S’mores Cookies

I absolutely love turning classic desserts and treats into cookies, and these S’mores Cookies are one of my favorite examples. They have all the flavors I love in a traditional s’more, with graham crackers, melted chocolate, and gooey marshmallows packed into a soft and chewy cookie.

The combination of textures is what makes these cookies so good. The cookie stays soft in the center, while the chocolate melts and the marshmallows become perfectly gooey. If you love classic s’mores, but don’t want to wait for a campfire, these cookies are always a great option.

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.

Why I think You’ll Love These S’mores Cookies

If you love classic s’mores, you’re going to love these cookies.

• Soft and chewy centers with lightly crisp edges.
• Loaded with chocolate, graham crackers, and marshmallows in every bite.
• No campfire required.
• Easy cookie dough that comes together quickly.
• Perfect for summer parties, bake sales, or weekend baking.
• The dough freezes beautifully for later.

Ingredients You Need:

You can find the full ingredient list in the recipe card below, but these are the ingredients that make a difference.

Graham Cracker Crumbs: I use finely crushed graham crackers in the dough because they bring that classic s’mores flavor into every bite, not just the toppings.

Mini Marshmallows: I prefer mini marshmallows because they distribute more evenly throughout the dough. I also like to chop them before mixing them in to help prevent large air pockets from forming as they bake.

Chocolate Chips: Chocolate chips add chocolate throughout the cookie and create those melty pockets everyone loves.

Hershey’s Chocolate: I always place a piece of Hershey’s chocolate on top because it gives the cookies the traditional s’mores look and flavor.

Brown Sugar: Brown sugar helps create a soft and chewy texture while adding a subtle caramel flavor that works perfectly with the marshmallows and graham crackers.

How to Make S’mores Cookies

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.

Make the Cookie Dough

Beat the butter for about 30 seconds until smooth.

Add the brown sugar and granulated sugar and beat for about 2 minutes until the mixture becomes lighter and fluffy.

Add the egg and mix until combined. Scrape down the sides of the bowl.

Add the egg yolk and vanilla extract and mix again until incorporated.

Add the dry ingredients

Add the flour, baking powder, baking soda, salt, and finely crushed graham cracker crumbs.

Mix just until the dough comes together. I always stop mixing as soon as I no longer see dry flour to avoid overworking the dough.

Fold in the chocolate chips, chopped graham crackers

Add in the marshmallows and shape the cookies

Fold in the mini marshmallows.

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.

Use a cookie scoop to portion a heaping tablespoon of dough.

Roll each portion between your hands to create a smooth ball.

Place the dough balls on a parchment-lined baking sheet.

Decorate and chill

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.

Bake

Place the chilled cookie dough balls on a parchment-lined baking sheet about 3 inches apart.

Bake at 350°F for 10 minutes.

Remove the tray from the oven and quickly place 2 or 3 mini marshmallows on top of each cookie.

Return the cookies to the oven and bake for another 2 to 3 minutes, until the marshmallows are soft and gooey and the edges are lightly golden.

As soon as the cookies come out of the oven, use a round cookie cutter to gently swirl around each cookie and create a perfectly round shape.

Sprinkle with additional graham cracker crumbs if desired.

Allow the cookies to cool completely before serving.

Freezing and storage

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

Frequently Asked Questions

More Cookie Recipes to Try

If you enjoyed these S’mores Cookies, you might also like my Jumbo Chocolate Chip Cookies, which have the same soft and chewy texture with a classic cookie flavor. For chocolate lovers, my Brownie Cookies are rich, fudgy, and packed with deep chocolate flavor, while my Brookies Recipe combines the best parts of brownies and cookies into one indulgent treat. They’re my favorite recipes whenever I’m in the mood for an easy homemade cookie. You can check out here more amazing cookie recipes you may like.

Print The Recipe

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 2 votes

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

 

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

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