Why You’ll Love This Recipe

I appreciate how straightforward this recipe is—no mixer, no chilling, and minimal cleanup. The combination of melted butter and simple ingredients creates a soft, chewy cookie that’s packed with flavor. It’s a quick and satisfying way to enjoy the taste of s’mores without the need for a campfire.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

butter
granulated sugar
brown sugar
vanilla extract
large egg
all-purpose flour
baking soda
salt
mini semisweet chocolate chips
mini marshmallows
graham cracker crumbs

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I microwave the butter for about 40 seconds until mostly melted, then whisk until fully melted.
I add granulated sugar and brown sugar to the melted butter, mixing until well combined.
I stir in the vanilla extract and egg until the mixture is smooth.
I add the flour, baking soda, and salt, mixing until just combined. The dough should be soft and slightly sticky.
I fold in the chocolate chips, halved mini marshmallows, and graham cracker crumbs.
Using a medium cookie scoop (about 3 tablespoons), I place the dough balls 2 inches apart on the prepared baking sheet.
I bake the cookies for 10–15 minutes, until the edges are set and the centers look slightly underbaked.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 12 jumbo cookies.

Prep time: 10 minutes
Bake time: 10–15 minutes
Total time: about 20–25 minutes

Variations

I sometimes add a few extra marshmallows on top of each dough ball before baking for an extra gooey center.
For a richer flavor, I use dark chocolate chips instead of semisweet.
I occasionally incorporate chopped nuts, like pecans or walnuts, for added texture.
I drizzle melted chocolate over the cooled cookies for a decorative touch.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a sealed container for up to 3 months. To enjoy, I let them thaw at room temperature or warm them in the microwave for 10–15 seconds.

FAQs

Can I use regular-sized marshmallows instead of mini ones?

I prefer mini marshmallows because they distribute evenly throughout the dough. If I only have regular-sized ones, I chop them into smaller pieces before adding them to the batter.

Do I need to chill the dough before baking?

No, I don’t need to chill the dough. This recipe is designed to be quick and easy, with no chilling required.

Can I make smaller cookies instead of jumbo ones?

Yes, I can use a smaller cookie scoop to make more cookies. I adjust the baking time accordingly, checking for doneness a few minutes earlier.

How do I prevent the marshmallows from melting too much?

I make sure to fold the marshmallows gently into the dough and avoid placing them too close to the edges of the cookies. This helps prevent excessive melting and spreading.

Can I use crushed graham crackers instead of crumbs?

Yes, I crush graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and rolling over them with a rolling pin.

Conclusion

These Easy S’mores Cookies are a delightful way to enjoy the classic campfire treat in cookie form. With their soft texture and rich flavors, they quickly become a favorite in my household. Whether I’m baking for a gathering or simply indulging my sweet tooth, these cookies never disappoint.

Easy S’mores Cookies Recipe