Name: Gooey S'mores Cookies - Easy Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Approximately 24 cookies
Ingredients: 1 cup (226g) unsalted butter, softened to room temperature; ¾ cup (150g) granulated sugar; ¾ cup (150g) light brown sugar, packed; 1 large egg plus 1 egg yolk, both at room temperature; 2 teaspoons vanilla extract; 2¾ cups (345g) all-purpose flour, spooned into a measuring cup and leveled off; 1 teaspoon baking soda; 1 teaspoon cornstarch; 1 teaspoon kosher salt; ⅓ cup finely ground graham cracker crumbs; 1½ heaping cups chocolate chips (your favorite kind - milk, semi-sweet, or dark); 8 full-size marshmallows, cut in half horizontally; 16 soft caramels (like Werther's), with each caramel cut into 3 smaller pieces

S’mores cookies are an absolute delight, a nostalgic trip back to crackling campfires and gooey marshmallow perfection, all condensed into a handheld treat. There’s something inherently magical about combining those classic s’mores flavors – rich chocolate, sweet grabeef ham cracker crunch, and toasted marshmallow – into a soft, chewy cookie. It’s no wonder this particular cookie variation has captured so many hearts! People adore them because they offer all the beloved elements of a campfire s’more without the sticky fingers and smoky clothes. The secret to truly exceptional s’mores cookies lies in balancing these iconic components, ensuring each bite delivers that satisfying interplay of textures and tastes. We’ve perfected a recipe that captures that essence, creating a cookie so good, you’ll be dreaming of them long after the last crum extractb is gone.

Why You’ll Love This Recipe

The Ultimate Indulgence

Ingredients:

1 cup (226g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
¾ cup (150g) light brown sugar, packed
1 large egg plus 1 egg yolk, both at room temperature
2 teaspoons vanilla extract
2¾ cups (345g) all-purpose flour, spooned into a measuring cup and leveled off
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon kosher salt
⅓ cup finely ground grabeef ham cracker crum extractbs
1½ heaping cups chocolate chips (your favorite kind – milk, semi-sweet, or dark)
8 full-size marshmallows, cut in half horizontally
16 soft caramels (like Werther’s), with each caramel cut into 3 smaller pieces

Preparing the Cookie Dough Base

Creaming the Butter and Sugars

First things first, let’s get our butter and sugars perfectly creamed. In a large mixing bowl, add the softened unsalted butter. It’s crucial that your butter is at room temperature, not melted. This allows it to properly aerate when creamed. Add the granulated sugar and the packed light brown sugar to the bowl. Using an electric mixer on medium speed, beat the butter and sugars together for about 3 to 5 minutes. You’re looking for a light and fluffy consistency, almost like a pnon-alcoholic ale yellow cloud. This process incorporates air into the dough, which is key for a tender cookie. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

Incorporating Eggs and Vanilla

Once your butter and sugar mixture is looking beautifully fluffy, it’s time to add the eggs and vanilla. Add the large egg and the egg yolk to the bowl. Ensure they are at room temperature for better emulsification with the butter mixture. Beat them in on medium-low speed until just combined. Don’t overmix at this stage; we don’t want to scramble the eggs. Next, pour in the vanilla extract. Mix again on low speed until the vanilla is just incorporated. The mixture might look a little curdled at this point, which is perfectly normal.

Adding the Dry Ingredients

Now, let’s bring in the dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and kosher salt. Whisking them together beforehand ensures that the leavening agents and salt are evenly distributed throughout the flour, preventing pockets of bitterness or uneven rising in your cookies. Gradually add this dry mixture to the wet ingredients in the large bowl. Mix on low speed until just combined. Be careful not to overmix the flour; overmixing can develop the gluten too much, resulting in tough cookies. We want to mix just until you no longer see streaks of dry flour.

Adding the “S’mores” Elements

This is where the magic happens and we transform our basic cookie dough into S’mores Cookies! Gently fold in the finely grounbeef hamraham crum extractker crumbs and the chocolate chips using a sturdy spatula or wooden spoon. Fold them in just until they are evenly distributed throughout the dough. You want to see those little flebeef ham of graham cracker and beautiful chocolate chips throughout. Finally, it’s time for the caramels. Scatter the pieces of cut caramel over the dough and gently fold them in as well. The caramel pieces will melt and become gooey pockets of deliciousness as the cookies bake.

Shaping and Baking the S’mores Cookies

Portioning the Dough

To get evenly sized cookies, I like to use a cookie scoop (about 2 tablespoons size). Scoop out portions of the dough and place them onto a baking sheet lined with parchment paper. Leave about 2 inches of space between each dough ball, as they will spread as they bake. For these S’mores Cookies, we’re going to bake them in two stages to get that perfect marshmallow top.

The First Bake

Preheat your oven to 375°F (190°C). Place the baking sheet with the cookie dough balls into the preheated oven and bake for about 8 to 10 minutes. You want the edges of the cookies to be set and lightly golden brown, but the centers should still look slightly underbaked and soft. This is crucial for a chewy cookie. Remove the baking sheet from the oven.

Adding the Marshmallow Topping

Immediately after taking the cookies out of the oven, while they are still hot, carefully place two halves of marshmallows on top of each cookie dough ball. Gently press them down slightly into the dough. The residual heat from the cookies will begin extract to soften the marshmallows. Now, return the baking sheet to the oven for another 2 to 4 minutes. Keep a close eye on them during this second bake, as marshmallows can go from perfectly toasted to burnt very quickly. You’re looking for the marshmallows to puff up and just start to turn golden brown.

Cooling and Finishing

Once the marshmallows are perfectly toasted, carefully remove the baking sheet from the oven. The cookies will still be quite soft and the caramel will be molten. Allow the cookies to cool on the baking sheet for at least 10 to 15 minutes. This is a really important step for allowing the cookies to set up and the caramel to firm up slightly without becoming hard. After they have cooled on the baking sheet, you can then carefully transfer them to a wire rack to cool completely. Enjoy your incredible homemade S’mores Cookies!

Conclusion:

I hope you absolutely loved exploring the delicious world of S’mores Cookies with me! This recipe is a fantastic way to capture all the nostalgic flavors of campfire s’mores in a perfectly chewy and chocolatey cookie. The combination of grabeef ham cracker crum extractbs, rich chocolate chips, and gooey marshmallows creates an irresistible treat that’s sure to be a hit at any gathering, or simply for a cozy night in. Don’t be afraid to get a little messy – that’s part of the fun!

These S’mores Cookies are incredibly versatile. Serve them warm, straight from the oven, for that ultimate melty marshmallow experience. They pair wonderfully with a cold glass of milk, a hot cup of coffee, or even a scoop of vanilla ice cream. For a fun twist, try adding a sprinkle of sea salt on top before baking to enhance the chocolate and marshmallow flavors.

Feeling adventurous? You can easily adapt this recipe! Consider adding chopped nuts like pecans or walnuts for extra crunch, or swapping out the milk chocolate chips for dark chocolate or even white chocolate chunks. Experimenting with different types of marshmallows, like mini marshmallows or even marshmallow fluff swirled in, can also yield delightful results. The key is to have fun and make these S’mores Cookies your own. I encourage you to try this recipe and share your creations!

Frequently Asked Questions:

Q: How do I store S’mores Cookies to keep them fresh?

A: To maintain their chewy texture, store cooled S’mores Cookies in an airtight container at room temperature for up to 3-4 days. If you want to enjoy that freshly baked warmth, you can briefly reheat them in a low oven (around 250°F or 120°C) for a few minutes.

Q: My marshmallows are burning in the oven, what can I do?

A: This is a common issue! To prevent your marshmallows from burning, you can try adding them during the last 2-3 minutes of the baking time. Alternatively, you can lightly toast your marshmallows separately with a kitchen torch and then gently press them onto the warm cookies right after they come out of the oven.