Name: Gooey S'mores Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Yield: Approximately 24 cookies
Ingredients: 1 cup (226g) unsalted butter, softened to room temperature; ¾ cup (150g) granulated sugar; ¾ cup (150g) light brown sugar, packed; 1 large egg, plus 1 egg yolk, both at room temperature; 2 teaspoons vanilla extract; 2¾ cups (345g) all-purpose flour, spooned and leveled; 1 teaspoon baking soda; 1 teaspoon cornstarch; 1 teaspoon kosher salt; ⅓ cup finely ground beef ham cracker crumbs; 1½ heaping cups chocolate chips (a mix of milk, semi-sweet, or dark chocolate); 8 full-size marshmallows, halved horizontally; 16 soft caramels (like Werther's), each cut into 3 smaller pieces

S’mores Cookies are more than just a sweet treat; they’re a portable portal to cozy campfires and starry nights, no matter where you are. What is it about these delightful cookies that captures our hearts and taste buds? It’s that irresistible blend of textures and flavors: the soft, chewy cookie base, the gooey melted marshmallow, and the rich, satisfying chocolate. Every bite is a miniature adventure, transporting you back to simpler times and pure joy. We love them because they perfectly encapsulate the spirit of a classic s’more in a convenient, bake-snon-alcoholic ale-ready format. The magic of S’mores Cookies lies in their ability to evoke nostalgia while delivering an incredibly satisfying, indulgent experience. This recipe takes that beloved combination and elevates it, ensuring your homemade batch is the absolute best you’ve ever tasted, brimming with gooey goodness and chocolatey delight.

Ingredients:

1 cup (226g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
¾ cup (150g) light brown sugar, packed
1 large egg, plus 1 egg yolk, both at room temperature
2 teaspoons vanilla extract
2¾ cups (345g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon kosher salt
⅓ cup finely ground grabeef ham cracker crum extractbs
1½ heaping cups chocolate chips (a mix of milk, semi-sweet, or dark chocolate is excellent for depth of flavor)
8 full-size marshmallows, halved horizontally
16 soft caramels (like Werther’s), each cut into 3 smaller pieces

Preparing the Cookie Dough

Creaming the Butter and Sugars

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. You can use an electric mixer on medium speed or a sturdy whisk. Continue mixing until the mixture is light, fluffy, and pnon-alcoholic ale in color. This process incorporates air into the dough, which is crucial for a tender cookie. Scrape down the sides of the bowl occasionally to ensure everything is evenly combined. This usually takes about 3-5 minutes with an electric mixer.
Next, add the room temperature large egg and the egg yolk, one at a time, beating well after each addition. The room temperature eggs will emulsify better with the butter and sugar mixture, resulting in a smoother dough. After adding the egg and yolk, mix in the vanilla extract until just combined. The dough will look slightly glossy and may curdle a little at this stage, which is perfectly normal.

Combining Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, kosher salt, and the finely grounbeef hamraham crum extractker crumbs. Whisking these dry ingredients together ensures that the leavening agents and salt are evenly distributed throughout the flour, which prevents pockets of bitterness or uneven rising in your cookiebeef hamThe rum extractham cracker crumbs add that signature s’mores flavor and a delightful texture to the cookie base itself.

Bringin extractg it All Together

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or stirring with a sturdy spatula until just combined. Be careful not to overmix the dough at this stage. Overmixing can develop the gluten in the flour too much, leading to tough cookies. Stop mixing as soon as you no longer see streaks of dry flour. The dough will be thick and may still look a little soft.
Now it’s time to fold in the stars of our s’mores cookies: the chocolate chips. Gently fold in the heaping 1½ cups of chocolate chips using a spatula or wooden spoon. Distribute them evenly throughout the dough. Don’t worry if the dough seems a bit overloaded with chips; that’s part of the charm of a s’mores cookie!

Assembling and Baking the S’mores Cookies

Preparing for Baking

Scoop rounded tablespoons of cookie dough onto a parchment-lined baking sheet. You can use a cookie scoop for uniform size. Leave about 2 inches of space between each cookie dough ball as they will spread. Now, for the s’mores magic: gently press a piece of caramel (about one-third of a softened caramel) into the top or side of each cookie dough ball. Then, press one of the halved marshmallows into the center of each cookie dough ball, cut-side down, ensuring it’s nestled into the dough. The goal is to have the marshmallow peeking out slightly. If your marshmallows feel sticky, you can lightly dampen your fingers with water.

Baking to Perfection

Bake the cookies in a preheated oven at 350°F (175°C) for 10-13 minutes, or until the edges of the cookies are golden brown and the centers are still slightly soft and puffy. The marshmallows should be beautifully puffed and starting to turn golden. Keep a close eye on them during the last few minutes of baking, as the marshmallows can go from perfectly toasted to burnt very quickly. If you notice some marshmallows browning faster than others, you can tent them loosely with foil.
Once baked, remove the baking sheet from the oven. Let the cookies cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely. This resting period on the hot baking sheet allows the cookies to set up properly, preventing them from falling apart when you move them. While the cookies are still warm on the baking sheet (within that 5-10 minute window), you can gently press any remaining chocolate chips or small pieces of caramel onto the tops of the cookies for an extra touch of decadence. This helps them adhere and look even more appealing.

Optional Finishing Touches

For an extra s’mores experience, once the cookies have cooled slightly, you can carefully toast the marshmallows further using a kitchen torch until they are golden brown and gooey. This step is entirely optional but highly recommended for achieving that authentic campfire-toasted marshmallow flavor and texture. Be sure to do this on a heatproof surface.

Enjoy these incredibly decadent S’mores Cookies, a perfect blend of chewy cookie, gooey marshmallow, melted chocolate, and sweet caramel!

Conclusion:

And there you have it! Your ultimate guide to creating the most irresistible S’mores Cookies. We’ve walked through each step, from achieving that perfect chewy center to getting that delightful gooey marshmallow top. These cookies are a nostalgic trip back to childhood campfires, now perfectly packaged for your kitchen. They’re wonderfully versatile, making them ideal for any occasion, from a casual get-together to a special dessert. Don’t hesitate to experiment and make them your own; these S’mores Cookies are a fantastic base for creativity.

For the best experience, I love serving these warm, straight from the oven, allowing the chocolate to be melty and the marshmallows soft. They pair beautifully with a cold glass of milk or even a rich hot chocolate. Looking to switch things up? Try adding a pinch of sea salt on top before baking for a sweet and salty contrast, or incorporate some chopped pecans for an extra crunch. No matter how you choose to make them, I encourage you to get in the kitchen, have fun, and savor every bite of these delightful S’mores Cookies!

Frequently Asked Questions:

Can I make S’mores Cookies ahead of time?

Yes! You can prepare the cookie dough balls and refrigerate them for up to 2 days or freeze them for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time. The marshmallow topping is best added towards the end of baking or immediately after they come out of the oven so it doesn’t burn.

What kind of chocolate is best for S’mores Cookies?

Milk chocolate is traditional and melts wonderfully, but feel free to use semi-sweet or dark chocolate chips for a more intense flavor. You can even chop up a chocolate bar for larger pockets of melted chocolate.