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S’mores Cookies

Gooey S’mores Cookies That Bring Back Sweet Memories

These Gooey S’mores Cookies capture the nostalgic delight of campfire nights with toasted marshmallows and rich chocolate in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Salted Butter Can substitute with unsalted butter
  • 3/4 cup Light Brown Sugar Pack well for best results
  • 1/2 cup Granulated Sugar Enhances sweetness
  • 2 large Eggs At room temperature
  • 2 teaspoons Vanilla Extract Use pure extract for best taste
For the Dry Ingredients
  • 2 cups All-Purpose Flour No direct substitutions
  • 1 teaspoon Cornstarch Keeps cookies soft
  • 1 teaspoon Baking Soda Ensure it’s fresh
  • 1/2 teaspoon Salt Adjust based on butter
For the S’mores Experience
  • 1 1/2 cups Mini Marshmallows For mixing and topping
  • 9-10 pieces Graham Crackers Crushed into small pieces
  • 1/2 cup Milk Chocolate Chips Can replace with semisweet
  • 1/2 cup Semisweet Chocolate Chips Substitute with preferred chocolate
  • 1 bar Hershey's Bars Chopped for topping

Equipment

  • Oven
  • Mixing Bowl
  • Spatula
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper
  • hand mixer

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, combine 1 cup of softened salted butter, ¾ cup of light brown sugar, and ½ cup of granulated sugar. Beat until light and creamy.
  3. Add in 2 large eggs and 2 teaspoons of vanilla extract. Mix until well incorporated.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually combine with wet ingredients.
  5. Fold in 1½ cups of crushed graham cracker pieces, 1½ cups of mini marshmallows, ½ cup of milk chocolate chips, and ½ cup of semisweet chocolate chips.
  6. Drop 2-3 tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 10 minutes until edges are lightly golden and centers remain soft.
  8. Top each cookie with additional mini marshmallows, graham cracker pieces, and chunks of Hershey's bar.
  9. Return to the oven for an additional 1-2 minutes, watching closely to prevent burning.
  10. Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 21gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Use room temperature ingredients for better mixing. Avoid overmixing to maintain softness. Store in an airtight container for freshness.

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