Name: Oreo S'mores Cookies
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
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

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 10–12 Oreos)
1 ½ cups regular marshmallows, halved

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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