S’mores Marshmallow Chocolate Cookies

If you crave the nostalgic taste of s'mores but want an easy-to-share treat these s'mores cookies deliver golden marshmallows gooey chocolate and buttery graham cracker goodness in each bite The marshmallows toast right on top and every chewy cookie tastes like summer by the campfire no stick required

The first time I tried this recipe was for a last-minute bake sale at my kids' school The smell of toasted marshmallow filling the kitchen instantly transported me back to childhood camping trips The cookies disappeared before I could grab a second one

Ingredients

• Graham crackers: These bring the authentic s'mores flavor and a bit of texture Look for crackers that are honey flavored for extra sweetness and avoid stale packages
• All-purpose flour: Gives the structure you need for chewy cookies Choose a name brand for consistent results
• Salt: Balances the sweetness and makes the chocolate flavor pop Use fine sea salt for the best blend
• Baking soda: Helps the cookies rise slightly for a chewy center Check that yours is fresh for proper leavening
• Unsalted butter: The base of any dreamy cookie Soft butter blends evenly into the dough For the richest flavor choose European-style or higher-fat content but any real butter works
• Brown sugar: Adds moisture and a caramel note Break up any clumps for even mixing
• Granulated sugar: Gives the classic cookie sweetness and some crispness Use cane sugar if possible for better taste
• Eggs: Bind everything together and keep the cookies soft Use large eggs and bring to room temperature before mixing
• Vanilla: Deepens the marshmallow flavor and rounds out the dough Try to use pure vanilla extract for the best result
• Chocolate chips or chopped chocolate: Delivers melty chocolate in every bite Try a mix of milk and semisweet for both gooey and bold chocolate flavor
• Mini marshmallows: Bring the iconic s’mores look and texture Use fresher ones for melty goodness but older ones work too just expect them to hold their shape a bit more

Step-by-Step Instructions

Make the Graham Cracker Crumbs:

Process graham crackers in a food processor until they are fine crumbs Or use a zip bag and rolling pin to crush them completely Breaking them down this way helps them mix evenly into the dough and adds signature graham flavor

Combine the Dry Ingredients:

Whisk together graham cracker crumbs flour salt and baking soda in a large bowl Whisk for at least a minute to ensure an even blend This guarantees no clumps and a perfect rise

Cream Butter and Sugars:

Beat the soft butter with the brown sugar and granulated sugar using a mixer on medium until the mixture is fluffy and no hard sugar bits remain Scrape bowl edges to combine thoroughly This step makes the cookies tender and chewy

Add Eggs and Vanilla:

Continue mixing on medium speed while adding eggs and vanilla in one go Beat until mixture is smooth with no visible streaks proper mixing here means cookies will bake evenly

Incorporate the Dry Mix:

With the mixer on low add all the dry ingredients at once Mix gently until flour is absorbed and no dry patches remain Overmixing makes tough cookies so stop as soon as it is combined

Fold in Chocolate:

Add chocolate chips or chopped chocolate Stir gently until just scattered throughout the dough This prevents the chocolate from sinking during baking

Chill the Dough:

Cover the bowl with plastic wrap Refrigerate for at least thirty minutes This makes shaping easier and helps the cookies bake up thick and soft

Preheat and Prep the Oven:

Heat oven to 375 degrees Line baking sheets with parchment or silicone mats This prevents sticking and keeps marshmallow cleanup easy

Scoop and Shape Dough:

Use a medium cookie scoop or a rounded tablespoon to shape dough balls Place them on trays a couple of inches apart so they spread evenly

Initial Bake:

Bake cookies for ten minutes until edges look set but centers are still soft This step lets the dough set up before adding marshmallows

Top with Mini Marshmallows:

Remove trays carefully Press three or four mini marshmallows onto each cookie This will help them get toasty and gooey without sinking into the dough

Finish Baking:

Return to oven for two to three minutes until marshmallows puff up and just start to melt Watch closely to prevent burning

Cool the Cookies:

Let cookies cool five minutes on the trays so the marshmallows settle Transfer gently to a cooling rack Letting them cool completely helps the texture set and keeps bottoms crisp

Repeat as Needed:

Continue baking the rest of the dough and marshmallows until all cookies are done Fresh cookies always taste best

Bookmark

I love using a mix of milk and semisweet chocolate chunks for those pockets of gooey joy My daughter always asks for extra marshmallow on her cookies and I have to sneak a few straight off the cooling rack or they are gone before I have a chance to enjoy with my coffee

Storage Tips

S'mores cookies store well at room temperature for up to a week in an airtight container For longer storage layer cookies between sheets of wax paper and freeze for up to three months Just let frozen cookies defrost at room temperature before serving For maximum freshness do not store cookies in a warm spot as marshmallows can get sticky

Easy Ingredient Substitutions

If you run out of graham crackers swap in digestive biscuits or vanilla wafer cookies Use mini chocolate bars or chopped up leftover holiday chocolate instead of chocolate chips For an egg-free version a reputable flaxseed meal and water mix will help bind the dough though the cookies may be slightly more dense

Serving Suggestions

These cookies make a great ending for picnics or as a sweet surprise in lunch boxes If you want them extra decadent try drizzling a little melted chocolate on top while still warm Or toast the baked cookies under the broiler for an extra nutty marshmallow finish

Bookmark

S'mores Cookie Roots

This recipe captures the spirit of classic American campfire s’mores in an oven-friendly treat It is perfect for anyone who loves the nostalgia of childhood campouts or wants to share the experience with friends in any season The marshmallow topping was inspired by my childhood habit of digging through the cookie jar for the toastiest looking one

Frequently Asked Questions

→ Can I use large marshmallows instead of mini marshmallows?

Yes, you can use large marshmallows cut into smaller pieces, though minis distribute more evenly and melt better.

→ How do I keep the cookies soft after baking?

Store them in an airtight container with wax paper between layers to maintain their softness and prevent sticking.

→ What type of chocolate works best?

Both chocolate chips and chopped chocolate bars melt well and provide nice pockets of chocolate throughout the cookies.

→ Can I freeze the dough?

Yes, scoop the dough and freeze in portions for up to 3 months. Bake straight from the freezer, adding a few minutes to the baking time if needed.

→ How do I achieve gooier marshmallows?

Add the marshmallows slightly later during baking to let them stay chewy and melt just enough for a gooey texture.