Warm, soft S’mores Cookies are a mashup of two classic desserts. Chewy chocolate chip cookies join forces with the summer vacation flavors of toasted marshmallows and graham crackers in one delicious treat!
To say we have a s’mores obsession is a bit of an understatement. Don’t miss other popular s’mores-inspired recipes like our S’mores Bars , S’mores Cupcakes , S’mores Snack Mix , S’mores Dip , and a S’mores Cake !
These incredible s’mores cookies fill me with nostalgia for camping trips and long summer nights spent around a campfire. They have all the elements of classic s’mores with the gooey, sticky marshmallows, crunchy graham cracker pieces, and lots of melted chocolate.
They are the perfect fun baking project for weekday afternoons when the kids are home. We do a Friday “cookie & movie night” tradition at our house, and s’mores cookies are always a popular choice!
Why This Recipe Works
- It’s essentially the same base as my tried-and-true chocolate chip cookies recipe that I have made since I was a child.
- Saving some of the mix-ins to top the cookies not only makes them prettier but increases that s’mores vibe with even more chocolate, marshmallow, and graham cracker.
- Underbaking keeps the s’mores cookies super soft and fresh tasting for days.
Ingredient Notes
- Chocolate: To get that classic flavor, you want to use both semisweet & milk chocolate chips with some broken up Hershey’s milk chocolate bars for the tops of each cookie.
- Marshmallows: Be sure to use fresh, soft marshmallows for the best results.
- Graham Crackers: I like to leave larger chunks of graham cracker both for mixing into the batter and decorating the tops of each cookie so they maintain more of their crunch and graham cracker flavor.
How to Make This Recipe
Start out by creaming butter, granulated sugar, and brown sugar in a large mixing bowl for 2 minutes. Be sure to stop and scrape the bottom and sides of the bowl.
Add eggs and vanilla, then beat again. Finally, add the dry ingredients of flour, baking soda, and salt and mix just until everything is combined. Give the bottom and sides of the bowl another good scrape with a rubber spatula.
Then it’s time for the mix-ins! Stir in the chocolate chips, marshmallows, and broken up graham cracker pieces by hand just until they are evenly dispersed throughout the cookie dough.
Scoop the dough onto a baking sheet lined with parchment paper (a must when baking with marshmallows). Space them out so they have room to spread. Bake for 10 minutes until the cookies are almost done.
Remove the s’mores cookies from the oven and quickly top each cookie with a few additional marshmallows, graham cracker pieces, and broken squares of Hershey’s bar. Pop them back in the oven for the final minute or so until the cookies are done but still slightly underbaked.
Recipe Tips
- Storage: Once the cookies have cooled, keep them in an airtight container on the counter for up to 4-5 days.
- Freezing: You can freeze these s’mores cookies for up to 2 months. Thaw on the counter for a couple of hours before enjoying. Or freeze the cookie dough balls and bake directly from frozen. Just add a couple of extra minutes to your bake time.
- Warm them up: These s’mores cookies are so good if you warm them for 10-15 seconds in the microwave before eating one if they aren’t fresh out of the oven.
- Baking with marshmallows: If you see any marshmallows near the edges, stick them onto the tops of the cookies since they have a tendency to melt when they are in direct contact with the pan. You can broil the cookies right at the end for a few seconds if you want the marshmallows to get a toasted look.
MoreCookie Recipes
- Rocky Road Cookies
- Chewy Brownie Cookies
- Peanut Butter M&M Cookies
- Chocolate Andes Mint Cookies
Did you make this recipe?
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S’mores Cookies
Ingredients123
- ▢ 1 cup salted butter softened
- ▢ 3/4 cup brown sugar (150g)
- ▢ 1/2 cup granulated sugar (100g)
- ▢ 2 large eggs
- ▢ 1 teaspoon vanilla extract
- ▢ 2 1/2 cups all-purpose flour scooped & leveled (353g)
- ▢ 2 teaspoons cornstarch
- ▢ 1 teaspoon baking soda
- ▢ 1 teaspoon salt
- ▢ 2 cups mini marshmallows divided
- ▢ 2 cups graham crackers broken up into small pieces (about 9-10 crackers), divided
- ▢ 1/2 cup milk chocolate chips
- ▢ 1/2 cup semisweet chocolate chips
- ▢ 2 Hershey’s bars broken into pieces
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat for 2-3 minutes until creamy. 1 cup salted butter, ¾ cup brown sugar, ½ cup granulated sugar
- Add eggs and vanilla and beat well until incorporated. 2 large eggs, 1 teaspoon vanilla extract
- Add flour, cornstarch, baking soda, and salt, mixing just until combined. 2 ½ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon salt
- Add 1 ½ cups of the graham cracker pieces, 1 ½ cups of the marshmallows, milk chocolate chips, and semisweet chocolate chips, stirring just until dispersed throughout the dough. If doubling or tripling the recipe, be sure to increase these amounts. 2 cups mini marshmallows, 2 cups graham crackers, ½ cup milk chocolate chips, ½ cup semisweet chocolate chips
- Scoop 2-3 tablespoon size balls of dough onto the parchment lined baking sheets, leaving room for the s’mores cookies to spread. Bake for 10 minutes until almost done, then remove from the oven and press 4-5 additional marshmallows on top of each cookie, along with a couple extra pieces of broken-up graham cracker and Hershey bar. 2 Hershey’s bars
- Return to oven and bake for 1-2 minutes until done. If desired, switch oven to broil and toast the marshmallows on top. But be careful as the small marshmallows can burn quickly.
- Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container on the counter for 4-5 days.
Notes
- Storage: Once the cookies have cooled, keep them in an airtight container on the counter for up to 4-5 days.
- Freezing: You can freeze the cookies for up to 2 months. Thaw on the counter for a couple of hours before enjoying. Or you can freeze the cookie dough balls and bake directly from frozen. Just add a couple of extra minutes to your bake time.
- Warm them up: These s’mores cookies are so good if you warm them for 10-15 seconds in the microwave before eating one if they aren’t fresh out of the oven.
- Baking with marshmallows: If you see any marshmallows near the edges, stick them onto the tops of the cookies since they have a tendency to melt when they are in direct contact with the pan. You can broil the cookies right at the end for a few seconds if you want the marshmallows to get a toasted look.
Nutrition
This post first appeared on Best Desserts , where I am a contributor.
S’mores Cookies
Ingredients
- 1 cup salted butter softened
- 3/4 cup brown sugar (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour scooped & leveled (353g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows divided
- 2 cups graham crackers broken up into small pieces (about 9-10 crackers), divided
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 Hershey’s bars broken into pieces
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat for 2-3 minutes until creamy. 1 cup salted butter, 3/4 cup brown sugar, 1/2 cup granulated sugar
- Add eggs and vanilla and beat well until incorporated. 2 large eggs, 1 teaspoon vanilla extract
- Add flour, cornstarch, baking soda, and salt, mixing just until combined. 2 1/2 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon salt
- Add 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of the marshmallows, milk chocolate chips, and semisweet chocolate chips, stirring just until dispersed throughout the dough. If doubling or tripling the recipe, be sure to increase these amounts. 2 cups mini marshmallows, 2 cups graham crackers, 1/2 cup milk chocolate chips, 1/2 cup semisweet chocolate chips
- Scoop 2-3 tablespoon size balls of dough onto the parchment lined baking sheets, leaving room for the s’mores cookies to spread. Bake for 10 minutes until almost done, then remove from the oven and press 4-5 additional marshmallows on top of each cookie, along with a couple extra pieces of broken-up graham cracker and Hershey bar. 2 Hershey’s bars
- Return to oven and bake for 1-2 minutes until done. If desired, switch oven to broil and toast the marshmallows on top. But be careful as the small marshmallows can burn quickly.
- Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container on the counter for 4-5 days.
Notes
- Storage: Once the cookies have cooled, keep them in an airtight container on the counter for up to 4-5 days.
- Freezing: You can freeze the cookies for up to 2 months. Thaw on the counter for a couple of hours before enjoying. Or you can freeze the cookie dough balls and bake directly from frozen. Just add a couple of extra minutes to your bake time.
- Warm them up: These s’mores cookies are so good if you warm them for 10-15 seconds in the microwave before eating one if they aren’t fresh out of the oven.
- Baking with marshmallows: If you see any marshmallows near the edges, stick them onto the tops of the cookies since they have a tendency to melt when they are in direct contact with the pan. You can broil the cookies right at the end for a few seconds if you want the marshmallows to get a toasted look.
Nutrition
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