This post may contain affiliate links. Please read our disclosure policy.
These S’mores cookies are the ultimate treat, combining the campfire favorite of classic s’mores with the gooey goodness of freshly baked cookies. These babies aren’t just any ordinary dessert; they’re a yummy twist on a nostalgic favorite. Perfect for satisfying your sweet tooth at any time of year. Picture this: soft, chewy cookies infused with rich, nutty brown butter, studded with melty chocolate chips, and packed with crunchy bits of graham crackers.
To top it all off, we’ll broil those cookies with a layer of marshmallows until they’re perfectly toasted—just like a s’more! Whether you’re hosting a summer gathering, craving a cozy night in, or simply looking to impress your friends and family, this recipe is sure to become a beloved staple in your baking repertoire. So, roll up your sleeves and let’s bake these incredible cookies!
If you’re a regular reader, you know how near and dear to my heart campfire s’mores are! If you’re a fan too, I hope you’ll check out our s’more bars and s’mores brownies next!
TIPS FOR THE BEST S’MORES COOKIES
→How To Brown Butter:
- Place the butter in a light-colored saucepan or skillet over medium heat. Let it melt completely.
- Once the butter has melted, start swirling the pan or stirring with a spatula. This helps ensure even cooking and prevents it from burning.
- After a few minutes, the butter will begin to foam. Continue stirring and watch closely as the mixture changes color from yellow to golden, and then to a brown hue.
- You’ll notice little brown bits forming at the bottom of the pan. This is the milk solids caramelizing, which adds flavor.
- Once the butter is a rich brown color and fragrant (but not burnt), remove it from the heat immediately to prevent it from cooking further.
→Monitor the Browning: It’s essential to closely monitor the butter as it browns. It can burn very easily, and if it’s burned, you have to throw it out. There’s no saving it! Again, I prefer to use a stainless steel or light-colored skillet or pan when browning the butter. It allows me to see the color of the milk solids as they brown.
- Be sure to scrape out all the little bits of browned butter that sink to the bottom of your saucepan. I like to use a rubber spatula to get them all. These pieces will provide the most caramelized flavor.
- When adding the browned butter to the cookie batter, I cool it for 20 minutes. It can be warm, but not hot.
→Ingredients At Room Temp: For best results, bring the butter and eggs to room temperature before you begin. This allows for better incorporation. Cold ingredients can lead to a denser, less well-mixed dough.
→Measuring Flour: For accurate measurements, fluff the flour in its canister with a whisk. Spoon the flour into the measuring cup rather than scooping it, and level it off with a straight-edged knife or spatula. Scooping the flour directly from the bag or canister compacts the flour and yields too much.
→Properly Creaming The Sugar + Butter: When creaming the butter and sugars, make sure they’re well combined and fluffy. This process incorporates air, leading to lighter cookies. The amount of time is essential.
→Don’t Overmix: After you add the egg and vanilla, mix until those ingredients are just combined. Then, when you add the dry ingredients (flour, baking powder, and baking soda), mix only until everything is combined. Overmixing at either of these stages can lead to tougher cookies, so it’s important to only mix just enough to incorporate the ingredients without creating excess gluten.
→Pan Prep: I pop these directly on the pan before baking—no parchment or cooking spray.
→Cookie Scoop: I use a #20 cookie scoop. This size will give you about 1.5 tablespoons of dough per scoop, which is perfect for standard cookie sizes. If you prefer larger cookies, you might use a #16 scoop, which will yield around 12 cookies but make them a bit bigger.
→While Baking: Keep a close eye on your cookies while they are in the oven. The marshmallows will quickly turn from golden brown to burnt and crispy. Be sure to broil on low heat, rather than high heat. This will give you a little more control.
→Keep an Eye on the Broiling: When adding the marshmallows and broiling, watch closely to prevent burning. It can happen quickly!
→Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly.
S’MORES COOKIES RECIPE INGREDIENTS
- Chocolate: Feel free to substitute the semi-sweet chocolate chips for milk or dark chocolate.
- Graham Crackers: You can finely crush your graham crackers or roughly chop them for a little bit of crunchy texture. I like to do a mix of both.
STORING + FREEZING + MAKE-AHEAD
- How To Store: Store your s’mores cookies in an airtight container on the counter for 2 days. I recommend reheating 1-2 cookies in the microwave for about 10 seconds.
- How Long Can You Keep This in The Fridge? For longer storage, place the airtight container in the refrigerator, up to a total of 5 days after baking.
- Can You Freeze These? You can freeze your cookie dough for up to 3 months. I don’t recommend freezing the baked cookies because the cookie and the marshmallows topping have different reheat times.
- Make-Ahead Tips: Prepare the dough ahead of time and store it in the fridge for up to 2 days or freeze it for later use. You can also shape the cookie dough into cookies and freeze them. Frozen cookie dough can be baked directly from the freezer for approximately 12 minutes at 375°F (190ºC). You can also let it thaw in the fridge and then bake according to the regular directions.
- Food Safety: If you’d like more info on food safety, check out this link.
HOW TO MAKE S’MORES COOKIES
MORE GOOEY COOKIES
- Double Chocolate Chip Cookies
- Chocolate Thumbprint Cookies
- Brownie Cookies
- Chocolate Chip Pudding Cookies
- Soft Chocolate Chip Cookies
- Molasses Cookies
- Butter Pecan Cookies
- Butterscotch Pretzel Chocolate Chip Cookies
TRIED THIS RECIPE?
Remember, we have new recipes every week! Have you subscribed to our free, no-strings-attached newsletter? We’d love to have you as part of our baking + cooking community. We deliver it right into your inbox!
If you’ve tried this or any other recipe on my website, please leave a review. I love hearing your feedback! ⭐⭐⭐⭐⭐
S'mores Cookies
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup crushed graham crackers
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (177ºC).
- Melt the butter (1/2 cup) in a small saucepan over medium-high heat. Once the butter is completely melted, stir it occasionally while it continues to cook for about 5 minutes, or until a deep amber color develops. Let the brown butter cool in the saucepan for at least 20 minutes.
- Combine the butter, brown sugar (1/2 cup), and granulated sugar (1/2 cup) in a large mixing bowl. Use an electric hand mixer to cream the ingredients together for 2-3 minutes, or until the sugar is completely dissolved and the batter is light and fluffy.
- Add the egg (1) and vanilla extract (1 teaspoon), mixing just until they are incorporated.
- Reduce the speed of your hand mixer and gradually add the flour (1 1/2 cups), baking powder (1/2 teaspoon), and baking soda (1/2 teaspoon). Mix only until the dry ingredients are just combined. Next, use a rubber spatula to thoroughly mix the batter, being sure to scrape the bottom and sides of the bowl to eliminate any dry pockets. Make sure that all ingredients are well combined and no dry ingredients remain. Do not overmix!
- Gently fold in the chocolate chips (1 cup) and crushed graham crackers (1/2 cup), ensuring they are evenly distributed throughout the cookie dough.
- Arrange balls of cookie dough onto a baking sheet and bake for 12 minutes.
- As soon as the cookies come out of the oven, top them with 3-4 mini marshmallows. Set your oven to broil on low heat and put the cookies back in the oven for 1-3 minutes, or until the marshmallows are golden brown. Let the cookies cool for a few minutes on the pan and then transfer them to a wire cooling rack.
Nutrition
Leave a Reply