I reimagined campfire s’mores as oversized Deep Dish Cookies that layer graham pieces, chocolate chunks, and marshmallow pockets into a sliceable surprise.

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Campfire S’mores Deep Dish Cookies start like a dare, not a dessert. I make them when I want sticky, oversized cookies that break all the rules and make people laugh.

With rich unsalted butter folded into the dough and little explosions of mini marshmallows that melt into gooey clouds, each bite feels like a reckless bite of a campfire night. I dont fuss with tiny portions, these are meant to be shared or secretly hoarded, and they always spark questions about how something so simple can be so sneaky good.

Think of this as a Deep Dish Cookies Recipe that refuses to behave.

Ingredients

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It adds rich fat and flavor, mostly saturated fat, helps cookies spread and brown.
It gives caramel sweetness, adds moisture, mostly simple carbs, little minerals from molasses.
They bind ingredients, add protein and moisture, help structure and tender crumb.
It provides carbs and structure, gluten gives chew, not much fiber unless whole grain.
They’re sweet, mostly carbs and fat, little protein, give melty pockets of chocolate.
Mini marshmallows are lightly sweet, pure sugar, add gooey texture when melted.
They’re crunchy, mostly carbs, small fiber from whole wheat sometimes, add toasty notes.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softend

3/4 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

1 1/2 cups semi-sweet chocolate chips or chopped chocolate

2 cups mini marshmallows

3/4 to 1 cup crushed graham crackers (about 6 to 8 full sheets)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9 inch cast iron skillet or 9 inch round cake pan and line with parchment leaving an overhang for easy removal.

2. In a large bowl beat 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes, scrape the bowl down.

3. Add 2 large eggs one at a time mixing each in fully, then stir in 2 teaspoons vanilla extract.

4. In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt.

5. Add the dry mix to the wet in two additions, mixing until just combined, do not overmix.

6. Fold in 1 1/2 cups semi sweet chocolate chips or chopped chocolate and 3/4 to 1 cup crushed graham crackers, reserve about 2 tablespoons of crumbs for the top.

7. Transfer the dough to the prepared pan and press it evenly into a thick disk about 3/4 to 1 inch high, press the edges up slightly so you get that deep dish feel.

8. Bake 18 to 22 minutes until the edges are golden and the center is still soft but not raw, ovens vary so check early.

9. Remove from oven and immediately scatter 2 cups mini marshmallows on top and any extra chocolate chips, return to the oven for 2 to 5 minutes until marshmallows puff and turn golden, or quickly toast with a kitchen torch or a very brief broil while watching closely so they don’t burn.

10. Let the cookie cool in the pan 15 to 20 minutes so it firms up a bit, slice into wedges and serve warm with extra crushed graham crackers if you like, leftovers keep covered at room temp up to 2 days.

Equipment Needed

1. Oven
2. 9 inch cast iron skillet or 9 inch round cake pan, lined with parchment paper
3. Large mixing bowl and a medium bowl
4. Electric hand mixer or stand mixer (you can use a whisk if you gotta)
5. Whisk and rubber spatula for folding and scraping
6. Measuring cups and measuring spoons set
7. Wooden spoon or sturdy spatula to press the dough into the pan
8. Baking sheet or oven proof tray for broiling briefly, or a kitchen torch if you wanna toast the marshmallows fast
9. Cooling rack and a sharp knife to slice into wedges after it firms up a bit

FAQ

Q: Can I use regular size marshmallows instead of mini marshmallows? A: Yes you can, but regular ones melt into big blobs and make the cookie uneven. If you only have big marshmallows cut them into quarters so they distribute more evenly.

Q: How do I get a gooey, melty center without a raw dough? A: Bake until edges are golden and center still looks slightly underdone, about 2 to 3 minutes less than the package time for big cookies. Let them rest in the pan for 5 to 10 minutes the residual heat finishes them and the center stays soft not raw.

Q: Can I make the dough ahead or freeze it? A: Absolutely. Chill the dough up to 3 days or freeze scooped balls up to 3 months. Bake straight from the fridge with an extra minute or two, from frozen add 3 to 5 minutes to the bake time.

Q: My marshmallows brown too fast, how do I prevent that? A: Put marshmallows on near the end of baking or add them after baking and brown with a few seconds under the broiler or a kitchen torch. If the tops are browning too fast tent with foil and finish baking low and slow.

Q: What can I use instead of graham crackers? A: Use digestive biscuits, crushed golden Oreos, or even graham cracker crumbs from store bought packs. Anything with a sweet crunchy bite works, just use the same volume.

Q: Why is there cornstarch in the recipe and can I skip it? A: Cornstarch keeps the cookies soft and tender and helps them hold a thicker shape. You can skip it but expect a slightly flatter chewier cookie.

Campfire S’mores Deep Dish Cookies Recipe Substitutions and Variations

Unsalted butter (1 cup): Coconut oil, solid, use 1:1, gives slightly coconutty taste and a softer crumb; Margarine, 1:1, works in a pinch but cookies may spread more; Salted butter, same amount, just cut the added salt by about 1/4 teaspoon.
Eggs (2 large): Flax egg, for each egg mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 5 minutes; Unsweetened applesauce, 1/4 cup per egg, makes cookies a bit more cake like; Mashed banana, 1/4 cup per egg, adds moisture and mild banana flavor.
Semisweet chocolate chips (1 1/2 cups): Chopped dark chocolate, equal amount, gives a richer chocolate hit; Milk chocolate, equal amount, for sweeter, creamier pockets; Chopped chocolate bars or chunks, equal amount, make big gooey bites.
Crushed graham crackers (3/4 to 1 cup): Crushed vanilla wafers, equal amount, similar sweetness and texture; Crushed digestive biscuits, equal amount, a common substitute; Crushed pretzels, equal amount, if you want a salty crunchy twist instead of sweet.

Pro Tips

– Chill the dough for 20 to 30 minutes before baking if you want cleaner slices and a chewier crumb, or even overnight for more flavor, it helps the fats firm up so it wont spread as much.
– Use chopped chocolate or mix chopped and chips so you get big gooey pockets, toss the chunks in a little flour first so they dont all sink to the bottom.
– Toast the marshmallows with a kitchen torch for even color, or use the oven broil but leave the door cracked and watch like a hawk because they go from perfect to burned in seconds.
– Right after baking sprinkle a little flaky sea salt and extra crushed graham on top, the salt cuts the sweetness and the crumbs add crunch and make it feel more like s’mores.