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Campfire Smores Cookies Recipe – Easy Gooey Sea Salt Treat

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These campfire s’mores cookies bring together gooey chocolate, toasted marshmallow, and buttery graham cracker in a chewy, bakery-style cookie topped with flaky sea salt. No campfire required—just 30 minutes and simple pantry ingredients for a nostalgic, crowd-pleasing treat.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar (light or dark)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (75g, about 6 full sheets) graham cracker crumbs, finely crushed
  • 1/2 teaspoon (2g) baking soda
  • 1/4 teaspoon (1g) kosher salt
  • 3/4 cup (130g) milk or semisweet chocolate chips
  • 1 cup (50g) mini marshmallows
  • 1/2 teaspoon flaky sea salt (for topping)
  • Optional: 1/4 cup chopped nuts (pecans, walnuts)
  • Optional: Extra graham cracker pieces for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
  3. Add egg and vanilla extract; beat until fully combined.
  4. In a separate bowl, whisk together flour, graham cracker crumbs, baking soda, and kosher salt.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
  6. Fold in chocolate chips and mini marshmallows with a spatula.
  7. Scoop dough into 2-tablespoon balls and place 2 inches apart on the prepared baking sheet. Optionally, press extra chocolate chips or graham pieces on top.
  8. Bake for 9-11 minutes, until edges are golden and centers are soft. Rotate pan halfway through baking.
  9. Immediately sprinkle each cookie with a pinch of flaky sea salt after removing from the oven.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For gooier cookies, slightly underbake and let cool on the tray. Freeze marshmallows before mixing in to prevent excessive melting. Chill dough balls for 20 minutes if baking on a hot day to prevent overspreading. Tuck marshmallows inside dough balls for gooey centers. Cookies can be made gluten-free or dairy-free with appropriate substitutions. Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Keywords: smores cookies, campfire cookies, sea salt cookies, gooey cookies, chocolate marshmallow cookies, easy dessert, summer baking, nostalgic treats

Find it online: https://atomicbite.com/campfire-smores-cookies-recipe-easy-gooey-sea-salt-treat/