These loaded s’mores cookies are phenomenal: A soft and buttery graham cracker cookie is loaded with mini marshmallows, milk chocolate chunks, peanut butter chips, crushed Oreos, and peanut butter cups.

I don’t know about you, but when I hear the word “loaded” in association with a cookie, I expect said cookie to be overflowing to the brim with chunks of goodness. Enter my loaded s’mores cookies. We start with a soft and buttery graham cracker cookie, and then gobs of mini marshmallows, milk chocolate chunks, peanut butter chips, crushed Oreos, and peanut butter cups are packed in. And I mean PACKED IN. This culinary delight of a s’mores cookie will rival the campfire original, and I do believe it will best it. Not totally convinced? Bake up a batch and see for yourself. All you need is about an hour plus a handful of delightful Ingredients to make these amazing cookies a reality.

Here’s what you’ll need to make these loaded s’mores cookies:

Salted Butter

Granulated Sugar

Dark Brown Sugar

Large Eggs

Baking Soda

Salt

Pure Vanilla Extract

All Purpose Flour

Graham Cracker Crumbs

Milk Chocolate Bar

Mini Peanut Butter Cups

Oreo Cookies, Crushed

Peanut Butter Chips

Mini Marshmallows

Baking Them Up

Now these loaded s’mores cookies are fairly easy to make. You will start by creaming the butter and the sugars, and then adding the eggs. Add the dry ingredients next, and mix well. You will then add all of the fun stuff! Chop your milk chocolate bar, and add it to the batter with the miniature peanut butter cups, chopped Oreos, and mini marshmallows. You will mix well until all of those goodies are evenly disturbed. You only need to chill the dough for about 30 minutes, so they don’t spread too much in the oven. If you don’t chill the dough, the cookies will spread more but they will still taste just as delicious. I recommend chilling because I like a thicker cookie. Some parts of the door might still spread, because these cookies are incredibly loaded! Take a cookie cutter than is slightly larger than the size of the cookie, gently place it around each cookie when they are hot out of the oven, and swirl it back-and-forth to help the cookie regain its round shape and get all those goodies back in place. The cookies will then cool completely round. Remove them from the cookie sheet to a wire rack to cool completely. You can store them in an airtight container at room temperature for about four days, or freeze them (or freeze the dough!) for when a loaded s’mores cookie craving strikes. Simply bake the frozen dough for 2 to 3 minutes longer than if it were unfrozen, being cautious to watch so that the cookies do not burn.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified gluten free old fashioned oat as well.

Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.

Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe

Pamela’s Honey Graham Crackers are gluten free and perfect for use in these cookies if you want or need to avoid gluten. Simply grind them into fine crumbs and proceed with the recipe as instructed.

Dandies makes a vegan mini marshmallow that would work in these cookies as well.

Unreal makes a vegan dark chocolate peanut butter cup, and they look UNREAL if you get my drift. Maybe save a few extra to munch on while you bake!

I hope you love these cookies and they become a s’mores staple in your repertoire! Happy Baking!

XO,

Heather

PS- if you’re a fan of all things s’mores, give my peanut butter cup s’mores galette a try… it’s absolutely amazing.

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