Soft, gooey marshmallows and crunchy graham crackers are baked into these classic chocolate chip cookies for an amazing flavor and texture combination! Fill your cookie jar up with these delicious S’mores Cookies!
As I was walking through Walmart today, I saw a s’mores display. It had everything you would need. Graham crackers, jumbo marshmallows, and chocolate. I thought to myself, “It is WAY too cold to go camping!” We’ve got more snow in the forecast. Will it ever stop this year? I want spring already!
But since I can’t make a campfire and roast some marshmallows, I’m doing the next best thing! I’m making S’mores Cookies! These cookies have everything you love about s’mores. (Except maybe the burnt marshmallows. How do you like to roast your marshmallows? I like to roast them slowly over the coals. I went through a brief impatient phase where I just turned them into a torch and then quickly blew out the fire. But I discovered that the insides didn’t really get cooked this way. But still, if you’re in a pinch for time….)
Ingredients for S’mores Cookies
- granulated sugar
- brown sugar
- baking soda
- chocolate chips
- graham crackers
How to make S’mores Cookies
First, you’re going to pop your bag of mini marshmallows in the freezer. Just trust me. Do it. (O.K. Clearly the reason we do this is to buy ourselves a teeny bit more time before the marshmallows melt in the oven).
Then you’ll make your chocolate chip cookie dough. You can use your favorite recipe, or mine (which I will list in the recipe card below).
Then you’ll coarsely chop up a package of graham crackers. (By the way, why are there nine graham crackers in a package? That seems like such a random number).
Gently fold these graham crackers into your cookie dough.
Prepare your cookie sheets by covering them with silicone baking mats. (I swear by these and never bake cookies without them!) If you use naked metal pans with these cookies, you may have a little trouble, as the marshmallows tend to ooze out of the cookies and will make your cookies stick to the pan.
Now it’s time to get your marshmallows out of the freezer. You’re going to use a medium or large cookie scoop and spoon up your cookie dough. Then you’re going to take three mini marshmallows and shove them in the middle of your scooped dough.
Release the dough from the scoop and use your hands to make sure that the marshmallows get fully encased with the dough. Then place them on your cookie sheet. These spread quite a bit, so you might want to only put six or eight on a sheet. I also stagger mine (as you see in the picture below) to keep them from running into each other in the oven.
Then just bake at 350 degrees F. for 10-12 minutes, and you’ll have soft, gooey, crunchy, chocolaty cookies to fill your s’mores cravings. No campfire necessary 🙂
MORE COOKIE RECIPES:
- White Chocolate Raspberry Cheesecake Cookies
- BETTER than the DoubleTree Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
- Triple-Chocolate Hot Fudge Brownie Cookies
- Almond Joy Cookies
- Soft Sugar Cookies
- 2 cups butter, softened (four cubes)
- 1 1/2 cups granulated sugar
- 2 cups brown sugar
- 3 eggs
- 1 tablepsoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 cups flour
- 12 ounces chocolate chips
- 9 graham crackers, coarsely chopped
- 10 ounces marshmallows, frozen (1 small bag)
- Preheat your oven to 350 degrees F.
- Cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Add the eggs, one at a time and blend.
- Add the vanilla extract and blend.
- Add 1 cup of the flour along with the baking soda and salt and blend.
- Add the remaining 5 cups of flour and blend slowly until all the flour is incorporated.
- Add the chocolate chips and blend slowly until evenly distributed throughout the dough.
- Add the graham crackers and fold in gently.
- Prepare cookie sheets by covering with silicone baking mats.
- Use a large or medium-sized cookie scoop to scoop out the dough. Place three frozen marshmallows inside each scoop. Make sure the marshmallows are completely encased in the dough.
- Place on cookie sheets far apart from one another.
- Bake at 350 degrees F. for 10-12 minutes, until the edges just start to brown.
- Allow to remain on the cookie sheet for five minutes before transferring to a wire rack to cool completely.