S'mores Cookies Recipe: Gooey Graham & Chocolate

Soft, buttery s'mores cookies with a gooey marshmallow, chocolate chip, and crushed graham cracker combo. Captures the nostalgic campfire treat in a perfectly balanced, tender cookie with a light crunch and authentic flavors.

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Course: cookies

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: servings

Calories: 220kcal

Author: Maya Collins

Ingredients

2 cups all-purpose flour
1 cup graham cracker crumbs (crushed graham crackers)
1/2 tsp baking powder
1/2 tsp baking soda
1 cup unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
8 large marshmallows, coarsely chopped
1/2 cup milk (as needed for dough consistency)

Instructions

Preheat oven to 350°F (175°C)
Whisk together flour, graham cracker crumbs, baking powder, and baking soda in a large bowl
In a separate bowl, cream butter and sugars until smooth
Add eggs, vanilla, and about 2 tbsp of the dry ingredient mixture to melt the butter slightly
Gradually add remaining dry ingredients and milk to form a soft dough
Fold in chocolate chips and half the chopped marshmallows
Chill dough for 30 minutes
Roll dough into 1 1/2-inch balls, flattening slightly
Sprinkle remaining marshmallows on top
Bake for 12 minutes
Cool on baking sheets for 5 minutes before transferring to a wire rack

Notes

Use large marshmallows for gooey consistency
For halal-compliant dough, use certified halal butter/vanilla
Cookies stay softest if baked in the morning (cool kitchen)
Store in airtight container for up to 5 days

Nutrition