Irresistible S’more Cookies: Top 3 Recipes You Need to Bake!

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Why S’more Cookies Are Your New Favorite Treat

Remember sitting around a crackling campfire, toasting marshmallows until they were gooey golden perfection, then squishing them with chocolate between graham crackers? That pure, sticky, sweet happiness? Now, imagine all that amazing s’more cookies flavor packed into a warm, handheld cookie! That’s right – no campfire needed! These delicious s’more cookies capture all the magic of the classic treat but are super easy to enjoy anytime, anywhere. Perfect for bake sales that will wow everyone, fun party desserts that disappear fast, thoughtful homemade gifts, or just satisfying that sudden craving for something sweet, crunchy, and melty. Get ready to fall in love because we’re sharing the top 3 must-try s’more cookies recipes you absolutely need to bake!

The Essential Elements of Perfect S’more Cookies

Making amazing s’more cookies is like building the best campfire s’more – you need the perfect parts working together! Let’s break down what makes these cookies so special.

The Graham Cracker Base (Flavor & Texture)

This is the heart of the s’more cookies flavor! Using real graham crackers is a must. They give that familiar, slightly sweet, and toasty taste you love. You can use:

  • Graham cracker crumbs: Mixed right into the dough, they add flavor and a little bit of that classic sandy texture throughout every bite.
  • Graham cracker pieces: Chopped up chunks folded in give you satisfying little crunchy bits, just like biting into a real graham cracker.
  • (Pro Tip: Sometimes recipes use both for double the graham goodness!)

Gooey Marshmallow Magic

What’s a s’more without that ooey-gooey marshmallow? Getting this right in s’more cookies is key! You have choices:

  • Mini marshmallows: The most popular! They melt beautifully inside the cookie. Expect sticky, wonderful goo!
  • Marshmallow bits: These tiny guys are great for even distribution and less likely to melt into a huge puddle.
  • Marshmallow fluff: Swirled into the dough or dolloped on top before baking gives a super smooth, gooey texture.
  • Large marshmallows (torched): Sometimes pressed on top right after baking and toasted with a kitchen torch for that authentic campfire look and taste.
  • (Watch out: Marshmallows can melt a lot or even burn! We’ll share tips later to keep them perfect.)

Melty Chocolate Bliss

Chocolate is the other superstar! You want pools of melty goodness in your s’more cookies. Pick your favorite:

  • Chocolate chips: Semi-sweet is classic, but milk chocolate is sweeter like a campfire s’more, and dark chocolate adds richness.
  • Chocolate chunks: Bigger pieces mean bigger, more satisfying melty spots.
  • Chopped chocolate bars: Gives an uneven, rustic melt – super yummy!
  • (Key: Make sure your chocolate is spread throughout the dough so you get chocolate in every delicious bite.)

The dough holds all this deliciousness together! Most s’more cookies start with a base similar to:

  • Classic Chocolate Chip Cookie Dough: A familiar, buttery, chewy base – the perfect canvas for graham, marshmallow, and chocolate.
  • Brown Butter Cookie Dough: Brown butter adds a deep, nutty, caramel-like flavor that makes your s’more cookies taste extra special.
  • Oatmeal Cookie Dough: Adds a wonderful chewy texture that pairs amazingly with the gooey marshmallow and crunchy graham.

Ready to bake? We’ve picked three fantastic s’more cookies recipes that are all winners! Each one gives you that perfect s’more taste but in a different, delicious way. Whether you like things simple, super gooey, or packed with extra flavor, there’s a perfect s’more cookies recipe here for you.

This is the easiest way to get your s’more cookies fix! Think of your favorite chocolate chip cookie, but we’re adding graham crackers and marshmallows too. Simple to make, packed with flavor in every single bite, and kids absolutely love them!

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips (or chunks)
  • 1 1/2 cups mini marshmallows

Step-by-Step Instructions:

  1. Heat Oven & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream Butter & Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy (about 2-3 minutes).
  3. Add Eggs & Vanilla: Beat in the eggs, one at a time, then mix in the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don’t overmix!
  6. Fold in Goodies: Gently fold in the chocolate chips and mini marshmallows with a spatula.
  7. Scoop & Bake: Drop rounded tablespoons of dough (or use a cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are lightly golden brown. The centers will look soft – that’s good!
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your classic s’more cookies!

Pro Tip: Preventing Marshmallow Spread/Burning

Mini marshmallows can melt and spread out thin or even burn on the bottom. To prevent this: Freeze your mini marshmallows for 15-20 minutes before folding them into the dough. This helps them hold their shape better during baking!

Get ready for the ultimate gooey center! This giant s’more cookies skillet is like a warm, freshly baked hug. Baked right in a small skillet, it’s stuffed full of chocolate and marshmallows, making the center unbelievably soft and melty. Perfect for sharing (or not!) and super fun to make.

Ingredients:

  • 4 tablespoons unsalted butter
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons graham cracker crumbs
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup semi-sweet chocolate chunks (or chopped chocolate bar)
  • 1/4 cup mini marshmallows (plus a few extra for topping)
  • 1/2 of a regular-sized Hershey’s chocolate bar (or similar), broken into pieces
  • (Optional: Vanilla ice cream for serving!)

Step-by-Step Instructions:

  1. Heat Oven & Skillet: Preheat your oven to 350°F (175°C). Place a 6-inch cast iron skillet (or similar small oven-safe skillet) inside the oven as it preheats to get it warm.
  2. Brown Butter (Optional but Recommended): Melt the butter in a small saucepan over medium heat. Swirl the pan occasionally. It will foam, then the foam will subside, and you’ll see little brown bits at the bottom. This takes about 5 minutes. It should smell nutty. Pour into a medium bowl and let cool slightly.
  3. Mix Wet Ingredients: To the slightly cooled brown butter (or melted butter), whisk in the brown sugar and granulated sugar until smooth. Whisk in the egg yolk and vanilla extract.
  4. Combine Dry Ingredients: In a small bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
  5. Combine Wet & Dry: Add the dry ingredients to the wet ingredients and stir with a spatula just until combined. Fold in the chocolate chunks and mini marshmallows.
  6. Assemble in Skillet: Carefully remove the hot skillet from the oven (use oven mitts!). Spread about 2/3 of the cookie dough evenly over the bottom of the hot skillet. Press the pieces of the Hershey’s chocolate bar and the extra mini marshmallows into the center of the dough, leaving about a 1/2-inch border around the edge. Carefully dollop the remaining cookie dough over the top of the chocolate and marshmallows. Spread it gently to mostly cover the filling (it doesn’t have to be perfect!).
  7. Bake: Bake for 15-20 minutes. You want it to look slightly underbaked in the very center – that’s where the gooey magic happens! The edges should be set and golden.
  8. Serve Immediately: Let it cool for just 5 minutes. Top with a scoop of vanilla ice cream (highly recommended!) and dive in with two spoons! Best enjoyed warm for the ultimate s’more cookies skillet experience.

Pro Tip: Achieving the Perfect Under-Baked Center & Serving

The key is taking it out while the center still looks very soft and jiggly. It will keep cooking from the skillet’s heat. Don’t wait for the center to look fully set! Serve it warm right from the skillet – a scoop of vanilla ice cream melting on top is pure heaven and makes it taste even more like a campfire s’more.

This recipe takes your s’more cookies to the next level! Brown butter adds a deep, nutty, caramel-like flavor, and oatmeal gives a wonderfully chewy texture. It’s a more grown-up twist with amazing layers of taste and texture – chewy oats, gooey marshmallow, melty chocolate, and crunchy graham. So good!

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 3/4 cup graham cracker crumbs
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional, but delicious)
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips or chunks
  • 1 cup mini marshmallows

Step-by-Step Instructions:

  1. Brown the Butter: Melt butter in a light-colored saucepan over medium heat. Swirl the pan often. It will foam, then the foam will subside. Watch closely as milk solids turn golden brown at the bottom and it smells nutty (about 5-8 minutes total). Immediately pour into a large heatproof bowl (scrape all the brown bits in!). Let cool for 15-20 minutes.
  2. Heat Oven & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. Toast Oats (Optional but Recommended): Spread oats on a baking sheet. Toast in the preheating oven for 5-8 minutes until fragrant. Let cool slightly.
  4. Mix Sugars & Wet: Add brown sugar and granulated sugar to the slightly cooled brown butter. Beat with an electric mixer for 1-2 minutes until well combined. Beat in the eggs, one at a time, then the vanilla.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, toasted oats, graham cracker crumbs, baking soda, cinnamon (if using), and salt.
  6. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
  7. Fold in Goodies: Gently fold in the chocolate chips/chunks and mini marshmallows with a spatula.
  8. Chill Dough (Important!): Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (up to 1 hour). This prevents spreading too much.
  9. Scoop & Bake: Scoop chilled dough into 2-tablespoon sized balls. Place on prepared baking sheets, leaving 2-3 inches between them (they spread!). Bake for 12-15 minutes, or until edges are golden brown and centers are just set but still look soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy the amazing flavor and texture of these special s’more cookies!

Pro Tip: Mastering Brown Butter & Toasting Oats

  • Brown Butter: Use a light-colored pan so you can see the butter change color. Don’t walk away! It can burn quickly once it starts browning. Pour it out as soon as it’s golden and smells nutty. Those brown bits are flavor gold!
  • Toasting Oats: Spread them in a thin layer. Watch closely in the oven – they can burn easily. Toasting brings out a deeper, nuttier flavor that pairs perfectly with the brown butter in these s’more cookies.

Baking perfect s’more cookies is easy with these handy tips! Avoid common problems and make them just the way you like.

Preventing Marshmallow Meltdown

Marshmallows love to melt, spread, and sometimes disappear or burn! Here’s how to win:

  • Freeze Them: Pop mini marshmallows in the freezer for 15-20 minutes before adding to your dough. Cold marshmallows melt slower!
  • Use Marshmallow Bits: These tiny dehydrated marshmallows hold their shape much better during baking.
  • Try Marshmallow Fluff: Swirl it into the dough or dollop it on top after baking for guaranteed gooeyness without spreading.
  • Press Marshmallows on Top: Bake your cookies most of the way, then press a few marshmallows onto the tops for the last 1-2 minutes of baking. They’ll melt just enough.
  • Underbake Slightly: Taking cookies out when the centers still look soft helps prevent marshmallows from over-baking and hardening.

Graham Cracker Crumb vs. Pieces

  • Use Crumbs When: You want the graham flavor mixed throughout the dough and a consistent, slightly sandy texture (like the Classic Fold-In recipe). Crumbs blend in seamlessly.
  • Use Pieces When: You want noticeable crunchy bits and bursts of graham cracker flavor (great in the Brown Butter Oatmeal cookies for extra texture). Chopped pieces add fun crunch.
  • Best of Both? Many recipes (like Recipe 1 & 3) use crumbs in the dough and sometimes sprinkle extra crumbs or small pieces on top before baking for extra flavor and crunch!

Storage & Keeping Them Fresh

  • Airtight is Key: Store your cooled s’more cookies in an airtight container at room temperature.
  • Layer Carefully: Place parchment paper between layers to prevent sticking, especially if marshmallows are very gooey.
  • Beat the Stale: A slice of bread placed in the container can help keep cookies soft by absorbing excess humidity that makes them stale.
  • Reheat for Gooeyness: If your cookies lose their gooey center after a day or two, pop them in the microwave for 5-10 seconds! This revives the marshmallow and chocolate beautifully.
  • Humidity Help: In humid weather, storing them with a silica gel packet (like ones found in new shoes or seaweed snacks) in the container can help absorb moisture and keep them crispier longer.

Customizing Your S’more Cookies

Make your s’more cookies uniquely yours! Try these fun twists:

  • Chocolate Swap: Use milk chocolate for sweeter cookies, dark chocolate for richness, or even peanut butter chips or white chocolate chunks!
  • Nutty Addition: Fold in 1/2 cup of chopped pecans or walnuts for extra crunch.
  • Salty-Sweet: Sprinkle a tiny bit of flaky sea salt on top of the cookies right after they come out of the oven. It makes the flavors pop!
  • Caramel Swirl: Swirl 1/4 cup of thick caramel sauce into the dough before baking for a decadent twist.
  • Spice it Up: Add 1/2 teaspoon of cinnamon or even a pinch of cayenne pepper to the dough for a warm kick.
  • Different Grahams: Try using cinnamon graham crackers or chocolate graham crackers for a flavor change.

S’more Cookies FAQs Answered

Got questions about baking the best s’more cookies? We’ve got answers!

Can I use marshmallow fluff instead of marshmallows?

Absolutely! Marshmallow fluff is a great option for s’more cookies, especially if you struggle with marshmallows melting away. Here’s how:

  1. Swirl Method: After mixing your dough, drop spoonfuls of fluff on top. Use a knife or skewer to gently swirl it just into the top layer of the dough – don’t fully mix it in. Bake as usual.
  2. Dollop Method: Bake your cookies most of the way (about 75% done). Remove them from the oven and quickly dollop about 1/2 teaspoon of fluff onto the center of each hot cookie. Return to the oven for the last 1-2 minutes of baking. The fluff will melt slightly.

My marshmallows disappeared/hardened! What happened?

This is common! Here’s why:

  • Disappeared: The marshmallows melted completely into the dough, especially if the dough was warm or they weren’t frozen. Using too few or very small marshmallows can make them vanish. Try freezing them first or using more!
  • Hardened/Rubbery: The marshmallows likely got too hot for too long and caramelized or even burned slightly. This happens if the oven is too hot, the cookies are baked too long, or the marshmallows are on the bottom/top exposed to direct heat. Underbaking slightly, freezing marshmallows, or adding them later (like the fluff dollop method) helps prevent this.

Are these s’more cookies freezer-friendly?

Yes! S’more cookies freeze beautifully, both as dough and baked.

  • Freezing Dough: Scoop dough balls onto a baking sheet. Freeze until solid (1-2 hours), then transfer to a freezer bag. Bake straight from frozen – just add 1-3 extra minutes to the baking time.
  • Freezing Baked Cookies: Let cookies cool completely. Place in a single layer in a freezer bag or airtight container, separated by parchment paper. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave or oven.

Can I make these gluten-free?

Definitely! Making gluten-free s’more cookies is easy:

  1. Flour: Substitute the all-purpose flour in any recipe with a 1:1 Gluten-Free Baking Blend (like Bob’s Red Mill or King Arthur brands). Make sure it contains xanthan gum.
  2. Graham Crackers: Use certified gluten-free graham crackers or gluten-free graham cracker crumbs (available online or in health food stores). Pamela’s or Kinnikinnick are popular brands.
  3. Oats (if used): Ensure your oats are certified gluten-free, as oats are often processed in facilities with wheat.
  4. Check Other Ingredients: Double-check your chocolate chips, marshmallows, and other add-ins are gluten-free (most major brands are, but it’s good to verify).

Get Baking Your Perfect S’more Cookies!

Wow! Look at all that s’more cookies goodness! From the simple joy of the Classic Fold-In to the over-the-top gooeyness of the Stuffed Skillet, and the amazing flavor twist of the Brown Butter Oatmeal, you truly have three incredible ways to enjoy that campfire magic in cookie form. These s’more cookies are the perfect treat for any day – sweet, satisfying, and packed with everything you love about s’mores.

So, what are you waiting for? Grab your mixing bowls and preheat that oven! Which of these top 3 s’more cookies recipes are you going to try first? Will it be the classic, the skillet surprise, or the brown butter beauty?

  1. Tell us! Leave a comment below and let us know which s’more cookies recipe you’re most excited to bake.

Happy baking, cookie lovers! Get ready to enjoy the best s’more cookies ever. And stay tuned – we might just have recipes for s’mores bars, dip, or even s’mores cupcakes coming soon!

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