The Best Easy S’mores Cookies (Chocolate Chip) are a delightful twist on the classic campfire treat, bringing the nostalgic flavors of gooey marshmallows, rich chocolate, and crunchy graham crackers straight to your oven. These cookies are thick, chewy, and bursting with melty chocolate chips, making them an indulgent dessert that’s hard to resist. The combination of textures, from the soft cookie base to the slight crunch of graham cracker pieces, creates a memorable bite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Easy S’mores Cookies (Chocolate Chip)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Best Easy S’mores Cookies (Chocolate Chip)

The Best Easy S'mores Cookies (Chocolate Chip)

I discovered this incredible recipe on a family camping trip when I inadvertently brought along extra chocolate chip cookie dough instead of s’mores supplies. After an impromptu night of baking, we soon realized that the sweet mixture of a cookie with s’mores elements was a game-changer. Now, my family requests these cookies every time we have a gathering or just want to satisfy a sweet craving at home. The Best Easy S’mores Cookies (Chocolate Chip) are not only fun to make but also a true crowd-pleaser!

Why You’ll Love This Recipe

Simple & Quick: Only 20 minutes of prep and bake time means you can have fresh cookies fast.
Irresistible Flavor: Each bite combines the flavors of s’mores with rich, buttery chocolate chip cookies.
Eye-Catching Appeal: These cookies look impressive with their gooey marshmallow and chocolate chunks.
Flexible Serving: Perfect for any occasion—weekend treat, school bake sales, or cozy nights in.
Diet-Friendly Options: Easily adapt the recipe by using gluten-free flour or sugar alternatives.

Ingredients You’ll Need

2 cups (240g) all-purpose flour: The foundation of your cookies, providing structure and texture.
1/2 cup graham cracker crumbs: These add traditional s’mores flavor; make sure they are very finely crushed for even distribution.
1 teaspoon baking soda: This will help the cookies rise and create a lovely soft texture.
1/2 teaspoon salt: A pinch brings out the sweetness and balances the flavors.
1 cup (227g) unsalted butter: Make sure your butter is at room temperature for easy mixing.
1 cup light brown sugar packed: This contributes moisture and a delicious molasses flavor, enhancing the chewiness.
1/2 cup granulated sugar: Adds sweetness and helps achieve that perfect cookie texture.
2 teaspoons vanilla: Always use pure vanilla extract for the best flavor.
2 large eggs, at room temperature: Room temperature eggs mix in better, leading to a smoother dough.
2 cups semi-sweet chocolate chips: They melt beautifully in the oven, creating delightful chocolate pockets.
1 cup mini marshmallows: These little bites of sweetness add to the classic s’mores experience.
2 sheets graham crackers, roughly chopped: Adds extra chunks of crispy texture — who can resist that?

How to Make The Best Easy S’mores Cookies (Chocolate Chip)

Preheat the Oven: Start by setting your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper and set them aside.
Combine Dry Ingredients: In a medium bowl, whisk together the 2 cups of all-purpose flour, 1/2 cup of graham cracker crumbs, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This mixture will give your cookies the perfect flavor and lift.
Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the 1 cup of room-temperature unsalted butter, 1 cup of packed light brown sugar, and 1/2 cup of granulated sugar. Beat on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
Add Eggs and Vanilla: Mix in 2 teaspoons of vanilla extract, then beat in the 2 large eggs one at a time, ensuring each egg is well incorporated before adding the next one.
Mix in Dry Ingredients: Switch the mixer speed to low and gradually add the dry flour mixture. Be careful not to over-mix here; just combine the ingredients until you see no more flour.
Fold in Mix-Ins: With a sturdy spatula or wooden spoon, gently fold in the chocolate chips, mini marshmallows, and chopped graham crackers. The dough will be thick and chunky — that’s a good sign!
Shape the Cookies: Roll about 3 tablespoons of dough into balls. These should be hefty, roughly the size of a quarter cup. Place them onto the prepared baking sheets, leaving about 2 inches between each ball to allow for spreading.
Bake: Pop the baking sheets into the preheated oven, one at a time. Bake for 11 to 12 minutes. You want the edges to be golden while the centers remain soft and slightly underbaked.
Cool: Let the cookies cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely. This step allows them to set up perfectly!

Storing & Reheating

To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If storing in the refrigerator, use a container lined with parchment paper for best results. If you want to save some for later, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag for up to 3 months. To enjoy them warm, pop a frozen cookie in the microwave for about 15 to 20 seconds or in the oven at 350°F for 5-7 minutes until just warmed through. Keep in mind, the texture may change slightly after freezing, but they’ll still taste delicious!

Chef’s Helpful Tips

To avoid flat cookies, make sure your butter is not too warm when mixing; it should be soft but not melted.
If your cookies spread too much, you might try refrigerating the dough for 30 minutes before baking.
Enhance the chocolate flavor by using half semi-sweet and half dark chocolate chips.
If you like your cookies gooey, underbake them slightly for that soft, chewy center.
For a festive touch, consider adding a sprinkle of sea salt on top of the cookies before baking.

These cookies are simply irresistible, showcasing rich flavors and textures. They are perfect for any occasion, whether you’re with family enjoying a cozy evening or hosting friends for an unforgettable gathering. Don’t hesitate to play around with add-ins or toppings. You may just find your new favorite variation of The Best Easy S’mores Cookies (Chocolate Chip)!

Recipe FAQs

Can I use different types of chocolate chips?

Absolutely! Feel free to swap semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate. Mixing different kinds can create a unique flavor profile.

What can I substitute for graham cracker crumbs?

If you’re looking for alternatives, crushed digestive biscuits or even vanilla wafer cookies can work well in this recipe. You can also use gluten-free graham crackers for a gluten-free version.

How do I store leftover cookies?

Keep your cookies in an airtight container at room temperature for up to 5 days. If you want to store them for longer, freezing them is the best option!

Can I make these cookies ahead of time?

Yes, you can prepare the dough ahead and refrigerate it for up to 3 days before baking. Just let it soften slightly at room temperature before rolling into balls and baking.

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The Best Easy S’mores Cookies (Chocolate Chip)

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Author: Peter
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 16 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

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Description

These S’mores Cookies combine the classic flavors of chocolate chips, graham crackers, and marshmallows in a simple recipe that everyone will love. Perfect for gatherings or a sweet treat at home!

Ingredients

Scale

2 cups (240g) all-purpose flour
1/2 cup graham cracker crumbs, very finely crushed
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (227g) unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla
2 large eggs, at room temperature
2 cups semi-sweet chocolate chips
1 cup mini marshmallows
2 sheets graham crackers, roughly chopped

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Instructions

Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt; set aside.
In a stand mixer bowl, cream the butter and sugars on medium speed until light and fluffy for 2 to 3 minutes.
Add vanilla and mix until smooth, then add eggs one at a time, mixing well after each addition.
On low speed, gradually mix in the flour mixture until just combined. Avoid overmixing!
Fold in chocolate chips, mini marshmallows, and chopped graham crackers using a spatula or wooden spoon.
Roll 3-tablespoon-sized portions of dough into balls and place them on the prepared sheets, leaving 2 inches between each cookie.
Bake one sheet at a time for 11 to 12 minutes or until golden at the edges but soft in the middle.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure the butter is at room temperature for easier mixing and a fluffier texture.
These cookies can be stored in an airtight container for up to a week.
For extra gooey cookies, add more mini marshmallows before baking.