S’mores Cookies Recipe

I recently whipped up a batch of S’mores Stuffed Cookies that bring together unsalted butter, granulated sugar, and a touch of vanilla with semi-sweet chocolate chips, mini marshmallows, and crushed graham crackers. Each cookie holds a surprise that has me excited to share this unique creation with you. Absolutely irresistible.

I’ve been experimenting with my favorite cookie recipe lately, and these S’mores Stuffed Cookies are a total game changer. I mixed together 1 cup of soft unsalted butter with both granulated and light brown sugars, and then added 2 large eggs and 2 teaspoons of vanilla extract for a rich, sweet base.

I carefully folded in all-purpose flour along with a pinch each of baking soda and salt before stirring in a generous amount of semi-sweet chocolate chips. I then couldn’t resist adding mini marshmallows and crushed graham crackers which bring that classic s’mores taste into each bite.

I’ve always loved trying out different spins, from Easy S’more Cookies to S’more Chocolate Chip Cookies, and this recipe just clicks for me. It’s a fun twist that makes you feel like you’re having s’mores without the campfire, and I think you’re really on to something amazing here.

Give it a try and let me know what you think.

Why I Like this Recipe

I really like this recipe because it mixes all my favorite flavors into one cookie. One, the way the semi-sweet chocolate chips, mini marshmallows and crushed graham crackers come together makes every bite taste like a mini campfire treat. Two, it’s an easy recipe to follow even if I mess up sometimes; the instructions are simple enough for me to whip up something yummy on a busy day. Three, I love the gooey, melty center that just reminds me of warm summer nights; it makes me feel nostalgic and happy every time I bake them. Four, making these cookies feels like a fun little adventure in the kitchen; I always end up experimenting with extra ingredients or a slight tweak here and there so that each batch feels a bit special.

Ingredients

• Unsalted butter adds rich, creamy flavor and moisture thats crucial for tender cookies.
• Granulated sugar provides simple sweetness and helps cookies spread during bake.
• Light brown sugar adds subtle caramel notes and extra moisture for softer cookie texture.
• Eggs act as a binder and bring a bit of protein to the mix.
• Semi-sweet chocolate chips provide delightful melting pockets o’ chocolate with indulgent taste.
• Mini marshmallows melt into gooey pieces, offering a soft and fun texture twist.
• Crushed graham crackers add a crunchy, nostalgic layer with a touch of fiber.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups mini marshmallows
• 1 cup crushed graham crackers (about 8 whole graham crackers, roughly broken up)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together 1 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar until it’s nice and fluffy.

3. Beat in the 2 large eggs one at a time then stir in 2 teaspoons of vanilla extract.

4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

5. Gradually mix the dry ingredients into your butter mixture until just combined.

6. Fold in 1 1/2 cups of semi-sweet chocolate chips, 1 1/2 cups mini marshmallows, and 1 cup crushed graham crackers until everything is evenly mixed.

7. Drop rounded tablespoon-sized balls of dough onto your baking sheet, leaving about 2 inches between each cookie.

8. Bake for 10-12 minutes or until the edges start to turn lightly golden.

9. Remove the cookies from the oven and let them cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

10. Enjoy these gooey, s’mores stuffed cookies warm or at room temperature; they are best when they’re a little melty in the middle!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Separate mixing bowl for dry ingredients
6. Electric mixer or hand mixer
7. Measuring cups and spoons
8. Whisk
9. Spatula or wooden spoon
10. Cookie scoop or tablespoon measure
11. Cooling rack

These are the basic tools you’ll need to make the cookies following the recipe.

FAQ

S’mores Cookies Recipe Substitutions and Variations

• If you don’t have unsalted butter, you can use salted butter or even coconut oil instead. Just be sure to adjust the salt level if you’re using salted butter.
• Instead of granulated sugar, try using coconut sugar. It will slightly affect the flavor and color, but it’s a good alternative if you prefer a natural sweetener.
• Don’t have eggs? Mix up 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. Let the mixture sit for a few minutes before using it as a substitute.
• If you’re out of vanilla extract, almond extract can work as a substitute. It gives a different flavor profile, so use it sparingly.
• For crushed graham crackers, you can swap in digestive biscuits or vanilla wafers when you can’t find graham crackers. They both give a similar texture and taste.

Pro Tips

1. If your dough feels too soft, try chillin it in the fridge for about 15 minutes before scooping. It helps the cookies keep their shape in the oven
2. Keep an eye on your cookies even if they look done, cuz ovens can differ and you don’t wanna burn the edges
3. If you want more of a chewy center, take em out of the oven when the edges just start to turn golden instead of waiting til they look fully baked
4. Mess around with the add-ins a bit. Sometimes I mix in a tiny pinch of cinnamon or even swap out some of the chocolate chips for chunks of white chocolate for a fun twist