Go Back

Easy Smores Cookies

Easy smores cookies combine graham cracker crumbs and semisweet chocolate chips in a soft cookie with puffed marshmallow tops. Bake them until the edges are lightly golden for an easy s’mores-inspired treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling 5 minutes
Total Time 32 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.25 cup all-purpose flour
  • 0.75 cup graham cracker crumbs
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup semisweet chocolate chips
  • 1 cup mini marshmallows

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  3. Beat in the egg and vanilla.
  4. In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
  5. Mix the dry ingredients into the butter mixture just until combined.
  6. Fold in the chocolate chips.
  7. Scoop the dough into 18 portions, about 2 tablespoons each, and arrange them 2 inches apart on the prepared baking sheets.
  8. Bake for 8 minutes.
  9. Carefully press mini marshmallows onto the tops of the cookies.
  10. Return the cookies to the oven for 2 to 4 minutes, until the edges are lightly golden and the marshmallows are puffed.
  11. Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack.

Notes

For evenly shaped cookies, portion the dough into 18 portions before baking. Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and semisweet chocolate chips.