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Ooey gooey S’mores Cookies made with peanut butter plus all the campfire classics. Marshmallows, chocolate, and graham crackers galore!
You know when you make s’mores but swap the chocolate bar for a peanut butter cup? OMG.
This recipe was inspired by that drool-worthy campfire situation. I took my beloved peanut butter oatmeal chocolate chip cookies and made some classic s’mores swaps to birth my dream summer cookie!
That means you may just have to turn on the oven. So sorry.
Now tell me—do you set your ‘mallows totally on fire or go for the golden glow? I’m team flames all the way.
How to make s’mores cookies
These come together in a jiffy. They’re so fun to make because they’re different! Imagine gooey golden marshmallows, melty puddles of chocolate, and that nostalgic graham cracker taste. Divine.
- Crush your graham crackers.
- Cream together butter, peanut butter, and brown sugar. It should be light and fluffy!
- Add flour and baking soda. Fold in marshmallows and chocolate chips.
- Bake, then say howdy to campfire bliss.
Key ingredients and tips
- All purpose flour: The one and only! Whole wheat pastry flour will also work. I also tested them with this gluten free flour and they were delish.
- Graham crackers: For classic campfire taste. Save extra crumbs for topping!
- Brown sugar: For extra moisture and chew factor! Coconut sugar works great, too.
- Peanut butter: What’s better than a peanut butter s’more? Use the natural, drippy kind with peanuts and salt as the ingredients. I like Kirkland brand from Costco. Almond or cashew butter will also work but I prefer the peanut flavor. Sunflower seed butter works for nut-free but they will turn green from a natural reaction with the baking soda.
- Butter: For richness and yummy flavor.
- Egg: An essential to bind the cookies, help them rise, and add moisture. You can use a flax egg but egg-free but they may be less puffy.
- Chocolate chips: I love semi-sweet here but a chopped Hershey’s bar would be excellent for a classic s’mores cookie recipe!
- Vanilla extract: To make these cookies even more flavorful and crave-worthy.
- Sea salt: To bring out and balance the sweetness. I like to top mine with more salt at the end.
Can I freeze the dough?
You know it! Simply pop the sheet pan of uncooked dough balls into the freezer. Once frozen, transfer frozen dough into a freezer baggie and freeze for up to 3 months. Add another two minutes to the baking time.
Which marshmallows to use
Mini marshmallows are great here! You can even chop them in half for more marshmallow density. If you only have big marshmallows, simply chop them into small pieces.
Storage tips
These delish cookies will last up to four days in an air-tight container on the counter. Freeze any leftovers for future snacking!
More splendid cookie recipes
A campfire is quite possibly the best smell in the world.
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S’Mores Cookies Recipe
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Prep Time: 10 minutes -
Cook Time: 10 minutes -
Total Time: 20 minutes -
Yield: 20 cookies 1x -
Category: dessert -
Method: Oven -
Cuisine: American -
Diet: Vegetarian
Description
Ooey gooey S’mores Cookies made with peanut butter plus all the campfire classics. Marshmallows, chocolate, and graham crackers galore!
Ingredients
Units
Scale
- ½ cup natural salted peanut butter (add ¼ tsp salt if unsalted)
- ½ cup unsalted butter (1 stick), at room temperature
- ⅔ cup brown sugar (or coconut sugar)
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- ½ cup crushed graham crackers (about 3 graham cracker sheets)
- ¾ tsp baking soda
- ¾ cup mini marshmallows
- ¾ cup chocolate chips or chopped chocolate bar
Instructions
- Preheat oven to 350F. Line one extra large baking sheet or two regular baking sheets with parchment paper or a Silipat.
- Chop graham crackers (or crush in a baggie) and measure out ½ cup. Use any extras to sprinkle on top of cookies!
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, cream together peanut butter, butter and sugar until light and fluffy, about 2 minutes.
- Add egg and vanilla and beat just until combined. Add the flour, graham cracker crumbs, baking soda (and optional salt). Beat until a smooth dough is formed. Fold in chocolate chips and marshmallows.
- Roll dough into smooth 1-inch balls (I used a cookie scoop) and place evenly 2 inches apart on baking sheets. For even prettier cookies, you can top dough balls with extra chocolate chips and marshmallows. I like flaky salt on top, too! For flatter cookies (like pictures) use your hand to gently flatten dough balls. For puffy, taller cookies, don’t flatten.
- Bake (one sheet at a time) for about 10 minutes. If you notice any marshmallows have oozed out of the cookie onto the sheet (it happened to me!), use a spatula to push it back into the cookie. Let cookies cool for 10 minutes on baking sheet then dig in!
