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
Units
Scale
- 1 cup (2 Sticks ) of Unsalted Butter - Room Temperature
- 1/2 cup of Sugar
- 1 cup of Light Brown Sugar
- 2 Eggs - Room Temperature
- 2 Teaspoons of Vanilla Extract
- 2 1/2 cups of All Purpose Flour
- 1 Teaspoon of Baking Soda
- 1/2 teaspoon of Baking Powder
- 1/2 Teaspoon of Sea Salt
- 1 1/2 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