Craving that campfire nostalgia without lighting a fire? Imagine biting into a soft, buttery cookie packed with toasted marshmallows, melty chocolate chunks, and crunchy graham cracker crumbs—pure homemade joy in every gooey bite! These SMORES COOKIES deliver all the cozy magic of classic s’mores in a quick, easy-to-make treat. No campfire needed—just your oven and simple ingredients. They’re the ultimate crowd-pleaser for summer barbecues, lunchbox surprises, or anytime you need a smile. Ready to bake epic memories? Let’s turn your kitchen into a s’mores sanctuary!
Why You’ll Love This Recipe
Picture this: golden-edged cookies with crackly sugar tops, oozing pockets of melted chocolate, and sticky-sweet marshmallows toasted to perfection—all without a single spark. These SMORES COOKIES aren’t just dessert; they’re edible nostalgia. Here’s why they’ll become your new easy, epic obsession:
Campfire Magic, Minus the Hassle
No fire pit? No problem. We capture every cozy, crackling-night essence in a simple oven-baked treat. Say goodbye to smoky clothes and hello to gooey, homemade joy!
Foolproof & Fast
With just 15 minutes of prep and pantry-friendly ingredients (graham crackers, chocolate chunks, mini marshmallows!), this recipe is perfect for busy bakers. Even first-timers nail it!
Texture Heaven in Every Bite
Crunchy graham cracker crumbs folded into buttery dough, melty chocolate pools, and marshmallows that toast into sticky-sweet clouds? That’s the irresistible s’mores flavor you crave—now in cookie form.
Crowd-Pleasing Versatility
Pack them for picnics, surprise lunchboxes, or serve warm at parties. They’re kid-approved, potluck heroes, and guaranteed conversation starters. (Pro tip: Double the batch—they vanish fast!)
Pro Insight: *Chilling the dough for 30 minutes prevents overspreading, giving you thick, bakery-style cookies with soft centers. Worth the wait!*
Ready to turn your kitchen into a s’mores sanctuary? Let’s bake joy!
Ingredients for SMORES COOKIES
(Yields 18 cookies)
Gather these simple pantry staples to create your epic homemade joy. Quality matters here—especially for the star players!
The Dry Team
- 1 ½ cups (180g) all-purpose flour
Spooned & leveled to avoid dense cookies - ½ cup (55g) graham cracker crumbs(about 4 full sheets)
Pro tip: Blitz in a bag with a rolling pin for fresh crumbs! - ½ tsp baking soda
Check expiry date—old soda = flat cookies - ¼ tsp fine sea salt
Balances the sweetness
The Wet Wonders
- ½ cup (115g) unsalted butter, room temperature
Soft to the touch but not melted - ⅓ cup (65g) granulated sugar
Creates crisp edges - ½ cup (100g) packed light brown sugar
Adds chewiness + caramel notes - 1 large egg + 1 yolk, room temp
Yolk boosts richness - 1 tsp pure vanilla extract
The S’mores Stars
- ¾ cup (130g) chopped milk chocolate
Bars > chips—they melt better! - ⅔ cup (40g) mini marshmallows
Minis distribute evenly without sinking - Extra graham crumbs & flaky salt(for topping)
Key Prep Notes:
- Room temp butter/eggs: Ensures smooth dough.
- Weigh ingredients: Precision = perfect texture.
- Chop chocolate: Pea-sized chunks prevent clumping.
How To Make SMORES COOKIES
(20 mins prep + 12 mins bake)
Follow these simple steps for thick, gooey cookies with crackly sugar tops and molten chocolate pockets. Let’s transform dough into edible campfire magic!
First Step : Master the Dough
- Cream Butter & Sugars
In a stand mixer (or large bowl with hand beaters), whip room-temperature butter, granulated sugar, and brown sugar on medium-high for 2 minutes until fluffy and pale. Scrape the bowl halfway.
Why?Proper creaming traps air for lift. - Add Wet Ingredients
Beat in the egg, egg yolk, and vanilla until silky smooth (1 minute). - Combine Dry Ingredients
In a separate bowl, whisk flour, graham cracker crumbs, baking soda, and salt. Gradually add to wet ingredients on low speeduntil just combined (dough will look coarse). - Fold in Goodies
Gently mix in chopped chocolate by hand(overmixing = tough cookies).
Hold the marshmallows! Adding them now causes burning.
Step 2: Chill & Shape
- Rest the Dough
Cover the bowl and chill for 30 minutes(critical for flavor depth and preventing flat cookies).
Meanwhile: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. - Scoop & Top
Use a 1.5-tbsp cookie scoop to portion dough into balls. Roll gently, then press 3-4 mini marshmallowsinto the top of each (don’t mix in).
Step 3: Bake to Perfection
- Arrange & Bake
Place dough balls 3″ apart on sheets (they spread!). Bake for 10-12 minutes until golden edgesform but centers look slightly underdone. - The Marshmallow Moment
At the 8-minute mark, open the oven and quickly press 3-5 extra marshmallowsonto each cookie’s surface. Close door and finish baking.
Pro Trick: This prevents charring while achieving toasty, gooey tops! - Cool & Set
Let cookies rest on the baking sheet for 5 minutes (they’ll firm up). Transfer to a wire rack. Sprinkle with graham crumbs and flaky salt while warm.
Success Tip: *For extra-gooey centers, pull cookies out at 10 minutes—they’ll keep cooking on the hot tray!*
Substitutions & Variations
No graham crackers? Out of mini marshmallows? No worries! This recipe is wonderfully adaptable. Here’s how to customize your SMORES COOKIES without sacrificing that epic homemade joy:
Smart Ingredient Swaps
- Graham Crackers Missing?
Use ½ cup (50g) crushed digestive biscuits, vanilla wafers, or gluten-free oat biscuits. Texture tip: Avoid sandy alternatives like cornflakes. - Dairy-Free?
Swap butter for plant-based butter sticks (e.g., Miyoko’s or Earth Balance). Ensure it’s 80% fat for best results. - No Mini Marshmallows?
Chop large marshmallows into pea-sized bits. Freeze them first for cleaner cuts! - Chocolate Choices:
Use dark, semi-sweet, or chopped peanut butter cups instead of milk chocolate. Avoid chips—they lack meltiness.
Flavor Twists to Try
- Salted Caramel Bliss
Fold in ⅓ cup soft caramel bits + finish cookies with flaky sea salt. - Peanut Butter Campfire
Replace 2 tbsp butter with creamy peanut butter in the dough. Top with Reese’s pieces. - Cinnamon Toast Crunch
Swap graham crumbs for ½ cup crushed Cinnamon Toast Crunch cereal. - Spicy Mexican Hot Chocolate
Add ½ tsp cinnamon + ⅛ tsp cayenne to dry ingredients.
Pro Insight: *For gluten-free cookies, use 1:1 GF flour (like Bob’s Red Mill) + certified GF grahams. Chill dough 45 mins to prevent crumbling.*
Size & Style Adjustments
- Skillet Cookie: Press all dough into a 10” cast-iron skillet. Bake 20-25 mins. Top with extra marshmallows and broil 60 sec.
- Cookie Bars: Spread dough in a 9×9” parchment-lined pan. Bake 22-25 mins at 325°F (163°C).
- Freezer-Friendly: Scoop unchilled dough balls onto a tray. Freeze solid, then bag for 3 months. Bake frozen—add 2 extra mins.
Remember: Every tweak affects texture. Less sugar? Flatter cookies. Cold butter? Dense centers. Stick close to the base recipe for guaranteed gooey success!
Storage & Reheating
Keep your SMORES COOKIES tasting freshly baked with these simple tricks. Marshmallows and humidity demand special care—here’s how to master it!
Storing Baked Cookies
- Room Temperature (Best for Texture):
Store cooled cookies in an airtight containerwith a slice of bread for 3-4 days.
Why bread? It absorbs excess moisture, preventing marshmallows from turning gummy. - Avoid Refrigeration:
Cold temps harden the dough and crystallize marshmallows. Only refrigerate if your kitchen is hotter than 80°F (27°C). - Freezing (Up to 3 Months):
Layer cookies between parchment paper in a freezer bag. Squeeze out all air to prevent freezer burn.
Reheating for Gooey Perfection
- Oven Revival (Preferred):
Place cookies on a baking sheet. Warm at 300°F (150°C) for 4-5 minutes until melty inside. - Air Fryer Quick Fix:
90 seconds at 320°F (160°C) restores crisp edges. - Microwave Hack (Use Sparingly):
Zap for 8-10 seconds with a damp paper towel. Caution: Overheating turns marshmallows rubbery.
Raw Dough Storage
- Chilled Dough:
Keeps 3 days covered in the fridge. Let sit 10 minutes before scooping. - Freezer-Friendly:
Scoop dough balls onto a tray. Freeze solid (2 hours), then transfer to bags.
Bake from Frozen:Add 2 extra minutes—no thawing needed!
Pro Tip: *Refresh day-old cookies: Place marshmallow-side up under the broiler for 20 SECONDS. Watch closely—they transform into gooey campfire magic!*
What to Serve with SMORES COOKIES
Take your cookie experience from great to unforgettable with these perfect pairings. Whether you’re hosting a backyard gathering or enjoying a quiet moment, these combos highlight that gooey, campfire-inspired magic!
Beverage Pairings
- Classic Cold Milk: Dunk for that nostalgic crunch-to-soft contrast.
- Salted Caramel Cold Brew: Balances sweetness with bitter notes.
- Spiced Hot Chocolate: Double down on cozy chocolate vibes!
- Berry Iced Tea: Tartness cuts through richness.
Next-Level Dessert Duos
- Vanilla Bean Ice Cream
Sandwich warm cookies around a scoop—heat creates melty pockets! - Campfire Skillet
Crumble cookies over grilled peaches + torch extra marshmallows. - Chocolate Fondue Fountain
Dip cookie halves for ultimate decadence.
Summer Gathering Spread
- Picnic Perfect: Pack with fresh strawberries + lemonade.
- BBQ Finale: Serve alongside grilled pineapple + coconut sorbet.
- Kids’ Party Hit: Pair with build-your-own ice cream sundae bars.
More Summer Dessert Recipes You’ll Love
Craving more easy, crowd-pleasing sweets? These summer favorites pair perfectly with your SMORES COOKIES and deliver that same homemade joy with minimal fuss. From no-bake treats to fruit-forward delights, let’s keep that summer sweetness rolling!
No-Bake Heroes (Beat the Heat!)
- Lemon Icebox Pie: Zesty, creamy, and ready in 20 minutes.
- Mango Coconut Popsicles: 4-ingredient tropical magic.
- Berry Cheesecake Parfaits: Layer Greek yogurt, granola, and fresh berries.
Fruit-Focused Favorites
- Grilled Peach Crisp
Top caramelized peaches with oat crumble + vanilla ice cream. - Strawberry Shortcake Skewers
Biscuit cubes + macerated berries + whipped cream drizzle. - Blueberry Lime Bars
Tangy curd on a pretzel crust (ready in 35 mins).
Campfire-Inspired Treats
- Cast-Iron Chocolate Chip Cookie: Giant skillet cookie with toasted walnuts.
- Grilled Banana Boats: Stuffed with chocolate & marshmallows.
- S’mores Dip: Layers of melted chocolate + marshmallow fluff for dipping.
FAQs
Q: What are SMORES COOKIES made of?
A: Our version combines buttery cookie dough with graham cracker crumbs, chopped chocolate bars (not chips!), and mini marshmallows for maximum gooeyness. Essential extras: brown sugar for chewiness, vanilla for depth, and a pinch of sea salt to balance sweetness.
Q: Are SMORES COOKIES good?
A: Imagine crispy edges giving way to a soft, gooey center with molten chocolate and toasted marshmallow pockets—they’re irresistible! Perfect for satisfying s’mores cravings year-round. Pro tip: Serve warm for that fresh-from-the-campfire magic.
Q: What are the three types of SMORES COOKIES?
A: While our recipe is the ultimate classic, popular styles include:
- Bar-Style: Pressed into a pan for fuss-free slicing.
- Stuffed: Hide a whole marshmallow inside the dough ball.
- Brown Butter: Browned butter adds nutty complexity.
(Our version? A hybrid: easy scoop-dough with surface-toasted mallows!)
Q: What do you need for SMORES COOKIES?
A: Beyond ingredients, arm yourself with:
- Electric mixer(for fluffy dough)
- Parchment paper(prevents sticking)
- Cookie scoop(ensures even sizing)
- 5-minute patience(for dough chilling = thick cookies)
No fancy tools? A wooden spoon + zip-top bag (for crushing grahams) works!
SMORES COOKIES: Easy, Epic Homemade Joy!
