It doesn’t get any better than a gooey, chewy s’mores cookie loaded with crunchy graham crackers, fluffy marshmallows and salted caramels. All the fun of a s’mores without the fuss of finding a flame!
S’mores are pretty much synonymous with summertime and since Labor Day is upon us, there’s no time like the present to enjoy a batch of deliciously gooey, extra chewy chocolate chip cookies loaded with crispy graham crackers and puddles of caramel covered marshmallow fluff. Is there anything better? I think not.
This s’mores magic starts with my all-time favorite recipe for the Best Chocolate Chip Cookies. We add in mounds of gooey marshmallows, plenty of crispy graham cracker bits and morsels of rich, buttery caramel. Oh, and LOTS of chocolate. Ohhhmmmgeeee! These cookies are beyond delicious and the best part is there is no campfire required. Pretty sure these cookies are going to be on repeat long after the dog days of summer are gone.
What makes these cookies so good?
These cookies are super extra in all the best ways. Here’s a few reasons why these cookies are such a hit!
- All the delicious flavor of a classic s’mores in cookie form – no campfire required!
- Chewy, gooey texture with pockets of marshmallow fluff and puddles of buttery caramel. Need I say more?
- Easy, no chill recipe that comes together in minutes.
Ingredients
These cookies come together quickly with just a handful of simple ingredients. Here’s what you’ll need:
Flour. Just your basic all purpose will do for this recipe. For best results, use a kitchen scale to weigh your dry ingredients.
Butter. We’re using cold, cubed butter straight from the fridge!
Sugar. You’ll need both granulated sugar and light brown sugar for this recipe. Dark brown sugar works too so don’t make a special trip to the store if that’s all you have on hand.
Eggs. You’ll need one whole egg and one egg yolk. In a hurry for that cookie fix? Place your cold eggs in a bowl of warm water for 10 minutes before mixing your dough.
Graham crackers. I’m about as lazy a baker as can be so I like to use the packaged graham cracker crumbs that you find in the baking aisle. If you are crushing whole graham crackers, pulse them in a food processor until finely ground. Or you can put the graham crackers on a ziplock bag and use a rolling pin to crush them. Pro-tip: kids love this job!
Marshmallows. Buy the regular size, not the mini, and slice them in half with a sharp knife before stuffing inside the cookie dough.
Caramels. The salted caramels in these cookies really make them something special. I use Werther’s Caramels and slice them into thirds before adding to the dough.
Chocolate chips. Measure these with your heart, my friends. I like to toss in a mix of milk, semi-sweet and dark chocolate chips of various sizes so that no two bites are the same.
How to make s’mores cookies
This easy no-chill cookie recipe is easy to make in minutes. Use a stand mixer fitted with the paddle attachment or an electric hand mixer. Follow this simple step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Before you begin, slice the large marshmallows in half and place them in the freezer. Preheat your oven to 375°F and line two baking sheets with parchment paper. Set aside.
Step 2: In the bowl of stand mixer or using a hand mixer, beat together the cold, cubed butter with the granulated and brown sugar for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl.
Step 3: Add the whole egg, followed by the egg yolk, one at a time. Mix well between each addition. Add the vanilla and mix to combine.
Step 4: In a medium bowl, whisk together the flour, baking soda, corn starch and salt. Add the dry ingredients to the butter and sugar mixture and mix until just barely combined. Do not over mix.
Step 5: Add the graham cracker crumbs and chocolate chips to the dough. Use a large spatula or wooden spoon to mix together, being careful not to over mix.
Step 6: Use a large cookie scoop to portion out the dough onto a large cookie sheet, leaving 2 to 3 inches between each cookie.
Step 7: Use your thumb or the back of a tablespoon to make a well in the center of each cookie dough ball.
Step 8: Place 1/2 of a large marshmallow into the center of each cookie.
Step 9: Add 2 or 3 small pieces of caramels to each piece of cookie dough. Use your hands to pull the dough up and over the marshmallow and caramel pieces, covering them completely. Roll the cookie dough gently between your palms into a ball.
Step 10: Bake for 9 to 10 minutes at 375°F. The edges should be set and golden brown and the centers of the cookies will be pale and look slightly under baked.
Step 11: Remove the cookies from the oven and let cool on the baking sheet for 10 minutes. Carefully transfer to a wire cooling rack.
Tips for the best cookies
These s’mores cookies require a few extra steps but none of them are tricky. And they’re really fun to make with kids! Follow these tips and tricks for the perfect s’mores cookies that everyone will love.
Do not overmix. Keep the mixing to a minimum if you want your cookies to be soft and chewy.
Freeze the marshmallows. Popping the marshmallows in the freezer helps them hold their shape better when baking. Don’t forget to slice them first!
Do not over bake. These cookies are meant to be slighty under baked which gives them that dangerously delicious chewy, gooey texture we all know and love from a traditional s’mores. Keep your eye on the oven and remove the cookies when the edges are set but the center is still a bit gooey.
Mix up the chips. I use a combination of milk chocolate, semi sweet chocolate, and bittersweet chocolate chips in these cookies for the most amazing, mouth watering flavor that is pretty irresistible if I do say so myself. Mix the sizes and varieties of chocolate chips any way you like. You can even use chopped up Hershey’s candy bars for the ultimate s’mores flavor.
How to store
One of the reasons I adore these s’mores cookies so much is that they stay fresh for days! That fluffy marshmallow-y center stays gooey and chewy long after they come out of the oven. For best results, store the cookies tightly covered at room temperature.
These cookies freeze perfectly if you want to stash a few away for a rainy day. Cool completely and then wrap them in a layer of plastic wrap and place in a large freezer bag. Freeze flat for up to 2 months. Defrost at room temperature or heat in a 300°F oven for 5 to 6 minutes for a warm cookie.
Bring the outdoors in and bake up a batch of these easy and delicious s’mores cookies. I can’t think of a better way to celebrate the last days of summer!
Happy baking!
If you love these S’mores Cookies, give these recipes a try:
S’mores Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
It doesn’t get any better than a gooey, chewy s’mores cookie loaded with crunchy graham crackers, fluffy marshmallows and salted caramels. All the fun of a s’mores without the fuss of finding a flame!
Ingredients
- 1 cup (226 grams) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) light brown sugar, packed
- 1 large egg, plus one egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups (345 grams) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- 1 teaspoon kosher salt
- 1/3 cup finely ground graham cracker crumbs
- 1 1/2 heaping cups chocolate chips (milk, semi-sweet or dark)
- about 8 full size marshmallows
- 16 soft caramels (I like Werther’s Caramels), sliced into 3 small pieces
Instructions
- Slice the marshmallows in half and place in the freezer while you make the dough.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the cold butter, brown sugar and granulated sugar on low speed. Gradually increase the speed and cream the butter and sugars together for about 4 minutes, until pale and fluffy. There should be no visible chunks of butter in the mixture. Scrape down the sides of the bowl.
- Add the egg and egg yolk, one at time, stopping to scrape down the sides of the bowl between each addition.
- Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, cornstarch and salt.
- Add the dry ingredients to the butter and egg mixture in two additions. Mix on low speed until just combined. Do not over mix.
- Add the graham cracker crumbs and chocolate chips all at once and mix with a large spatula or wooden spoon. Do not over mix the dough.
- Remove the bowl from the mixer and use a large cookie scoop to divide the dough into 2 ounce cookie dough balls. Place on a parchment lined baking sheet, about 2 to 3 inches apart. The cookies will spread in the oven.
- Use your thumb or the bottom of a tablespoon to press a well into the center of each cookie. Place 1/2 of a large marshmallow into the well. Add 2 to 3 bits of the caramels around the marshmallow. Use your hands to pull the cookie dough up and over the marshmallow and caramel, covering it completely.
- Roll the cookie dough balls between the palms of your hands until smooth. Work quickly so that the dough does not get too warm.
- Bake in the center rack of the oven for 9 to 10 minutes. The cookies are done when the edges are set and golden brown and the centers are puffy and slightly underbaked.
- Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes before carefully transferring to a cooling rack.
Notes
Cookies are best the day they are made.
Store cookies tightly covered at room temperature for up to 3 days.
To freeze the cookies, cool completely and then wrap in a layer of plastic wrap. Place in a large freezer bag and store flat for up to 2 months. Defrost at room temperature or in a warm 300°F oven for 5-6 minutes.
Brown Butter Blondies
2 Comments
Hamdah
January 9, 2021 at 1:05 pmI loved this recipe it is so nice and easy
Heather Mubarak
January 10, 2021 at 4:38 amSo happy you love it!! Thanks for trying my recipe!