Easy s’mores cookies are soft cookies that are packed with melty marshmallows, chocolate chips, and graham cracker crumbs. These jumbo cookies are so easy to make! They take less than 30 minutes to make, and there’s no chilling, no electric mixer needed.
S’mores cookies are a delicious and easy-to-make treat! These jumbo cookies are packed with melty marshmallows, chocolate chips, and graham cracker crumbs, and they take less than 30 minutes to make.
Why you’ll love these cookies
- Easy! You don’t need a mixer to make the dough, and the dough doesn’t need to be chilled.
- Quick! These homemade cookies only take about 20 minutes to make.
- Tasty! These soft cookies are full of melty marshmallows, graham cracker crumbs, and chocolate chips.
How to make s’mores cookies
Step 1: Preheat the oven to 350 F.
Step 2: Microwave the butter for about 40 seconds.
Step 3: Whisk until the butter is completely melted.
Tip >> If the butter isn’t completely melted, continue microwaving in 10 second intervals and then whisking until completely melted.
Step 4: Add the sugars, and mix until well-combined.
Step 5: Stir in vanilla and egg until incorporated.
Step 6: Add the flour, baking soda, and salt. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Step 7: Stir in chocolate chips, mini marshmallows, and graham cracker crumbs.
Step 8: Scoop out 3 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
Step 9: Bake for 10-15 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Recipe Tips!
- Soft cookies: The best way to make soft cookies is to slightly under-bake the cookies. In order to slightly under-bake the cookies, the edges should look set (but not brown), and the center of the cookies should look soft and even a little puffy still. This trick will help to keep your cookies nice and soft.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for up to 4 days when properly stored.
More easy cookie recipes!
If you’ve tried this s’mores cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
S’mores Cookies
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅔ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
- 1/2 cup mini marshmallows halved
- 1/4 cup graham cracker crumbs
Instructions
- Preheat the oven to 350 F.
- Microwave the butter for about 40 seconds.
- Whisk until the butter is completely melted.
- Add the sugars, and mix until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips, mini marshmallows, and graham cracker crumbs.
- Scoop out 3 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 10-15 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Notes
- Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- Brown sugar: Light or dark brown sugar will work in this recipe.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Theresa says
Love the cookies made them twices brought them to a party and them ate them up.. Can you make them ahead and refrigerate
Kate says
I’m so glad that they were a hit! I haven’t tried that, but I would guess that it would be ok.