Teddy Graham S’mores NYC Cookies: Gooey, Chunky, and Packed with Nostalgia

There’s something deeply nostalgic about s’mores. The crackle of a fire, the stickiness of marshmallows, and the first bite of warm, melted chocolate between crunchy graham crackers—every part of that experience lives rent-free in our childhood memories. But what if you could take that campfire magic, add a playful twist, and pack it all into a thick, bakery-style cookie? That’s where Teddy Graham S’mores NYC Cookies come in.

These cookies are over-the-top in the best way. Think big, gooey, soft-centered cookie bars filled with golden Teddy Grahams, creamy milk chocolate chunks, melted mini marshmallows, and a cookie dough base that’s chewy yet slightly crisp on the edges. If that sounds like a dream, it’s because it is. Whether you’re a s’mores fanatic or just love creative dessert mashups, this is your kind of indulgence.

What Makes These Cookies So Special?

Bakery-style thickness: Inspired by the famous NYC cookie trend, these are thick, gooey, and perfectly dense.
Teddy Graham twist: Adding crunchy honey or chocolate Teddy Grahams gives each bite nostalgic charm and a gentle crunch.
Melty marshmallow goodness: Just like the real s’mores, gooey marshmallow ribbons run through these bars.
Loaded with chocolate: Chopped milk chocolate or chocolate chips make sure no bite is short on sweetness.

Forget the campfire—these cookies bring the s’mores experience right to your kitchen in a fun, sharable format.

Let’s Talk Ingredients

The ingredient list isn’t complicated, but each element adds something magical. Here’s what you’ll need:

1 cup unsalted butter, softened – This creates a rich, creamy base for the dough. Softened, not melted, for ideal structure.
1 cup brown sugar – Adds moisture and a caramelized note, perfect for chewy cookie bars.
½ cup granulated sugar – Balances the sweetness and improves the texture.
2 large eggs – Bind the dough and contribute to that soft interior.
2 teaspoons vanilla extract – Essential for flavor depth.
2¾ cups all-purpose flour – Just enough to hold the add-ins without drying the dough.
1 teaspoon baking soda – Helps the cookies puff just slightly while maintaining chewiness.
1 teaspoon salt – Balances the sweetness and enhances flavor.
1½ cups milk chocolate chunks or chips – For that classic s’mores melt.
1½ cups mini marshmallows – These melt and caramelize slightly, creating irresistible gooey pockets.
1½ cups crushed Teddy Grahams – Use honey, chocolate, or both for added flavor and crunch.
Optional: extra chocolate chips and grahams for topping

Step-by-Step Instructions

1. Cream the Butter and Sugars

In a large mixing bowl, cream together 1 cup of softened unsalted butter with 1 cup of brown sugar and ½ cup of white sugar. Beat until the mixture is light and fluffy—about 2–3 minutes. This base gives the cookies that soft chew and rich, caramelized sweetness.

2. Add the Wet Ingredients

Add in 2 large eggs, one at a time, mixing well after each. Then stir in 2 teaspoons of vanilla extract. The mixture should be smooth, glossy, and light in texture.

3. Mix the Dry Ingredients

In a separate bowl, whisk together 2¾ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—just enough to bring the dough together.

4. Fold in the S’mores Goodness

Now for the best part! Gently fold in 1½ cups of chocolate chunks, 1½ cups of mini marshmallows, and 1½ cups of crushed Teddy Grahams. The dough should be chunky and studded with all the good stuff.

Tip: Don’t stir too aggressively or the marshmallows will break down before baking.

5. Press into Pan

Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Press the cookie dough evenly into the pan. The dough will be thick—use your hands or a spatula to smooth it out.

For that signature bakery look, sprinkle a few extra chocolate chips and broken Teddy Grahams on top.

6. Bake to Perfection

Bake at 350°F (175°C) for 22 to 28 minutes, or until the top is golden brown and slightly cracked but the center is still soft. The marshmallows may puff up and caramelize at the edges—this is exactly what you want.

Allow the cookie slab to cool in the pan for about 15–20 minutes before lifting it out and slicing into squares or chunky bars.

Tips for Perfect Teddy Graham S’mores Cookies

Use fresh marshmallows: Stale marshmallows won’t melt as well or give you those gooey ribbons.
Teddy Graham variety: Honey Teddy Grahams are a classic, but the chocolate ones add even more richness. Mix them for variety.
Chill the dough (optional): If you want neater edges or plan to bake into individual cookies rather than bars, chilling the dough for 30–60 minutes will help them hold shape.
Don’t overbake: For soft, gooey centers, remove from the oven when they look slightly underdone. They’ll firm up as they cool.
Add sea salt: A light sprinkle of flaky sea salt on top before baking adds contrast and enhances the sweetness.

How to Serve These Cookies

There’s no wrong way to enjoy these bakery-style blondie cookies. Here are some delicious ideas:

Warm with a scoop of vanilla ice cream – Classic and indulgent.
Drizzled with melted chocolate or caramel sauce
Wrapped up in cellophane for party favors or bake sales
As part of a s’mores dessert board – alongside actual s’mores, chocolate bark, graham crackers, and strawberries.

These cookies are especially great for summer picnics, bonfire parties, kids’ birthdays, or just a treat-yourself weekend bake.

Storage Tips

Room Temperature: Store in an airtight container for up to 4–5 days.
Freezer Friendly: Slice into bars and freeze individually wrapped for up to 2 months. Reheat in the microwave for 10–15 seconds to enjoy warm.

Pro tip: Wrap individual squares in parchment and keep a few in the freezer for emergency dessert cravings.

Final Thoughts

Teddy Graham S’mores NYC Cookies are more than just another dessert—they’re a celebration of childhood joy and bold cookie innovation. The combination of gooey marshmallows, crunchy grahams, and rich chocolate is enough to make anyone smile. And when you combine that with the decadence of thick bakery-style cookie bars, you’ve got a recipe destined to become a staple in your baking repertoire.

They’re soft, melty, and crunchy all at once—the perfect bite. Every piece is packed with textures and flavors that’ll remind you of summer nights and cookie dough from your favorite bakery. And the best part? You don’t need a campfire to enjoy them.

So next time you’re craving a s’mores-inspired treat or looking to impress a crowd, give these chunky cookie bars a try. Teddy Graham lovers, this one’s for you.