You want that campfire magic. You crave those gooey, chocolatey, marshmallow-toasted flavors.
But who has time to build a fire on a random Wednesday? Or wants to deal with sticky skewers?
You don’t. I don’t. We have lives. That’s why these Smores Chocolate Chip Cookies are your new secret weapon.
They pack every bit of that nostalgic summer dessert vibe into one incredibly easy cookie. No camping trip required. Just your trusty oven and about 30 minutes. If you love easy, flavor-packed cookies, you should also try my Brown Butter Pumpkin Chocolate Chip Cookies.
Let’s turn your kitchen into a flavor campsite. The s’mores are coming to you.
Recipe Overview
- Cuisine: American
- Category: Dessert, Cookie
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
Ultimate Guide to Smores Chocolate Chip Cookies
This is the only guide you need. I’ve tested all the tricks so you don’t have to.
We’re going for maximum reward with minimal fuss. Think chewy cookie base. Pockets of melted chocolate. Toasty marshmallow bits. And that classic graham cracker crunch.
It’s all here. The best part? This recipe uses a simple base dough. No chilling required. You mix, scoop, and bake. That’s the busy cook’s dream.
You get a treat that feels special but works any night of the week. It solves the “I need something sweet NOW” problem with style.
Smores Chocolate Chip Cookies Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Smores Chocolate Chip Cookies Recipe!
Nutrition Information
The Simple Ingredients
I bet you have most of this already. That’s the goal! Here’s your quick shopping list.
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3/4 cup graham cracker crumbs (about 5 full sheets)
- Extra graham cracker pieces for topping (optional)
Let’s Get Cooking! (The Step-by-Step)
Ready? Preheat that oven. Let’s move fast and make magic.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a snap.
- In a large bowl, beat the softened butter and both sugars together. Use a hand mixer or stand mixer. Do this for 2-3 minutes until it’s light and fluffy.
- Beat in the eggs, one at a time. Then mix in the vanilla. Scrape down the sides of the bowl to make sure everything is combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. This blends your dry ingredients evenly.
- Gradually add the dry mix to the wet butter mixture. Mix on low speed until just combined. Do not overmix the dough.
- Now, fold in the chocolate chips, mini marshmallows, and graham cracker crumbs. Use a spatula. This keeps the marshmallows from getting torn up. For another twist on the chocolate chip theme, my Pumpkin White Chocolate Chip Cookies are a fantastic seasonal option.
- Scoop dough balls (about 2 tablespoons each) onto your prepared sheets. Leave 2 inches between them. They will spread. Press a couple of extra marshmallows or a small graham piece on top if you want.
- Bake for 10-12 minutes. The edges should be golden. The centers will look soft. That’s perfect! They firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes. This is crucial. Then transfer them to a wire rack to cool completely. Try not to eat them all at once!
What to Serve With This Dish
These cookies are a full dessert party on their own. But if you want to go bigger, I have ideas.
Serve them warm with a big scoop of vanilla ice cream. It’s a next-level sundae. A cold glass of milk is the classic pairing, of course.
For a real summer dessert spread, add some fresh berries on the side. The tart fruit cuts the sweetness beautifully. So easy.
Make This Recipe Your Own (Quick Swaps)
Make it yours! Here are a few fast swaps if you need them.
Use milk chocolate chips instead of semi-sweet for a sweeter cookie. Love dark chocolate? That works great too.
No mini marshmallows? Chop up a few large ones. It’s a bit stickier, but it works in a pinch. You can also use marshmallow bits from the baking aisle.
For a nutty crunch, fold in 1/2 cup of chopped pecans or walnuts with the chocolate chips. It adds a great texture.
How to Store Leftovers (If You Have Any!)
Let’s be real. Leftovers might not happen. But if they do, here’s how to keep them tasty.
Store cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers if stacking.
You can freeze the baked cookies for up to 3 months. Thaw at room temperature. You can also freeze the dough balls! Bake from frozen, adding 1-2 extra minutes.
NUTRITION INFORMATION
- Serving Size: 1 cookie
- Calories: ~220
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Sugar: 18g
- Protein: 2g
*This is an estimate. Values will vary based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
My marshmallows melted everywhere! What did I do wrong?
This is common! Mini marshmallows will melt and spread. That’s part of the charm. To control it, make sure some are tucked inside the dough ball, not just on the surface. The ones on top will get toasty and gooey.
Can I use a gluten-free flour blend?
Yes! Use a 1:1 gluten-free all-purpose flour blend. Check that your graham crackers are gluten-free too. The recipe should work just fine.
Why are my cookies flat?
Your butter was likely too warm. Make sure it’s softened, not melted. Also, double-check your baking soda is fresh. An old leavener won’t give them the right lift.
See? I told you it was simple. You just made a camping classic in your own kitchen. No bug spray needed.
You got that gooey, chocolatey, crunchy fix without any hassle. That’s a major win for a busy cook. Now you have the ultimate summer dessert on speed dial. And if you’re looking for another irresistible baked treat, my Bakery-Style Banana Chocolate Chip Muffins are soft, moist, and totally irresistible.
Go grab a cookie and celebrate. You earned it. Then, let me know how your batch turned out! Leave a comment and a rating below—I love hearing from you!
