Smores Cookie Recipe – Ultimate Gooey Treat with 10-Min Fix

Question 1

What makes a cookie chewy vs cakey?

Accepted Answer

It all comes down to fat, sugar, and moisture. For a chewy smores cookie recipe, stick with more brown sugar than white, use softened—not melted—butter, and avoid overbaking. Eggs also play a big role. One whole egg adds structure while keeping the dough rich and chewy. If you’re looking for another soft-baked favorite, my hot honey popcorn chicken bites offer a savory-sweet crunch that balances well after dessert.

Question 2

How do you keep marshmallows from melting in cookies?

Accepted Answer

The key is tucking them inside the dough. Exposed marshmallows melt quickly and can burn on the pan. By wrapping them in cookie dough and chilling the dough before baking, the marshmallow melts slowly and stays gooey inside the cookie. Want more kitchen wins? Try my longhorn stuffed mushroom recipe—it follows a similar principle of wrapping and baking for oozy centers.

Question 3

Can I make smores cookies with graham cracker dough?

Accepted Answer

Absolutely! In fact, some recipes swap out some flour for finely crushed graham crackers to really boost that s’mores flavor. This smores cookie recipe uses crushed graham crackers as a topping and mix-in, but you can try blending them right into the dough for a twist. If you enjoy ingredient hacks like this, you’ll also love how pistachio butter can level up any toast or cookie base.

Question 4

Why are my smores cookies spreading too much?

Accepted Answer

This usually happens when the dough is too warm or contains too much butter. Chilling the dough for 30 minutes helps firm it up and control the spread. Another quick tip—use parchment paper, not greased pans, to help cookies hold shape. For more helpful tweaks, my sweet potato nacho boats also rely on structured prep to keep their shape and texture in the oven.

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