Description
Chewy chocolate s’mores cookies filled with marshmallows, graham cereal, and chocolate chips for perfect campfire-inspired treats.
Ingredients
Scale
- ¾ cup granulated sugar
- ¾ cup brown sugar, firmly packed
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup graham cracker cereal
- 1 cup mini marshmallows
- 1 cup chocolate chips (milk or semi-sweet)
Instructions
- Cream the butter and sugars.
In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. - Add eggs and vanilla.
Mix in the eggs one at a time, then add vanilla extract and combine until smooth. - Combine dry ingredients.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. - Mix wet and dry ingredients.
Add dry mixture into wet mixture gradually, stirring until fully combined. - Fold in the mix-ins.
Gently fold in the graham cracker cereal, mini marshmallows, and chocolate chips. - Scoop and shape.
Scoop dough into balls (about 2 tablespoons each) and place on a parchment-lined baking sheet. Leave space for spreading. - Bake.
Bake at 350°F (175°C) for 10–12 minutes, or until edges are set and centers look slightly soft. - Cool and serve.
Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Adding a few extra marshmallows on top before baking creates prettier, gooier cookies.
Graham cracker cereal holds shape better than crushed graham crackers, preventing sogginess.
Slightly underbaking keeps cookies soft and chewy.