The One and Only S’mores Cookies Loved by Kids and Adults Alike

 

Soft & Gooey S’mores Cookies Recipe:

 

 These S’mores Cookies are everything you love about campfire s’mores — melted marshmallows, gooey chocolate, and golden cookie edges — all baked into one perfect bite! Soft in the center and crisp around the edges, they’ll make your kitchen smell like heaven.

 

 

 

 

 Tips for Perfect Cookies

• Don’t skip cooling the melted butter — hot butter can make your dough greasy and flat.

• Chill your dough for 15 minutes before baking if your kitchen is warm.

• For extra marshmallow stretch, press a few mini marshmallows on top of each cookie before baking.

• If you love contrast, use half milk chocolate and half dark chocolate.

   

  
  
  

   

  Q: Can I use salted butter instead of unsalted?

  A: Yes! Just skip the pinch of salt in the recipe.

  Q: My cookies spread too much — why?

  A: Probably because the butter was too warm or the dough wasn’t chilled enough. Pop it in the fridge for 10–15 minutes before baking.

  Q: How do I store them?

  A: Keep them in an airtight container at room temperature for up to 4 days. You can also freeze the dough balls for up to 2 months.

  Q: Can I make them gluten-free?

  A: Yes, use a 1:1 gluten-free flour blend — it works beautifully!

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  Ingredients:

• ½ cup (115 g) unsalted butter, melted and cooled for 10 minutes

• ½ cup (100 g) brown sugar

• ⅓ cup (65 g) white sugar or powdered sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1¼ cups (160 g) all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• A pinch of salt

• 200 g milk or dark chocolate chips

• ½ cup mini marshmallows (or big ones cut into smaller pieces)

• Optional: small pieces of graham crackers (for a true s’mores crunch)

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 Instructions:

1. Preheat the oven:

   Set your oven to 180°C (350°F) and line a baking tray with parchment paper.

2. Mix wet ingredients:
   

   In a large bowl, whisk together melted butter, brown sugar, and white sugar until smooth and creamy.

   Add the egg and vanilla extract, then mix until combined.

3. Add dry ingredients:

   Sift in the flour, baking soda, baking powder, and salt.

   Mix gently until you get a soft dough — don’t overmix!

4. Fold in the chocolate & marshmallows:
   

   Add chocolate chips and mini marshmallows.

   (If using graham crackers, fold them in now too.)

5. Shape the cookies:
   

   Scoop about 2 tablespoons of dough for each cookie and place them on the tray, leaving space between each.

6. Bake:

   Bake for 9–11 minutes or until the edges turn golden but the center still looks slightly soft — that’s how you get the gooey texture!

7. Cool down:
   

   Let them rest on the tray for 5 minutes before transferring to a wire rack.

   (The marshmallows will set a bit as they cool)

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Serving Idea:

Serve warm with a cold glass of milk or a scoop of vanilla ice cream.

Perfect for cozy nights, gatherings, or when you just need a sweet hug in cookie form