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chewy smores cookies

Easy Chewy S'mores Cookies

Print Recipe
There’s nothing quite like biting into a batch of warm, gooey chewy s’mores cookies—a recipe that brings the nostalgia of campfire nights straight to your kitchen. Imagine soft, buttery cookies loaded with melty chocolate, toasted marshmallows, and crunchy graham cracker pieces, all baked together into the perfect handheld treat.
Course Dessert
Keyword cookies, smores
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 cookies

Equipment

  • Large Cookie Scoop

Ingredients

  • 1 stick Butter
  • 1/2 cup Brown Sugar
  • 1/4 cup White Granulated Sugar
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 1 & 1/4 cup Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp. Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Pieces of Graham Cracker
  • 1/2 cup Chocolate Chunks
  • 1/2 cup Mini Marshmallows

Instructions

  • Start by preheating your oven to 350°F and lining a baking sheet with parchment paper.
  • Melt your butter until smooth, then whisk in both sugars, the egg, and vanilla extract until the mixture is silky and well combined.
    1 stick Butter, 1/2 cup Brown Sugar, 1/4 cup White Granulated Sugar, 1 large Egg, 1 tsp Vanilla Extract
  • Next, gently fold in the dry ingredients—flour, baking soda, baking powder, and salt—just until no streaks remain.
    1/2 tsp Baking Soda, 1/4 tsp. Baking Powder, 1/2 tsp Salt, 1 & 1/4 cup Flour
  • Stir in the mix-ins, adding pieces of graham crackers, chunks of chocolate (or chocolate chips if that’s what you have on hand), and plenty of mini marshmallows
    1/2 cup Pieces of Graham Cracker, 1/2 cup Chocolate Chunks, 1/2 cup Mini Marshmallows
  • Using a large cookie scoop, portion out the dough onto your prepared sheet, spacing each cookie about two to three inches apart since they’ll spread while baking.
  • Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.

Notes

Storage Tips for This Recipe

  • Room temperature: Store cookies in an airtight container at room temperature for up to 3–4 days. Place a slice of bread in the container to help keep them soft and chewy.
  • Layering: If stacking cookies, place parchment paper between layers to prevent the marshmallows from sticking together.
  • Refrigerator: These cookies can be stored in the fridge for up to a week, but bring them to room temperature or warm slightly before serving for the best texture.
  • Freezer (baked): Freeze cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds for a warm, gooey bite.
  • Freezer (cookie dough): Scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen at 350°F, adding 1–2 minutes to the bake time.

Common FAQ's Related to This Recipe

  • Can I use chocolate chips instead of chocolate chunks?
    Yes! Chocolate chunks give bigger melty pockets of chocolate, but chocolate chips work just as well.
  • How do I keep the cookies soft and chewy?
    Don’t overbake—pull them out when the edges are golden but the centers still look slightly underdone. They’ll set as they cool.
  • Can I make the dough ahead of time?
    Yes! You can chill the dough for up to 48 hours in the fridge or freeze cookie dough balls for up to 2 months.
  • Do I need to chill the dough before baking?
    Not necessarily, but chilling for 30 minutes will make the cookies a little thicker and prevent too much spreading.
  • Can I double this recipe?
    Absolutely! Just be sure to bake in batches so the cookies have enough room to spread on the pan.
  • How long do these cookies last?
    Stored in an airtight container at room temperature, they’ll stay fresh for 3–4 days. For longer storage, freeze them and reheat when ready to enjoy.

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