Chewy S’mores Cookies

Indulge in the nostalgic flavors of a campfire classic with these soft and gooey S’mores Cookies! With a combination of graham cracker crumbs, melty chocolate, and toasted marshmallows, these cookies deliver the perfect balance of chewy and crunchy. Whether you're satisfying your sweet tooth or sharing with family and friends, these cookies will give you all the cozy campfire vibes—no actual fire required!

Ingredients

• 1 cup graham cracker crumbs (about 5 whole graham cracker sheets, crushed)

• 1 cup all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar (light or dark)

• 1 large egg

• 1 tsp vanilla extract

• 1 cup chocolate chips (milk or dark)

• 1 cup marshmallows (mini or large cut into smaller pieces)*

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Prepare dry ingredients: In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Set aside.

3. Cream the butter and sugars: In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, mixing until well combined.

4. Combine wet and dry ingredients: Slowly add the dry ingredients to the wet ingredients. Stir until just combined—avoid over-mixing.

5. Gently fold in the chocolate chips and marshmallows to distribute evenly throughout the dough.

6. Drop spoonfulls of the dough onto the prepared baking sheet, spacing them out to allow room for spreading. Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.

7. Optional topping: While the cookies are still warm, you can add extra marshmallows or a sprinkle of flaky salt on top for that perfect finish.

8. Let the cookies cool on the baking sheet. The edges may caramelize and stick slightly to the parchment paper, so it's best to let them cool fully before transferring to a wire rack or storage container.

Notes:

• Chocolate Chips: Use milk chocolate for extra sweetness, or bittersweet chocolate for a richer flavor.

• Marshmallows: Mini marshmallows are easy to fold into the dough, but you can also use larger ones and cut them into smaller pieces.

• Shape: If the marshmallows spill over the cookie edges during baking, you can reshape the cookies right when they come out of the oven!

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes

Yield: 16 XL cookies or 20 medium/large cookies