I can. If you brew coffee in the morning, save a spoonful to drizzle on the warm cookie. It is wild how the chocolate perks up. Not traditional, just delightful.
Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (260 g) semisweet chocolate chips or chopped chocolate
- 1 cup mini marshmallows
- 1 cup graham crackers, roughly crushed (about 8 full crackers)
Instructions
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1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside.
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3In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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4Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the chocolate chips, crushed graham crackers, and most of the mini marshmallows (reserve a few for topping).
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5Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart. Press a few reserved mini marshmallows on top of each cookie.
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6Bake for 10-12 minutes, until the edges are lightly golden and marshmallows are puffed. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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