S’mores Marshmallow Cookies Recipe

There is something truly magical about S’mores Marshmallow Cookies that brings the nostalgic campfire treat right into your kitchen. Imagine biting into a cookie where the crunch of graham cracker crumbs, the rich chocolate chunks, and gooey mini marshmallows meld into one spectacular experience. These cookies are the perfect blend of sweet and tactile, making them an irresistible treat for anyone craving a creative twist on classic s’mores. They are as fun to bake as they are to share, and they’ll quickly become a beloved favorite in your home.

Ingredients You’ll Need

Getting the perfect S’mores Marshmallow Cookies starts with simple, everyday ingredients that each play a special role in delivering that iconic taste and texture. From the crispy graham cracker crumbs adding crunch, to the soft mini marshmallows providing gooeyness, every ingredient works together to create cookie magic.

• Graham Crackers (5 ounces / 142g): Crushed into fine crumbs, they give the cookie that authentic s’mores crunch and flavor.
• All-Purpose Flour (1 3/4 cups / 245g): The sturdy foundation that holds everything together and ensures the perfect cookie texture.
• Salt (1 teaspoon): Balances sweetness and enhances all the other flavors.
• Baking Soda (1 teaspoon): Helps the cookies rise just right with a light, tender crumb.
• Unsalted Butter (3/4 cup / 170g): Softened for creaming with sugar, it contributes to a rich, melt-in-your-mouth bite.
• Brown Sugar (3/4 cup / 161g): Adds moistness and deep caramel undertones.
• Granulated Sugar (3/4 cup / 150g): Provides sweetness and encourages a slight crisp edge on the cookies.
• Large Eggs (2): Bind the dough together while lending a slight lift and richness.
• Vanilla Extract (1 teaspoon): A subtle touch that frames and elevates all the other flavors.
• Chocolate Chips or Roughly Chopped Chocolate (2 cups / 12 ounces): The melty chocolate chunks are essential for that ooey-gooey, irresistible filling.
• Mini Marshmallows (About 2 cups): The star ingredient for that signature toasted marshmallow goo that makes these cookies so special.

How to Make S’mores Marshmallow Cookies

Step 1: Prepare the Graham Cracker Crumbs

Start by crushing your graham crackers into fine crumbs. Using a food processor is quick and easy, pulsing just until you get a sandy texture. If you don’t have one, placing the crackers in a zip-top bag and crushing them with a rolling pin works beautifully. These crumbs are crucial because they’re what give the cookies that distinctive s’mores flavor and lovely crunch.

Step 2: Whisk Dry Ingredients

In a bowl, combine the graham cracker crumbs with flour, salt, and baking soda. Whisking these together ensures they are evenly distributed, so your cookies bake up with consistent flavor and perfect rise.

Step 3: Cream Butter and Sugars

In a mixer, beat the very soft butter with both sugars on medium speed. This step is delightful because you see the mixture turn creamy and fluffy, contributing to a tender yet chewy cookie. Don’t forget to scrape down the sides to keep everything well mixed!

Step 4: Add Eggs and Vanilla

Mix in your eggs and vanilla until the dough becomes smooth and uniform. This addition not only helps bind the cookie dough but also gives it that luscious richness and lovely aroma that’ll have you eagerly anticipating the next steps.

Step 5: Combine Dry Ingredients

Pour the dry graham cracker and flour mixture into the wet ingredients all at once. Using your mixer on low speed, blend just until you don’t see any dry flour streaks. Overmixing here can make cookies tough, so gentle and quick is the way to go.

Step 6: Fold in the Chocolate

Add your chocolate chips or chunks and mix for just a few seconds until evenly incorporated. These chocolate pieces promise bursts of decadence in every bite and are an essential part of these S’mores Marshmallow Cookies.

Step 7: Chill the Dough

Cover your dough and refrigerate for at least 30 minutes, or up to three days if you want to plan ahead. Chilling strengthens the flavors and makes the dough easier to handle. You can even freeze individual scoops for months, which means these cookies can be a ready-to-bake treat anytime you crave them.

Step 8: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 375ºF and line your baking sheets with silicone mats or parchment paper. For best results, bake one sheet at a time on the middle rack for even cooking. If you need to bake two sheets simultaneously, position one rack in the upper third and the other in the lower third of the oven.

Step 9: Scoop the Dough

Using a medium cookie scoop (or a heaping tablespoon), drop the dough onto your prepared sheet, spacing the cookies about two inches apart to allow for spreading. This size yields perfectly chewy, satisfying cookies that hold their shape beautifully.

Step 10: Initial Baking

Bake the cookies for 10 minutes. This first bake firms up the edges and tops but leaves room for adding that delightful marshmallow topping.

Step 11: Add Marshmallows and Finish Baking

Remove the cookies from the oven and gently press 3 to 4 mini marshmallows into each cookie top. Return them to the oven for another 2 to 3 minutes until the marshmallows puff up and begin to melt slightly, forming those irresistible little pillows of goo that are signature to these S’mores Marshmallow Cookies.

Step 12: Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes so the marshmallow centers collapse into perfect little clouds of molten caramelized sweetness. Then transfer to a wire rack to cool completely. The cooling process helps set their structure, making them easier to handle and enjoy.

Step 13: Bake Remaining Dough

Continue baking the rest of your dough in batches until you’ve enjoyed every last drop of marshmallow magic. This recipe makes a generous batch that’s perfect for sharing with friends or savoring little by little.

How to Serve S’mores Marshmallow Cookies

Garnishes

You can elevate these cookies by sprinkling a little extra graham cracker crumbs or a light dusting of cocoa powder on top before serving. For a festive touch, drizzle some melted chocolate or swirl on a bit of caramel sauce to bring out their indulgent qualities. A sprinkle of sea salt also works wonders to balance the sweetness and add complexity.

Side Dishes

S’mores Marshmallow Cookies pair beautifully with a cold glass of milk or a warm cup of coffee or cocoa to balance their sweet richness. For a fancy touch, serve with vanilla bean ice cream or a dollop of whipped cream to create a delightful dessert experience. Fresh berries on the side add a refreshing counterpoint to the gooey sweetness.

Creative Ways to Present

For gatherings, arrange these cookies on a rustic wooden board surrounded by small bowls of extra marshmallows, chocolate chips, and graham cracker crumbs, encouraging guests to customize their own bites. You can also sandwich two cookies together with a spoonful of marshmallow fluff or chocolate spread for s’mores cookie sandwiches—pure joy in every bite!

Make Ahead and Storage

Storing Leftovers

Store cooled S’mores Marshmallow Cookies in an airtight container at room temperature for up to a week. To prevent sticking, place wax paper between cookie layers, though the marshmallows might cling lightly to the paper—just peel gently when serving. Proper storage keeps these treats soft, chewy, and perfectly indulgent.

Freezing

These cookies freeze wonderfully! For best results, freeze scooped dough balls individually on a sheet pan before transferring to a freezer bag for up to three months. When ready, bake straight from frozen, adding a minute or two to your baking time. You can also freeze fully baked cookies layered with wax paper to thaw later—ideal for having your favorite sweet treat on demand.

Reheating

To revive softened marshmallows and freshen the cookies, warm them in a 325ºF oven for 5 to 7 minutes or microwave for 10-second bursts. This brings back their pillowy texture and gooey charm, making every bite feel freshly baked and utterly irresistible.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

While mini marshmallows work best for even distribution and melting, you can chop regular marshmallows into small pieces and press them onto your cookies before the final bake. Just be mindful they may melt more unevenly and create larger gooey pools.

What type of chocolate is best for these cookies?

Use a good-quality semi-sweet or bittersweet chocolate for a lovely balance of sweetness. Chopping up chocolate bars instead of chocolate chips adds texture and makes for delightful chunks in the cookies.

Can I make these cookies gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure your graham crackers are also gluten-free to maintain the authentic flavor and texture.

How do I prevent marshmallows from burning in the oven?

Adding the marshmallows after the initial bake and finishing with a shorter final bake time helps keep them puffed and melty without burning. Keep an eye on them during the last few minutes to ensure they look soft and golden but not scorched.

Can I make the dough ahead of time?

Absolutely! Chilling the dough intensifies flavors and makes handling easier. Refrigerate for up to three days or freeze scooped dough balls for several months. This flexibility means you can enjoy fresh-baked cookies anytime without the fuss.

Final Thoughts

If you’re looking for a comfort dessert that combines nostalgia with pure cookie bliss, these S’mores Marshmallow Cookies are a must-try. They bring together chewy, crunchy, gooey, and chocolaty in every bite and are sure to bring smiles at any gathering or cozy night in. Give this recipe a whirl—you might just find yourself baking them again and again!

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