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Smores Cookies Recipe: Easy Gooey Treat Packed with Chocolate & Marshmallows

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These gooey S’mores cookies combine chewy cookie dough with melty chocolate, toasted marshmallows, and crunchy graham crackers for a nostalgic treat that tastes like campfire nights—no bonfire required. Quick to make and always a crowd-pleaser, they’re perfect for family gatherings, potlucks, or a cozy midnight snack.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (120g) graham cracker crumbs
  • 1 cup (180g) semi-sweet chocolate chips
  • 1/2 cup (90g) milk chocolate chips
  • 1 1/2 cups (75g) mini marshmallows
  • Extra graham cracker pieces, whole or broken, for pressing on top (optional)
  • Extra chocolate chunks for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and scrape down the sides of the bowl.
  4. In a separate bowl, whisk together flour, baking soda, salt, and graham cracker crumbs.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
  6. Fold in semi-sweet chocolate chips, milk chocolate chips, and mini marshmallows gently with a spatula.
  7. Use a cookie scoop or tablespoon to drop heaping balls (about 2 tablespoons each) onto prepared baking sheets, spacing about 2 inches apart. Press extra chocolate chunks or graham cracker pieces on top if desired.
  8. Bake for 10-12 minutes, until edges are golden brown and centers look soft and slightly underbaked.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. For troubleshooting: If cookies brown too fast, check oven temperature. If marshmallows melt too much, add them for the last 2 minutes of baking. For crispier edges, leave cookies on the sheet a minute longer.

Notes

For gluten-free, substitute all-purpose flour and graham crackers with gluten-free versions. Chill dough for 20-30 minutes if it’s too soft to prevent spreading. Fold in marshmallows gently for gooey centers. Cookies are best served warm and can be stored in an airtight container for up to 4 days or frozen for 2 months. For extra flavor, sprinkle flaky sea salt on top before baking.

Nutrition

Keywords: smores cookies, gooey cookies, chocolate marshmallow cookies, campfire cookies, easy dessert, kid-friendly cookies, potluck cookies, graham cracker cookies

Find it online: https://norasfoods.com/smores-cookies-recipe-easy-gooey-treat-packed-with-chocolate-and-marshmallows/