Description
Delight in these gooey and crunchy S’mores Cookies that bring the classic campfire treat to your kitchen. Soft cookie dough packed with marshmallows, graham crackers, and chocolate chips is baked to perfection, then topped with extra marshmallows, graham cracker pieces, and chunks of Hershey’s chocolate for a melty, toasty finish.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups graham crackers broken into small pieces (about 7-8 crackers)
- 1 1/2 cups mini marshmallows
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
Toppings
- 4-5 additional mini marshmallows per cookie (about 9-10 marshmallows total)
- 1/2 cup graham crackers broken into small pieces (about 2-3 crackers)
- 2 Hershey's bars broken into pieces
Instructions
- Preheat oven: Set your oven to 375° F and line two baking sheets with parchment paper to prevent sticking.
- Mix butter and sugars: In a large mixing bowl, combine softened butter, brown sugar, and granulated sugar. Beat for 2-3 minutes until the mixture is creamy and well combined.
- Add eggs and vanilla: Beat in the eggs and vanilla extract thoroughly until fully incorporated into the batter.
- Add dry ingredients: Stir in all-purpose flour, cornstarch, baking soda, and salt until just combined. Avoid overmixing to keep cookies tender.
- Fold in mix-ins: Gently fold in 1 1/2 cups of graham cracker pieces, 1 1/2 cups of mini marshmallows, milk chocolate chips, and semisweet chocolate chips evenly throughout the dough.
- Portion cookies: Scoop 2-3 tablespoon-sized balls of dough onto the prepared baking sheets, spacing them to allow for spreading.
- Bake initial phase: Bake at 375° F for 10 minutes until cookies are nearly done but still soft.
- Add toppings: Remove from oven and carefully press 4-5 additional mini marshmallows, a few graham cracker pieces, and some Hershey bar chunks on top of each cookie.
- Bake final phase: Return cookies to the oven and bake another 1-2 minutes until fully set. Optionally, switch oven to broil for a few seconds to toast marshmallows on top, watching closely to avoid burning.
- Cool and store: Let cookies cool on the pan for 2-3 minutes before transferring to a wire rack. Store in an airtight container at room temperature for up to 5 days.
Notes
- For softer cookies, avoid overbaking and remove from oven as soon as edges set.
- Using a cookie scoop helps ensure evenly sized cookies for consistent baking.
- Broiling marshmallows adds a toasted flavor but keep a close eye to prevent burning.
- Store cookies in a sealed container to keep marshmallows soft and chocolate melty.
- You can substitute the Hershey bars with your favorite chocolate bars or chunks for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
