Campfire S’mores Deep Dish Cookies Recipe

I stirred unsalted butter, granulated and light brown sugar, eggs and vanilla extract into a decadent dough before folding in semisweet chocolate chips, mini marshmallows and crushed graham crackers. As an enthusiast of deepdish cookies, I appreciate the captivating blend of textures that makes these campfire s’mores cookies remarkably memorable.

I’ve been working on perfecting my Campfire S’mores Deep Dish Cookies recipe and I gotta say, it turned out better than I ever expected. I started off creaming 1 cup unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until everything blended together beautifully.

Then I mixed in 2 large eggs and 1 teaspoon vanilla extract to get the right texture before slowly adding 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Once the dough was ready, I folded in 1 1/2 cups semisweet chocolate chips, 2 cups mini marshmallows, and 1 1/2 cups crushed graham crackers.

This mix reminded me of some of those epic cookie casserole recipes and deepdish cookies you might find in a bakery style baked goods collection. Its a twist on traditional s’more cookies that gives off a bonfire cookies feel with an unforgettable crunch and gooey center.

Enjoy every bite!

Why I Like this Recipe

I love this recipe because:
1. I really enjoy the mix of gooey marshmallows, melted chocolate chips and crunchy graham crackers all in one bite.
2. I appreciate how easy it is to make even though it looks fancy and tastes great.
3. I like that the cookie comes out soft in the middle with a slight golden edge, making it perfect for sharing with friends.
4. I also love that extra toasted marshmallow option that gives it a fun campfire vibe.

Campfire S’mores Deep Dish Cookies is one of those recipes that makes you feel all nostalgic about summer nights by the fire. First off, you gotta preheat your oven to 350°F and grease a deep dish pan really well so the cookie dough doesnt stick. Then, you beat one cup of softened unsalted butter with a cup of granulated sugar and half a cup of light brown sugar until it gets nice and creamy. Next up, mix in two large eggs (room temp is best) along with a teaspoon of vanilla extract until everything is well combined.

In another bowl, whisk together two and a half cups of all-purpose flour, one teaspoon baking soda and half a teaspoon salt. Slowly add your dry ingredients into the butter and sugar mix, stirring gently until you get a soft dough. Now comes the fun part – fold in one and a half cups of semisweet chocolate chips, two cups of mini marshmallows and one and a half cups of crushed graham crackers. Spread the dough evenly into your greased pan, and pop it in the oven for about 20-25 minutes or until the edges just start to turn a light golden color.

If you want your marshmallows extra toasted, switch the oven to broil for a minute or two at the end – but keep a close eye on it so nothing burns. Let the cookie cool a bit before cutting it into squares and enjoy it while it’s still warm. This recipe just makes everything feel cozy and fun, just like a real campfire hangout.

Ingredients

• Unsalted Butter: rich in fats, adds creamy texture and improves overall flavor in cookies.
• Granulated Sugar: adds sweetness and structure, high in carbohydrates for quick energy.
• Eggs: offer protein and moisture, helping bind ingredients well in cookie dough.
• All-Purpose Flour: delivers carbohydrates making the cookie body soft and hearty.
• Semisweet Chocolate Chips: melt to offer rich cocoa taste, balancing the s’mores flavor.
• Mini Marshmallows: add gooey sweetness, mimicking campfire toasted s’mores in every bite.
• Crushed Graham Crackers: provide crunch and subtle fiber, grounding the sugary adventure with texture.
• Vanilla Extract: intensifies flavors and rounds out the sweetness, creating depth in every cookie.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temp
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• 2 cups mini marshmallows
• 1 1/2 cups crushed graham crackers

How to Make this

1. Preheat your oven to 350°F and grease a deep dish pan well so the cookie wont stick.

2. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar till it’s nice and creamy.

3. Mix in the 2 large eggs (make sure they’re at room temp) and 1 teaspoon vanilla extract, stir until it’s all combined.

4. In another bowl, whisk 2 1/2 cups all-purpose flour with 1 teaspoon baking soda and 1/2 teaspoon salt.

5. Gradually add the dry mixture to your wet ingredients. Stir gently until a soft dough forms.

6. Fold in 1 1/2 cups semisweet chocolate chips, 2 cups mini marshmallows and 1 1/2 cups crushed graham crackers carefully.

7. Press the cookie dough evenly into your greased deep dish pan making sure its spread out nice and even.

8. Bake in the oven for around 20-25 minutes or until the edges start turning a light golden color.

9. If you like your marshmallows extra toasted, switch the oven to broil for 1-2 minutes at the end but watch it real close cause they can burn.

10. Let your Campfire S’mores Deep Dish Cookies cool a bit before cutting them into squares and dig in while they are still warm. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. Deep dish pan (to grease and bake in)
3. Large mixing bowl (for beating butter and sugars)
4. Second bowl (for whisking the dry ingredients)
5. Electric mixer or hand mixer (to cream the butter and sugars properly)
6. Whisk (for combining the flour, baking soda, and salt)
7. Measuring cups and spoons (to get the right amounts of each ingredient)
8. Rubber spatula (to fold in the chocolate chips, marshmallows, and graham crackers)
9. Cooling rack or plate (for letting the cookie peel off and cool)

FAQ

Campfire S’mores Deep Dish Cookies Recipe Substitutions and Variations

• Unsalted butter: You can use salted butter instead, but make sure to cut down on the extra salt in the recipe.
• Granulated sugar: Try swapping in coconut sugar for a unique, richer flavor. It might darken the dough a bit tho.
• Light brown sugar: Dark brown sugar can work instead if you want a deeper molasses taste in your cookies.
• Mini marshmallows: If you cant find the mini ones, chop up regular marshmallows into small pieces instead.
• Crushed graham crackers: Digestive biscuits or shortbread cookies can be crushed as a solid replacement if you’re in a pinch.

Pro Tips

1. Make sure your eggs and butter are at room temperature cuz that really helps the dough mix evenly and come out super smooth.
2. Be careful not to overmix the dough when combining your flour with the wet ingrediants; a few lumps means a softer cookie.
3. Keep a close eye on the marshmallows when you switch to broil mode at the end; they can go from golden to burnt really fast if you get distracted.
4. Really grease your pan well or even consider lining it with parchment paper to avoid any sticking issues later on.