Thick and chewy, these S’mores Blondies taste just like the classic campfire treat with a cookie twist! Loaded with tons of semi-sweet chocolate chips, mini marshmallows, and traditional s’mores flavors; these are the perfect summer or fall dessert!
It’s officially summer, let’s dive right in to my favorite summertime past-times; campfire s’mores!
So, I look all the classic flavors of fall and combined it with the traditional flavors of s’mores to make one enticing baked treat. The base is my classic chocolate chip cookie. A simple recipe that produces a thick, chewy, and perfectly tender blondie. And finally, these wouldn’t be s’mores without some marshmallows that become perfectly gooey and toasted in the oven.
So, no matter what season you’re in, I guarantee you’ll adore these easy S’mores Blondies. With warm notes of summer, sweet semi-chocolate and mini marshmallows, you can enjoy the tastes of the classic treat with a twist whenever you want!
s’mores blondie ingredients
Graham Cracker Crust
- graham cracker crumbs
- cup granulated sugar
- cup unsalted butter melted
Blondies
- unsalted butter melted or browned, see instructions
- brown sugar
- large egg
- all-purpose flour
- baking powder
- cornstarch
- salt
- vanilla extract
- chocolate chips dark, semi-sweet or milk… you choose
- mini marshmallows for topping
Butter: Don’t worry if your butter is still frozen this recipe calls for melted unsalted butter. The recipe includes salt so you don’t want your cookies to be too salty. Want a little extra flavor try browning your butter.
Brown sugar: I use dark brown sugar as I prefer the deep rich molasses flavor, however; feel free to use light if you prefer.
Flour: This recipe calls for all purpose flour. You can also substitute wheat flour. I have not tested with gluten free, almond, coconut, or cake flour. These alternative flours require different amounts so use with caution.
how to make s’mores blondies
Graham Cracker Crust
STEP ONE: Combine 1 cup graham cracker crumbs and ¼ cup of sugar; stir in ⅓ cup butter. Press onto bottom and 1½inches up the sides of prepared pan. Bake 10 minutes or until set. Cool on a wire rack.
Blondies
STEP TWO: Whisk the 2 cup all-purpose flour, 1 tbsp. baking powder, 1 tsp cornstarch, and ½ tsp salt together in a large bowl. Creating a well, add the wet ingredients.
STEP THREE: In stand mixer on medium speed the browned or melted 1 cup unsalted butter and 1 cup brown sugar together. Once completely combined, whisk in the whole 1 large egg and vanilla extract until combined. Batter is pretty heavy and thick, so I usually use a rubber spatula. Fold in the chocolate chips.
STEP FOUR: Evenly spread batter into prepared pan. Bake for about 30-35 minutes.
STEP FIVE: About 5 minutes before it is done sprinkle the marshmallows on top to melt. You can use a kitchen torch to brown the marshmallows or simply use the Broil setting on the oven but be sure to watch carefully and do not leave unattended as they brown quickly. It is done when toothpick comes out clean”inch”. Remove from the oven and cool blondies completely in the pan set on a wire rack.
how to store
Store in an airtight storage container at room temperature for up to 5 days or in the fridge for up to 7 days.
can i freeze s’mores blondies?
Of course! Cut into squares and layer between sheets of parchment paper in an air tight container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving
brown butter for more intense flavor
Absolutely! I recommend brown butter in this recipe for added nutty caramel flavor. Follow these steps:
Over medium heat oven safe pan melt butter in light colored pan helps you determine when the butter begins browning. Remember to Stir or swirl the pan constantly, until the butter becomes a light tan color as the milk solids toast in the hot fat, roughly 5 to 8 minutes. At this point, you can take the pan off the burner because the butter will continue cooking even after you remove it from the heat. Notice the dramatic change in color: It should be nut-brown and have a toasty aroma.
bbq bakers tips and tricks
- Do not overbake. These a soft chewy cookie and overbaking will cause them to become hard and crispy.
- These cookies are best when served warm straight from the oven. If you cannot enjoy from the oven, microwave for 10 seconds to achieve the same warm and gooey effect.
- Feel free to swamp plain white mini marshmallows with colorful minis for a pop of color or use full size for a more intense marshmallow taste.
- You can use homemade marshmallow creme for this recipe
- Feel free to swap the semi-sweet chocolate chips for milk chocolate chips, dark chocolate chips, or even peanut butter chips. You could also chop up mini-Hershey’s bars for a more intense chocolate flavor.
These S’mores Blondies are a fun twist on the classic chocolate chip cookie. Thick, perfectly spiced, and oh-so-easy to make these are the ideal summer OR autumn treat!
other desserts to try
- Pumpkin Cookies with Maple Frosting
- Sweet Potato Pie
- Pumpkin Swirl Cheesecake
- Pumpkin S’mores Cookies
- S’mores Sheet Cake
S’mores Blondies
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Blondies
- 1 cup unsalted butter melted or browned, see instructions
- 1 cup light or dark brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 2 tsp vanilla extract
- 1 cup chocolate chips dark, semi-sweet or milk… you choose
- 1½ cup mini marshmallows for topping
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F. Line with parchment paper a 8×8 inch square pan. Leaving an overhang on the sides to lift the finished blondies out (makes shaping into squares easier in the end). Set aside.
- Combine 1 cup graham cracker crumbs and ¼ cup of sugar; stir in ⅓ cup butter. Press onto bottom and 1½inches up the sides of prepared pan. Bake 10 minutes or until set. Cool on a wire rack.
Blondies
- Whisk the 2 cup all-purpose flour, 1 tbsp. baking powder, 1 tsp cornstarch, and ½ tsp salt together in a large bowl. Creating a well, add the wet ingredients.
- In stand mixer on medium speed the browned or melted 1 cup unsalted butter and 1 cup brown sugar together. Once completely combined, whisk in the whole 1 large egg and vanilla extract until combined. Batter is pretty heavy and thick, so I usually use a rubber spatula. Fold in the chocolate chips.
- Evenly spread batter into prepared pan. Bake for about 30-35 minutes. About 5 minutes before it is done sprinkle the marshmallows on top to melt. You can use a kitchen torch to brown the marshmallows or simply use the Broil setting on the oven but be sure to watch carefully and do not leave unattended as they brown quickly. It is done when toothpick comes out clean"inch". Remove from the oven and cool blondies completely in the pan set on a wire rack.
- Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: To freeze, cool completely (if no one eats them first). Cut into squares and layer between sheets of parchment paper in an air tight container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Butter – this can be enjoyed either browned or simply melted in the microwave. For added flavor from butter follow these steps: Over medium heat in an oven safe pan melt butter in light colored pan helps you determine when the butter begins browning. Remember to Stir or swirl the pan constantly, until the butter becomes a light tan color as the milk solids toast in the hot fat, roughly 5 to 8 minutes. At this point, you can take the pan off the burner because the butter will continue cooking even after you remove it from the heat. Notice the dramatic change in color: It should be nut-brown and have a toasty aroma.
- Homemade Marshmallow Creme: You can use homemade marshmallow creme for this recipe. You only need a half batch, which yields just under 2 cups. Halve all of the ingredients and follow the same instructions. Use 1 and ¼ cups in this recipe. (Enjoy the rest!)
- These can be enjoyed in an 9×13 inch pan as well, if you enjoy thinner blondies. Do your best to spread the batter to each edge of the pan. Bake time will be around 30 minutes.