Growing up camping (you can read more about it here), I often overindulged in s’mores, the classic campfire treat. There’s nothing like a gooey, toasty, almost burnt marshmallow with chocolate, squished between two crunchy graham crackers. Honestly, I indulged in more toasty marshmallows than actual s’mores, but they still hold a special, nostalgic place in my heart.

There’s just something about holding a straightened metal hanger with an unnaturally white puff of squishy sugar on the end, over a wood fire. I can practically smell the roasting marshmallows right now. I created these cookies a few years ago as a tribute to this childhood classic. They are not the world’s prettiest cookies, but they are much less messy while still being decadent. I hope you will give them a try.

For this recipe you will need:

Method

Sift Dry Ingredients: In a medium-sized bowl, sift the flour, baking soda, and salt. Set aside.

For Wet Ingredients: Add the softened butter to a large mixing bowl.

Cream Butter and Sugar: Cream the softened butter and sugar together in a stand mixer or with a handheld mixer. Beat this mixture for a full five minutes. The mixture should become pale in color, fluffy, and significantly lighter in texture. 

Add Eggs: Add the eggs to the creamed mixture one at a time. Mix until it is fully incorporated into the batter before adding the next one. Add vanilla. (I usually incorporate with the second egg.)

Gradually Add Flour Mixture: Begin adding the flour mixture to the wet ingredients. Do this gradually, mixing on a low speed until the flour is mostly incorporated. I usually do this in three batches.

Fold in additions: With the final portion of the flour mixture, gently fold in your chocolate chips and marshmallows with a spatula and mix only until just combined. 

Scoop the Dough: Using a 2-tablespoon cookie scoop or two regular spoons, scoop the finished cookie dough onto a parchment lined cookie sheet.

Chill the Dough: Cover the cookies and place them in the refrigerator to chill for 2 hours. Chilling prevents the cookies from spreading, ensuring a thicker, chewier texture.

Baking

Preheat Oven and Prep Pans: About 15 minutes before your dough is done chilling, preheat your oven to 375°F. Line your baking sheets with a silicone baking mat for the best results, or use parchment paper.

Roll in Graham Cracker Crumbs: Once the dough is chilled, take a dough ball and roll it in graham cracker crumbs until it is fully coated. Evenly arrange the coated cookies on your prepared baking sheet. I like to add a few extra chocolate chips on the top but this is not a necessary step.

Bake: Place cookies in the preheated oven and bake for 10 to 11 minutes or until the edges are lightly browned.

Cooling: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before carefully transferring to a wire rack to cool completely.

Campfire S’More Cookies

Print Recipe

These cookies capture the nostalgic flavors of gooey marshmallow, chocolate and graham crackers in a decadent, less-messy tribute to the classic Campfire S’more.

• Author: Gal Reinventing
• Prep Time: 15-20 minutes
• Cook Time: 9-12 minutes
• Total Time: 2 hours, 30 minutes
• Yield: About 3 dozen
• Category: Dessert
• Method: Baking

Ingredients

Dry Ingredients

• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt

Wet Ingredients

• 1 cup softened butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large room temperature eggs
• 2 tsp vanilla extract

Additions

• 12 oz. chocolate chips or chunks
• 1 1/2 cups of marshmallows
• 1 cup graham cracker crumbs in a shallow bowl

Instructions

• In a medium bowl sift together flour, baking soda and salt. Set aside.
• In a large mixing bowl, cream butter and sugar together for five minutes.
• Add eggs, one at a time, to butter mixture, incorporating fully after each addition.
• Add in flour mixture gradually.
• Fold in chocolate chips and marshmallows with the last of the flour mixture until just combined.
• Scoop 2 tbsp of cookie dough onto cookie sheet.
• Cover and chill cookie dough balls for 2 hours before baking.
• Preheat oven to 375°F. Line baking sheets with silicone mat, for best results, and set aside.
• Roll scooped cookie dough in graham cracker crumbs and place on parchment lined cookie sheet.
• Place cookies evenly spaced apart on prepared baking sheets.
• Bake for 10-11 minutes, until lightly browned around the edges. Cool on baking sheets for 5 minutes before moving to wire racks to cool completely.

Notes

You can also freeze the cookies prior to rolling them in the graham cracker crumbs. Scoop 2 tbsp of dough on to a lined cookie sheet, cover and place in the freezer over night. Once the dough is frozen, place in an airtight container. When ready to bake you can roll the frozen dough in graham cracker crumbs and bake as directed. If baking a full sheet they may take an extra minute or two to bake completely.