Easy Chewy S’mores Cookies: Your Go-To No-Chill Recipe for a Mess-Free Campfire Treat
Who doesn’t love the irresistible taste of classic s’mores? That perfect combination of toasted marshmallow, gooey chocolate, and crunchy graham cracker creates a symphony of flavor and texture that instantly transports you to a cozy campfire. But let’s be honest, not everyone is thrilled about the smoke, the bugs, or the sticky mess that often comes with traditional s’mores. What if you could capture all that nostalgic goodness in a convenient, delicious, and mess-free cookie, ready in under 30 minutes with no chilling required? Well, you’re in luck! This easy and chewy S’mores Cookies recipe brings the campfire experience right to your kitchen, making it the perfect treat to enjoy all year round, without any fuss.
These homemade s’mores cookies are a fantastic solution for anyone craving that beloved campfire flavor. They boast a wonderfully chewy texture, loaded with pockets of melted chocolate, toasted mini marshmallows, and the unmistakable crunch and flavor of graham crackers. Whether you’re a seasoned baker or a beginner, this recipe is designed for simplicity and speed. You’ll have a batch of these delightful cookies baked and ready to devour in less than half an hour, making them ideal for last-minute cravings or spontaneous gatherings. No more waiting around for dough to chill – just mix, scoop, and bake!
Beyond their incredible taste and ease of preparation, these S’mores Cookies are incredibly versatile. They’re a guaranteed hit at bake sales, a fun and easy treat for kids to help make, or the ultimate crowd-pleaser to bring to parties, BBQs, or potlucks. Imagine sharing a tray of warm, gooey s’mores cookies that everyone can enjoy without the need for an open flame. Furthermore, if you’re looking for a quick cookie fix but don’t want to bake an entire batch, this recipe has you covered. The cookie dough is freezer-friendly, allowing you to prepare it ahead of time and pop individual portions into the oven whenever that sweet tooth strikes, keeping delicious homemade cookies at your fingertips for months on end. It’s the ultimate convenience for fresh-baked indulgence.
Ingredient Notes for Perfect S’mores Cookies
Crafting the perfect s’mores cookie relies on understanding the role of each ingredient and choosing the right types. Here’s a closer look at the key components:
- Graham Crackers: These are essential for that distinctive s’mores flavor. I recommend using a food processor or blender to grind whole graham cracker sheets into a fine crumb. Incorporating them directly into the cookie dough ensures that signature graham cracker taste is present in every bite without affecting the cookie’s chewy texture. If you don’t have a food processor, a zip-top bag and a rolling pin will also do the trick – just make sure they’re finely crushed.
- All-Purpose Flour: The structural backbone of our cookies. Make sure to measure your flour correctly by spooning it into a measuring cup and then leveling it off with a straight edge. This prevents adding too much flour, which can result in dry, crumbly cookies instead of the desired chewy texture.
- Baking Soda & Baking Powder: These leavening agents work together to give the cookies their perfect rise and soft interior. Baking soda reacts with the acidic brown sugar, while baking powder provides an extra lift, ensuring a light yet chewy cookie.
- Sea Salt: A pinch of sea salt is crucial for balancing the sweetness and enhancing the flavors of the chocolate and marshmallows. Don’t skip it!
- Unsalted Butter (Softened): Using unsalted butter allows you to control the overall saltiness of the cookies. Ensuring it’s properly softened (room temperature, but not melted) is vital for achieving the right dough consistency. Softened butter creams beautifully with sugar, incorporating air that contributes to the cookie’s texture.
- Granulated White Sugar & Brown Sugar: The combination of both sugars is key to the cookie’s chewiness and flavor. Granulated sugar contributes to crisp edges and spread, while brown sugar adds moisture, depth of flavor, and that delightful chewiness we love in a s’mores cookie. Make sure your brown sugar is packed when measuring.
- Vanilla Extract: A good quality vanilla extract elevates all the other flavors in the cookie. It adds a warm, aromatic note that complements the chocolate and marshmallow beautifully.
- Eggs: Eggs act as a binder, holding the dough together and adding richness. Using one large egg ensures proper emulsification and structure.
- Mini Marshmallows: This is where the magic happens! It’s crucial to use mini marshmallows, not large or jumbo ones. Large marshmallows will expand too much during baking, causing the cookies to spread excessively and potentially break apart. For best results, I also recommend cutting the mini marshmallows in half. This helps them distribute more evenly throughout the dough and prevents them from completely melting into a sticky, unmanageable mess. We’ll reserve some for topping to ensure that iconic toasted marshmallow look.
- Chocolate Chips: Any chocolate chips will work, but for a truly authentic s’mores experience, I prefer chocolate chunks. They melt into big, gooey pockets of chocolate, much like you’d get from a traditional s’more. You can use milk chocolate, semi-sweet, or even chop up Hershey bars for that classic touch. A mix of mini and regular chocolate chips also works wonderfully, providing varied chocolate bites throughout.
How to Make Easy S’mores Cookies
Making these chewy S’mores Cookies is a straightforward process, designed for quick and delicious results. Follow these simple steps to bring your campfire dreams to life in cookie form:
- Prepare Your Dry Ingredients: Begin by preheating your oven to 350°F (175°C) and lining a large baking sheet with parchment paper or a silicone baking mat. Next, take your graham crackers and pulse them in a food processor or blender until they form fine crumbs with no large chunks remaining. In a large bowl, whisk together the crushed graham crackers, all-purpose flour, baking soda, baking powder, and sea salt. Set this dry mixture aside.
- Cream Wet Ingredients: In a separate, larger bowl, combine your softened unsalted butter, granulated white sugar, packed brown sugar, and vanilla extract. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat these ingredients on low speed until they are well combined and light and fluffy. Make sure to scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
- Add Egg: Crack in the single egg and continue mixing on low speed until it is fully incorporated into the butter-sugar mixture. The mixture should be smooth and cohesive.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Continue to mix until the dry ingredients are just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies.
- Stir in Mix-ins: Gently fold in the chocolate chips and half of the halved mini marshmallows. Reserve the other half of the marshmallows for topping the cookies before baking. This ensures some marshmallows get gooey inside, while others get perfectly toasted on top.
- Scoop and Top: Use a cookie scoop (about 1 to 1.5 inches in diameter) to portion the dough onto your prepared baking sheet, leaving about an inch of space between each cookie. Now, take the reserved halved mini marshmallows and gently press a few onto the top of each cookie dough ball. You can also add a few extra chocolate chips or graham cracker crumbs for extra visual appeal and flavor.
- Bake to Perfection: Place the baking sheet on the middle rack of your preheated oven and bake for 10-13 minutes, or until the edges are golden brown and the marshmallows on top are lightly toasted and gooey. Watch them carefully, as marshmallows can burn quickly.
- Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sticking. Repeat the process with any remaining dough. These cookies are absolutely divine warm, but they’re just as delicious once cooled.
Pro Tips for the Best S’mores Cookies
Achieving bakery-quality s’mores cookies at home is easy with a few insider tips:
- Graham Cracker Crushing Tip: If you don’t own a food processor or blender, don’t worry! You can still get perfectly crushed graham crackers. Place the graham cracker sheets in a sturdy zip-top bag, remove as much air as possible, and then use the back of a large spoon, a meat tenderizer, or a rolling pin to smash them into fine crumbs. While a food processor makes it quicker and more uniform, the bag method works just as well for this S’mores Cookies recipe.
- Marshmallow Management Tip: The secret to perfectly gooey yet stable marshmallow pockets lies in how you handle them. Firstly, make sure to cut your mini marshmallows in half. This prevents them from becoming too large and causing the cookies to break apart as they expand. Secondly, only incorporate half of the halved marshmallows into the cookie dough mixture. Reserve the other half to gently press onto the tops of the scooped cookie dough balls right before baking. This technique ensures you get both beautifully melted marshmallows inside the cookie and lovely, toasted ones on the surface.
- Precision Baking Tip: Overbaking is the enemy of a chewy cookie, especially when marshmallows are involved. Keep a close eye on your cookies during the last few minutes of baking. They should be golden brown around the edges, and the marshmallows on top should be lightly puffed and toasted, not burnt. If you overbake them, the marshmallows can completely melt and crystalize, resulting in a sticky, brittle cookie with a less appealing texture and flavor. Err on the side of slightly underbaked for maximum chewiness.
- Softening Butter Perfectly: Properly softened butter is crucial for the cookie dough’s texture. It should be pliable enough to leave an indentation when pressed, but not oily or melted. To soften butter quickly, you can microwave it for about 10-15 seconds at a time, flipping it between bursts, until it reaches the desired consistency. Alternatively, leave it at room temperature for about an hour.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of soft and chewy ones.
- Use a Cookie Scoop for Uniformity: For consistently sized cookies that bake evenly, a cookie scoop is your best friend. This ensures all your cookies are the same size, meaning they’ll all be perfectly baked at the same time.
Frequently Asked Questions About S’mores Cookies
Absolutely! Freezing s’mores cookie dough is a fantastic way to prepare ahead and have fresh cookies anytime. To do this, follow the recipe instructions to make the dough. Then, scoop the dough into individual balls, just as you would for baking. Place these dough balls on a baking sheet and flash freeze them for about 30 minutes until firm. Once firm, transfer the frozen dough balls to a freezer-safe zip-top bag, making sure to remove as much air as possible. The dough can be frozen for up to 3 months. When you’re ready to bake, simply place the frozen cookie dough balls on a parchment-lined baking sheet and bake at the specified temperature. You may need to add an extra minute or two to the baking time, so start checking them at the lowest recommended time to prevent overbaking. This freezer option is incredibly convenient for baking small batches whenever a craving hits!
For optimal freshness and to maintain their chewy texture, store leftover s’mores cookies in an airtight container at room temperature. Ensure the cookies have cooled completely before storing to prevent condensation, which can make them soggy. When stored properly, these homemade cookies will remain fresh and delicious for up to 10 days. For an extra treat, you can gently warm them in the microwave for 10-15 seconds to bring back that gooey, fresh-out-of-the-oven experience.
Yes, you can certainly prepare this s’mores cookies recipe ahead of time. Once the dough is made, cover the bowl tightly with plastic wrap and store it in the refrigerator for up to 3 days. When you’re ready to bake, simply scoop the dough as usual and follow the baking instructions. This is a great option for meal prepping desserts or for entertaining, as it reduces your prep time on the day you plan to serve them.
Marshmallows can be tricky! To prevent them from melting excessively or burning, ensure you’re using mini marshmallows and cutting them in half. Also, make sure your oven temperature is accurate and that you’re not overbaking the cookies. Placing the reserved halved marshmallows on top of the dough *just before* baking helps them toast rather than completely liquify into the cookie. If you notice them browning too quickly, you can tent the cookies loosely with aluminum foil for the last few minutes of baking.
Absolutely! While the recipe suggests chocolate chips or chunks for a classic flavor, feel free to experiment. Dark chocolate chips will add a richer, less sweet contrast, while white chocolate chips can offer a different creamy note. You can also mix different types of chocolate for a more complex flavor profile. Just ensure the total amount remains similar.
Get creative! For an extra layer of flavor, consider adding a sprinkle of cinnamon to your dry ingredients for a spiced graham cracker taste. You could also mix in chopped nuts like pecans or walnuts for added crunch, or even a handful of toffee bits for a buttery caramel note. For a truly decadent experience, drizzle melted chocolate over the cooled cookies.
You May Also Enjoy…
- Bakery Style Raspberry White Chocolate Cookies
- Easy Texas Sheet Cake Cookies Recipe
- Peanut Butter Cup Cookies with Pretzels
- No Bake S’mores Snack Mix Recipe
Thank you so much for stopping by and checking out this recipe! If you tried these amazing S’mores Cookies, I would absolutely love to hear from you in the comments section below. Your feedback and ratings help others discover delicious recipes! If you want to keep up with what The Erhardts are Eating (and exploring), be sure to follow along on Facebook, Instagram, Pinterest, Twitter& Youtube.
Happy Eating!
Easy Chewy S’mores Cookies Recipe
Caitlyn Erhardt
Pin Recipe
Rate this Recipe
Ingredients
- 4 Sheets Graham Crackers
- 1 ½ Cups All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ Tsp Baking Powder
- ¼ teaspoon Sea Salt
- 1 ½ Sticks Unsalted Butter Softened*
- ½ Cup Granulated White Sugar
- ¼ Cup Brown Sugar Packed
- 1 teaspoon Vanilla Extract
- 1 Large Egg
- ½ Cup Mini Marshmallows Halved (plus more for topping)
- ½ Cup Chocolate Chips Mini, regular or chunks (or a combination*)
Instructions
-
Preheat your oven to 350 degrees F (175°C) and prepare a large baking sheet by lining it with parchment paper or spraying lightly with cooking spray. Next, meticulously slice or tear your mini marshmallows in half and set them aside; this step is crucial for even distribution and ideal toasting.
-
Add the graham cracker sheets to a food processor (or blender) and pulse until they are finely ground, ensuring no large chunks remain. In a large bowl, combine these crushed graham crackers with the all-purpose flour, baking soda, baking powder, and sea salt. Stir these dry ingredients well to ensure they are thoroughly combined. Set this bowl aside.
-
In a separate, large mixing bowl, combine the softened unsalted butter, granulated white sugar, packed brown sugar, and vanilla extract. Use a hand mixer or a stand mixer with a paddle attachment to beat these ingredients on low speed until they are light, fluffy, and well combined, scraping down the sides of the bowl as necessary. Add the large egg and continue to mix until it’s fully incorporated into the butter mixture. Slowly add the prepared dry ingredients into the wet mixture, mixing on low speed only until the dough comes together and no streaks of flour are visible. Finally, gently stir in the chocolate chips and exactly half of your halved mini marshmallows.
-
Using a 1 to 1.5-inch cookie scoop, portion the dough into even balls and place them onto your prepared baking sheet, ensuring they are spaced about an inch apart to allow for spreading. Take the remaining halved mini marshmallows and gently press a few onto the top of each ball of cookie dough. You can also press a few extra chocolate chips or a sprinkle of graham cracker crumbs onto the top for an extra visual and textural boost.
-
Bake on the middle rack of the oven for 10-13 minutes, or until the edges of the cookies are beautifully golden brown and the marshmallows on top are perfectly puffed and lightly toasted. Remove the cookies from the oven and let them cool on the baking pan for 5 minutes to allow them to set before carefully transferring them to a wire rack to cool completely. Repeat this process until all the dough is used. These cookies are absolutely delicious enjoyed warm, but also store wonderfully once fully cooled.
Video
Notes
- Leftover Storage: To keep your S’mores cookies fresh and chewy, store them in an airtight container at room temperature for up to 10 days. This prevents them from drying out or becoming stale.
- Freezer Option: For future cravings, prepare the dough according to the recipe, then scoop the dough into individual balls. Flash freeze the balls on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake as directed, potentially adding 1-2 minutes to the bake time.
- Prepare Ahead of Time: The cookie dough can be made up to 3 days in advance. Cover the bowl tightly with plastic wrap and refrigerate. When ready to bake, let the dough sit at room temperature for about 10-15 minutes to soften slightly before scooping.
- Softened Butter: Achieving properly softened butter is crucial. It should be pliable and leave a slight indentation when pressed, but not melted. You can leave it at room temperature for about an hour, or microwave it for short 10-second bursts, flipping it between each, until it reaches the desired consistency.
- Chocolate Chips: Feel free to customize your chocolate! You can use mini chocolate chips, regular-sized chips, or even chopped chocolate chunks. I often use a mix of mini and regular; the minis help keep the cookies together better while the larger pieces provide big gooey pockets of chocolate.
- Optional Topping: For an extra visual and textural pop, before baking, press additional chocolate chips, a few extra halved mini marshmallows, and a sprinkle of graham cracker crumbs directly onto the tops of the raw cookie dough balls. This makes for a truly irresistible presentation.
Video Note: In the video, I suggest chilling the dough before baking. Please note that this is an older version of the recipe, and I have since altered it to require NO CHILLING, as some bakers experienced issues with the cookies not holding together. The rest of the video features all the same ingredients with some minor changes to quantity and prep (like slicing the marshmallows). I decided to leave the video as I thought some visual learners may still find it helpful to see the basic prep steps. Please refer to this recipe card for the most accurate and up-to-date measurements and instructions for the best results.
Nutrition
Share with Your Friends and Family!