S’mores Cookies

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These S’mores Cookies are the ultimate hybrid of two timeless treats—gooey campfire s’mores and classic chocolate chip cookies. With golden-baked edges, melty pockets of chocolate, and toasted marshmallow tops, every bite delivers the nostalgic flavor of summertime bonfires, right from your oven. Imagine the rich, buttery base of a cookie holding up molten chocolate chunks and slightly charred marshmallows—it’s every bit as indulgent as it sounds.

Perfect for parties, weekend bakes, or cozy nights in, these cookies are a showstopper both in taste and appearance. They offer a delightful contrast between crunchy edges, chewy centers, and gooey toppings. Whether you’re baking them for guests or simply to satisfy your own sweet tooth, S’mores Cookies never fail to impress.

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Why You’ll Love This S’mores Cookies Recipe

• Campfire nostalgia, no fire needed: All the flavor of s’mores without having to light a single match.
• A gooey center surprise: Melted chocolate chunks and toasted marshmallows make every bite irresistible.
• Easy to make: Simple steps, pantry staples, and no fancy tools required.
• Crowd-pleasing: Perfect for kids and adults alike, these cookies vanish fast.
• Make-ahead friendly: The dough can be prepped ahead and baked fresh when needed.

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each)

Before diving into making S’mores Cookies, organizing your workspace and tools will make the process smoother and more enjoyable. Here’s what you’ll need and why each item matters:

• Mixing Bowls (Large and Medium): Crucial for creaming the butter and combining wet and dry ingredients separately. This keeps the dough texture just right.
• Hand Mixer or Stand Mixer: A powerful tool for creaming butter and sugar thoroughly, which ensures your cookies bake up soft and fluffy.
• Silicone Spatula or Wooden Spoon: Ideal for folding in chocolate chunks and marshmallows without overworking the dough.
• Baking Sheets: Use light-colored, rimmed baking sheets to promote even baking and prevent cookie bottoms from burning.
• Parchment Paper or Silicone Baking Mats: Prevents sticking and promotes a golden, even bake.
• Cookie Scoop: Ensures uniform cookie sizes so they bake evenly.
• Oven with Broil Option (optional): Great for achieving that perfect, toasted marshmallow top if they need extra color after baking.

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Preparation Tips

• Room Temperature Butter: Make sure your butter is soft but not melted. This helps with even creaming and gives the cookies structure.
• Chill the Dough (Optional): For extra chewy cookies, refrigerate the dough for 30 minutes. It intensifies flavor and controls spread.
• Use Quality Chocolate: Opt for chocolate bars chopped into chunks rather than chips—they melt better and create those gooey pools you see in the photo.
• Add Marshmallows Late: To prevent them from melting too much into the dough, press marshmallows and extra chocolate on top mid-bake.
• Keep an Eye While Broiling: If you’re broiling the tops to toast the marshmallows, stay close—just 30 seconds too long can burn them.

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Ingredients for This S’mores Cookies Recipe

Here’s everything you need to recreate these bakery-worthy S’mores Cookies at home. Most are pantry staples, with a few sweet additions that give this cookie its signature campfire twist.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet or dark chocolate chunks (plus extra for topping)
• 1 cup mini marshmallows (plus extra for topping)
• ¾ cup graham cracker crumbs (or crushed graham crackers)

Optional:

• A few whole graham cracker pieces for garnish
• Flaky sea salt for sprinkling on top after baking

These ingredients come together to create a soft, chewy cookie loaded with melty chocolate and toasty marshmallow—just like the real thing, but no firepit required.

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Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy—about 2–3 minutes.

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Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.

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Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and graham cracker crumbs. Slowly add the dry ingredients to the wet mixture and mix on low speed until just combined—don’t overmix.

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Step 4: Fold in Chocolate and Marshmallows

Using a spatula, gently fold in the chocolate chunks and mini marshmallows. Reserve a handful of each to press into the tops later for that picture-perfect finish.

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Step 5: Scoop and Chill (Optional)

Use a cookie scoop to portion the dough into balls and place them on a parchment-lined baking sheet. For thicker cookies and richer flavor, chill the dough for 30 minutes.

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Step 6: Bake

Preheat your oven to 350°F (175°C). Place cookie dough balls on a prepared baking sheet with 2 inches of space between each. Bake for 9–11 minutes, until edges are golden but centers are still soft.

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Step 7: Add Toppings and Toast

Right after removing the cookies from the oven, press extra chocolate chunks and marshmallows on top. For that perfect toasted finish, place the cookies under the broiler for 30–60 seconds, watching closely so the marshmallows don’t burn.

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Step 8: Cool and Serve

Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Enjoy them warm for gooey goodness or let them set for a chewier texture.

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Notes

• Dough consistency matters: If your dough feels too sticky, add 1–2 extra tablespoons of flour. It should be soft but not wet.
• For extra height: Stack two smaller dough balls on top of each other before baking. This helps prevent over-spreading and creates a thick, bakery-style cookie.
• Use a kitchen torch: If you have one, a torch is perfect for individually toasting marshmallows right on top after baking.
• Graham cracker crumbs: Don’t skip them—they provide that essential s’mores flavor and also help absorb some moisture from the marshmallows.
• Freeze for later: You can freeze scooped dough balls and bake straight from frozen—just add 1–2 extra minutes to the bake time.

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Watch Out for These Mistakes While Cooking

• Overbaking: The cookies might look underdone when you take them out, but they’ll continue to cook on the baking sheet. Overbaking will make them dry instead of soft and gooey.
• Adding marshmallows too early: Marshmallows baked too long in the oven can melt completely and disappear into the dough. Add them during the last 2 minutes or immediately after baking.
• Using chocolate chips only: Chips don’t melt the same way as chopped chocolate. You want those melty, puddle-like pools—use real chopped chocolate bars.
• Skipping the chill step (when dough is too soft): If your dough is warm or soft from mixing, skipping the chill can cause the cookies to spread too thin.
• Crowding the pan: These cookies spread, so give them room—otherwise, you’ll end up with one giant, stuck-together cookie mess.
• Not watching the broiler: When toasting the marshmallows, keep a very close eye. It takes only seconds to go from perfectly golden to burnt.

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What to Serve With S’mores Cookies?

These S’mores Cookies are indulgent on their own, but pairing them with the right treats or beverages can elevate the experience even more. Whether you’re hosting a dessert night or just want to enjoy a cozy evening snack, here are a few delicious accompaniments.

8 Recommendations

1. Cold Milk: The classic—nothing pairs with gooey cookies quite like a cold glass of milk, dairy or non-dairy.
2. Hot Chocolate: Double up on the marshmallow magic by serving these cookies with a rich mug of cocoa.
3. Coffee or Espresso: A bold coffee cuts through the sweetness and makes for a satisfying adult pairing.
4. Vanilla Ice Cream: Make ice cream cookie sandwiches or serve a scoop on top of a warm cookie.
5. Strawberries or Berries: Their natural tartness balances out the sugary richness of the cookies.
6. S’mores Milkshake: Blend ice cream, graham crackers, marshmallows, and chocolate syrup—serve with a cookie for a themed treat.
7. Campfire Cocktails: Smoky bourbon or a toasted marshmallow martini complements the s’mores flavor profile.
8. Toasted Coconut Flakes: Sprinkle on top or serve alongside to add a little tropical twist.

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Storage Instructions

To keep your S’mores Cookies tasting fresh and delicious, proper storage is key:

• Room Temperature: Store cooled cookies in an airtight container for up to 5 days. Add a slice of bread to the container to maintain softness.
• Freezing Baked Cookies: Let them cool completely, then freeze in a single layer before transferring to a freezer bag. They’ll keep for up to 3 months.
• Freezing Dough: Scoop the dough into balls and freeze on a tray. Once solid, transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes to the baking time.

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Estimated Nutrition

Here’s a rough estimate per cookie (based on a batch of 24 cookies):

• Serving Size: 1 cookie
• Calories: 230
• Total Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 115mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 17g
• Protein: 2g

Note: Nutrition will vary slightly depending on exact brands and portion sizes.

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Frequently Asked Questions

1. Can I use chocolate chips instead of chunks?

Yes, you can, but chocolate chunks melt better and give that gooey texture. If using chips, choose a high-quality brand for the best results.

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2. How do I keep the marshmallows from disappearing into the cookies?

Press most of the marshmallows on top of the cookies midway through baking or right after baking. This keeps them visible and perfectly toasted.

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3. Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 48 hours or freeze it for up to 3 months. Just scoop into portions before chilling for easy baking later.

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4. Do I need to chill the dough?

It’s not mandatory, but chilling for at least 30 minutes helps control spreading and enhances flavor.

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5. Can I toast the marshmallows without a broiler?

Yes. A small kitchen torch works well, or you can increase oven temp slightly during the last minute of baking to get a golden top—just watch closely.

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6. Are these cookies gluten-free?

Not as written, but you can substitute with a 1:1 gluten-free flour blend and use gluten-free graham crackers to make them suitable.

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7. How do I make these cookies chewier?

Use more brown sugar than white, don’t overbake, and allow the cookies to cool slightly on the tray before transferring.

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8. Can I double the recipe?

Definitely. Just make sure to mix in batches if your mixer isn’t large enough, and bake in separate trays to avoid crowding.

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Conclusion

S’mores Cookies blend the cozy comfort of fireside snacking with the satisfying chew of a homemade cookie. They’re easy to make, packed with nostalgic flavor, and always a crowd favorite. Whether you’re serving them fresh out of the oven or saving a stash in the freezer, these cookies bring warmth and indulgence to any occasion. So grab your ingredients, light up the oven (not the campfire), and enjoy every gooey, chocolatey, marshmallow-loaded bite.

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