My favorite chocolate chip cookie recipe gets a fun twist with all those cozy campfire vibes! Every bite is packed with a pillowy soft marshmallow, crunchy graham cracker bits in the cookie dough, an Oreo, and melted chocolate, all reminiscent of cozy campfire nights.

Jump to:

• Pillowy Soft Marshmallows
• Why You'll Love This Recipe
• Equipment
• Ingredients
• Tips and Tricks
• Storage Instructions
• Frequently Asked Questions
• Recipe

Pillowy Soft Marshmallows

S’mores are that classic treat everyone thinks of when they remember camping trips and cozy nights by the fire. This recipe mixes those nostalgic s’mores flavors with everyone’s favorite Oreo cookie, instantly bringing back those warm, happy campfire vibes.

One fun twist in my recipe is that the marshmallows get added near the end of baking, not at the start. This way, they stay fluffy and keep their shape instead of melting all over the place. They get just lightly toasted on top, giving you that perfect marshmallow pop in every bite of these Oreo s’mores cookies!

Why You'll Love This Recipe

• Thick, soft, and loaded. Each cookie is packed with chocolate chips and graham cracker pieces.
• S’mores meets Oreos. It combines nostalgic campfire flavors with the classic cookie everyone loves.
• Gooey, marshmallow-like texture. Biting into one feels just like a freshly toasted marshmallow.
• Simple, no-fuss recipe. You only need a hand mixer to bring it all together.

Equipment

• Kitchen scale - Used to accurately weigh all ingredients as my recipe is mainly in grams. I also use it to measure the cookie dough evenly so all the cookies are the same size and there’s no dough left over.
• Stand mixer or hand mixer - Not necessary, but useful for creaming the butter with the sugar.
• Cookie scoop - If you don't have a kitchen scale, grab a 4-tablespoon cookie scoop for easy dough portions. I prefer measuring and rolling the dough by hand for smooth, even cookies. But if you’re in a rush or just prefer the rustic style, use the scoop! Both ways get the job done.
• Baking sheet - You'll of course need a baking sheet to bake the cookies on! I recommend this one so you get perfectly baked and easily removable cookies.

Ingredients

• All-purpose flour
• Baking powder
• Kosher salt - I always use Diamond Crystal's kosher salt. But if you're using regular table salt, I recommend halving the amount of salt called for in my recipe.
• Unsalted butter - Make sure this is at room temperature. Using room temperature butter in cookies ensures proper creaming with sugars, creating a light and fluffy texture. The softened butter incorporates more air, promoting better distribution of ingredients.
• Dark brown sugar - Adds more chew to these oreo s'mores cookies, creating a denser and softer texture.
• Eggs - Make sure they are at room temperature, or you can leave them in a bowl of warm water for 5 to 10 minutes if you forget to do this beforehand.
• Vanilla extract - You can use vanilla extract or vanilla bean paste, whatever you have available.
• Chocolate chips - You can use either semi-sweet chocolate chips, dark chocolate chips, or chocolate chunks (chopped from a bar).
• Graham crackers - Make sure to break the pieces enough so it folds in smoothly in the cookie dough batter, but should not be in powder form.
• Marshmallows - I always find most S'mores cookie recipes on the Internet tell you to bake the marshmallows with the cookie dough, but my recipe calls for it 2-3 minutes before fully baked. This ensures a nice, gooey pull with each marshmallow cookie!
• Oreo - The crispy texture of the Oreo cookie pieces adds a delightful crunch that complements the soft and chewy nature of the cookie dough.

Storage Instructions

• Storing - You can store them for up to 5 days in an airtight container in room temperature. Storing them in the refrigerator will dry them out!
• Freezing cookie dough - Shape into individual cookie dough balls and place them on a lined baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, let the frozen dough balls thaw at room temperature for at least 15 minutes. Proceed with the baking instructions, making adjustments to the bake time by adding a few minutes if necessary.
• Freezing baked cookies - They can be frozen in an airtight container or freezer-safe bag. Make sure the oreo s'mores cookies are completely cooled before freezing, and label with a freezing date. These cookies will last for up to 3 months in the freezer, but I guarantee you’ll eat them all before then!

Frequently Asked Questions

How do I prevent the marshmallows from melting and spreading too much during baking?

To prevent the marshmallows from melting excessively and spreading, it's recommended to add them to the cookies during the last 2-3 minutes of baking. This allows them to lightly toast and melt while retaining their shape and texture.

Can I use mini marshmallows instead of regular-sized marshmallows?

Yes, you can use mini marshmallows if you prefer. They are easier to distribute across the cookies and may melt more quickly during baking, creating a gooey and toasted effect. Just make sure to watch the cookies with the marshmallows in the final stage of baking.

Can I use store-bought chocolate chip cookie dough for the base instead of this recipe?

Though this recipe is the best (hehe), you can absolutely use your favorite chocolate chip cookie dough recipe as a base for your S'mores Oreo cookies. Simply incorporate the Oreos and marshmallows into the dough as noted in the recipe. Make sure to adjust the baking times as appropriate.

Recipe