Smores Cookies

5 from 1 vote

These Smores Cookies are soft, chewy and packed with gooey marshmallows, melty chocolate and graham cracker crumbs — pure campfire magic.

Prep Time20

Cook Time9

Total Time29

Course: 60 Minutes or Less, Desserts

Cuisine: American

Keyword: 60-Minutes or Less, Chocolate, Cookies, Desserts, Marshmallows, Smores

Servings:

Calories: 164kcal

Author: Eva Filer

250 grams all-purpose flour about 2 cups
1 teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
100 grams granulated sugar about ½ cup
100 grams light brown sugar about ½ cup, packed
1 stick butter unsalted, softened
½ tablespoon pure vanilla extract
1 large egg
3 1.5-ounce Hershey chocolate bars chopped (about 1 cup), plus more for topping if desired
1 ½ cups marshmallows
graham cracker crumbs roughly chopped

Get Recipe Ingredients

Freeze marshmallows for 20 minutes.
Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk all-purpose flour, sea salt, baking soda and baking powder. Set aside.
Place sugars and butter in the base of a stand mixer and cream together for about 2 minutes, scraping down the sides as needed. Add egg and pure vanilla extract and mix until just combined.
Add flour mixture to the stand mixer bowl and mix for about one minute.
Fold in chocolate chips, then frozen marshmallows.
Scoop dough using a 3-tablespoon cookie scoop, placing them 1 ½-2 inches apart.
Bake for about 9-10 minutes or until edges begin to brown.
Once out of the oven, press and sprinkle some graham cracker pieces on top, and if using, a piece of Hershey chocolate.
Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack.

Freezing the marshmallows keeps them intact while baking for gooey pockets. You can also do this step ahead of time.
Use a cookie scoop for uniform cookies and best results.
Add extra chocolate chunks and marshmallows for bakery-style cookies.
Let cookies rest for 10 minutes before moving to a wire rack.
Keep the rest of the dough chilled while baking to prevent spreading too much.