Smores Cookie Recipe
Smores Cookie Recipe combines all the best flavors of the classic campfire treat. They are filled with chocolate chips and graham cracker crumbs and topped with mini marshmallows and Hershey’s chocolate chips. This recipe offers a quick and easy way to enjoy the taste of beloved s’mores in cookie form. Perfect for when you want a sweet, nostalgic treat without the need for a campfire.
“Perfect for when you crave a sweet, nostalgic treat without the need for a campfire.”
But my previous easy Anise Cookie Recipe with a few ingredients is also very delicious.
Ingredients Smores Cookie Recipe
- 2 ½ cups (318 grams) all-purpose flour
- 1 cup (8 full crackers or 120 grams) graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛ teaspoon cinnamon
- 2 sticks (226 grams) unsalted butter, at cool room temperature
- ¼ cup (50 grams) granulated sugar
- 1 cup (200 grams) light brown sugar
- 2 large eggs, at cool room temperature
- 1 teaspoon vanilla extract
- 1 cup (170 grams) miniature chocolate chips
- 1 ½ cups min i marshmallows
- 2-3 milk chocolate candy bars, broken into pieces
Instructions Smores Cookie Recipe
Step 1
Preheat oven to 375°F. Line baking sheets with parchment paper.
Step 2
Whisk together flour, graham cracker crumbs, baking soda, salt, and cinnamon.
Step 3
Beat butter, granulated sugar, and brown sugar until light and fluffy.
Step 4
Add eggs one at a time, beating well. Add vanilla.
Step 5
Slowly beat in flour mixture. Stir in chocolate chips.
Step 6
Drop 1 1/2-tablespoon balls onto baking sheets, spacing 1 1/2 inches apart.
Step 7
Bake 6-7 minutes until edges begin to set. Remove from oven.
Step 8
Press 2-3 marshmallows and chocolate pieces into each cookie.
Step 9
Bake 3-4 more minutes until edges are golden brown.
Step 10
Cool 5 minutes, then transfer to wire racks.
Store in an airtight container at room temperature for up to 3 days.
Pro Tips for This Smores Cookie Recipe
- Measure your flour correctly: Too much flour is a common mistake. Use a scale for accuracy. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.
- Handle marshmallow blowouts: Use a circle-shaped cookie cutter to corral cookies together as soon as they come out of the oven. Alternatively, use a spatula or knife to push the edges back in.
- Classic s’mores taste: Use Hershey’s chocolate bar for that authentic s’mores flavor. Add it to your shopping list.
- Cooling time: Let the cookies cool on the baking sheet. They’ll be soft right out of the oven and need time to firm up.
FREQUENTLY ASKED QUESTIONS
How Long Will They Last?
Smores Cookie Recipe stay fresh for up to 4 days when kept in an airtight container at room temperature.
What Size Are This Smores Cookie Recipe?
For this recipe, a medium 1.5-tablespoon size cookie scoop is ideal. If you prefer larger cookies, use a large 3-tablespoon size cookie scoop and add a few minutes to the bake time.
Do I Need to Chill Smores Cookie Dough?
No, chilling the dough is not necessary for this recipe. However, you can refrigerate the dough for up to 2 days before baking if desired. Wrap the dough well in plastic wrap or place it in an airtight container before chilling
Perfectly Round S’mores Cookies
To achieve perfectly round cookies, use a round cookie cutter slightly larger than your cookies straight out of the oven. Gently swirl it around the edges a few times before the cookies have fully set. This simple trick helps to shape them beautifully.
What Kind of Marshmallows Should I Use?
For best results, use mini marshmallows torn in half for this recipe. If you prefer smaller marshmallows that hold their shape better, marshmallow bits are a great alternative. They are firmer and smaller, similar to those found in cereal.
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I hope this recipe brings as much joy to your home as it does to mine.
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Happy Baking 🍪🍪🍪🍪🍪
The Best Smores Cookie Recipe
Ingredients
- 2 ½ cups 318 grams all-purpose flour
- 1 cup 8 full crackers or 120 grams graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛ teaspoon cinnamon
- 2 sticks 226 grams unsalted butter, at cool room temperature
- ¼ cup 50 grams granulated sugar
- 1 cup 200 grams light brown sugar
- 2 large eggs at cool room temperature
- 1 teaspoon vanilla extract
- 1 cup 170 grams miniature chocolate chips
- 1 ½ cups mini marshmallows
- 2-3 milk chocolate candy bars broken into pieces
Instructions
Step 1
- Preheat oven to 375°F. Line baking sheets with parchment paper.
Step 2
- Whisk together flour, graham cracker crumbs, baking soda, salt, and cinnamon.
Step 3
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Step 4
- Add eggs one at a time, beating well. Add vanilla.
Step 5
- Slowly beat in flour mixture. Stir in chocolate chips.
Step 6
- Drop 1 1/2-tablespoon balls onto baking sheets, spacing 1 1/2 inches apart.
Step 7
- Bake 6-7 minutes until edges begin to set. Remove from oven.
Step 8
- Press 2-3 marshmallows and chocolate pieces into each cookie.
Step 9
- Bake 3-4 more minutes until edges are golden brown.
Step 10
- Cool 5 minutes, then transfer to wire racks.
Store in an airtight container at room temperature for up to 3 days.
Notes
- Measure your flour correctly: Too much flour is a common mistake. Use a scale for accuracy. If you don't have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.
- Handle marshmallow blowouts: Use a circle-shaped cookie cutter to corral cookies together as soon as they come out of the oven. Alternatively, use a spatula or knife to push the edges back in.
- Classic s'mores taste: Use Hershey’s chocolate bar for that authentic s’mores flavor. Add it to your shopping list.
- Cooling time: Let the cookies cool on the baking sheet. They’ll be soft right out of the oven and need time to firm up.
