S’mores Cookies

Bring the taste of the campfire indoors with these ooey-gooey s’mores cookies. This s’mores-inspired dessert is like a next-level chocolate chip cookie. Packed with crumbled graham crackers, melty chocolate chips and gooey marshmallows baked right into the dough, they deliver that irresistible toasted s’mores vibe in every bite. Good luck eating just one!

How to Make S’mores Cookies

These s’mores cookies start with a dough similar to that of classic chocolate chip cookies. You’ll begin by creaming butter and shortening with sugar until light and fluffy, then beat in eggs and vanilla. After mixing the dry ingredients (standard flour, leavening agent and salt), fold in the graham cracker pieces, chocolate chips and mini marshmallows.

Chilling the dough before baking helps the cookies hold their shape and keeps the marshmallows from melting in the oven. Once chilled, scoop and roll the cookie dough into balls (a cookie scoop makes this step easy and produces uniform-sized treats) and bake them until they’re golden and gooey. As tempting as they are fresh from the oven, let the cookies cool before digging in—hot marshmallows can burn your mouth, and the cookies will firm up as they cool.

Ingredients for S’mores Cookies

• Butter and shortening: Using two fats gives you the best of both worlds—rich flavor from the butter and a tender texture from the shortening. Be sure to soften the butter before creaming it.
• Sugar: Using equal parts brown sugar and granulated sugar gives these cookies thick centers, crisp edges and rich flavor.
• Eggs: Let your eggs come to room temperature ahead of time so they blend more easily.
• Vanilla: A splash of vanilla extract enhances all the sweet, toasty flavors in these cookies. Pure vanilla extract is best.
• All-purpose flour: Adding too much flour is a common baking mistake that can result in dense cookies. Be sure to measure your flour correctly using the spoon-and-level method.
• Baking soda: This leavening agent helps the cookies rise and spread properly. Make sure it’s fresh for the best lift and texture.
• Graham crackers: Crumble the crackers into small pieces, not fine crumbs, to get that signature s’mores crunch. Standard honey graham crackers work great, but you can also try cinnamon or chocolate graham crackers for a fun twist.
• Chocolate chips: Semisweet chips strike the perfect balance between rich and sweet, but you can swap in milk or dark chocolate depending on your sweet tooth.
• Marshmallows: Stick with mini marshmallows for gooey pockets throughout each cookie. If you only have large marshmallows, cut them into smaller pieces with kitchen shears before adding them to the dough.

Directions

Step 1: Cream the fats and sugars

In a large bowl, combine the butter and shortening with both sugars.

Cream the mixture for five to seven minutes until it’s light, fluffy and pale in color.

Editor’s Tip: Don’t rush this step! Proper creaming adds air to the dough, which helps your cookies bake up light and tender. If you don’t cream long enough, your cookies can turn out flat, greasy or heavy. Use a handheld or stand mixer for maximum efficiency.

Step 2: Add the wet ingredients

Add the eggs, one at a time, beating well after each addition. Then, beat in the vanilla extract.

Step 3: Mix the dry ingredients

Whisk together the all-purpose flour, baking soda and salt in a separate bowl. Gradually add the dry ingredients to the creamed mixture. Mix until they’re just combined and no white streaks of flour remain.

Editor’s Tip: Be careful not to overmix once you add the dry ingredients—doing so can cause the gluten in the flour to overdevelop, resulting in tough, dense cookies.

Step 4: Fold in the mix-ins

Now comes the fun part: adding the s’mores ingredients. Gently fold the graham cracker crumbs, chocolate chips and mini marshmallows into the cookie dough. Cover the bowl and refrigerate it until the dough is chilled, about 30 minutes.

Editor’s Tip: If you’d like to make the dough in advance, leave it in the fridge for up to two days. Let it sit at room temperature for 10 to 15 minutes to soften slightly before scooping.

Step 5: Shape the cookies

Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop the dough by 1/4 cupfuls, roll the cupfuls into balls and place them on the prepared baking sheets. The cookies will spread as they bake, so leave about 2 inches of space between them.

Editor’s Tip: A large cookie scoop helps portion the dough into uniform-sized balls for even baking.

Step 6: Bake, then cool

Bake the cookies for 15 to 17 minutes until golden brown around the edges and set in the center. Let the cookies cool on the baking sheet for one to two minutes, then transfer them to wire racks to cool completely.

Recipe Variations

• Finish them with salt: Once the cookies are baked, top each one with a sprinkle of flaky sea salt for a sweet-and-salty vibe that balances the sweetness.
• Make them nutty: Fold 1/2 cup of chopped pecans or walnuts into the dough for extra crunch, or swap peanut butter chips or mini peanut butter cups for the chocolate chips.
• Add oats: Turn them into oatmeal s’mores cookies by substituting old-fashioned oats for the graham crackers. This will give them a chewier, more rustic texture.

How to Store S’mores Cookies

Once the cookies have cooled completely, transfer them to an airtight container and store them at room temperature. While they can be stored at room temperature for up to three weeks, they’ll be freshest for up to five days—after that they’ll start to dry out. To soften hard cookies, tuck a slice of sandwich bread into the container—the cookies will absorb moisture from the bread.

Can you freeze s’mores cookies?

Yes, you can freeze the baked cookies or unbaked cookie dough for up to three months. To freeze cookies after baking, let them cool completely, then freeze them on a baking sheet until they’re firm. Transfer the cookies to a freezer-safe bag or container with parchment or wax paper separating the layers. Thaw them at room temperature or warm a cookie in the microwave for a few seconds.

To freeze them unbaked, prepare and shape the dough as directed. Arrange the cookie dough balls on a baking sheet and freeze them until they’re solid. Then, store them in an airtight container or freezer bag. To bake the cookies from frozen, place the desired number of cookie dough balls on a parchment-lined baking sheet and add one to two minutes to the original cook time.

S’mores Cookies Tips

Can I use different kinds of chocolate?

Absolutely! Just like regular s’mores, feel free to get creative with different kinds of chocolate chips or candy. Try milk chocolate chips, dark chocolate chunks, chopped chocolate bars, white chocolate chips, mini peanut butter cups or even M&M’s. You can also use a mix of chocolates for extra flavor and texture.

What can I use if I don’t have graham crackers?

If you’re out of graham crackers, try crushed vanilla wafer cookies or animal crackers for a similar flavor and texture. For something a little different, try Biscoff cookies for a spiced twist, or broken-up Ritz crackers for a salty vibe.

How do I keep my cookies from spreading too much?

These s’mores cookies are large and will spread a bit, but chilling the dough before baking them will keep them from spreading too much. Be sure to chill the dough for at least 30 minutes and leave space between the dough balls so the cookies don’t stick together.