S’mores Cookies

S’mores cookies are a delightful twist on the classic campfire treat, combining the flavors of graham crackers, chocolate, and gooey marshmallows into cookie form.

They feature a soft and chewy cookie base made with graham cracker crumbs for the quintessential s’mores flavor.

The cookies are studded with chocolate chips, mini marshmallows, more graham cracker pieces, and a piece of Hershey’s chocolate on top.

With each bite, you experience a perfect harmony of the melty chocolate, the caramelized marshmallow flavors, and crunchy graham crackers in a chewy and soft cookie.

These s’mores cookies will become a favorite indulgence for both kids and adults alike, whether enjoyed around a campfire or as a delightful homemade summer treat anytime.

S’mores Cookies Recipe

In this post I will show you how to make the S’mores Cookies. Find the ingredients amounts listed bellow, and here you can enjoy instructions with pictures showing you how to make this recipe.

The dough is super easy to make. I am using my regular chocolate chip cookies dough, that I use on these Jumbo Chocolate Chip Cookies.

Start by beating the butter with a mixer for 30 seconds. Add the brown and granulated sugar and beat for another 2 minutes until the mixture is fluffy and light in color.

Add the egg, mix to combine. Scrape the bowl.

Add the egg yolk and mix. Follow with the vanilla extract, and mix until incorporated.

Now it’s time to add the dry ingredients to the bowl such as flour, baking powder, baking soda, salt, and finely crushed graham cracker crumbs.

Mix until the dough comes together.

Add the chocolate chips, chopped graham crackers, and mini marshmallows to the bowl. Stir to combine.

It helps if you chop the mini marshmallows that you add to the dough. This is because the marshmallows tend to expand in the oven and form pockets of air as they melt, so if you chop them they are less likely to form huge bubbles in the cookie.

Shaping the cookies

Scoop a heaping tablespoon of cookie dough using a cookie scoop.

Roll between your hands to form a smooth cookie dough ball.

Place the dough balls on top of a baking sheet lined with parchment paper.

Top each cookie with a piece of Hershey’s chocolate, or a chocolate of your choice. I used Hershey’s milk chocolate bar because that’s what is traditional when it comes to s’mores.

Place the cookie sheet in the fridge for 1 hour, or in the freezer for 30 minutes.

Baking

To bake the cookies, place them on a baking sheet lined with silicone or parchment paper, 3 inches apart from each other.

Bake the smores cookies in the pre-heated 350ºF oven for 10 minutes. Open the oven and remove the tray, then place 2 or 3 mini marshmallows on top of each cookie.

Be careful not to place them too close to the edge, or they will spill over when they bake and expand.

Continue baking the cookies for another 2 to 3 minutes, until the marshmallow bakes and becomes gooey, and the top and edges of the cookie is lightly browned.

Remove them from the oven, and use a cookie cutter to shape into a circle, since the cookies can become a bit misshapen as they bake.

And sprinkle with a bit of graham cracker crumbs if desired.

Let the cookies cool down completely.

Freezing and storage

You can freeze the cookie dough balls until they become frozen solid, then remove them from the baking sheet and place in a ziplock bag.

Keep them in the freezer for up to 2 months. To bake, simply pre-heat the oven to 350ºF. Once the oven is pre-heated, place the cookies on a baking sheet, 3 inches apart, and bake according to the baking instructions outlined in the recipe.

Store any baked cookies in an airtight container for up to 4 or 5 days.

Recipe Variations

While this recipe is perfect as is in my opinion, we can always spice things up and change things around to make it more interesting and fun.

Here are some variations we can do with this recipe:

• Use different color or flavor marshmallows, you can even use gourmet flavored marshmallows and chop them up to make them small for the recipe.
• Instead of regular chocolate, make a version using white chocolate.
• Add a drizzle of caramel sauce on top of the cookies to make them Caramel S’mores Cookies.
• If you can’t find graham crackers, you can use digestive biscuits.
• Use this recipe with a different cookie base such as the dough for these Brookies, or any other cookie recipes you might enjoy.
• Add a touch of cinnamon to the dough to provide the recipe with some warm and cozy flavors.

If you like this S’mores Cookies, here are some more recipes you may like:

• Brownie Cookies
• German Chocolate Cookies
• Boston Cream Cookies
• Dulce de Leche Cookies
• Brookies Recipe
• White Chocolate Peanut Butter Cookies
• Jumbo Chocolate Chip Cookies

S’mores Cookies

Camila Hurst

S’mores cookies are a delightful twist on the classic campfire treat, combining the flavors of graham crackers, chocolate, and gooey marshmallows into cookie form.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Resting time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 26 cookies

Calories 190 kcal

Ingredients

  

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Cookie Dough

• 10 tbsp unsalted butter room temperature (141 grams)
• 3/4 cup brown sugar 165 grams
• 1/4 cup white sugar 50 grams
• 1 egg
• 1 yolk
• 2 tsp vanilla extract
• 2 cups all-purpose flour 255 grams
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup graham cracker crumbs finely crushed (35 grams)
• 2/3 cup chocolate chips or chopped chocolate (113 grams)
• 1/2 cup roughly chopped graham crackers 34 grams
• 3/4 cup mini marshmallows
• 3 Hersheys bars or 26 pieces of chocolate

To top the cookies

• 1/4 cup finely crushed graham cracker crumbs 35 grams
• 1 cup mini marshmallows

Instructions

 

Cookie Dough

• Beat the butter with an electric mixer for 30 seconds at medium speed.
• Add the brown sugar and the white sugar, and beat for another 2 minutes until the mixture is fluffy and lightened in color.
• Add the egg to the mixer and beat to combine. Scrape the bowl.
• Add the yolk and mix until incorporated.
• Add the vanilla extract and mix on low.
• Add the flour, baking powder, baking soda, salt, and graham cracker finely crushed crumbs to the bowl. Mix on low to combine, until the dough comes together.
• Add the chopped chocolate, chopped graham crackers, and 3/4 cup of mini marshmallows. You can give the mini marshmallows a rough chop before adding them, sometimes the marshmallows will expand too much and form huge pockets of air in the cookie, which is why chopping them can help.
• Scoop out one heaping tablespoon of dough to shape the cookie balls. You will have about 26 cookies.
• Roll each piece of dough between your hands to form a smooth ball.
• Place cookies on a baking sheet, then top each cookie with one square of milk chocolate. I used Hersheys because it’s what we traditionally use for s’mores.
• Place the tray with the cookies in the fridge for at least 1 hour. Or place in the freezer until frozen solid, about 15 to 30 minutes.

To bake

• Pre-heat the oven to 350F.
• You don’t need to thaw any frozen cookies, you can bake them straight from the fridge or freezer.
• Arrange the cookies on a baking tray, about 3 inches apart. Bake the cookies for 10 minutes. Open the oven and place about 2 to 3 mini marshmallows on top of each cookie. Then bake for another 2 minutes. You can also use the broiler function on your oven for one minute to toast the marshmallows on top. Just keep an eye on them every 20 to 30 seconds while under the broiler, because some ovens can have a really strong broiler, or if the rack is too close, it can burn the cookies.
• The cookies are done baking when they are browned on the edges and slightly golden on top.
• Remove the cookies from the oven and you can sprinkle a bit more graham cracker crumbs on top of the baked cookies as soon as they come out of the oven.
• Let the cookies cool down for at least 10 minutes, then transfer to a wire rack.

Notes

Storage: Store the baked cookies for up to 3 days in an air-tight container at room temperature.

To freeze: If you want to freeze the cookie dough, place the assembled cookies in the freezer for about 30 minutes, until they are frozen solid. Then transfer them to a ziplock bag, and keep in the freezer for up to 2 months. To bake, there’s no need to thaw, bake straight from the freezer.

Graham crackers: If you can’t find graham crackers where you live, feel free to use digestive biscuits, or Maria cookies for this recipe.

Pro tip: when you remove the cookies from the oven, use a large cookie cutter to shape the dough into a circle, since it can become misshapen due to the marshmallows melting and spilling over.

Nutrition

Calories: 190kcal

Keyword cookies, smores

Tried this recipe?Let us know how it was!