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Oreo S'mores Cookies

Oreo S’mores Cookies

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These gooey, chewy Oreo S’mores Cookies are the ultimate dessert mashup—loaded with chocolate chips, marshmallows, graham crackers, and crushed Oreo pieces. Perfect for summer nights, parties, or anytime you need a comforting, nostalgic treat.

  • Total Time: 1 hour 30 minutes
  • Yield: 16–18 cookies

Ingredients

Scale
  • 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 1012 Oreos)

  • 1 ½ cups regular marshmallows, halved

Instructions

1. Preheat & Prep

  • Preheat oven to 350°F (177°C).

  • Line a baking sheet with parchment paper.

2. Combine Dry Ingredients

  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugars

  • In a large bowl or stand mixer, cream butter, brown sugar, and granulated sugar for 5 full minutes until light and fluffy.

4. Add Eggs & Vanilla

  • Beat in eggs, one at a time, then add vanilla extract and mix until smooth.

5. Fold in Dry Ingredients

  • Slowly add the flour mixture and mix on low until just combined.

6. Add Mix-ins

  • Gently fold in chocolate chips, graham cracker pieces, and Oreo chunks until evenly distributed.

7. Chill the Dough

  • Cover and chill the dough in the refrigerator for at least 1 hour (or overnight for best flavor and texture).

8. Scoop & Bake

  • Scoop 2-tbsp portions of dough and place on the lined baking sheet, spaced 2 inches apart.

  • Bake for 8–9 minutes.

9. Add Marshmallows

  • Quickly remove cookies, press marshmallow halves on top, then return to oven for 2–3 more minutes until gooey and just golden.

10. Cool & Enjoy

  • Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully.

Notes

  • Don’t skip chilling the dough—this keeps cookies thick and chewy.

  • Use regular-sized marshmallows cut in half; mini marshmallows melt too quickly.

  • Store at room temperature in an airtight container for up to 5 days.

  • Freeze unbaked dough balls for up to 3 months and bake as needed.

  • Author: Evelyn
  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian