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This gooey s'mores cookie recipe brings all the nostalgic campfire flavors indoors, combining chewy chocolate chip cookies with graham crackers, marshmallows, and caramel pieces for an irresistible treat that satisfies that s'mores craving year-round.
I first made these cookies for my niece's indoor sleepover when rain ruined their backyard camping plans. The kids were initially disappointed until these cookies appeared and instantly became the highlight of their night.
Ingredients
- Unsalted butter: Room temperature butter creates the perfect cookie texture and allows you to control the salt level
- Granulated sugar: Provides sweetness and helps create those crispy edges
- Light brown sugar: Adds moisture and a subtle molasses flavor that enhances the graham cracker notes
- Eggs: Bind everything together while adding richness
- Vanilla extract: Complements the chocolate and marshmallow flavors beautifully
- All purpose flour: Provides the structure every good cookie needs
- Baking soda: Gives just the right amount of lift
- Cornstarch: The secret ingredient that makes these cookies extra soft and tender
- Kosher salt: Balances the sweetness and enhances all other flavors
- Graham cracker crumbs: Infuse that quintessential s'mores flavor throughout the dough
- Chocolate chips: Use milk chocolate for authentic s'mores flavor or mix varieties for complexity
- Marshmallows: Create that gooey center we all love in a s'more
- Soft caramels: Add an extra dimension of sweetness and chewiness not found in traditional s'mores
How To Make S'mores Cookies
- Prep the marshmallows:
- Cut full size marshmallows in half and place them in the freezer while you prepare the dough. Freezing prevents them from completely melting during baking.
- Mix the butter and sugars:
- Cream together room temperature butter with both sugars for a full 4 minutes until the mixture becomes light and fluffy. This incorporates air into the dough for perfect cookie texture. Make sure no butter chunks remain.
- Add the wet ingredients:
- Incorporate the eggs one at a time, allowing each to fully integrate before adding the next. Add vanilla and mix until just combined.
- Combine dry ingredients:
- Whisk together flour, baking soda, cornstarch, and salt in a separate bowl to ensure even distribution of leavening agents.
- Form the dough:
- Add dry ingredients to wet in two batches, mixing gently until barely combined. Fold in graham cracker crumbs and chocolate chips with a spatula rather than mixer to avoid tough cookies.
- Add the fillings:
- Form 2-ounce dough balls, create a well in each center, and add half a marshmallow plus caramel pieces. Carefully wrap the dough around the fillings to completely encase them.
- Bake to perfection:
- Bake at 375°F for exactly 9 to 10 minutes until edges are golden but centers remain slightly underbaked. This precise timing ensures the gooey texture we want.
- Cool properly:
- Let cookies rest on the baking sheet for 5 to 10 minutes before moving to a cooling rack. This allows them to set up without falling apart.
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The first time I made these, I didn't freeze the marshmallows and they completely disappeared into the cookies. My family still talks about the magical "disappearing marshmallow cookies" that taught me this important lesson. Now I never skip the freezing step, and neither should you.
Storage Tips
These cookies are definitely at their absolute best the day they're made. If you do need to store them, keep them in an airtight container at room temperature for up to 3 days. Place sheets of parchment paper between layers to prevent sticking. I find that refreshing them in a 300°F oven for about 2 minutes helps revive some of that fresh baked texture if they've been stored overnight.
Freezing Instructions
These cookies freeze beautifully for future s'mores emergencies. Allow them to cool completely before wrapping individually in plastic wrap. Place wrapped cookies in a freezer bag, removing as much air as possible. They'll keep for up to 2 months frozen. For best results, thaw at room temperature or warm in a 300°F oven for 5 to 6 minutes to restore that gooey texture.
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Ingredient Substitutions
While the original recipe is pretty perfect, you can customize it to suit your needs. No graham crackers? Try using crushed digestive biscuits or even gingersnaps for a different flavor profile. For the caramels, you could substitute butterscotch chips or even small pieces of your favorite candy bar. If you're not a fan of regular marshmallows, try mini marshmallows or even marshmallow fluff, though you'll need to adjust the technique slightly.
S'mores Variations
These cookies celebrate the classic s'mores flavor, but don't be afraid to experiment. Try dark chocolate chunks instead of milk chocolate for a more sophisticated flavor. Add a sprinkle of cinnamon to the dough for warmth. For an extra special treat, drizzle cooled cookies with melted chocolate and sprinkle with additional graham cracker crumbs. During the holidays, try using seasonal marshmallows like peppermint for a festive twist.
Frequently Asked Questions
- → How do I prevent the cookies from spreading too much?
Ensure the butter is at room temperature, not melted, and don’t over-mix the dough. Chilling the formed dough balls for 15 minutes before baking can also help maintain their shape.
- → Can I use mini marshmallows instead of large ones?
Yes, mini marshmallows can be used. Press a few into the cookie dough rather than a single large marshmallow for a similar gooey texture.
- → What type of chocolate chips work best?
Use milk, semi-sweet, or dark chocolate chips based on your preference. A combination of different types adds depth to the flavor.
- → How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months.
- → How do I get a gooey center in the cookies?
Place half a marshmallow and pieces of caramel in the center of the cookie dough ball and wrap the dough tightly around the filling to enclose it completely.
- → Can I prepare the dough in advance?
Yes, you can prepare the dough a day in advance and store it in the refrigerator. Let it come to room temperature for a few minutes before forming dough balls.