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This gooey s'mores cookie turns your favorite campfire snack into a mouthwatering bakery-style treat you can munch on all year long. Mixing buttery cookie dough with graham crackers, chocolate, and marshmallows gives you that unforgettable s'mores taste with every single bite.
I first baked these when my niece's birthday picnic got rained out and our s'mores plans fell through. Funny enough, the kids liked these better than regular s'mores, and now they've become our go-to sweet treat whenever the family gets together.
What You'll Need
- Unsalted butter: make sure it's soft at room temp so you can nail the texture and add just the right amount of salt yourself
- Granulated sugar and light brown sugar: this duo brings sweetness and moisture while the brown sugar makes everything extra chewy
- Eggs: let them warm up to room temp so they mix into the dough better
- Vanilla extract: brings a cozy flavor that cuts through the sweetness
- All purpose flour: forms the base of our cookies just remember to scoop with a spoon then level off for the right amount
- Baking soda: makes your cookies puff up and spread just right
- Cornstarch: my little trick that keeps everything soft instead of too crunchy
- Kosher salt: makes all the flavors pop especially the chocolate and caramel
- Graham cracker crumbs: these give you that real s'mores flavor in every bite
- Chocolate chips: try using both milk and semisweet together for that true campfire taste
- Marshmallows: stick them in the freezer first so they don't just vanish while baking
- Soft caramels: grab some Werther's for this they add an extra sweet kick
Baking Your S'mores Cookies
- Get those marshmallows ready:
- Cut big marshmallows in half and toss them in the freezer while you make the dough. This key step keeps them from totally melting away and makes sure you get that gooey center.
- Mix butter and sugars:
- Start beating cold butter with both sugars on low then gradually speed up until everything looks light and fluffy around 4 minutes. This puts air in your dough for the perfect texture. Make sure all butter lumps are gone.
- Drop in eggs and vanilla:
- Mix in one egg at a time scraping the bowl between each. Then add vanilla and mix just until everything comes together. The eggs help structure while vanilla brings extra flavor.
- Mix dry stuff:
- Stir flour baking soda cornstarch and salt in another bowl. Add this to your wet mix in two parts mixing slowly until barely combined. Don't overmix or you'll end up with tough cookies.
- Toss in the goodies:
- Fold in graham cracker crumbs and chocolate chips using a spatula not your mixer. This gentle touch keeps the chips whole and prevents overworking your dough keeping cookies tender.
- Shape and stuff cookies:
- Scoop out 2ounce balls of dough and make a dent in each center. Put a frozen marshmallow half and some caramel in the dent then wrap the dough around completely. Roll between your hands to seal everything in that's how you get the surprise inside.
- Bake them just right:
- Cook at 375°F for exactly 9 to 10 minutes until the edges turn golden but centers stay slightly underdone. This timing is super important for getting that bakery look with crispy edges and soft middles.
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These treats always remind me of those summer nights at my grandparents' place by the lake where we'd make s'mores after we finished dinner. Breaking open a warm cookie and seeing that marshmallow stretch takes me straight back to those childhood bonfires but without burning marshmallows or getting my fingers all sticky.
Keep Them Fresh
Keep your cookies in a sealed container at room temp for up to 3 days. I've found that putting a piece of bread in with them helps them stay soft longer. Want to save them for later? Wrap cooled cookies in plastic then put them in a freezer bag for up to 2 months. To get that fresh-baked gooey center back just warm frozen cookies in a 300°F oven for about 5-6 minutes.
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Fixing Common Problems
If your cookies spread out too much during baking your butter was probably too soft. Try cooling the shaped cookie dough in the fridge for 15 minutes before baking. Can't find the marshmallow after baking? It either wasn't frozen enough or your oven runs too hot. Get an oven thermometer to check. Got dry cakey cookies? You might have used too much flour don't pack it down when measuring or better yet weigh your ingredients for best results.
Make Them Your Own
Feel free to switch things up with these cookies. Try swapping in dark chocolate chunks or white chocolate chips. Replace caramels with peanut butter cups for a new flavor combo. During holidays grab seasonal marshmallows like peppermint for Christmas or pumpkin spice for fall. You can even add cinnamon to the dough for a Mexican hot chocolate twist. The basic method stays the same but you can play with endless flavor options.
How To Enjoy Them
These taste amazing when they're slightly warm. For an extra fancy treat put vanilla ice cream between two completely cooled cookies to make s'mores ice cream sandwiches. Want to impress guests? Make a dessert platter with these cookies plus some fresh fruit chocolate sauce and extra marshmallows for a fun DIY dessert. They also make great gifts just pop them in clear bags with a cute tag and ribbon.
Frequently Asked Questions
- → How do I stop the marshmallows from melting too much?
Pop the marshmallows in the freezer before baking. It keeps them intact and perfectly gooey in the cookies without getting messy.
- → Can I swap out the chocolate chips?
Absolutely! Use any kind you like—milk chocolate, dark, or semi-sweet. Mixing a few types can make them even better!
- → Why should I chill the marshmallows first?
Chilled marshmallows melt slowly, giving you gooey bites throughout the cookies instead of over-caramelizing too fast.
- → Can these cookies be saved in the freezer?
Yes! After cooling, wrap them in plastic and tuck them into a freezer bag. They'll stay good for two months. Thaw or warm before eating.
- → How should I store leftovers?
Put the cookies in an airtight container and leave them on your counter for up to three days. Fresh ones always taste best!