Ingredients
Scale
- 2 ¼ cups all-purpose flour (you can swap half for whole wheat if you want a nuttier flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened (room temperature is best)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups mini marshmallows (regular size works too, but mini melt better)
- 1 ½ cups chopped milk chocolate or chocolate chips (dark chocolate is a great swap if you want a richer taste)
- 1 cup graham cracker pieces (roughly crushed—feel free to pulse them in a food processor for even bits)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. I always double up the sheets because my oven can be unpredictable, and I don’t want to risk burning the bottoms.
- In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix is your cookie’s foundation, so take a moment to get it well combined.
- In a large bowl, cream the softened butter with both sugars until light and fluffy, about 3-4 minutes. I use a hand mixer for this part—my kids think the sound is hilarious and often crowd around to “help.”
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. This step makes the dough silky and smooth.
- Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing is a rookie mistake I made often—trust me, keep it gentle to keep your cookies tender.
- Fold in the graham cracker pieces, chocolate chunks, and mini marshmallows carefully. If you add the marshmallows too early, they can get squished and melt too much, so folding them in last keeps their shape and gooey texture.
- Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets. These cookies spread a little, so give them space to breathe.
- Bake for 10-12 minutes until the edges are golden but the centers still look soft. Remember, they’ll firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This little pause helps them hold their shape and keeps those marshmallow centers perfectly gooey.
- Enjoy warm or at room temperature. I always sneak a warm one straight from the pan (sometimes two) before the kids notice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Smores Cookies Recipe, recipe, cooking, food
