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Chewy S’mores Cookies Recipe with Toasted Marshmallows Easy and Best

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These chewy s’mores cookies feature a soft, chewy base with toasted mini marshmallows on top, delivering the nostalgic campfire s’mores flavor without the mess. Perfect for a quick, comforting treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (100g) graham cracker crumbs
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (270g) mini chocolate chips
  • About 40 mini marshmallows (for toasting on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together all-purpose flour, graham cracker crumbs, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract until combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
  6. Gently fold in mini chocolate chips, ensuring even distribution.
  7. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheet, each about 1 ½ tablespoons.
  8. Bake for 10 to 12 minutes until edges are set but centers look slightly underbaked.
  9. Immediately after removing from the oven, arrange mini marshmallows on top of each cookie, pressing lightly so they stick but don’t flatten.
  10. Use a kitchen torch to toast marshmallows until golden brown and slightly puffed. Alternatively, place cookies under the oven broiler on the top rack for 1-2 minutes, watching closely to avoid burning.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Marshmallows will firm up slightly but remain soft and chewy.

Notes

Do not overbake cookies; remove when edges are golden and centers still look soft for chewy texture. Use mini marshmallows for best toasting results. If using broiler, watch closely to avoid burning marshmallows. Chilling dough for 30 minutes before baking helps prevent spreading and yields thicker cookies. Dough can be frozen in portions and baked from frozen with an extra 1-2 minutes baking time. Store leftovers in airtight container at room temperature up to 3 days; warm briefly to soften marshmallows if needed. For gluten-free or dairy-free versions, substitute ingredients accordingly.

Nutrition

Keywords: s’mores cookies, chewy cookies, toasted marshmallows, chocolate chip cookies, campfire treats, easy cookies, dessert

Find it online: https://evabakery.com/chewy-smores-cookies-recipe-with-toasted-marshmallows-easy-and-best/