Smores Cookies Recipe with Chocolate and Marshmallows Recipe

Jump to Recipe Print Recipe

The Comfort of Smores Cookies Recipe with Chocolate and Marshmallows Recipe

There’s something utterly nostalgic about the luscious combination of graham crackers, gooey marshmallows, and melting chocolate — the classic campfire trio. This Smores Cookies Recipe with Chocolate and Marshmallows Recipe captures that magic in a warm, golden cookie you can bake any time at home. I love how the marshmallows just soften but don’t completely disappear, creating pockets of velvety sweetness in every bite. When I first made these, the aroma of toasted marshmallows mingling with rich chocolate and toasted crumbs filled my kitchen, instantly whisking me back to those slow weekend afternoons by the fire. You’ll notice how the lightly crisp edges contrast with a chewy, tender center — pure comfort in cookie form. Whether you’re making these for a cozy night in or a sweet treat to share, they truly deliver that warm, familiar feeling we all crave. If you’re after that perfect blend of crunchy, chewy, and melty, this recipe balances it all perfectly without fuss. And the best part? It’s incredibly approachable — you don’t need to be a baking pro to enjoy a batch of these charming treats.

Ingredient Guide

• 1/2 cup unsalted butter, softened: Adds richness and tender crumb; unsalted lets you control the salt level.
• 1/2 cup brown sugar: Provides moistness and a deep, caramel-like flavor.
• 1/4 cup granulated sugar: Gives light crispness to cookie edges.
• 1 large egg: Binds ingredients and adds structure.
• 1 teaspoon vanilla extract: Enhances overall flavor with warm, floral notes.
• 1 1/4 cups all-purpose flour: The base for the cookies; you can substitute half with whole wheat for nuttiness.
• 1/2 teaspoon baking soda: Helps cookies rise and creates a tender texture.
• 1/4 teaspoon salt: Balances sweetness and emphasizes flavors.
• 1 cup chocolate chips: Semi-sweet or milk chocolate both work; pockets of melty, velvety chocolate.
• 1 cup mini marshmallows: Creates that signature gooey surprise in each bite.
• 1/2 cup crushed graham crackers: Adds subtle crunch and authentic smores flavor.

Prep Before You Begin

Before you dive in, preheat your oven to 350°F (175°C). I find getting everything ready first makes the process smooth and stress-free. So measure out and sift your dry ingredients separately, soften your butter ahead of time, and line your baking sheets with parchment paper to keep those cookies from sticking. This little mise en place sets the stage for success every time.

How to Make Smores Cookies Recipe with Chocolate and Marshmallows Recipe

1. Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps the cookies bake evenly with a lightly crisp bottom.
2. Cream together the softened butter, brown sugar, and granulated sugar in a large bowl. I like to use a hand mixer to get it light and fluffy—about 2-3 minutes. You’ll see the color lighten, signaling more air incorporated for that perfect tender crumb.
3. Add the egg and vanilla extract, mixing until fully combined. The dough will become smooth and shiny, hinting at the richness to come.
4. Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. This ensures your leavening is evenly distributed, preventing any bitter spots.
5. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula. Mix just until incorporated — you don’t want to overwork the dough and risk tough cookies.

6. Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers. I find folding gently preserves the marshmallow shape so you get those wonderful melty pockets rather than them melting away completely.
7. Scoop out about 2 tablespoons of dough for each cookie. Roll into balls and place on the parchment-lined sheets, spacing them 2 inches apart so they have room to spread out slightly but still stay beautifully thick.
8. Bake for 9-11 minutes, or until edges are golden and the centers still look slightly underbaked. This is key for that chewy, soft middle—you’ll see the cookies set as they cool on the baking sheet.
9. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. This resting time helps them firm up just right without losing any of that melt-in-your-mouth softness inside.

Creative Variations for Smores Cookies Recipe with Chocolate and Marshmallows Recipe

• Try substituting white chocolate chips and adding toasted coconut flakes for a tropical twist.
• Swap mini marshmallows for chopped marshmallow candy bars for extra gooey chunks.
• Add a sprinkle of flaky sea salt on top before baking to balance the sweetness beautifully.
• Mix in chopped nuts like pecans or walnuts for extra crunch and flavor contrast.
• For a seasonal vibe, fold in dried cranberries and orange zest to brighten up the cookie.
• Use vegan butter and dairy-free chocolate chips to accommodate dietary preferences.

Storage, Freezing & Reheating

• Storage: Keep cookies in an airtight container at room temperature for up to 4 days to maintain freshness and chewiness.
• Freezing dough: Shape dough balls and freeze them on a tray, then transfer to a freezer bag. Bake directly from frozen; add 2 minutes to baking time.
• Freezing baked cookies: Store cooled cookies in a freezer-safe container up to 2 months. Thaw at room temperature before enjoying.
• Reheating: Warm cookies for 10-15 seconds in the microwave to revive that melty, gooey texture.

Smores Cookies Recipe with Chocolate and Marshmallows Recipe FAQs

• Can I use large marshmallows instead of mini? You can, but chop them into smaller pieces so they melt evenly throughout the cookie.
• What chocolate works best? Semi-sweet chocolate chips provide a nice balance; milk chocolate offers more sweetness. Both taste great!
• Can I make the dough ahead of time? Absolutely—chill the dough up to 48 hours before baking for an even richer flavor and better texture.
• Why are my marshmallows melting completely? Fold them in gently and bake at 350°F. Overmixing or higher heat causes marshmallows to vanish rather than soften.
• How do I get chewy cookies? Bake until edges are set but centers look underbaked, then let cool on the baking sheet. This technique keeps them tender inside.

Print