Pin it
This gooey s'mores cookie recipe transforms the classic campfire treat into an irresistible bakery-style cookie that you can enjoy year-round. With a perfect balance of graham crackers, chocolate, and marshmallows all wrapped in a buttery cookie dough, these treats deliver that nostalgic s'mores flavor in every bite.
I first made these cookies for my niece's birthday party when rain canceled our backyard s'mores plans. The kids actually preferred these to traditional s'mores, and now they've become our signature family dessert for gatherings throughout the year.
Ingredients
- Unsalted butter: room temperature butter creates the perfect cookie texture and allows you to control the salt level
- Granulated sugar and light brown sugar: the combination provides both sweetness and moisture while the molasses in brown sugar enhances chewiness
- Eggs: room temperature eggs incorporate better into the dough for proper structure
- Vanilla extract: adds warmth and depth to balance the sweetness
- All purpose flour: provides the structure for our cookies use the spoon and level method for accurate measurement
- Baking soda: helps our cookies rise and spread properly
- Cornstarch: the secret ingredient that keeps cookies tender and prevents them from getting too crisp
- Kosher salt: enhances all flavors especially the chocolate and caramel
- Graham cracker crumbs: these provide the authentic s'mores flavor throughout the dough
- Chocolate chips: I recommend using a mix of milk and semisweet for the most authentic s'mores experience
- Marshmallows: freezing them first prevents them from completely dissolving during baking
- Soft caramels: Werther's brand works perfectly here adding another dimension of sweetness
How To Make S'mores Cookies
- Prep the marshmallows:
- Slice large marshmallows in half and place them in the freezer while preparing the dough. This crucial step prevents them from completely melting during baking and ensures you get that gooey center.
- Cream the butter and sugars:
- Mix cold butter with both sugars on low speed gradually increasing until the mixture becomes pale and fluffy about 4 minutes. This incorporates air into the dough creating the perfect texture. Ensure no visible butter chunks remain for a uniform cookie.
- Add the eggs and vanilla:
- Incorporate eggs one at a time scraping down the bowl between additions. Add vanilla and mix until just combined. The eggs provide structure while the vanilla enhances the flavor profile.
- Combine dry ingredients:
- Whisk flour baking soda cornstarch and salt in a separate bowl. Add this mixture to the wet ingredients in two batches mixing on low until just combined. Overmixing will develop gluten resulting in tough cookies.
- Add flavor additions:
- Fold in graham cracker crumbs and chocolate chips with a spatula rather than the mixer. This gentle incorporation prevents breaking the chips and overworking the dough maintaining a tender cookie texture.
- Form and fill cookies:
- Scoop 2ounce dough balls and create a well in the center of each. Place a frozen marshmallow half and caramel pieces in the well then completely enclose the fillings with dough. Roll between your palms to seal completely the secret to the perfect surprise center.
- Bake to perfection:
- Bake at 375°F for precisely 9 to 10 minutes until edges are golden but centers remain slightly underbaked. This timing is critical for achieving that bakery style cookie with crisp edges and a gooey center.
Pin it
These cookies remind me of summer evenings at my grandparents' lake house where we'd make s'mores after dinner. The way the marshmallow stretches when you break a warm cookie apart takes me right back to those childhood campfires, but without the worry of burning the marshmallows or dealing with sticky fingers.
Storage Tips
Store these cookies in an airtight container at room temperature for up to 3 days. I find placing a slice of bread in the container helps maintain moisture and keeps them chewy longer. For longer storage, freeze completely cooled cookies wrapped in plastic wrap then placed in a freezer bag for up to 2 months. Reheat frozen cookies in a 300°F oven for 5-6 minutes to restore that fresh-baked gooey center.
Pin it
Troubleshooting Common Issues
If your cookies spread too much during baking, your butter was likely too warm. Try chilling the formed cookie dough balls for 15 minutes before baking. If the marshmallow completely disappears, it wasn't frozen long enough before baking or your oven runs hot. Use an oven thermometer for accuracy. For cookies that are too dry or cakey, you may have used too much flour avoid packing it when measuring or switch to weighing ingredients for precision.
Customization Ideas
These cookies welcome creative variations. Try using different chocolate varieties like dark chocolate chunks or white chocolate chips. Substitute the caramels with peanut butter cups for a different flavor profile. During holidays, use seasonal marshmallows like peppermint for Christmas or pumpkin spice for fall. You can even add cinnamon to the dough for a Mexican hot chocolate inspired version. The basic technique remains the same while allowing for endless flavor combinations.
Serving Suggestions
Serve these cookies slightly warm for the ultimate experience. For an extra indulgent dessert, sandwich vanilla ice cream between two completely cooled cookies for homemade s'mores ice cream sandwiches. Create a dessert board featuring these cookies alongside fresh fruit, chocolate sauce, and additional marshmallows for a fun interactive dessert option. These cookies also make excellent gifts packaged in cellophane bags with a cute label and ribbon.
Frequently Asked Questions
- → How do I make sure the marshmallows don’t melt too much in the cookies?
Freezing the marshmallows beforehand helps them hold their shape better during baking, keeping the cookies gooey without becoming too messy.
- → Can I use different types of chocolate chips?
Yes, you can use milk, semi-sweet, or dark chocolate chips depending on your taste preference. A mix of chocolates works well too!
- → Why do I need to chill the marshmallows while preparing the dough?
Chilling the marshmallows prevents them from melting too rapidly in the oven, ensuring even distribution within the cookies.
- → Can these cookies be frozen?
Yes! After baking and cooling, wrap the cookies in plastic wrap and store them flat in a freezer bag for up to two months. Defrost at room temperature or warm in a 300°F oven.
- → What’s the best way to store these cookies?
Store the cookies in an airtight container at room temperature for up to three days. They’re best enjoyed fresh!