Bring the campfire indoors tonight with these Gooey S'mores Cookies. They're loaded with graham cracker bits, mini marshmallows, and chocolate chips. Best of all, the marshmallows get a little toasty on top, just like a real s'more!
This recipe was originally published in July of 2020, but was updated on May 17, 2021 with newer content and fresh pictures.
Prepare for all of the s'mores flavored desserts that are starting to come out again with the approach of summer.
To me, s'mores scream summertime. I love roasting marshmallows over an open flame and then squishing it between two graham cracker squares. And then inserting a chunk of chocolate. What could be better?
Well, these s'mores cookies of course! These cookies feature all of those delicious flavors we love about s'mores: graham crackers, marshmallows, and chocolate, but without the hassle of starting a bonfire.
You can enjoy the flavors of s'mores all year round with this cookie recipe. They're ooey, gooey, sticky, and just as messy as an actual s'more. Fun! Plus, they're on the thinner side with a slight crunch and a great chew with every bite.
The cookie dough is similar to my Classic Chocolate Chip Cookies but with slight differences. So you get that ultra buttery flavor with this cookie and no absence of flavor!
Why You'll Love These S'mores Cookies:
- Marshmallows ooze out from the cookies, creating a gooey bite!
- The chocolate chips, marshmallows, and graham crackers are tasted in every bite!
- The marshmallows get slightly toasted when baking.
- They're like eating an actual s'mores over the fire, except in cookie form!
These cookies are definitely messy, so be prepared! But, that's part of the fun! When baking, some of the marshmallows will ooze out from the dough and that's okay.
Sometimes our cookies don't always bake up into a perfect circular shape. So, how do we fix this?
Using a round cookie cutter to rotate around the hot cookie when it immediately comes out of the oven is an easy, but effective, way to get a beautiful and round cookie.
My cookies don’t always turn out flawless, so by using the cookie cutter I’m able to make them more circular. These are the exact cookie cutters I use.
Baking Tips Before Starting:
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For this recipe, you'll want to remove the butter and eggs from the refrigerator 1 hour before you want to start baking.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Chilled Dough: This cookie dough needs to chill in the refrigerator at least 30 minutes before baking (up to 24 hours). This not only helps the cookies not overspread when baking, but it'll also enhance all of the flavors.
- Cookie Scoop: I always use my 1.5 tablespoon cookie scoop (#50) for all of my cookie recipes. I love the size and it’s my preferred cookie scoop. You can also use whatever cookie scoop size you have on hand. Just make sure to roll the cookie dough ball in your hands before placing it onto the baking sheet.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
This s'mores cookie recipe requires very simple pantry ingredients, so you can start baking them today!
- All-Purpose Flour: Provides structure for the cookies.
- Baking Soda: This is the leavening agent that allows the cookies to rise when baking.
- Salt: Enhances the flavor of the other ingredients.
- Unsalted Butter: Binds the cookie dough together and provides a more tender cookie. It also adds flavor.
- Brown Sugar: Provides sweetness, moisture, and makes for a more chewy cookie.
- Sugar: Adds extra sweetness.
- Eggs: Two large eggs provide structure for the cookies.
- Vanilla Extract: Adds flavor.
- Semi-Sweet Chocolate Chips: I recommend semi-sweet chocolate chips for this recipe, but you could also use milk or dark chocolate chips.
- Mini Marshmallows: Ensures marshmallows are in every bite.
- Graham Crackers: Adds flavor and crunch.
How to Make S'mores Cookies:
- Dry Ingredients: Combine the flour, baking soda, salt, and corn starch in a medium-sized bowl with a whisk. Set aside.
- Wet Ingredients: Beat the butter, brown sugar, and sugar until fully combined (about 2 minutes). Then add the eggs and vanilla extract, mixing just until combined.
- Combine Ingredients: Slowly add the flour mixture, mixing on low to medium speed just until incorporated. Then add the chocolate chips, marshmallows, and graham cracker pieces. Mix on low speed just until combined.
- Bake: Use a cookie scoop to scoop out the cookie dough and roll the balls in your hands before placing them onto the prepared baking sheet. Bake for 9- 11 minutes, just until the edges start to brown, and immediately use a cookie cutter to rotate around the hot cookie (do this if the cookies oozed out while baking).
Frequently Asked Questions:
I like to use either dark chocolate or semi sweet chocolate chips, but you could also use milk chocolate or white chocolate chips, or even chocolate chunks. The choice is up to you!
Keep leftover cookies in an airtight container on the counter for up to 5 days.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Here's to the kickoff of s'mores season! What will you be baking first? I hope they will be these cookies. 🙂
Happy Baking, home bakers!
More Cookie Recipes To Try:
- Soft Lemon Sugar Cookies
- Classic Chocolate Chip Cookies
- Simple Oatmeal Cookies
- Peanut Butter Cookies
- Triple Chocolate Chunk Cookies
Gooey S'mores Cookies
- Silicone Baking Mats
- Baking Sheet
- Mixing Bowls
- Cookie Scoop
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp corn starch
- 3/4 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 4 whole graham crackers, crushed
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats.
- Whisk together the flour, baking soda, salt, and corn starch in a medium-sized bowl. Set aside.
- Beat the butter, brown sugar, and sugar in an electric stand mixer with the paddle attachment on medium-high speed until fully incorporated (about 2 minutes). Scrape down the sides of the bowl with a silicone spatula as needed.
- Add the eggs, one at a time, mixing well after each addition on medium speed (scrape the bottom of the bowl as needed). Then add the vanilla extract. Slowly add the flour mixture a little at a time on low speed until the cookie dough forms (be careful not to overmix).
- Add the chocolate chips, mini marshmallows, and graham cracker crumbs. Mix on low speed just until the ingredients are incorporated into the dough.
- Use a cookie scoop (I used my 1.5 tbsp scoop) to scoop out the cookie dough into your hands and roll them into a ball. Place the cookie dough balls onto your prepared baking sheets. Top each cookie dough ball with 1-2 extra mini marshmallows (optional).
- Bake for 9-11 minutes, just until the outside of the cookies start to lightly brown. Remove from the oven and cool on the pan for 10 minutes (use a round cookie cutter immediately once taken out of the oven to rotate around the cookies if needed). Then remove the cookies and place them onto a wire rack to finish cooling.