Description
These S’mores Cookies are soft, chewy, and loaded with gooey marshmallows, melty chocolate, and crunchy graham crackers. A fun twist on the classic campfire treat, ready in just 20 minutes!
Ingredients
Scale
- 1 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows, divided
- 2 cups graham crackers, broken into pieces, divided
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 Hershey’s bars, broken into pieces
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy (2–3 minutes).
- Add eggs and vanilla extract, mixing until smooth.
- Stir in flour, cornstarch, baking soda, and salt until just combined.
- Fold in 1 1/2 cups graham crackers, 1 1/2 cups marshmallows, and all chocolate chips.
- Scoop 2–3 tablespoon portions of dough onto baking sheets.
- Bake for 10 minutes until almost set.
- Remove and press extra marshmallows, graham crackers, and Hershey’s pieces on top.
- Bake an additional 1–2 minutes until done.
- Optional: Broil briefly for toasted marshmallows (watch closely).
- Cool for a few minutes, then transfer to a rack and enjoy.
Notes
Don’t overbake—cookies will stay soft and chewy as they cool.
Add marshmallows after the first bake to prevent burning.
Chill dough for 20 minutes if it feels too soft.
Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 315 kcal
- Sugar: 23 g
- Sodium: 362 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 48 mg