A classic camping treat translated into cookie form! These are the best s’mores cookies ever thanks to the addition of milk and cornstarch. They’re ultra chewy, soft, rich, and fudgy!!
Fun fact that you probably didn’t really need to know about me: I’ve never been camping. I probably never will go camping because I’m too afraid of bugs and bears, so I’ll hard pass on that. But I will NEVER pass on the opportunity to enjoy classic campfire treats! Living vicariously through food.
S’mores are a classic camp dessert, but imagine all that campfire flavor packed into chocolate chip cookie form. Um, yes pleaaasssee!
What are s’mores cookies?
If you’ve never had a s’mores cookie, they feature a pretty basic cookie dough, with mix-ins that just scream campfire: graham crackers, marshmallows, and chocolate! They basically taste like an extra chocolate chip cookie (and I mean extra in the best way possible!!)
The graham crackers give an extra crunch factor and subtle honey flavor. The marshmallows give an extra chewiness (and the marshmallows that are peaking out on top of the cookie get slightly toastie in the oven!). And we can’t forget the chopped chocolate bar – which tastes extra rich and melts extra nicely (when compared to regular ole’ chocolate chips)! So don’t skip the bar!!
S’mores cookies ingredients:
cornstarch: this is my favorite ingredient to add to cookie dough because it not only makes the cookie taste ultra soft and chewy(!!), it also helps prevent overspreading and eliminates the need for chilling your dough before baking!
sugar: both brown and granulated sugar for the perfect cookie flavor and texture. The brown sugar helps with softness and chewiness, while the granulated sugar helps with getting those classic crispy edges!
milk: this is my second favorite secret ingredient that I like to add to my cookie dough. Some cookie recipes like to include an extra egg yolk for added richness and softness, and also to help with the final consistency of the dough. But you can get the exact same results without cracking open another egg, and I find the texture is even better with the milk
marshmallows: I used mini marshmallows and sliced them in half just so they disperse and incorporate better into the dough. I’ve found that leaving them whole can cause them to stick out of the cookie dough, and kind of melt into a delicious hot mess when baked
chocolate: use a chocolate bar!! Chocolate chips just do not compare and chocolate bars are more characteristic of a classic s’more anyways!
How to make s’mores cookies:
1. Combine dry ingredients. Whisk together flour, baking soda, salt, and cornstarch. Set aside.
2. Cream together butter and sugars. Beat until the brown and granulated sugar are dissolved into the butter.
3. Add remaining wet ingredients to butter mix. Add egg, vanilla, and milk, and whisk to combine. It’ll look kind of horrible and separated, but it’ll all work out in the end so no worries!
4. Combine wet and dry ingredients. Fold the flour mix into the butter mix.
5. Add s’mores components. Add graham crackers, marshmallows, and chopped chocolate.
6. Scoop and bake! Portion the dough onto your baking sheet, and give each cookie a light smoosh to flatten slightly (because this dough will not spread like crazy thanks to the cornstarch!) Bake, cool, eat!
S’mores cookies storage:
These cookies keep really well, plus you can freeze the cookie dough in case of cookie emergencies! Keep the cookies in an airtight container or plastic bag for maximum freshness.
The baked cookies keep for around 1 to 2 weeks at room temperature and 3 months frozen. Raw cookie dough will keep for about 5 to 6 months frozen! You can bake the dough directly from the freezer (no defrosting needed) just tag on an extra 2 to 5 minutes of baking to make up for the defrosting time.
Check out these other recipes!
S’mores Cookies Recipe
- 1 & 1/2 cups all-purpose flour
- 3 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar, light or brown
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 6 ounces semi-sweet chocolate, chopped into chunks (about 3/4 cup)
- 3 sheets graham crackers, broken into smaller bite sized pieces (about 3/4 cup)
- 3/4 cup mini marshmallows, sliced in half * see notes
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
- In a medium bowl, combine flour, cornstarch, baking soda, and salt. Whisk to combine, and set aside to prep the wet ingredients.
- In a large bowl, combine butter, granulated sugar, and brown sugar. Beat together until both sugars have dissolved into the butter (about 1 to 2 minutes by hand).
- Add your egg, vanilla extract, and milk to the butter mixture. Whisk until incorporated.
- Add the dry ingredients into the wet ingredients. Fold together until you no longer see any dry ingredients, and you're left with a well combined dough.
- Add in your chopped chocolate, graham cracker pieces, and mini marshmallows. Fold the add-ins into the cookie dough.
- Scoop out 2 tablespoon sized portions of the cookie dough, and roll into a ball. Portion the dough balls onto your parchment lined baking sheet. Make sure to leave about 1 inch of space between each cookie so they have room to bake. Lightly flatten each cookie so they spread out properly as this dough spreads more moderately!
- Bake the cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until the edges start to turn a light golden brown color. Cool for 5 minutes on your baking sheet, then transfer the baked cookies onto a wire rack to cool completely.