Oreo S’mores Cookies

Why Make This Recipe

Oreo S’mores Cookies combine the best parts of s’mores and chocolate chip cookies. They are soft, chewy, and packed with flavors that everyone loves. These cookies are perfect for parties, snacks, or a sweet treat at home. With melted marshmallows and chunks of Oreos, every bite feels like a fun dessert adventure.

How to Make Oreo S’mores Cookies

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp kosher salt (or ¼ tsp table salt)
• 1 cup unsalted butter, room temperature
• ¾ cup dark brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 ½ tsp vanilla extract
• 1 cup semi-sweet or dark chocolate chips
• 1 cup crushed graham crackers (not powdered)
• 1 cup chopped Oreo cookies (about 10–12 Oreos)
• 1 ½ cups regular marshmallows, halved

Directions

1. Preheat the oven to 350°F (177°C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl or stand mixer, cream the butter, brown sugar, and granulated sugar for 5 full minutes until light and fluffy.
5. Beat in the eggs, one at a time, then add the vanilla extract and mix until smooth.
6. Slowly add the flour mixture and mix on low until just combined.
7. Gently fold in the chocolate chips, graham cracker pieces, and Oreo chunks until evenly spread out.
8. Cover the dough and chill in the refrigerator for at least 1 hour (or overnight for the best flavor and texture).
9. Scoop 2-tbsp portions of dough and place them on the lined baking sheet, spaced 2 inches apart.
10. Bake for 8–9 minutes.
11. Quickly remove the cookies, press marshmallow halves on top, and return them to the oven for 2–3 more minutes until the marshmallows are gooey and just golden.
12. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

How to Serve Oreo S’mores Cookies

These cookies are delicious straight from the oven when they’re still warm and gooey. Serve them with a glass of milk or a scoop of ice cream for an extra treat. You can also pile them up on a plate for parties to share with family and friends.

How to Store Oreo S’mores Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about 5–7 days. If you want to keep them longer, you can freeze the cookies. Just make sure to wrap them tightly in plastic wrap or keep them in a freezer-safe container.

Tips to Make Oreo S’mores Cookies

• Make sure your butter is at room temperature for easier mixing.
• Chilling the dough is key for better flavor and texture.
• Use fresh marshmallows for the best gooey result.
• Don’t overbake the cookies; they should be soft in the center.

Variation

For a fun twist, you can use flavored Oreos like mint or peanut butter. You can also add nuts or other candies to the mixture for different flavors.

FAQs

1. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it overnight. This will enhance the flavors.

2. Can I use mini marshmallows?
Yes, mini marshmallows can be used. Just make sure to adjust the amount if you want a less gooey texture.

3. What if I don’t have graham crackers?
If you don’t have graham crackers, you can use crushed cookies or another type of biscuit instead.

Oreo S'mores Cookies

Oreo S'mores Cookies combine the best parts of s'mores and chocolate chip cookies. These soft, chewy treats are perfect for parties, snacks, or a sweet dessert at home.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 11 minutes mins

Total Time 1 hour hr 11 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp kosher salt (or ¼ tsp table salt)
• 1 cup unsalted butter, room temperature
• ¾ cup dark brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 ½ tsp vanilla extract
• 1 cup semi-sweet or dark chocolate chips
• 1 cup crushed graham crackers (not powdered)
• 1 cup chopped Oreo cookies (about 10–12 Oreos)
• 1 ½ cups regular marshmallows, halved

Method

 

Preparation

1. Preheat the oven to 350°F (177°C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl or stand mixer, cream the butter, brown sugar, and granulated sugar for 5 minutes until light and fluffy.
5. Beat in the eggs, one at a time, then add the vanilla extract and mix until smooth.
6. Slowly add the flour mixture and mix on low until just combined.
7. Gently fold in the chocolate chips, graham cracker pieces, and Oreo chunks until evenly spread out.
8. Cover the dough and chill in the refrigerator for at least 1 hour (or overnight for best flavor and texture).

Baking

1. Scoop 2-tbsp portions of dough and place them on the lined baking sheet, spaced 2 inches apart.
2. Bake for 8–9 minutes.
3. Quickly remove the cookies, press marshmallow halves on top, and return them to the oven for 2–3 more minutes until the marshmallows are gooey and just golden.
4. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

These cookies are delicious straight from the oven when they’re still warm and gooey. Serve them with a glass of milk or a scoop of ice cream for an extra treat. Store in an airtight container at room temperature for about 5–7 days. You can freeze the cookies if you want to keep them longer.