S'mores Cookies - toasted bliss in every bite

Take everything you love about toasting s'mores around a campfire and wrap it up in a perfect cookie. These S'mores Cookies pack all those familiar flavors - crispy graham crackers, melty chocolate, and gooey marshmallows - into every warm, delicious bite. No campfire needed, just your oven and a sweet tooth.

Here's Why You'll Love These Cookies

Skip the sticky fingers and smoky clothes but keep all the s'mores fun. These cookies are way less messy than the campfire version but just as tasty. Plus, you can make them any time, rain or shine. They're simple enough for kids to help with and special enough for grown-ups to crave. Even better? A few simple swaps make them gluten-free if you need.

Ingredients

• The Cookie Base:
  • 1 cup butter (2 sticks), soft but still cool to touch
  • 1 cup white sugar, the regular kind from your pantry
  • ½ cup packed brown sugar (light works best)
  • 1 large egg, right from the fridge is fine
  • 2 teaspoons pure vanilla extract - the real stuff makes a difference
• The Dry Mix:
  • 2¼ cups all-purpose flour, measured by spooning into cups
  • 1½ cups graham cracker crumbs (about 12 full crackers, crushed fine)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (just enough for that warmth)
• The S'mores Magic:
  • 2 cups milk chocolate chips (or 3 big chocolate bars, chopped)
  • 2 cups mini marshmallows, plus extra for topping
  • Extra graham crackers for crushing over top if you want
• Equipment You'll Need:
  • 2 large baking sheets
  • Parchment paper or silicone mats
  • Large mixing bowl
  • Electric mixer (hand or stand)
  • Cookie scoop or spoon
  • Measuring cups and spoons
  • Cooling rack

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Let's Make Them!

First Things First (10 minutes):

Get your oven warming to 350°F and line your baking sheets. Pull out that butter early - you want it soft enough to leave a fingerprint but not melty. Having everything ready makes the whole process smoother

Mix Your Dry Team (5 minutes):

Grab a bowl and whisk together your flour, crushed graham crackers, baking soda, baking powder, salt, and cinnamon. The graham crackers should be crushed super fine - a food processor works great, or put them in a zip bag and roll with a pin

Create Your Cookie Base (8-10 minutes):

Beat your softened butter with both sugars until it's light and fluffy - this usually takes about 3 minutes. Add in your egg and vanilla, and keep mixing until everything's smooth and happy. This step is important for perfect cookie texture

Bring It All Together (5 minutes):

Now comes the magic - mix your dry ingredients into the butter mixture, but go slow and steady. Stop when everything's just combined. Fold in most of your chocolate chips and marshmallows, saving some for topping the cookies later

Shape Your Cookies (10 minutes):

Scoop out dough about 2 tablespoons at a time - a cookie scoop makes this super easy. Roll them into balls and space them out on your baking sheets. Press a few extra chocolate chips and marshmallows on top of each one

Bake to Perfection (10-12 minutes):

Pop them in the oven and keep an eye on them. You want the edges just starting to turn golden while the centers still look a bit soft. The marshmallows will puff up and get toasty - that's exactly what you want

The Waiting Game (15 minutes):

Here's the hard part - let them rest on the baking sheet for about 5 minutes before moving to a cooling rack. They'll finish setting up during this time. If you can wait until they're just warm, they'll be perfect

Making Them Perfect Every Time

Think of these as your indoor campfire treat - warm, gooey, and full of memories. The secret to amazing s'mores cookies is in the details: room temperature ingredients blend better, and those extra chocolate chips and marshmallows on top make them look as good as they taste. Don't worry if some marshmallows ooze a bit while baking - that's part of their charm.

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Mix It Up Your Way

Get creative with your cookies. Try dark chocolate chunks instead of milk chocolate chips, or mix in some mini chocolate chips for extra chocolate in every bite. Want more graham cracker flavor? Sprinkle some crushed graham crackers on top right before baking. Some bakers even add a tiny pinch of smoked salt on top to bring in that campfire taste.

Making Them Ahead

Need cookies ready to go? Roll your dough balls and freeze them on a baking sheet. Once frozen solid, pop them in a freezer bag - they'll keep for up to three months. When you're ready for fresh cookies, just add an extra minute or two to the baking time. The dough actually bakes up even better after it's been frozen, giving you perfectly thick, chewy cookies.

Storage Success

Keep your baked cookies in an airtight container and they'll stay soft for about 5 days. Layer them with wax paper to prevent sticking, and throw in a piece of bread to keep them extra soft. Want that fresh-baked taste later? Pop them in the microwave for 10 seconds - the chocolate gets melty and the marshmallows get gooey all over again.

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Serving Ideas

These cookies shine when served slightly warm, when the chocolate's still melty and the marshmallows are soft. Make an ice cream sandwich with two slightly cooled cookies, or crumble them over vanilla ice cream for a s'mores sundae. Pack them for picnics or lunch boxes - they travel well and always bring smiles. For parties, stack them on a plate around a mug of cold milk or hot cocoa.

Frequently Asked Questions

→ Can I make these without gluten?

Use gluten-free flour that measures like regular flour - your cookies will still come out soft and tasty.

→ Can I use dark chocolate?

Dark chocolate makes them less sweet and more rich - lots of people like them better this way.

→ How long do they stay good?

Keep them in a sealed container on your counter for about 5 days - if they last that long!

→ Can I freeze the dough?

Roll it into balls and freeze them - you can bake fresh cookies whenever you want them.

→ What if I can't eat eggs?

Mix ground flax seeds with water instead - it works just as well to hold everything together.

Conclusion

Love s'mores taste? Try s'mores brownies with layers of graham, chocolate and marshmallows. Or make a s'mores pie in a graham crust. In summer, mix up some s'mores ice cream with all the good bits mixed in. Each one brings back that campfire feeling.