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–+ servings
S’mores Cookies

Irresistibly Chewy S'mores Cookies for Sweet Nostalgia

These S’mores Cookies combine rich flavors and nostalgic memories, making them the perfect treat for any gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 3 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Salted Butter Use unsalted for less salty flavor
  • 1 cup Light Brown Sugar Can substitute with dark brown sugar
  • ½ cup Granulated Sugar No direct substitute needed
  • 2 large Eggs Flax eggs for vegan option
  • 1 teaspoon Vanilla Extract Almond extract can be used for a twist
  • 2 cups All-Purpose Flour Use gluten-free blend for gluten-free version
  • 1 teaspoon Cornstarch Can be omitted if necessary
  • 1 teaspoon Baking Soda Do not substitute with baking powder
  • ½ teaspoon Salt Reduce if using salted butter
For the S'mores Goodness
  • 1.5 cups Mini Marshmallows Larger marshmallows can be substituted
  • 1.5 cups Graham Crackers Use gluten-free graham crackers if needed
  • 1 cup Milk Chocolate Chips Can replace with dark chocolate chips
  • 1 cup Semisweet Chocolate Chips Omit for less sweetness

Equipment

  • Mixing bowl
  • Baking Sheets
  • Parchment Paper
  • cookie scoop
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the salted butter, light brown sugar, and granulated sugar until light and fluffy.
  3. Add the large eggs and vanilla extract to the creamed mixture and mix until fully combined.
  4. Gradually add the all-purpose flour, cornstarch, baking soda, and salt; mix on low speed until just combined.
  5. Fold in the graham cracker pieces, mini marshmallows, milk chocolate chips, and semisweet chocolate chips.
  6. Drop dough balls onto the prepared baking sheets, leaving space between them.
  7. Bake the cookies for 10 minutes, or until the edges are set but the centers are soft.
  8. Press additional mini marshmallows, graham cracker pieces, and Hershey bar pieces onto each warm cookie.
  9. Return cookies to the oven for an additional 1-2 minutes to melt the toppings.
  10. Optionally toast the marshmallows under the broiler for about 30 seconds, being careful not to burn them.
  11. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Ensure butter is at room temperature for the best texture. Watch closely if broiling marshmallows to prevent burning.

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