Name: The Best Easy S'mores Cookies (Chocolate Chip)
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups (240g) all-purpose flour; 1/2 cup graham cracker crumbs, very finely crushed; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (227g) unsalted butter, room temperature; 1 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 teaspoons vanilla; 2 large eggs, at room temperature; 2 cups semi-sweet chocolate chips; 1 cup mini marshmallows; 2 sheets graham crackers, roughly chopped

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The Best Easy S’mores Cookies (Chocolate Chip) is a delightful combination of soft, chewy cookie dough filled with pockets of rich chocolate, a hint of graham cracker crunch, and gooey marshmallows. Each bite brings back memories of campfires and lazy summer nights, making these cookies not just a snack but an experience. They perfectly capture that classic s’mores flavor, without the fuss of an open flame.

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I first stumbled upon this recipe during a family gathering, and let me tell you—everyone fell in love at first bite! The best part? You’ll find these cookies are super easy to whip up. Whether you’re looking for something sweet to impress guests or a quick treat to indulge in at home, these cookies will surely make your day just a tad sweeter. So let’s grab those ingredients and get baking!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Easy S’mores Cookies (Chocolate Chip)
Storing & Reheating
Chef’s Helpful Tips
The Best Easy S’mores Cookies (Chocolate Chip)

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, perfect for last-minute cravings!
Irresistible Flavor: The combination of the melty chocolate and marshmallows brings a warm, cozy feeling.
Eye-Catching Appeal: The combination of colors and textures makes them a hit at parties.
Flexible Serving: Perfect for snacks, dessert, or any gathering—you can’t go wrong!
Diet-Friendly Options: You can adjust the recipe to be gluten-free by using gluten-free flour and graham crackers.

Ingredients You’ll Need

2 cups (240g) all-purpose flour: The base of the cookies; use unbleached for better flavor.
1/2 cup graham cracker crumbs: Finely crushed, these add that signature s’mores flavor. Feel free to buy pre-crushed or crush your own.
1 teaspoon baking soda: It helps the cookies rise properly, giving them that soft, chewy texture.
1/2 teaspoon salt: A pinch enhances the sweetness and balances the flavors.
1 cup (227g) unsalted butter, room temperature: Softened butter adds richness and moisture. Make sure it’s not melted for the best texture.
1 cup light brown sugar, packed: The moisture from brown sugar gives the cookies a chewy texture and deep flavor.
1/2 cup granulated sugar: This sweetness complements the brown sugar without overpowering.
2 teaspoons vanilla: Pure vanilla extract adds warmth and depth to the overall flavor.
2 large eggs, at room temperature: Room-temperature eggs incorporate better into the dough.
2 cups semi-sweet chocolate chips: Go for your favorite brand, as they’ll melt beautifully in the cookies.
1 cup mini marshmallows: These bring that gooey charm of s’mores. If you’re feeling adventurous, try different flavored marshmallows!
2 sheets graham crackers, roughly chopped: These add more texture and a burst of flavor throughout the cookies.

How to Make The Best Easy S’mores Cookies (Chocolate Chip)

Preheat the oven: Begin by preheating your oven to 375 degrees Fahrenheit. While it warms up, line two large baking sheets with parchment paper—this helps prevent sticking.
Mix dry ingredients: In a medium-sized bowl, whisk together 2 cups all-purpose flour, 1/2 cup finely crushed graham cracker crumbs, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set this mixture aside—it’s the magic that binds everything together!
Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup unsalted butter and both sugars (1 cup light brown sugar and 1/2 cup granulated sugar) on medium speed for about 2-3 minutes. You’re going for a light, fluffy consistency here.
Add the vanilla and eggs: Mix in 2 teaspoons of vanilla extract until combined. Then add in the two large eggs one at a time, ensuring each one is well blended before proceeding.
Combine wet and dry ingredients: Lower the mixer speed to low, and gradually add in your dry flour mixture. Mix just until everything is combined to prevent overmixing.
Fold in chocolate and marshmallows: Turn off the mixer and use a sturdy spatula or wooden spoon to fold in 2 cups semi-sweet chocolate chips, 1 cup mini marshmallows, and the roughly chopped graham crackers. This is the fun part where you can already smell the deliciousness!
Shape the cookies: Roll large balls of dough—around 3 tablespoons each—between your palms. Place them on the prepared baking sheets, making sure to leave about 2 inches of space between each cookie for spreading.
Bake: Bake in the preheated oven for 11-12 minutes. Keep an eye on them; they’re done when the edges are golden but the centers are still soft. They’ll firm up as they cool.
Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving that perfect texture!

Storing & Reheating

To keep your freshly baked cookies perfect, store them in an airtight container at room temperature. They’ll stay delicious for about a week. If you need to keep them longer, pop them in the fridge where they can last for up to two weeks. For longer storage, consider freezing them. Just wrap individual cookies in plastic wrap and place them in a zip-top bag—maximum storage is about 3 months. When you’re ready to enjoy, reheat them in a preheated oven at 350°F for about 5 minutes to revive their gooey goodness!

Chef’s Helpful Tips

Watch the Baking Time: Since all ovens vary, set a timer for the minimum baking time; you can always add a minute or two if needed.
Room Temperature Ingredients: Ensure your eggs and butter are at room temperature—a must for a smooth dough!
Don’t Overmix: When combining the flour with the wet ingredients, mix until just combined to prevent tough cookies.
Customize Your Mix-Ins: Feel free to swap the chocolate chips for white chocolate or even add in some nuts for a crunchier texture.
Extra Marshmallows: For a gooier finish, add a few extra marshmallows on top of each cookie before baking.

These cookies are not just for summertime get-togethers; they’re perfect for any occasion. With their gooey marshmallows and rich chocolate, it’s hard not to fall in love.

Recipe FAQs

Can I use gluten-free flour?

Absolutely, you can use a gluten-free 1:1 flour blend instead of all-purpose flour. Just ensure your graham cracker crumbs and any additional ingredients are also gluten-free.

How do I make the cookies chewier?

To achieve an extra chewy texture, chill the dough for at least 30 minutes before baking. This prevents spreading and helps the centers stay soft.

Can I freeze the dough?

Yes! You can freeze the unbaked cookie dough. Just form the dough balls and freeze them on a baking sheet until solid, then transfer them to a bag. Bake straight from frozen, adding an extra minute or so to the baking time.

What should I do if my cookies are too flat?

This usually means the butter was too warm. Make sure your butter is softened but not melted. Also, check your flour measurement; using too little can cause spreading as well.

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The Best Easy S’mores Cookies (Chocolate Chip)

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make The Best Easy S’mores Cookies (Chocolate Chip)

Storing & Reheating