Smores Chocolate Chip Cookies Recipe

You want that campfire magic. But you don’t have a campfire. Or the time to build one.

I get it. Your week is packed. The idea of a complicated summer dessert feels impossible. You need a shortcut to that perfect s’mores flavor.

That’s why these Smores Chocolate Chip Cookies are your new secret weapon. They bake in minutes. They taste like a summer night. And they make you look like a kitchen hero with almost zero effort. If you love unique cookie twists, you should also try my brown butter pumpkin chocolate chip cookies for another cozy flavor adventure.

We’re taking the classic chocolate chip cookie and loading it up. Think gooey marshmallows, crunchy graham crackers, and melty chocolate. All in one hand-held treat. No skewers required.

Recipe Overview

• Cuisine: American
• Category: Dessert, Cookie
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 30 minutes
• Servings: 18-20 cookies

Ultimate Guide to Smores Chocolate Chip Cookies

This is your only guide. I’ve tested all the tricks so you don’t have to.

We’re going for maximum nostalgia with minimum fuss. The goal? A cookie that’s crisp on the edges, soft in the middle, and packed with s’mores goodness.

Forget dry cookies. These stay wonderfully soft. The marshmallows get toasty and gooey. The graham crackers add a honey-kissed crunch.

It’s the ultimate summer dessert that works any day of the week. You get all the flavor of camping food without leaving your kitchen.

The Simple Ingredients

This is all about pantry staples. You probably have most of this already. Let’s check your cabinets.

• 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 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 1 cup graham cracker pieces (about 4 full sheets, broken)

Let’s Get Cooking! (The Step-by-Step)

Ready? This process is fast. Preheat your oven now to get a head start. Let’s move.

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together. Use a hand mixer or stand mixer. Beat for 2-3 minutes until it’s light and fluffy.
3. Add the eggs and vanilla extract to the butter mix. Beat again until everything is just combined. Don’t overmix here.
4. In a separate bowl, whisk together the flour, baking soda, and salt. This is your dry team. Whisking now avoids flour pockets in your cookies.
5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a soft dough forms. It will be thick and that’s perfect.
6. Now for the fun part! Use a spatula or wooden spoon to fold in the chocolate chips, mini marshmallows, and graham cracker pieces. Fold gently so you don’t smash the crackers too much. For a different take on mixing chocolate and marshmallows, check out my pumpkin white chocolate chip cookies.
7. Scoop dough balls, about 2 tablespoons each, onto your prepared sheets. Leave 2 inches between them. They will spread. I like to press a few extra marshmallows on top for looks.
8. Bake for 10-12 minutes. The edges should be golden brown. The centers will look soft. This is the key to a gooey, perfect cookie.
9. Let the cookies cool on the baking sheet for 5 minutes. This lets them set. Then, move them to a wire rack to cool completely. Try not to eat them all while they’re warm!

What to Serve With This Dish

These cookies are a star on their own. But if you want to turn them into a full dessert moment, I have ideas.

Serve them warm with a big scoop of vanilla ice cream. It’s a next-level ice cream sandwich situation.

A cold glass of milk is the classic pairing. It cuts the sweetness perfectly.

For a fun summer dessert spread, add a bowl of fresh berries. The bright fruit balances the rich cookies.

Make This Recipe Your Own (Quick Swaps)

Make it work for you! Use what you have. Here are my favorite easy swaps.

No mini marshmallows? Cut large marshmallows into small pieces with kitchen shears. Spray the shears with cooking spray first to prevent a sticky mess.

Try different chocolate. Milk chocolate chips make it sweeter. Dark chocolate chips add a nice contrast. You can even use chopped chocolate bars.

Add 1/2 teaspoon of cinnamon to the dry ingredients. It boosts the graham cracker flavor and adds a warm touch.

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 fresh.

Store cooled cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers so the marshmallows don’t stick.

You can also freeze the baked cookies for up to 2 months. Thaw at room temperature.

For the best experience, pop a day-old cookie in the microwave for 10 seconds. It brings back that fresh-from-the-oven magic.

NUTRITION INFORMATION

• Calories: ~280 kcal
• Carbohydrates: 38g
• Protein: 3g
• Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 150mg
• Fiber: 1g
• Sugar: 24g

FREQUENTLY ASKED QUESTIONS

My marshmallows melted everywhere. What did I do wrong?

This is common! Mini marshmallows can melt and spread. To control it, make sure your dough is cold. After mixing, chill the dough for 20 minutes before scooping and baking. Also, try adding a few marshmallows on top right as they come out of the oven.

Can I make the dough ahead of time?

Absolutely. You can cover and refrigerate the dough for up to 48 hours. This actually improves the flavor! Let it sit at room temperature for 15 minutes before scooping.

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 you the lift you need.

See? You just made a legendary dessert in less time than it takes to watch a sitcom. You brought the campfire inside. You won the weeknight.

This recipe is your ticket to easy wins. Keep it in your back pocket for potlucks, last-minute guests, or just a really good Tuesday. And if you’re looking for another irresistible baked treat, my bakery-style banana chocolate chip muffins are soft, moist, and totally irresistible.

Now go grab that glass of milk. You’ve earned it. Did you try these? I need to know! Leave a comment and a rating below to tell me how your cookies turned out!