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Banana Bread Chocolate Chip S’mores Cookies

Banana Bread Chocolate Chip Smores Cookies - featured image
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These chewy cookies combine the nostalgic flavors of banana bread, chocolate chip cookies, and classic s’mores into one gooey, comforting treat. Perfect for families, potlucks, or whenever you need a sweet pick-me-up, they’re easy to make and guaranteed to spark smiles.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 medium ripe bananas, mashed (about 1 cup / 240g)
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (100g) mini marshmallows
  • 1 cup (90g) graham cracker crumbs (about 8 full sheets, crushed)
  • Optional: 1/2 cup (60g) chopped walnuts or pecans
  • Optional: 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Scrape the bowl as needed.
  3. Beat in the eggs, one at a time, then add vanilla extract. Mix until smooth and glossy.
  4. Stir in the mashed bananas until well combined (the mixture may look curdled; that’s normal).
  5. In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon. If using nuts, stir them in now.
  6. Add the dry ingredients to the wet mixture in two batches, mixing gently until just combined. Do not overmix.
  7. Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs with a spatula. The dough will be thick and sticky.
  8. Scoop dough balls (about 1.5 tablespoons each) onto prepared baking sheets, leaving 2 inches between each. Flatten slightly for chewier cookies.
  9. Bake for 10-12 minutes, until edges are golden and centers are just set. Marshmallows will puff and toast.
  10. Cool cookies on the baking sheet for 3-4 minutes, then transfer to a wire rack to finish cooling.

Notes

For best results, use very ripe bananas and measure flour carefully to avoid dry cookies. Mini marshmallows work best for gooey texture. If dough is too soft, chill for 10-15 minutes before baking. Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container for up to 3 days or freeze for up to 2 months. Reheat briefly for gooey centers.

Nutrition

Keywords: banana bread cookies, s'mores cookies, chocolate chip cookies, chewy cookies, easy cookie recipe, campfire cookies, family dessert, potluck cookies, marshmallow cookies, graham cracker cookies

Find it online: https://tempotaste.com/banana-bread-chocolate-chip-smores-cookies-easy-chewy-recipe/