No Campfire Needed: The Best Oven Smores Cookies
All the flavor and nostalgia of oven s’mores packed into soft, chewy s’mores cookies—loaded with graham cracker, chocolate chunks, and mini marshmallows. No campfire needed, just a baking sheet and your oven.
Ingredients
- 2 ¼ cups Flour
- ½ cup Graham Crackers, finely crushed
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- pinch Salt
- 1 cup Butter, softened 2 sticks
- 1 cup Brown Sugar, packed
- ½ cup White Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- ¾ cup Bittersweet Chocolate Chunks *additional for topping
- ¾ cup Dried Mini Marshmallow Bits *additional for topping
- ¼ cup Graham Crackers, broken into small/medium sized pieces *optional for topping
- Large Marshmallows for topping & roasting *see notes
Instructions
- If you don't have time to let your dough chill, preheat your oven from the start to 350 °F
- If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
- Mix the flour, crushed graham crackers, baking soda, baking powder, and salt in a mixing bowl. Put to the side.
- Using a mixer cream the butter, brown sugar, white sugar and vanilla together in another bowl. Add the egg, be sure to mix the egg with the butter mixture well before going to the next step.
- Slowly add the dry flour mixture to the wet mixture. Once both mixtures are blended, mix in the chocolate chunks and mini marshmallow bits. Mix well to incorporate evenly.
- Put the mixing bowl, covered in the fridge to chill for 30 minutes.
- After 15 minutes of your dough's chill time, preheat your oven to 350 °F
- Bake the cookies for 14-16 minutes. Be sure to watch the cookies and remove them when the edges are slightly golden.
- As soon as the cookies come out of the oven, press some additional toppings of your liking into the tops of the cookies. You can add extra chocolate chunks, mini marshmallow bits, and crushed graham crackers.
- Let the cookies cool completely. Just before serving, top each cookie with a large marshmallow and torch until golden and gooey for that extra marshmallow goodness.
Video
Notes
Using a rounded tablespoon, I ended up with closer to 36 cookies. If you scoop larger or smaller portions, your total yield may vary—so adjust based on your preference!
Just before serving, top each cookie with a large marshmallow and torch until golden and gooey for that extra marshmallow goodness.
Helpful Hint: Cut the marshmallow in half and press the sticky side onto the cookie so it stays in place while torching.
Helpful Hint: Cut the marshmallow in half and press the sticky side onto the cookie so it stays in place while torching.
Tried this recipe?Let us know how it was!
