There’s something undeniably nostalgic about Chocolate S’mores Cookies. Just the name alone brings back memories of crackling campfires, sticky fingers, and laughter echoing under the stars. For me, these cookies have always been more than just a sweet treat — they’re a way to bottle up the magic of summer nights and share it with friends and family all year round.
I remember my grandmother used to make a version of these cookies every time we’d come home from a family camping trip. We’d sit around the kitchen table, still smelling like smoke and pine, and she’d serve up these gooey, chocolate-packed s’mores cookies with a glass of cold milk. It was her way of keeping the spirit of adventure alive, even after the tents were packed away.
The cultural pull of s’mores — marshmallow, chocolate, and graham crackers melted together — is universal. But when you fold all that goodness into a soft, chewy cookie, it becomes something extra special. These Chocolate S’mores Cookies are perfect for bake sales, holidays, or whenever you want to bring a little campfire warmth into your kitchen.
Why You’ll Love This Recipe
- Nostalgic and fun: Brings the classic campfire treat indoors.
- Gooey centers: Melted marshmallows and chocolate chunks in every bite.
- Simple ingredients: No complicated steps or fancy tools.
- Crowd-pleaser: Kids and adults alike can’t resist them.
INGREDIENTS YOU’LL NEED
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chunks
- 1 cup mini marshmallows
- ¾ cup crushed graham crackers
HOW TO MAKE CHOCOLATE S’MORES COOKIES
STEP-BY-STEP INSTRUCTIONS
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This is where the magic begins — the smell alone will remind you of cookie baking days in grandma’s kitchen.
Beat in the eggs, one at a time, followed by the vanilla extract. Slowly add in the flour, baking soda, and salt. Mix just until combined — you don’t want to overmix or your cookies might turn out tough.
Gently fold in the chocolate chunks, mini marshmallows, and crushed graham crackers. The dough will feel slightly sticky, but that’s what helps create those gooey pockets inside the cookie.
Scoop out heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you like, press a few extra marshmallows or chocolate chunks on top for an extra-pretty finish.
Bake for 9–11 minutes, until the edges are set but the centers are still soft. They may look slightly underbaked — that’s perfect! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
When you break one open, you’ll see the melty chocolate, gooey marshmallow, and bits of crisp graham cracker all swirled together. It’s like taking a bite of summer no matter what time of year it is.
HELPFUL TIPS
- Chill the dough: If you want thicker cookies, chill the dough for 30 minutes before baking.
- Use good-quality chocolate: Chocolate chunks or chopped bars melt better than chocolate chips.
- Don’t skip parchment paper: Marshmallows can get sticky; parchment helps prevent a mess.
- Press toppings on before baking: For picture-perfect cookies, press a few marshmallows and chocolate chunks on top before they go into the oven.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
You can store the dough in the fridge for up to 2 days or freeze the scooped dough balls for up to 3 months. Bake straight from frozen — just add 2–3 minutes to the baking time.
NUTRITIONAL INFORMATION (per cookie)
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Sugar: 17g
- Protein: 2g
FREQUENTLY ASKED QUESTIONS
Can I use large marshmallows?
It’s best to stick with mini marshmallows; large ones tend to melt too much and make the cookies spread.
Can I make these gluten-free?
Yes! Use a good-quality gluten-free all-purpose flour and gluten-free graham crackers.
How do I keep marshmallows from melting away?
Try freezing the marshmallows for 10 minutes before folding them into the dough.
STORAGE INSTRUCTIONS
Store Chocolate S’mores Cookies in an airtight container at room temperature for up to 4 days. To freeze, place baked cookies in a single layer in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Related Recipes
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CONCLUSION
Chocolate S’mores Cookies bring all the fun and flavor of a campfire treat into a soft, chewy cookie you can enjoy anytime. Whether you’re baking for a party, a cozy night in, or just because, these cookies are sure to become a household favorite. So grab your ingredients, preheat that oven, and get ready to bake up some sweet memories!
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Chocolate S’mores Cookies
Description
There’s something undeniably nostalgic about Chocolate S’mores Cookies. Just the name alone brings back memories of crackling campfires, sticky fingers, and laughter echoing under the stars. For me, these cookies have always been more than just a sweet treat — they’re a way to bottle up the magic of summer nights and share it with friends and family all year round.
I remember my grandmother used to make a version of these cookies every time we’d come home from a family camping trip. We’d sit around the kitchen table, still smelling like smoke and pine, and she’d serve up these gooey, chocolate-packed s’mores cookies with a glass of cold milk. It was her way of keeping the spirit of adventure alive, even after the tents were packed away.
The cultural pull of s’mores — marshmallow, chocolate, and graham crackers melted together — is universal. But when you fold all that goodness into a soft, chewy cookie, it becomes something extra special. These Chocolate S’mores Cookies are perfect for bake sales, holidays, or whenever you want to bring a little campfire warmth into your kitchen.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semi-sweet chocolate chunks
1 cup mini marshmallows
¾ cup crushed graham crackers
Instructions
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This is where the magic begins — the smell alone will remind you of cookie baking days in grandma’s kitchen.
Beat in the eggs, one at a time, followed by the vanilla extract. Slowly add in the flour, baking soda, and salt. Mix just until combined — you don’t want to overmix or your cookies might turn out tough.
Gently fold in the chocolate chunks, mini marshmallows, and crushed graham crackers. The dough will feel slightly sticky, but that’s what helps create those gooey pockets inside the cookie.
Scoop out heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you like, press a few extra marshmallows or chocolate chunks on top for an extra-pretty finish.
Bake for 9–11 minutes, until the edges are set but the centers are still soft. They may look slightly underbaked — that’s perfect! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
When you break one open, you’ll see the melty chocolate, gooey marshmallow, and bits of crisp graham cracker all swirled together. It’s like taking a bite of summer no matter what time of year it is.
Notes
You can store the dough in the fridge for up to 2 days or freeze the scooped dough balls for up to 3 months. Bake straight from frozen — just add 2–3 minutes to the baking time.