Indulge in the nostalgia of family camping with these irresistible s’mores cookies.
These gooey goodies capture all the classic s’mores magic in a chewy, golden-brown cookie form. How perfect is that?!
They’re full of marshmallows, Hershey’s chocolate, and graham crackers, just like the beloved treat. They’ll make you feel like a kid all over again.
Better yet, they taste just like s’mores without building a campfire.
There’s no need to wait until your next camping trip. You can make these s’mores cookies today!
What Are S’mores Cookies?
S’mores cookies are just what they sound like. They blend everyone’s favorite cookie with a classic camping treat.
They’re chewy cookies full of melty Hershey’s chocolate, gooey marshmallows, and crunchy graham crackers.
All the mix-ins make them taste just like s’mores.
And you want to know the best part? You bake them in the oven. So there’s no need for a fire.
That way, you can whip up a batch any time you like.
Ingredients
These cookies call for a handful of pantry staples. Plus, they include the three main stars of a classic s’mores treat. Here’s what you need:
- Butter – Use room-temperature butter. It will create a fluffier cookie when you cream it with the sugar.
- Brown sugar – For a chewy texture and deeper molasses flavor.
- White sugar – To sweeten the cookie and give the cookies more rise.
- Egg – Add one large egg for texture and binding.
- Flour – Use all-purpose flour, and be sure to measure correctly.
- Baking powder – So the cookies puff up. Without it, the cookies will turn out flatter.
- Baking soda – A must for soft and fluffy cookies.
- Semisweet chocolate chips – For a little nibble of chocolate in every bite.
- Hershey’s bar – A Hershey’s bar is classic! Chop up a bar for big chunks of melty chocolate.
- Graham crackers – Crumble them first, then mix them into the dough.
- Marshmallows – You can’t have s’mores without the marshmallows! Use the mini size for these cookies.
How to Make S’mores Cookies
S’more cookies are slightly more involved than your average chocolate chip cookie. But don’t worry, it’s nothing you can’t handle!
Here’s how to make them:
- Mix the butter and sugar. Cream the butter and sugar in a large bowl using a hand mixer or stand mixer.
- Add the egg. Add the egg and mix just until combined.
- Add the dry ingredients. Add the flour, baking powder, and baking soda. Mix until combined.
- Add the mix-ins. Fold in the semisweet chocolate chips, Hershey’s bar, graham crackers, and marshmallows.
- Chill the dough. Place the dough in the refrigerator and chill it for 1 hour.
- Form the cookies. Preheat the oven to 350 Fahrenheit. Line a baking sheet with parchment paper. Scoop 2 tablespoons of dough for each cookie. Form them into balls and arrange them on the prepared baking sheet.
- Bake the cookies. Bake them for about 10 minutes or until the edges start to brown.
- Top with extra mix-ins (optional). Add extra marshmallows, graham crackers, and Hershey’s bars if desired during the last 2 minutes of baking.
- Let them rest. Allow the cookies to rest on the baking sheet for about 7-8 minutes. Serve and enjoy!
Tips and Variations
Worried your cookies won’t turn out right? Fret not!
I have a few tips and tricks to help you out. Plus, I couldn’t resist but mention some scrumptious variations worth trying.
- Shape the baked cookie with a cookie cutter. Sometimes, the marshmallows can cause the cookies to spread during baking. Use a round cookie cutter to achieve the perfect shape once they’re baked.
- Keep an eye on the flour. Too much or too little, and the cookies won’t turn out right. Baking is a science, after all. So be sure to measure correctly. A kitchen scale can also help.
- Stick to Hershey’s for a classic flavor. You could make these with chocolate chips or another chocolate bar. But that doesn’t really scream traditional s’mores dessert, does it? So, for the classic flavor, be sure to use Hershey’s chocolate.
- Switch up the chocolate chips. Milk chocolate, white chocolate, or dark chocolate all add their own sweet twist.
- Get toasty! When the cookies are ready, place some miniature marshmallows on top. Then, place them under the broiler until the marshmallows turn golden brown.
- Dial up the decadence. Dip the baked cookies in melted chocolate. Then, sprinkle crushed graham crackers on top. It will get trapped in the chocolate for an extra treat.
How to Store
Baked or not, you can store these treats both ways. So you can snack on some now and have more freshly baked later.
Here’s how:
- To Store: Place the cooled cookies in an air-tight container. Let them sit at room temperature, away from direct heat. Enjoy them within 3 days.
- To Freeze the Cookies: Transfer the cooled cookies to a freezer-friendly container or zip-top bag. Label and freeze it. They will keep for up to 3 months.
- To Freeze the Dough. Arrange the cookie dough balls on a baking sheet lined with parchment paper. Freeze them just until they harden. Then, transfer the dough to a freezer-friendly zip-top bag. Label and freeze it. Use them within 3 months. When baking frozen dough, adjust the bake time accordingly.
More Cookie Recipes
Chewy Brown Sugar Cookies
Cool Whip Cookies
Cowboy Cookies
Monster Cookies
Marry Me Cookies
Easy S’mores Cookies
4
servings30
minutes10
minutes300
kcalThese easy s’mores cookies are the next best thing to sitting around the campfire! With chocolate, marshmallows, and graham crackers, they’re hard to beat.
Ingredients
10 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup white sugar
1 egg at room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup semisweet chocolate chips
1 Hershey’s bar, chopped, plus more for topping
1/2 cup crumbled graham crackers, plus more for topping
1/2 mini cup marshmallows, plus more for topping
Instructions
- Cream the butter and sugar in a large bowl using a hand mixer or stand mixer.
- Add the egg and mix just until combined.
- Add the flour, baking powder, and baking soda. Mix until combined.
- Fold in the semisweet chocolate chips, Hershey’s bar, graham crackers, and marshmallows.
- Chill the dough for 1 hour.
- Preheat the oven to 350 Fahrenheit. Scoop about 2 tablespoons of dough for each cookie. Place them 2 inches apart on a baking sheet lined with parchment paper.
- Bake for about 10 minutes or until the edges start to brown.
- Optional: During the last 2 minutes of baking, add extra marshmallows, graham crackers, and Hershey’s bars if desired.
- Let these cookies chill on the baking sheet for about 7-8 minutes. Then, use a cookie cutter to shape the baked cookies into round shapes. Serve and enjoy!
