Homemade Oreo S'mores cookies are a delicious and fun twist on the classic campfire treat. These cookies are perfect for any occasion, whether it's a movie night with friends or a family barbecue. And they are easy to make!
For specifics on the recipe, use the table of contents to click on sections of the recipe.
Are you looking for another fun S'mores recipe to make for your family? Check out these Mini Smore's Cheesecakes. It's a simple yet tasty dessert that has all the flavors of this classic treat.
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Why you'll love this recipe
- It’s quick and simple to prepare, making it perfect for busy days.
- You only need a few basic ingredients, so there is no need for an extensive shopping list!
- It’s a family favorite that both kids and adults will enjoy.
- The gooey, melty marshmallows combined with rich chocolate and crunchy Oreo cookies make for an irresistible treat.
Ingredient List
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- salted butter
- light brown sugar
- white granulated sugar
- large eggs
- pure vanilla extract
- all-purpose flour
- baking soda
- salt
- Oreo cookies
- Jumbo Marshmallows
- Hershey’s Bars
Equipment
- 9x13 Baking Sheet
- Parchment Paper
- Stainless Steel Mixing Bowls
- Whisk
- Measuring Spoons and Cups
- Ice Cream/Cookie Scoops, various sizes
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking sheet with parchment paper
- In a large mixing bowl, whisk together melted butter, brown sugar, and white sugar. Add the eggs and vanilla.
- In a separate bowl add the dry ingredients. And, then mix the dry ingredients into the batter.
- Gently fold in the crushed Oreo cookies.
- Use a cookie scoop to place even sized dollops of dough into the prepared cookie sheet.
- Bake in the oven for 10-12 minutes.
- Remove from the oven and top with a jumbo marshmallow.
- Return to the oven for 5-8 minutes or until the marshmallows are soft and toasted.
- Cool for a few minutes and then Place on Hershey bar and additional crushed Oreo cookies on top. Allow the marshmallows to cool completely before serving.
Eileen's Tips for Success
- Don’t skip the parchment paper! It makes cleanup a breeze and keeps the cookies from sticking to the baking sheet! A baking mat would also work.
- Once you add the dry ingredients to the dough, mix until just combined. Overmixing can lead to tough cookies.
- If you don't have a cookie scoop, you can weigh the dough balls or even use an ice cream scoop to get perfectly sized cookies.
Frequently Asked Questions
Why did my cookies spread too much?
What do I do if my chocolate melts?
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Swap the chocolate bar for white chocolate or dark chocolate for a richer or sweeter flavor.
- Add a handful of chopped nuts like almonds, pecans, or walnuts for a satisfying crunch.
- Sprinkle in a pinch of cinnamon to add that graham cracker flavor to your cookies.
Make-ahead, storage, and freezer tips
Storage - These cookies can be stored in an airtight container at room temperature for up to 5 days.
Freezer tips - Baked cookies can also be frozen for up to 3 months. Just make sure they are completely cooled before placing them in an airtight container or freezer bag.
Serving Suggestions
These delicious cookies go well with a glass of milk, a cup of your favorite iced coffee or an iced chamomile latte.
Similar recipes
Does your family love Oreo cookies? I know mine does! Here are a few of my favorite Oreo cookie recipes:
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Oreo S’mores Cookies
Equipment
Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking sheet with parchment paper.
- In a large mixing bowl, whisk together 1 cup unsalted butter (melted), 1 ¼ cups light brown sugar, and ½ cup white granulated sugar until well blended.
- Add 2 large eggs and 2 teaspoons pure vanilla extract into the butter mixture, and mix until fully incorporated. Set aside.
- In a separate mixing bowl, combine the dry ingredeitns by whisking together 2 ½ cups all purpose flour, ¾ teaspoon baking soda, and ½ teaspoon kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in 2 cups crushed oreos until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop large balls of dough onto the prepared baking sheet, leaving enough space between each for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- After 5 minutes of baking, place a Jumbo Marshmallows in the center of each cookie.
- Return the baking sheet to the oven for an additional 5-8 minutes, or until the marshmallows are soft and barely toasted.
- Once done, remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Place one small Hershey’s Bar square on each cookie and top with additional crushed oreos.
- Ready to serve. Enjoy.
Nutrition
Notes
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