Introduction

Imagine capturing the essence of a cozy campfire s’more—gooey marshmallows, melted chocolate, and crispy graham crackers—all baked into a thick, chewy cookie reminiscent of the iconic treats found in New York City bakeries. Thick & Gooey NYC S’mores Cookies take the classic dessert you know and love and elevate it into an indulgent, bakery-style creation that feels both nostalgic and luxurious. Perfect for dessert lovers of all ages, this recipe combines simplicity with decadence, making it ideal for any occasion, whether it’s a casual family night or a special celebration. Get ready to bake your way to happiness with these irresistible cookies!

Why NYC S’mores Cookies Are the Ultimate Treat for S’mores Lovers

Thick & Gooey NYC S’mores Cookies are everything you love about classic s’mores packed into a decadent, bakery-style cookie. These cookies boast a rich, buttery dough filled with chunks of semi-sweet chocolate, crunchy graham cracker pieces, and gooey marshmallow pockets that melt into every bite. Inspired by the bold and oversized cookies from New York City bakeries, they’re perfect for s’mores lovers who crave the nostalgic flavors of campfires but in a more indulgent, sophisticated form. The contrasting textures and flavors create an irresistible treat that’s perfect for any occasion, from cozy evenings to festive gatherings.

Ingredients for the Best Gooey NYC S’mores Cookies

For this recipe, you’ll need the following ingredients:

1 cup (225g) unsalted butter, softened
1 cup (200g) brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups (350g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (170g) semi-sweet chocolate chunks
1 cup (50g) mini marshmallows
1 cup (100g) graham cracker pieces, roughly chopped

Optional for topping: extra chocolate chunks, graham cracker crumbs, and mini marshmallows.

Step-by-Step Guide to Making NYC S’mores Cookies

Preheat Your Oven: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugars: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Incorporate the Mix-Ins: Gently fold in the chocolate chunks, mini marshmallows, and graham cracker pieces.
Scoop and Shape: Using a cookie scoop or your hands, form large balls of dough (about 3 tablespoons each). Place them on the prepared baking sheets, leaving enough space for spreading. Press a few extra mix-ins onto the top of each cookie for a bakery-style look.
Bake: Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underbaked. This ensures a gooey texture.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Baking Perfect Gooey S’mores Cookies Every Time

Servings: This recipe makes about 18 large cookies.
Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Total Time: 30–35 minutes

Perfect for sharing or savoring solo with a glass of cold milk!

Creative Variations for NYC Bakery-Style Cookies

Dark Chocolate Lovers: Swap the semi-sweet chocolate chunks for dark chocolate to deepen the flavor.
Peanut Butter Twist: Add ½ cup of peanut butter chips or swirl peanut butter into the dough before baking.
Gluten-Free Option: Use a 1-to-1 gluten-free flour blend and gluten-free graham crackers.
Extra S’mores Effect: Add a drizzle of melted chocolate over cooled cookies and sprinkle with graham cracker crumbs for an authentic campfire touch.

How to Store and Reheat Thick S’mores Cookies

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: Unbaked cookie dough can be frozen in balls for up to 3 months. Simply bake from frozen, adding 1–2 minutes to the baking time.
Reheating: To enjoy cookies warm and gooey again, microwave for 10–15 seconds or pop them in a 300°F (150°C) oven for a few minutes.

FAQs About Making NYC S’mores Cookies at Home

1. Can I use store-bought marshmallows, or should I opt for homemade ones?
You can absolutely use store-bought marshmallows for this recipe. Mini marshmallows are ideal because they blend well into the dough and create those gooey pockets that make these cookies irresistible. However, if you’re feeling adventurous and want to elevate the cookies even more, homemade marshmallows can add a unique texture and flavor. Just be sure to cut them into small pieces for even distribution.

2. Why is my dough too sticky to handle?
Sticky dough can result from overly soft butter or the marshmallows melting slightly during the mixing process. To fix this, refrigerate the dough for 30 minutes to an hour before shaping it into balls. Chilling also helps the cookies hold their shape better during baking, ensuring the perfect thick and gooey texture.

3. Can I substitute the graham crackers with something else?
Yes, graham crackers can be substituted with digestive biscuits, crushed vanilla wafers, or even cookie crumbs if you’re looking for a similar flavor and crunch. For a gluten-free version, use gluten-free graham crackers or any gluten-free crunchy biscuit. You can also experiment with flavors like cinnamon or chocolate graham crackers for a fun twist.

4. How do I keep the marshmallows from melting too much during baking?
To prevent marshmallows from melting excessively, try pressing them gently into the tops of the dough balls instead of mixing them entirely into the dough. This positioning helps them stay intact and creates those appealing, gooey patches on the surface of the cookies. You can also partially freeze the marshmallows before incorporating them to slow their melting.

5. Can I make these cookies smaller or larger than the recipe suggests?
Certainly! While the recipe is designed for bakery-style, oversized cookies, you can adjust the size to suit your preference. For smaller cookies, use about 1–2 tablespoons of dough per cookie and reduce the baking time to 8–9 minutes. For even larger cookies, increase the dough size and bake for an extra 1–2 minutes while keeping a close eye on them to avoid overbaking.

6. Can I freeze the cookie dough or baked cookies for later?
Yes, both the dough and baked cookies freeze beautifully. To freeze the dough, shape it into balls and place them on a baking sheet until firm. Then, transfer them to an airtight container or freezer bag, and freeze for up to 3 months. When ready to bake, you can bake directly from frozen, adding 1–2 extra minutes to the baking time. Baked cookies can also be frozen for up to 2 months. Simply reheat them in the microwave for 15–20 seconds to regain their gooey texture.

7. Why don’t my cookies have the same bakery-style look as the pictures?
Achieving that bakery-style appearance often comes down to technique. Be sure to press extra chocolate chunks, marshmallows, and graham cracker pieces onto the tops of the dough balls before baking. This step ensures the toppings are visible and beautifully distributed. Also, slightly underbake the cookies so they stay soft and gooey in the center while developing a golden-brown edge.

Conclusion

Thick & Gooey NYC S’mores Cookies are a delightful spin on a timeless classic, capturing the spirit of campfires and childhood nostalgia in every oversized, gooey bite. Whether you make them for a party, a special treat, or just because you crave something indulgent, these cookies are sure to impress. Easy to customize, store, and share, they’re bound to become a favorite in your recipe collection. Get ready to embrace the ultimate s’mores experience in cookie form!

Thick & Gooey NYC S’mores Cookies

Author: Meryem
Total Time: 30–35 minutes

Print Recipe

Description

Ingredients

Scale

For this recipe, you’ll need the following ingredients:

1 cup (225g) unsalted butter, softened
1 cup (200g) brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups (350g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (170g) semi-sweet chocolate chunks
1 cup (50g) mini marshmallows
1 cup (100g) graham cracker pieces, roughly chopped

Optional for topping: extra chocolate chunks, graham cracker crumbs, and mini marshmallows.

Instructions

Preheat Your Oven: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugars: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Incorporate the Mix-Ins: Gently fold in the chocolate chunks, mini marshmallows, and graham cracker pieces.
Scoop and Shape: Using a cookie scoop or your hands, form large balls of dough (about 3 tablespoons each). Place them on the prepared baking sheets, leaving enough space for spreading. Press a few extra mix-ins onto the top of each cookie for a bakery-style look.
Bake: Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underbaked. This ensures a gooey texture.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

High in Calories: These cookies are a decadent treat, so they’re best enjoyed in moderation.
Rich in Sugars: The marshmallows, chocolate, and sugars contribute to the sweetness.
Good Source of Energy: The combination of carbs and fats makes them perfect for a quick energy boost.
Low Protein Content: These cookies are primarily a dessert and not a protein-rich snack.
Moderate Sodium: While the sodium level isn’t excessive, it’s worth noting for those monitoring salt intake.

Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Category: breakfast

Nutrition

Serving Size: This recipe makes about 18 large cookies.
Calories: 320 kcal
Sugar: 28 g
Sodium: 150mg
Fat: 15 g
Unsaturated Fat: 11 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg