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Pioneer Woman S’mores Cookies

Pioneer Woman S'mores Cookies - recipe card
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These indulgent cookies combine the classic campfire s’mores flavors with a soft, chewy chocolate chip cookie base. Each bite delivers melted marshmallow, gooey chocolate, and crunchy graham cracker bits for a nostalgic treat that bakes up perfectly every time.

Ingredients

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  • 1/2 cup unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup mini marshmallows
  • 2 sheets graham crackers, crushed into 1/4-inch pieces (about 1/3 cup)

Instructions

  1. Preheat oven to 350°F / 177°C. Line a baking sheet with parchment paper or a silicone baking mat. This ensures even browning and prevents sticking without adding extra grease.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric hand mixer on medium speed for 2 minutes until light and fluffy. Scrape down the sides of the bowl with a spatula to ensure thorough mixing.
  3. Add the egg and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully incorporated, about 30 seconds. The batter should look smooth and slightly glossy.
  4. In a separate small bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined. This distributes the leavening agent and salt, preventing pockets of baking soda in the final cookie.
  5. Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each until just combined. Do not overmix or the cookies will become tough; stop as soon as no white streaks remain.
  6. Gently fold in the semisweet chocolate chips, mini marshmallows, and crushed graham cracker pieces using a rubber spatula. Be careful not to break the marshmallows further; they should remain intact for gooey pockets.
  7. Using a 1.5-tablespoon cookie scoop or a spoon, portion the dough into 8 equal balls, about 1.5 inches in diameter. Place 4 balls onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
  8. Bake for 10 to 12 minutes, rotating the baking sheet halfway through. The cookies should be golden brown around the edges but still soft and slightly puffed in the center; a toothpick inserted near the edge should come out clean. Overbaking will dry out the marshmallows.
  9. Remove the baking sheet from the oven and let the cookies rest on the sheet for 3 minutes. During this time, the residual heat continues to set the centers while the marshmallows soften and the chocolate stays melted.
  10. Transfer the cookies to a wire rack to cool completely, about 15 minutes. If the marshmallows stick to the parchment, use a thin metal spatula to gently lift the cookies. Serve at room temperature or slightly warm.
  11. Repeat with the remaining dough balls, always using a cooled baking sheet for the second batch. A hot sheet will cause the butter to melt too quickly, resulting in flat cookies.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. To freeze, place baked and cooled cookies in a single layer in a freezer-safe bag or container, separating layers with parchment, for up to 3 months. To reheat, place on a baking sheet in a 300°F / 150°C oven for 5 minutes or microwave for 10 seconds to re-soften the marshmallow. For a more rustic s’mores look, press a few extra graham cracker pieces and chocolate chips onto the tops of the dough balls before baking.

Nutrition

Keywords: s'mores cookies, Pioneer Woman cookies, chocolate chip cookie with marshmallow, graham cracker cookie, campfire dessert, easy cookie recipe, soft batch cookies, American baking, dessert for kids, party cookies, summer treat, indoor s'mores

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-smores-cookies/