Go Back

Easy S'mores Cookies

Delight in the gooey sweetness of Easy S'mores Cookies, combining chocolate, marshmallows, and graham crackers in every bite. A perfect treat for summer barbecues or cozy movie nights!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 16 tablespoons unsalted butter, room temperature Use room temperature for best creaming results.
  • 1/2 cup granulated white sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1.5 cups graham cracker crumbs Can crush whole graham crackers to make crumbs.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
Mix-ins
  • 1 cup semi-sweet chocolate chunks Feel free to swap with different chocolate types.
  • 1 cup mini marshmallows
  • 2 pieces Hershey bars for topping Broken into small pieces.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Line a baking sheet with parchment paper and set it aside.
  3. In a large mixing bowl, beat the butter, white sugar, brown sugar, eggs, and vanilla extract together using an electric mixer until well combined.
  4. In another bowl, whisk together the flour, graham cracker crumbs, baking soda, and baking powder.
Mixing and Baking
  1. Gradually combine the dry ingredients with the wet mixture until fully incorporated.
  2. Add in the chocolate chunks and mini marshmallows, mixing gently to incorporate into the dough.
  3. Scoop out scant 1/4 cup portions of the dough, form them into balls, and place them on the prepared baking sheet.
  4. Break the Hershey bars into small pieces and place two pieces on each dough ball, pressing them slightly into the dough.
  5. Bake for about 12 minutes or until the cookies are golden brown.
  6. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

Store leftover cookies in an airtight container for up to three days. For freezing, place cookie dough balls on a baking sheet to freeze solid, then transfer to a freezer bag.