S'mores Cookies bring all the flavors of a classic campfire treat into a soft, bakery-style cookie with no campfire needed. The loaded chocolate chip cookie dough is packed with crunchy Teddy Grahams and filled with a gooey marshmallow center that melts perfectly as the cookies bake.
S'mores Cookies Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 12 minutes
- 🍴 Servings: 12 large cookies.
- 🍫 Flavor Profile: Gooey, chocolatey, buttery, and sweet with classic toasted marshmallow s'mores flavor.
- 🥛 Best Served With: Cold milk, hot cocoa, coffee, or vanilla ice cream.
- 🧊 Make Ahead?: Yes, the cookies store well in an airtight container for up to 5 days
Summarize and Save This Content On
These stuffed s'mores cookies have become one of my family's favorite cookout treats because they're soft, chewy, and packed with marshmallow in every bite. They capture classic s'mores perfectly! I love adding Teddy Grahams because they not only give the cookies extra crunch and texture, but they also make them feel cute and nostalgic at the same time.
If you enjoy fun twists on chocolate chip cookies, you'll love banana bread cookies and hot chocolate cookies.
Why You'll Love This Recipe
- You don't need to chill the dough: I love making these s'mores cookies when I want a quick treat, because you don't need to chill the dough. It's ready to scoop and bake as soon as you mix it.
- It's a small batch but easy to scale up: This recipe only makes a dozen cookies, but it takes no effort to double the batch for a crowd or party.
- No special equipment needed: You'll need an electric mixer and bowl as the main equipment. Hand mixers work perfectly, too. This keeps it super easy!
Ingredients
All the key components of this recipe for s'mores cookies are listed below. They play a huge role in achieving the perfect homemade cookie texture.
- Salted butter: I use softened salted butter in this recipe. Allow it to sit on the counter for about 30 minutes or so to soften. If you only have unsalted butter, add a pinch of salt.
- Sugars: The combination of white and brown sugar is key for texture. White sugar is responsible for the crispy edges, while brown sugar keeps the center chewy.
- Teddy Grahams: You can use any flavor of Teddy Grahams. I just love the chocolate chip best. They replace traditional graham crackers and provide a subtle, crunchy texture. This s'mores snack mix has Teddy Grahams, too.
- Marshmallows: I use large marshmallows because they are easier to stuff into the center of the s'mores cookies than a bunch of mini marshmallows. They also give them a gooey center, and mini marshmallows don't bake the same.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate chip swap: Instead of semi-sweet chocolate chips, try milk chocolate for a sweeter result or dark chocolate for a slightly bitter but richer s'mores cookie.
- Peanut butter: Add 2 tablespoons of peanut butter to the cookie dough for a nutty and slightly savory version.
- Add finisher: Take the presentation over the top by adding a sprinkle of flaky sea salt or a chocolate drizzle after the cookies bake.
How to Make S'mores Cookies
Preheat your oven to 350°F and grease your cookie sheet with nonstick cooking spray or line it with parchment paper. Then, you can get started on these easy marshmallow cookies.
Step 1: Cream the butter and sugar. Add the butter and sugars to a mixing bowl and use an electric mixer to beat them until they become smooth and fluffy.
Step 2: Beat in the eggs and vanilla. Beat in the eggs and vanilla extract until they are combined.
Step 3: Add the dry ingredients. Mix in the dry ingredients just until a soft dough forms.
Step 4: Fold in the mix-ins. Gently fold in the chocolate chips and Teddy Grahams.
Step 5: Form the cookies. Scoop the dough and flatten it into a disc. Place a marshmallow in the center and fold the cookie dough over it. Repeat this for the remaining cookies.
Step 6: Bake and cool. Now you can put the pan into the oven and bake your s'mores cookies for about 12 minutes. Enjoy one once cooled with a cold glass of milk or a Bailey's espresso martini.
Expert Tips
- Cool them for 10 minutes in the pan: These s'mores cookies fall apart easily when they just come out of the oven. Let them cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack to prevent them from sticking.
- Avoid overmixing the dough: Only beat the ingredients until the cookie dough comes together, and then fold in the chocolate chips and Teddy Grahams. Overmixing causes too much gluten to develop, which will make them dense.
- Seal Cookie Dough: Make sure each ball of cookie dough has one large marshmallow tucked inside and is fully covered with dough. If any of the marshmallow is exposed, it will melt and ooze out while the cookies bake.
- Freeze the dough: Form the balls with the marshmallow center, then let them firm up on a sheet pan in the freezer for about 30 minutes. Then, transfer them to a freezer bag and freeze them for up to 6 months. Bake them straight from the freezer, adding 2-3 minutes to the baking time. You can also freeze baked cookies and thaw to room temperature, or you may microwave them for 20-30 seconds for a gooey center.
- Storage directions: Keep the s'mores cookies in an airtight container at room temperature for up to 5 days.
Try this s'mores blondie recipe if you enjoy this s'mores and cookie mashup.
Serving Suggestions
- Ice cream: Make an ice cream sandwich with Oreo ice cream or cookie dough ice cream. Just a scoop on the side or on top would be the start to a stunning sundae.
- Hot chocolate: Hot beverages are great pairings, too. I love hot chocolate with these s'mores cookies, especially mint hot chocolate. Try classic hot chocolate or white hot chocolate with marshmallows!
- Dessert platter: If you're planning a party, use these cookies as a start to a delicious dessert tray. Some other ideas to add are peanut butter and jelly bars and butterscotch Rice Krispie bars.
S'mores Cookies Recipe FAQs
You'll need to make sure each cookie dough ball contains one large marshmallow and is completely covered. Any exposed marshmallows will ooze out of the cookies as they bake.
When you store the cookies, place a slice of bread in the container. This will help them retain moisture longer so they don't dry out as quickly.
Sure! Use your favorite store-bought chocolate chip cookie dough, fold in the Teddy Grahams, and then fill each ball with a marshmallow.
More S'mores Recipes
Do you like s'mores recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
S'mores Cookies
Ingredients
- ½ cup salted butter softened
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 ½ cups all-purpose flour
- 1 ¼ cups semi-sweet chocolate chips
- 1 cup chocolate chip teddy grahams or Annie's
- 12 large marshmallows
Instructions
- Preheat your oven to 350°F.
- Use an electric hand mixer on medium-high speed to beat the butter and sugars together for 2 minutes. After 2 minutes, add the egg and vanilla. Beat for another minute, or until the mixture is light and fluffy.
- Reduce the speed of your hand mixer and gently whisk in the baking soda and flour. Make sure no pockets of dry flour remain in your cookie dough.
- Use a silicone spatula to fold in the chocolate chips and teddy grahams until they are evenly distributed throughout the cookie dough. Be careful not to overmix your cookie dough or risk dense, heavy cookies.
- Use a cookie scoop or large spoon to drop large balls of cookie dough onto a baking sheet. Flatten each ball of cookie dough into a disc. Place a marshmallow in the middle of the cookie dough and then fold the cookie dough over the marshmallow until it is completely enclosed.
- Bake your cookies for 12 minutes. Let your cookies cool on the pan for 10 minutes, and then transfer them to a wire cooling rack.
Notes
- These s'mores cookies are very delicate right out of the oven, so let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This helps them set up properly and keeps them from falling apart.
- Mix the ingredients just until the cookie dough comes together, then gently fold in the chocolate chips and Teddy Grahams. Overmixing can develop too much gluten, resulting in dense, heavy cookies.
- Make sure each ball of cookie dough has one large marshmallow tucked inside and fully covered with dough. If any of the marshmallows are exposed, they will melt and ooze out while the cookies bake.
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