S’mores Cookies are filled with chocolate, graham crackers, and marshmallows, making it the ultimate summertime cookie everyone will love! An easy recipe that makes a dozen cookies in under 30 minutes!
Ever find your mouthwatering for the flavor of a s’more but don’t want to go through the hassle of starting a fire? Me too, but these Toasty S’mores Cookies are the answer to our problem!
No campfire required! Just the 3 classic ingredients and a few pantry staples are needed to create the perfect summertime cookie! Then in just 25 minutes, you’ll not only have one s’more treat but a dozen!
Easy Yet Delicious S’mores Cookies
Taste: The only thing missing from this s’mores experience is the campfire itself! The sweet chocolate, subtle graham cracker flavor, and marshmallowy goodness hit the mark perfectly, making for a s’more you’ll want on repeat!
Texture: Each chewy bite has a crisp outer edge that combines with melty pockets of warm chocolate and hints of crunchy graham cracker bits! And, of course, the final finish is the marshmallows on top that have been toasted until golden brown.
Ingredients For S’mores Cookies
- Salted Butter
- Light Brown Sugar
- Granulated Sugar
- Vanilla Extract
- All-Purpose Flour
- Corn Starch
- Baking Soda
- Semi-Sweet Chocolate Chips
- Graham Cracker Crumbs
- Mini Marshmallows
As you can see, these cookies have all the classic makings of a s’more, graham crackers, chocolate, and marshmallow! The remaining ingredients are mostly pantry staple ingredients, making it a quick and easy recipe to whip up.
When working with butter in this cookie recipe, we want it to be softened yet still slightly cool. To accomplish this, just take your butter out about 30 minutes before you begin the recipe.
Why Does This Cookie Recipe Call For Corn Starch?
Though the amount of corn starch in this recipe seems minimal, it actually greatly impacts these cookies. It’s kind of like a secret ingredient!
It’s used to prevent the s’mores cookies from spreading too much while also supporting a deliciously chewy cookie!
How To Make S’mores Cookies Step-By-Step
Step 1: In a stand mixer fitted with a paddle attachment, cream the salted butter, light brown sugar, and granulated sugar together.
Step 2: Add the eggs one at a time, mixing for 15 seconds after each addition. After both eggs have been added, pour in the vanilla extract.
Step 3: In a separate bowl, whisk the all-purpose flour, cornstarch, and baking soda together. Then add this dry ingredient mixture into the butter and sugar mixture in three parts, mixing after each addition.
Step 4: Mix in the semi-sweet chocolate chips and graham cracker crumbs.
Step 5: Roll each portion of cookie dough into a ball using your hands. Then flatten each one into a dome shape on the prepared baking sheet.
Step 6: Top each cookie with additional mini marshmallows and extra chocolate chips.
Step 7: Bake the S’mores cookies until they just slightly turn golden brown.
They will look underdone, but they do continue to bake on the cookie sheet as they cool.
How To Serve S’mores Cookies
As with any delicious s’more, these are best served warm! This way, you can devour the melty chocolate and gooey marshmallow while it’s toasty warm, just like you would a s’more that’s cooked over a campfire!
To enjoy a warm s’mores cookie later, simply reheat them in the microwave for 15 seconds.
Storage Instructions For S’mores Cookies
Once the cookies have cooled, place them in an airtight container or a Ziploc bag with the excess air squeezed out. Then store them at room temperature for up to 3 to 4 days.
Freezing S’mores Cookie Dough To Enjoy Later
This cookie dough is great to freeze and bake later. This means you can eat freshly baked s’mores cookies one or two at a time as soon as the hankering for one hits!
For freezing cookie dough, slide a baking sheet with portioned-out dough balls into the freezer to flash freeze for 1 hour. This allows them to freeze individually instead of piling them all in a bag while they’re raw, resulting in one giant clump of cookie dough.
Once the dough balls are frozen, transfer them into a Ziploc bag with the excess air squeezed out or into an airtight container. Store the cookies in the freezer for up to 3 months.
Substitutions And Variations For S’mores Cookies
- Butter – Though this cookie recipe calls for salted butter, you can replace it with unsalted butter if needed. To make the swap, you’ll need to add ½ teaspoon of salt to the dough.
- Chocolate Chips – Dark chocolate chips, milk chocolate chips, and even chopped-up Hershey’s bars can be used instead of semi-sweet chocolate chips.
- Graham Cracker Crumbs – Storebought graham cracker crumbs work great in this recipe, but you can also crush crackers up yourself to use.
- Marshmallows – Marshmallow bits can be used in place of mini marshmallows. They soften up nicely into pockets of tasty gooeyness when they bake!
- Toppings – If you don’t want to load your cookies up with chocolate chips, you can skip topping them with extra chocolate chips.
S’mores Cookies FAQS
Cookies that come out tough are usually over-mixed or over-baked. Be sure to take the cookies out of the oven as soon as their edges turn slightly golden brown.
Typically, the flavor of s’mores is enjoyed most throughout the summertime around a campfire! However, there are so many s’more-flavored snacks and treats out there now, so you can really enjoy the flavor year-round.
After all, there shouldn’t be a limit on when you can eat up your favorite foods!
A few things can play into cookies spreading too much. First, if your butter is too soft, it will cause the cookies to spread out while baking.
A second reason is if you don’t have enough flour in your recipe. To avoid this, make sure you learn how to measure flour correctly!
Lastly, cookies will spread more if you’re placing cookie dough onto hot baking sheets. Therefore, it’s best to work with two baking sheets that you can rotate through the baking process.
That way, you never have to place cookie dough directly onto a hot pan once it comes out of the oven from baking a batch.
- 1 cup salted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 tablespoon corn starch
- 1 teaspoon baking soda
- 1½ cups semi-sweet chocolate chips extra for topping
- ½ cup graham cracker crumbs
- 1½ cups mini marshmallows for topping
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the softened 1 cup salted butter, ¾ cup light brown sugar, and ¼ cup granulated sugar together in a stand mixer fitted with a paddle attachment.
- Add the 2 large eggs one at a time, mixing for 15 seconds after each addition, then add 1 teaspoon vanilla extract.
- Whisk together 2½ cups all-purpose flour, 1 tablespoon corn starch, and 1 teaspoon baking soda and add to the butter and sugar mixture in three parts, mixing after each on just until incorporated.
- Add 1½ cups semi-sweet chocolate chips and ½ cup graham cracker crumbs and mix until incorporated.
- Scoop 2 tablespoons of the cookie dough and roll it into a ball with your hands. Then flatten it into a dome shape (about 2-3 inches in diameter) on the prepared cookie sheet. Top the cookie with 5 to 7 1½ cups mini marshmallows and extra chocolate chips.
- Bake the cookies for 10 to 12 minutes in the preheated oven. The cookies are done once they turn slightly golden, as they will continue to bake on the baking sheet as they cool.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a serving platter.