Soft and Chewy Smores Cookies
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Soft and Chewy S’mores Cookies — Loaded with chocolate, marshmallows, and graham crackers!! The best s’mores you’ll ever eat and no campfire required!!
Easy S’mores Cookies Recipe
I love s’mores, but like most busy adults I don’t frequently find myself just hanging around campfires and roasting marshmallows over an open flame. The last time that happened was probably 1987 and I was a Girl Scout.
Which is why these s’mores cookies are a beautiful thing. Bringing the taste of s’mores indoors. And bringing that taste of s’mores inside a soft, tender, chewy chocolate chip cookie.
I adapted my favorite chocolate chip cookie base because the cookies turn out exceedingly soft, every time. There’s cornstarch in the dough and if you haven’t it yet, welcome aboard the Soft Cookie Train.
And try other variations using it, including M&M’s Cookies, Snickers Cookies, Twix Bar Cookies, Caramel Corn Chocolate Chip Cookies, and Soft and Puffy Peanut Butter Coconut Oil Cookies, a current Pinterest hit.
But this adaptation is my favorite. I added crushed graham crackers, mini marshmallow bits, and chocolate chips. The result is nothing short of the gooey, chewy, moist, chocolaty heaven.
They’re enough to make the Brownie Scouts jealous that they have to stand around swatting bugs and getting stinky hair for their s’mores. The graham crackers soften slightly while baking, but retain some crunch, which is a perfect contrast to the the little marshmallow bits that stay chewy.
There’s an abundance of chocolate in every bite because s’mores aren’t good unless there’s chocolate coating your fingernails and dripping all over. Keep the napkins handy.
The chocolate chip marshmallow cookies were so good they broke my camera. As I was finishing the photo shoot the first time around, my camera started acting up. I didn’t think much of it, and thought maybe I was imagining things.
I packed it in for the day, we ate all the s’mores cookies, I put the memory card into my computer, and discovered that none of the images recorded and then my camera wouldn’t power on properly. Freakout.
I bought a new camera, re-made the cookies, and re-did the photo shoot. Not the way I envisioned my weekend, but equipment wears out. It prompted me to update my Photography page.
For most other recipes, I would have just said, Screw it. Not remaking or reshooting them.
But these cookies are too good not to share, and I had to break in my new camera body anyway. Even though the lens is the same one I always use for cookies, when attached to the new body, it performed better. I don’t know if you think the image quality seems better, but I do.
There are infinitely worse things in life than having to remake these.
What’s in S’mores Cookies?
To make these graham cracker chocolate chip marshmallow cookies, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Graham crackers
- Semi-sweet chocolate chips
- Marshmallow bits
How to Make S’mores Cookies
Add the butter, sugars, egg and vanilla to a stand mixer and beat until light and fluffy (this will take a few minutes!). Add in the dry ingredients and beat just until mixed. Then, fold in the graham crackers, chocolate chips, and marshmallows.
Scoop the cookie dough into balls and set on a plate. Cover with plastic wrap and chill for at least 2 hours.
Once the dough has chilled, bake until the edges have set and the tops are just beginning to set, even if slightly undercooked, pale and glossy in the center.
How to Store S’mores Cookies
Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Do I Have to Chill the Cookie Dough?
Can I Use a Graham Cracker Substitute?
Whenever I post a s’mores dessert recipe, I usually have readers from outside the US say they can’t find graham crackers where they live. If that’s the case for you, I recommend using another lightly sweetened cracker or cookie in place of the graham crackers. I think plain digestive biscuits would work well here, but let me know what you wind up using!
Tips for Making S’mores Cookies
I used Kraft Jet-Puffed Mallow Bits, rather than actual marshmallows, because they survive the baking process better. The bits are sold in the baking aisle of most grocery stores or Target, but if you can’t find them, use regular mini marshmallows.
Do not bake these s’mores cookies longer than 9 minutes if you want ooey-gooey s’mores-like cookies because they firm up as they cool.
I used the classic s’mores mix-ins to make this cookie recipe, but you’re welcome to add additional mix-ins if desired. I imagine shredded coconut and chopped nuts would pair nicely with the marshmallows, chocolate chips, and graham crackers!
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup coarsely chopped graham crackers, about 4 full-size cracker sheets
- 2 cups (one 12-ounce bag) semi-sweet chocolate chips
- 1 1/4 cups Marshmallow Bits
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want ooey-gooey Smores-like cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy, gooey centers).
- Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
- Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Dough base adapted from Twix Bar Chocolate Chip Cookies, Soft and Chewy M&M's Cookies, Soft and Chewy Snickers Chocolate Chip Cookies, and Chocolate Chip and Chunk Cookies.
Amount Per Serving: Calories: 98Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 80mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g
More Chocolate Chip Cookie Recipes:
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Coconut Oil Chocolate Chip Cookies — You won’t miss the butter at all in these coconut oil chocolate chip cookies! They’re so soft and ever so slightly chewy. Dangerously good!
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The Best Soft and Chewy Chocolate Chip Cookies — One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient! Just one bite and I think you’ll agree!!
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies — These oatmeal coconut chocolate chip cookies are packed with oats, shredded coconut, and semi-sweet chocolate chips. Sure to be a new favorite recipe!
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