S’mores Cookie

There is something instantly comforting about biting into a warm S’mores Cookie. The edges are golden and crisp, the center stays soft and chewy, and right in the middle you get that nostalgic pull of melted marshmallow mixed with rich chocolate. Trust me, you’re going to love this. It feels like a campfire treat turned bakery style dessert, and once you make them at home, they quickly become a repeat favorite.

Behind the Recipe

This recipe was inspired by late summer nights, sticky fingers, and the simple joy of roasting marshmallows with friends. I wanted to capture that same feeling but in cookie form, something you can bake anytime without needing a fire pit. These cookies bring together childhood memories and grown up baking skills, and every batch feels a little bit special.

Recipe Origin or Trivia

S’mores have been around for decades, first appearing in early American camping culture. The name itself comes from asking for some more, which honestly makes perfect sense. Turning them into cookies became popular as home bakers looked for ways to enjoy the flavor year round. This cookie version keeps the spirit of the original treat while giving it a soft, bakery worthy twist.

Why You’ll Love S’mores Cookie

Once you see how these come together, it is easy to understand why they are such a hit.

Versatile: These cookies work for casual snacking, parties, or even gifting during the holidays.

Budget-Friendly: Simple pantry ingredients come together with just a few classic add ins.

Quick and Easy: The dough mixes fast, and the bake time is short.

Customizable: You can adjust the chocolate, marshmallow size, or even add a crunch.

Crowd-Pleasing: Kids and adults both light up when they see these on the table.

Make-Ahead Friendly: The dough can be chilled and baked later without losing quality.

Great for Leftovers: They stay soft for days and reheat beautifully.

Chef’s Pro Tips for Perfect Results

A few small details make a big difference with this recipe. Chill the dough briefly if your kitchen is warm, which helps control spreading. Use large marshmallow pieces so they stay gooey after baking. And always pull the cookies out when the centers still look slightly underdone, they finish setting as they cool.

Kitchen Tools You’ll Need

Before you start, gather your tools so the process feels smooth and relaxed.

Mixing Bowl: Large enough to mix the dough evenly.

Hand Mixer or Whisk: Helps cream the butter and sugar properly.

Baking Sheet: A sturdy sheet ensures even baking.

Parchment Paper: Prevents sticking and makes cleanup easier.

Cooling Rack: Allows cookies to set without becoming soggy.

Ingredients in S’mores Cookie

This recipe works because every ingredient plays its part in creating that classic flavor.

1. All Purpose Flour: 2 cups, gives structure while keeping the cookie tender.
2. Baking Soda: 1 teaspoon, helps the cookies rise and spread correctly.
3. Salt: 1 teaspoon, balances sweetness and enhances chocolate flavor.
4. Unsalted Butter: 3/4 cup, softened, creates richness and a soft texture.
5. Brown Sugar: 3/4 cup, adds moisture and a caramel like depth.
6. Granulated Sugar: 1/4 cup, helps with crisp edges.
7. Eggs: 2 large, bind the dough and add chewiness.
8. Vanilla Extract: 1 teaspoon, rounds out the sweetness.
9. Chocolate Chunks: 1 1/2 cups, provide rich melted pockets.
10. Marshmallows: 1 1/2 cups, cut into large pieces for gooey centers.

Ingredient Substitutions

Sometimes you need flexibility, and this recipe allows for it.

All Purpose Flour: Use a gluten free baking blend if needed.
Brown Sugar: Coconut sugar works for a deeper flavor.
Chocolate Chunks: Chocolate chips or chopped chocolate bars are fine.
Marshmallows: Mini marshmallows can be used but may melt more fully.

Ingredient Spotlight

Marshmallows: These are the heart of the cookie, creating that iconic stretchy center and toasted sweetness.

Chocolate Chunks: Larger pieces melt unevenly, giving pockets of rich chocolate in every bite.

Instructions for Making S’mores Cookie

Now let’s dive into the fun part, bringing everything together.

1. Preheat Your Equipment:
   Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a bowl, whisk together flour, baking soda, and salt, then set aside.
3. Prepare Your Cooking Vessel:
   In a separate bowl, cream the butter with brown sugar and granulated sugar until light and fluffy.
4. Assemble the Dish:
   Add eggs and vanilla to the butter mixture, then slowly mix in the dry ingredients. Fold in chocolate chunks and marshmallows gently.
5. Cook to Perfection:
   Scoop dough onto the baking sheet, spacing well apart. Bake for 10 to 12 minutes until edges are golden and centers look soft.
6. Finishing Touches:
   Let cookies cool on the sheet for a few minutes before transferring to a rack.
7. Serve and Enjoy:
   Enjoy warm for maximum gooey goodness.

Texture & Flavor Secrets

The magic of these cookies comes from contrast. Crisp edges meet a soft center, while sweet marshmallow balances rich chocolate. As they cool, the flavors deepen and the texture settles into that perfect chewy bite.

Cooking Tips & Tricks

A few helpful reminders make baking easier.

• Chill dough briefly if it feels too soft.
• Press extra marshmallow pieces on top before baking for visual appeal.
• Slightly underbake for the best texture.

What to Avoid

Even simple recipes have pitfalls.

• Overbaking, which leads to dry cookies.
• Cutting marshmallows too small, causing them to disappear.
• Crowding the baking sheet, which affects spreading.

Nutrition Facts

Servings: 18 cookies
Calories per serving: 210

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Make-Ahead and Storage Tips

You can prepare the dough up to two days ahead and keep it chilled. Baked cookies store well in an airtight container for up to four days. For longer storage, freeze the dough balls and bake straight from frozen with a slight time adjustment.

How to Serve S’mores Cookie

Serve these slightly warm with a glass of milk or alongside coffee. They also make a great dessert base with a scoop of vanilla ice cream on top.

Creative Leftover Transformations

Crumble leftover cookies over ice cream, use them as a sandwich with marshmallow spread, or chop them into chunks for a cookie milkshake.

Additional Tips

Always use room temperature ingredients for smoother mixing. And do not skip the cooling step, it helps the cookies hold together beautifully.

Make It a Showstopper

For presentation, stack cookies casually on a plate and let the marshmallow pulls show. A slightly cracked top with visible chocolate makes them irresistible.

Variations to Try

Try adding crushed graham crackers to the dough for extra crunch. Swap part of the chocolate for dark chocolate. Add a pinch of cinnamon for warmth. Or make jumbo cookies for bakery style results.

FAQ’s

1. Can I freeze the dough?

Yes, freeze dough balls for up to three months.

2. Do these cookies spread a lot?

They spread moderately, chilling helps control shape.

3. Can I use mini marshmallows?

Yes, but they melt more fully into the dough.

4. Why are my cookies flat?

Butter may have been too warm or dough not chilled.

5. Can I make them smaller?

Absolutely, just reduce bake time slightly.

6. How do I keep marshmallows gooey?

Bake until just set and avoid overbaking.

7. Are these good the next day?

Yes, they stay soft and flavorful.

8. Can I double the recipe?

Yes, it scales very well.

9. What chocolate works best?

Milk or semi sweet both work great.

10. Can kids help make these?

Definitely, it is a fun and simple recipe.

Conclusion

These S’mores Cookies bring together everything we love about a classic treat in one warm, chewy bite. Let me tell you, it’s worth every bite. Bake a batch, share them with someone you love, and enjoy a little taste of nostalgia right from your oven.

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