🔥 S’mores Cookies: Summer Nostalgia in Every Chewy Bite
Hey there, cookie crew! Chef Emily here, your go-to guy for turning campfire vibes into kitchen magic. Let’s talk about the ultimate mashup: S’mores Cookies. Imagine toasty marshmallows, crackly graham crumbs, and melty chocolate chunks all hugging each other in a soft, buttery cookie. These aren’t just desserts—they’re edible time machines. One bite, and you’re 10 years old again, laughing around a fire pit with sticky fingers and zero regrets.
Now, I know what you’re thinking: “But Emily, why bake s’mores when I can just roast ‘em?” Trust me, I’ve been there. But here’s the deal: These cookies are your golden ticket to s’mores joy 365 days a year. Rainy Tuesday? Boom—summer in your mouth. Last-minute school bake sale? You’ll be the MVP. Plus, no bugs, no smoke in your eyes, and no arguing over who gets the last skewer. Win-win-win.
This recipe? It’s my grandma’s legacy with a twist. She’d always sneak extra chocolate into my batch “for energy” (grandmas are the OG hype women). I’ve tweaked her OG formula over the years—added a graham cracker crunch here, a marshmallow hack there—but the soul? Pure childhood magic. Let’s get baking!
👵 Grandma’s Secret Chocolate Stash & My First Kitchen Disaster
Picture this: 1998. Me, age 7, standing on a wobbly stool in Grandma’s peach-colored kitchen. She’s wearing her infamous “Kiss the Cook” apron (spoiler: I did, daily), and there’s a suspicious bulge in her sweater pocket. “Special rations,” she’d whisper, pulling out a Hershey bar bigger than my face. Our cookie ritual was sacred: She’d let me “test” chocolate chunks while pretending not to notice I’d eaten half the bag.
One fateful day, I got cocky. “I can TOTALLY make these solo!” I declared, forgetting a key ingredient: baking soda. The result? Cookie hockey pucks even our dog refused. Grandma laughed so hard she snorted lemonade through her nose. “Sugarplum,” she wheezed, “even Picasso needed practice.” We burned that batch in the backyard firepit—my first “campfire” s’mores experience. The lesson? Imperfect cookies make perfect memories. Now, every time I bake these, I taste that smoky backyard laugh-fest. Thanks, Grams.
S’mores Cookies
✨ Your S’mores Cookie Toolkit
- 1 cup unsalted butter, softened – The VIP of chewiness. Pro tip: Leave it out for 1 hour pre-bake. In a rush? Cut cold butter into chunks and microwave in 5-second bursts (stop before melting!). Vegan? Swap with coconut oil.
- 3/4 cup brown sugar + 1/2 cup granulated sugar – Brown sugar = moisture magic. Granulated = crisp edges. Together? Cookie power couple.
- 2 large eggs – Room temp eggs blend better. Forgot to take ‘em out? Submerge in warm water for 5 mins.
- 2 tsp vanilla extract – Splurge on real vanilla. Imitation tastes like sad perfume.
- 2 1/2 cups all-purpose flour – Spoon flour into measuring cups—don’t pack it! Gluten-free? Use 1:1 GF flour + 1/4 tsp xanthan gum.
- 1 tsp baking soda – Not baking powder! Soda reacts with sugar for that perfect rise.
- 1/2 tsp salt – Balances sweetness. Kosher salt = chef’s kiss.
- 1 cup mini marshmallows – Minis distribute better. No minis? Tear regular ‘mallows into quarters.
- 1 cup graham cracker crumbs – Blitz 8 sheets in a food processor. Lazy hack? Use Teddy Grahams!
- 1 1/2 cups milk chocolate chips – Hershey’s is classic, but Ghirardelli 60% cacao takes it next-level.
- Hershey bar squares – The crowning glory! Press one into each cookie post-bake for that iconic s’mores look.
👩🍳 Let’s Bake Some Magic: Step-by-Step
- Preheat oven to 350°F (175°C) – Line baking sheets with parchment paper. NO GREASING NEEDED—trust the parchment gods.
- Cream butter & sugars – Use a stand mixer or electric hand mixer on medium for 2-3 mins until fluffy and pale. Scrape bowl sides! Under-creaming = flat cookies.
- Add eggs & vanilla – Crack eggs into a separate bowl first (shells in batter = sad scavenger hunt). Mix until JUST combined—overmix = tough cookies.
- Whisk dry ingredients – In a separate bowl, whisk flour, baking soda, and salt. Gradual is key: Add 1/3 at a time to wet mix on low speed. Dough will be thick—that’s good!
- Fold in the fun stuff – Marshmallows, graham crumbs, chocolate chips. Use a spatula, not the mixer—you want chunks intact!
- Scoop & smush – Use a 2-tbsp cookie scoop (or a spoon). Leave 2” between dough balls—they spread! Pro move: Chill dough 30 mins for thicker cookies.
- Bake 9-11 minutes – Cookies should look slightly underdone in the center. Edges = golden. Marshmallows will puff and toast—don’t panic if they caramelize a bit!
- Hershey’s finale – Immediately after baking, press a Hershey square onto each cookie. Let cool 5 mins on pan, then transfer to a rack. Resist eating for 10 mins—molten chocolate is a tongue hazard!
🍴 Serving Vibes: How to Make These Cookies Shine
Serve these bad boys warm with a tall glass of cold milk—classic. For next-level flair:
- Stack 2 cookies with vanilla ice cream in between for a s’mores ice cream sandwich
- Drizzle with caramel sauce and sprinkle flaky sea salt
- Pack in lunchboxes with a note: “You’re my s’more-tacular kid!”
🔄 Mix It Up! 5 Tasty Twists
- Peanut Butter Paradise – Swap 1/4 cup butter for PB. Add Reese’s Pieces instead of chocolate chips.
- Salty-Sweet Firestarter – Mix in 1/2 cup crushed pretzels + 1/4 tsp cayenne pepper for a kick.
- Vegan Camper – Use plant-based butter, flax eggs (1 tbsp flax + 2.5 tbsp water per egg), and vegan chocolate.
- Cookie Dough Pool Party – Skip baking! Roll dough into balls, dip in melted chocolate, and refrigerate for edible cookie dough.
- Breakfast “S’mores” – Add 1/2 cup oats and swap chocolate for dark chocolate. Tell yourself it’s granola.
📝 Chef Emily’s Diary: Marshmallow Mayhem & Evolution
Fun fact: The original version of this recipe called for MARSHMALLOW FLUFF swirled in. Disaster! The Fluff melted into apocalyptic goo puddles. My test kitchen looked like a marshmallow crime scene. Lesson learned: Mini ‘mallows hold their shape better (mostly).
Over the years, I’ve toyed with adding espresso powder (yum), brown butter (double yum), and even a graham cracker crust base (overkill). The current version? My Goldilocks zone. Though my sous-chef (read: cat) insists I add tuna someday. Hard pass, Mittens.
❓ Burning Questions: S’mores Cookie SOS
Q: My cookies spread into pancake shapes! Help!
A: Chilled dough is your BFF. If dough feels sticky, refrigerate 30+ mins. Also, check your baking soda’s expiration date—old soda won’t lift properly.
Q: Marshmallows exploded everywhere. Normal?
A: They’ll caramelize and possibly ooze—embrace the chaos! For less mess, freeze marshmallows 10 mins before mixing in.
Q: Can I freeze the dough?
A: Absolutely! Scoop dough balls onto a parchment-lined tray, freeze solid, then transfer to a zip-top bag. Bake frozen—add 1-2 mins to bake time.
Q: Why press Hershey’s on top vs mixing in?
A: Two reasons: 1) That iconic s’mores “look,” and 2) Chocolate chips stay intact inside while the square melts seductively on top. It’s science.
📊 Nutrition (per cookie):
Calories: ~220 | Fat: 11g | Carbs: 28g | Protein: 2g
Note: Nutritional info is a rough estimate. Your mileage may vary based on ingredient brands and how many chocolate chips you “accidentally” eat raw.
S’mores Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Ingredients
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup mini marshmallows
1 cup graham cracker crumbs or crushed graham cereal
1 1/2 cups milk chocolate chips or chunks
Hershey bar squares for topping
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter and sugars until light and fluffy. Add eggs and vanilla.
In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients.
Fold in marshmallows, graham cracker pieces, and chocolate chips.
Scoop dough onto baking sheet and press a Hershey square on top of each cookie.
Bake for 9–11 minutes or until edges are golden. Let cool on the pan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 220 per cookie
- Fat: 11g per cookie
- Carbohydrates: 28g per cookie
- Protein: 2g per cookie
✨ Final Thoughts: All the Campfire Joy, None of the Mosquitoes
These S’mores Cookies are more than just a treat—they’re a passport back to summer nights, sticky fingers, and belly laughs around a fire. They take the classic combo of graham crackers, marshmallows, and chocolate and wrap it all in a soft, chewy cookie that delivers that nostalgic flavor bomb in every bite—without ever leaving your kitchen.
Whether you’re baking them for a school bake sale, a cozy movie night, or just need a little edible sunshine on a rainy day, these cookies have your back. They’re simple, crowd-pleasing, and totally customizable for any craving or dietary need.
So go ahead—bake a batch, relive the good times, and maybe make some new sweet memories along the way. After all, the best part of s’mores isn’t the fire—it’s the feeling. And with these cookies, you’ll get that warm, toasty joy every single time. 🍪🔥❤️
