Easy Campfire S'mores Cookies
Soft, chewy campfire-inspired cookies loaded with gooey marshmallows, hot cocoa morsels, and crunchy Teddy Grahams. All the nostalgic s'mores flavor without the campfire.
Prep Time
20 min
Cook Time
14 min
Total Time
1 hour
Servings
24
There's something nostalgic about s'mores. The gooey marshmallow, melted chocolate, and crunchy graham cracker layered together in perfect harmony — it's pure comfort in every bite. But what if you could enjoy that same campfire flavor without the smoke or sticky fingers? These easy s'mores cookies are soft and chewy in the center, slightly crisp around the edges, and packed with gooey marshmallows, rich chocolate, and crunchy graham cracker pieces. Every bite tastes like summer nights around the fire — but baked into a thick, bakery-style cookie.
Why This Recipe Works
- Melted butter creates a chewy, dense cookie base
- Extra egg yolk adds richness and keeps cookies ultra chewy
- Hot Cocoa Morsels add a nostalgic hot cocoa flavor that melts beautifully into the dough
- Teddy Grahams give the perfect crunchy graham cracker bite in every cookie
- Chilling the dough prevents spreading and keeps cookies thick and soft
Ingredients
Instructions
Preheat your oven to 375°F (190°C).
Melt the butter in a small saucepan or microwave, then let it cool slightly. Sift together the flour, salt, and baking soda and set aside.
The butter should be warm but not hot — if it's too hot, it can scramble the eggs when mixed.
Pour the melted butter into your stand mixer's bowl. Add the granulated sugar and brown sugar. Cream the butter and sugars on medium speed until well combined.
Add the egg, egg yolk, milk, and vanilla extract. Mix until well combined.
With the mixer on low speed, slowly incorporate the flour mixture until thoroughly combined.
Fold in the mini marshmallows, hot cocoa morsels, and Teddy Grahams by hand using a spatula.
Be gentle when folding to avoid crushing the Teddy Grahams.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Chilling is crucial! It prevents excess spreading and keeps your cookies thick and chewy.
Line baking sheets with parchment paper. Scoop dough onto baking sheets, 6 cookies per sheet, spacing them about 3 inches apart.
Press additional marshmallows and morsels onto the tops before baking for a bakery-style look.
Bake for 14 minutes or until golden brown, rotating the baking sheet halfway through for even browning.
The cookies will continue to set as they cool. If they look fully done in the oven, they'll be overbaked.
Let cookies cool completely on the baking sheet before storing in an airtight container.
Tips for Success
Chill the Dough
Chilling prevents excess spreading and keeps your cookies thick, soft, and chewy. Don't skip this step!
Don't Overbake
Remove the cookies when the edges are golden but the centers still look slightly soft. They will continue to set as they cool.
Add Extra Mix-Ins on Top
Press additional marshmallows and chocolate morsels onto the tops before baking for that bakery-style look and extra gooey finish.
Equipment
Storage & Make-Ahead
Room Temperature Store in an airtight container at room temperature for up to 4 days.
Freezer Freeze baked cookies in a freezer-safe container for up to 2 months. Microwave for 8-10 seconds to bring back that warm, gooey texture.
Make Ahead Refrigerate the dough for up to 72 hours before baking. The longer rest develops more complex flavors.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Cookies spread too flat | Butter too warm or dough not chilled | Chill dough for at least 30 minutes. Make sure butter has cooled before mixing. |
| Marshmallows burned on top | Oven too hot or cookies baked too long | Press marshmallows slightly into the dough and reduce baking time by 1-2 minutes. |
| Cookies are too dry | Overbaked or too much flour | Pull from oven when centers still look slightly underdone. Check flour measurement. |
| Teddy Grahams are soggy | Mixed into dough too early or dough too warm | Fold in the Teddy Grahams last and chill the dough promptly. |
Cookies spread too flat
Cause: Butter too warm or dough not chilled
Chill dough for at least 30 minutes. Make sure butter has cooled before mixing.
Marshmallows burned on top
Cause: Oven too hot or cookies baked too long
Press marshmallows slightly into the dough and reduce baking time by 1-2 minutes.
Cookies are too dry
Cause: Overbaked or too much flour
Pull from oven when centers still look slightly underdone. Check flour measurement.
Teddy Grahams are soggy
Cause: Mixed into dough too early or dough too warm
Fold in the Teddy Grahams last and chill the dough promptly.
Frequently Asked Questions
Can I use regular chocolate chips instead of Hot Cocoa Morsels?
Yes, but you'll lose the signature hot cocoa flavor. Semisweet or milk chocolate chips work as a substitute.
Can I use crushed graham crackers instead of Teddy Grahams?
Absolutely! Use about 1 cup of crushed graham crackers for a similar flavor. The texture will be slightly different — less distinct crunch and more integrated into the dough.
Why do I need to chill the dough?
Chilling solidifies the butter so cookies spread less in the oven, allows the flour to fully hydrate for better texture, and develops more complex flavors.
Can I make these without a mixer?
Yes! Since you're using melted butter, you can mix everything by hand with a wooden spoon or sturdy spatula.
Make It Your Own
Extra Chocolate
Add chopped chocolate bars for extra pools of melted chocolate
Salted S'mores
Sprinkle flaky sea salt on top before baking for sweet-salty contrast
Graham Cracker Swap
Use crushed graham crackers instead of Teddy Grahams for a more traditional s'mores flavor
Stuffed S'mores
Press a whole marshmallow inside each cookie dough ball for extra gooey centers
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