Welcome to my brand-new Treat Days category! To kick it off, I'm sharing the ultimate crowd-pleaser: Campfire S'mores Marshmallow Chocolate Chip Cookies.
Table of contents
- Why You'll Love These Campfire S'mores Marshmallow Chocolate Chip Cookies
- Ingredients needed for you new favorite Chocolate Chip Cookie Recipe
- My favorite kitchen tool...
- How to Make Campfire S'mores Marshmallow Chocolate Chip Cookies
- Watch the How to Make S'mores Chocolate Chip Cookies Video Here...
- Expert Tips for Baking the Best Campfire S'mores Marshmallow Chocolate Chip Cookies
- Frequently Asked Questions About Campfire S'mores Marshmallow Chocolate Chip Cookies
- Are you a Weight Watcher?
- 🍓 LOVE MUFFINS? GRAB MY BEST RECIPES FOR LESS! 🍓
- WHAT IF THE SECRET TO LOSING WEIGHT ISN'T JUST IN YOUR DIET-BUT IN YOUR ENVIRONMENT?
These cookies combine chewy chocolate chips, gooey mini marshmallows, and crunchy graham crackers for all the nostalgic flavors of a campfire s'more baked into one golden brown bite.
I brought them to a family BBQ, and let's just say-there wasn't a crumb left on the baking sheet by the end of the night.
What makes these cookies extra special is the balance of classic s'mores flavors with a homemade touch.
A little brown sugar, a scoop of graham cracker crumbs, and chunks of chocolate chips (or even Hershey's chocolate bar pieces or chocolate chunks, if you prefer) elevate these cookies beyond the ordinary.
Using fresh pantry staples like all purpose flour, brown sugar, and vanilla extract, the cookie dough comes together easily in a large bowl with an electric mixer on medium speed (paddle attachment works best).
Rolling the dough balls to the right size with a kitchen scale or measuring cup or even a cookie scoop ensures consistent bake time and the best results.
Once baked, transfer the cookies to a wire rack to cool just enough before enjoying that melty chocolate bar taste and marshmallow center.
Store leftovers (if there are any!) in an airtight container at room temperature for 2-3 days.
These cookies are more than just dessert-they're a little celebration of summer nights, sweet nostalgia, and the joy of sharing homemade cookies with people you love.
Here are some more Weight Watcher friendly side dishes and desserts you may like Air Fryer Cinnamon Rolls, Air Fryer Polenta, Easy Naan Bread , Air Fryer Avocado Fries, 3 Ingredient Cinnamon Muffins and my favorite Banana Chocolate Chip Muffins.
Why You'll Love These Campfire S'mores Marshmallow Chocolate Chip Cookies
Weight Watcher Friendly - (7 Points Per Cookie) - Yes, these cookies come in at 7 WW points each, and the recipe makes a big batch of 52 cookies. While that may sound like a lot, remember this is a Treat Day recipe, and the beauty of WW is that you can eat anything you love as long as you track it. It's perfectly okay to indulge once in a while, especially when it's worth it for gooey marshmallow, melty chocolate, and crunchy graham cracker goodness.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact WW personal points.
Family BBQ Hit - Tested at my own family gathering, these cookies were a crowd favorite. They combine the nostalgia of campfire s'mores with the comfort of homemade cookies that everyone will reach for.
Quality Homemade Ingredients - Unlike store-bought cookies, you'll know exactly what's going into each bite-fresh eggs, real chocolate chips, graham cracker crumbs, and mini marshmallows baked to golden brown perfection.
Fun, Shareable Treat - With 52 cookies per batch, you'll have plenty to share (or save in an airtight container). They're the perfect dessert for BBQs, potlucks, or anytime you want to surprise your family with something special.
Ingredients needed for you new favorite Chocolate Chip Cookie Recipe
Mini Marshmallows - These are the heart of that gooey, campfire s'mores experience! As they bake, the marshmallows puff up, melt slightly, and create those irresistible pockets of sweetness. You can swap them with mini vegan marshmallows if you'd like a dairy-free option.
Dark Chocolate Chips - Using dark chocolate adds a deeper, more balanced flavor than milk chocolate and pairs beautifully with the sweetness of the marshmallows. If you prefer, you can use semi-sweet chips, chocolate chunks, or even broken pieces of Hershey's bars for a more traditional s'mores cookie.
Graham Crackers - Crushed graham crackers bring that classic crunch and nostalgic flavor that ties the whole s'mores vibe together. You can use graham cracker crumbs for a finer texture or swap in a gluten-free version if needed.
My favorite kitchen tool...
The KitchenAid mixer is a true game-changer for home bakers. With its powerful motor and reliable paddle attachment, it makes whipping up cookie dough, cake batters, and homemade breads effortless. Perfect for anyone who loves creating fresh, homemade goodies in their own kitchen
How to Make Campfire S'mores Marshmallow Chocolate Chip Cookies
1: Preheat your oven to 350 degrees F - Line a baking sheet with parchment paper.
2: In a large mixing bowl beat butter brown sugar and granulated sugar together until light and fluffy. We used our Kitchenaid Stand Mixer with a paddle attachment.
3: Next add eggs and vanilla extract into your mixing bowl and continue to blend together.
4: In a separate bowl whisk together flour, baking soda, baking powder and sea salt.
5: Add your dry ingredients into your wet ingredients and mix together.
6: Use a spatula to fold your chocolate chips and mini. marshmallows into the batter and mix gently.
7: Place dough in the fridge for 30 minutes to chill , then scoop dough with a cookie scoop onto your parchment lined sheet pan. Add a couple of mini marshmallows on top and crumbled graham crackers.
8: Bake 11-15 minutes until golden. This recipe makes enough batter for about 52 cookies so you will have to bake in multiple batches if you want to make them all. If you want to save some for later scoop into dough balls and freeze some cookies for another day.
9: When baking is complete remove from oven and cool on a wire rack.
Watch the How to Make S'mores Chocolate Chip Cookies Video Here...
Expert Tips for Baking the Best Campfire S'mores Marshmallow Chocolate Chip Cookies
- Measure Accurately - Use a kitchen scale or measuring cups to avoid adding too much flour, which can make cookies dry instead of chewy.
- Room Temperature Ingredients - Let eggs and butter alternatives (or coconut oil) come to room temperature for the best cookie texture.
- Chill the Dough - For thicker, bakery-style cookies, chill your dough balls for at least 30 minutes before baking. This helps prevent spreading.
- Line Your Baking Sheet - Use parchment paper or a silicone mat for even baking and easy cleanup-plus it keeps marshmallows from sticking.
- Add Marshmallows Midway - To prevent over-melted marshmallows, press a few extra mini marshmallows on top of dough balls halfway through baking.
- Use a Cookie Scoop - Roll cookie dough balls evenly for consistent bake time and golden brown results.
- Watch Bake Time Closely - Every oven runs a little different; use an oven thermometer if possible. Cookies should be golden brown around the edges but soft in the center.
- Cool on a Wire Rack - Let cookies rest for 2-3 minutes on the baking sheet, then transfer to a wire rack to finish cooling. This prevents soggy bottoms.
- Storage Tips - Keep cookies in an airtight container at room temperature for up to 4 days. To make them last longer, refrigerate for up to a week.
- Freeze for Later - Scoop cookie dough balls onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen (add 2 minutes to bake time) for fresh cookies anytime.
Frequently Asked Questions About Campfire S'mores Marshmallow Chocolate Chip Cookies
Mini marshmallows work best because they melt evenly and give you that gooey texture in every bite. If you only have large marshmallows, you can cut them into smaller pieces, but they may not distribute as evenly in the dough.
For best results, press a few extra mini marshmallows on top of the cookie dough balls halfway through baking. This gives you those picture-perfect golden brown tops without over-melting.
Yes! You can freeze cookie dough balls on a baking sheet until solid, then store in a freezer bag for up to 3 months. Bake from frozen, adding 2 extra minutes to bake time. Baked cookies can also be frozen in an airtight container with parchment paper between layers.
Are you a Weight Watcher?
If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.
This Weight Watchers friendly chocolate chip cookie recipe is only 7 Points on my Weight Watchers points app for 1 delicious homemade S'mores marshmallow chocolate chip cookie.
Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just plug the ingredients into your WW app to confirm the points for your individual program.
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
Planning to travel soon? Make sure you check out my 100 Tips for healthy eating on the go.
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Campfire S'mores Marshmallow Chocolate Chip Cookies
- Total Time: 25 Minutes
- Yield: 52 Cookies 1x
Description
Welcome to my brand-new Treat Days category! To kick it off, I'm sharing the ultimate crowd-pleaser: Campfire S'mores Marshmallow Chocolate Chip Cookies.
Ingredients
- 1 cup (2 Sticks ) of Unsalted Butter - Room Temperature
- ½ cup of Sugar
- 1 cup of Light Brown Sugar
- 2 Eggs - Room Temperature
- 2 Teaspoons of Vanilla Extract
- 2 ½ cups of All Purpose Flour
- 1 Teaspoon of Baking Soda
- ½ teaspoon of Baking Powder
- ½ Teaspoon of Sea Salt
- 1 ½ cups of Dark Chocolate Chips
- 1 cup of Mini Marshmallows
- 1 cup of Graham Crackers Crushed into crumbs
Instructions
- Preheat your oven to 350 degrees F - Line a baking sheet with parchment paper.
- In a large mixing bowl beat butter brown sugar and granulated sugar together until light and fluffy. We used our Kitchenaid Stand Mixer with a paddle attachment.
- Next add eggs and vanilla extract into your mixing bowl and continue to blend together.
- In a separate bowl whisk together flour, baking soda, baking powder and sea salt.
- Add your dry ingredients into your wet ingredients and mix together.
- Use a spatula to fold your chocolate chips and mini. marshmallows into the batter and mix gently.
- Place dough in the fridge for 30 minutes to chill , then scoop dough with a cookie scoop onto your parchment lined sheet pan. Add a couple of mini marshmallows on top and crumbled graham crackers.
- Bake 11-15 minutes until golden. This recipe makes enough batter for about 52 cookies so you will have to bake in multiple batches if you want to make them all. If you want to save some for later scoop into dough balls and freeze some cookies for another day.
- When baking is complete remove from oven and cool on a wire rack.
Notes
- Measure Accurately - Use a kitchen scale or measuring cups to avoid adding too much flour, which can make cookies dry instead of chewy.
- Room Temperature Ingredients - Let eggs and butter alternatives (or coconut oil) come to room temperature for the best cookie texture.
- Chill the Dough - For thicker, bakery-style cookies, chill your dough balls for at least 30 minutes before baking. This helps prevent spreading.
- Line Your Baking Sheet - Use parchment paper or a silicone mat for even baking and easy cleanup-plus it keeps marshmallows from sticking.
- Add Marshmallows Midway - To prevent over-melted marshmallows, press a few extra mini marshmallows on top of dough balls halfway through baking.
- Use a Cookie Scoop - Roll cookie dough balls evenly for consistent bake time and golden brown results.
- Watch Bake Time Closely - Every oven runs a little different; use an oven thermometer if possible. Cookies should be golden brown around the edges but soft in the center.
- Cool on a Wire Rack - Let cookies rest for 2-3 minutes on the baking sheet, then transfer to a wire rack to finish cooling. This prevents soggy bottoms.
- Storage Tips - Keep cookies in an airtight container at room temperature for up to 4 days. To make them last longer, refrigerate for up to a week.
- Freeze for Later - Scoop cookie dough balls onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen (add 2 minutes to bake time) for fresh cookies anytime.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 117
- Sugar: 10.1 g
- Sodium: 56 mg
- Fat: 5.7 g
- Carbohydrates: 15.8 g
- Protein: 1.4 g
- Cholesterol: 16.5 mg
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