These gooey, soft, and chewy S’mores Cookies have all the elements of classic campfire s’mores in a cookie that is chock full of chocolate, graham crackers, and toasted marshmallows so you can enjoy this summertime favorite all year long.
The siren call of melty milk chocolate and toasted marshmallows sandwiched between two graham crackers is one that resonates with me as an echo of many childhood camping trips.
I spent lots of summer nights around a campfire learning to toast the perfect marshmallow and deciding on my perfect ratio of marshmallow to chocolate to graham cracker. It’s 2 marshmallows to 4 squares of chocolate to 2 graham cracker halves, btw. I like plenty of marshmallow in the mix.
What are s’mores cookies?
These s’mores cookies take my love of classic s’mores and add in the buttery, toffee-esque element of chocolate chip cookies. It’s a dessert mash-up that was always meant to be. They are a bit fussier than your typical chocolate chip cookie, but it’s worth it for any die-hard s’mores lover out there.
How to make s’mores cookies
What starts as a standard chocolate chip cookie recipe transforms with the addition of both milk and semisweet chocolate chips, chunks of broken-up graham cracker pieces, and a good amount of mini marshmallows that get stirred into the dough. The dough is scooped into balls on parchment paper (a must when baking with marshmallows!), then baked in the oven until they are *nearly* done.
When the cookies are close to being set, they get pulled out of the oven and additional marshmallows are pressed into the tops of each cookie, along with broken up Hershey bars and pieces of graham cracker. The the cookies go back into the oven to finish baking for a final minute. Much more than that and the marshmallows on top puff up and start to melt away.
I like to finish the cookies by opening the oven door a crack and switching to the broiler to toast the marshmallows on top a bit.
The result is that you actually still get the crunch of the graham cracker pieces and the toasted flavor of the marshmallows. Plus plenty of chocolate that gets everywhere. S’mores are a messy, sticky business, and these s’mores cookies are true to that standard.
These cookies can be stored in an airtight container on the counter for about 4-5 days. And like classic chocolate chip cookies, these are incredibly delicious with a glass of cold milk!
For the full s’more effect, microwave the cookies 10-15 seconds before serving. So good!
Love S’mores? Try these family favorites:
- Double Chocolate S’mores Cookies
- S’mores Bars
- S’more Sundae Banana Split
- S’mores Cupcakes
- S’mores Bar Party
- 1 cup salted butter
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows divided
- 2 cups graham crackers broken 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
- Preheat oven to 375 degrees 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.
- Add eggs and vanilla and beat well until incorporated.
- Add flour, cornstarch, baking soda, and salt, mixing just until combined.
- 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.
- Scoop 2-3 tablespoon size balls of dough onto the parchment lined baking sheets, leaving room for the 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.
- 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.
MeredithDecember 14, 2020 at 4:03 am
This recipe is so well written! I made these for a holiday cookie exchange and the timing for each step was perfect. Will definitely make these again!!
MadelineDecember 15, 2020 at 4:24 am
Just made this recipe and I am in love! These cookies are literally everything. They were so easy and taste even better than they look! Please try this! The only thing I messed up on was maybe adding too much marshmallows by accident… don’t do that! Make sure when you roll your cookies that there’s no marshmallows showing out the bottom or sides for best look. Some of my marshmallows oozed out and burnt just a little but no biggie I just picked the pieces off of the outside.
RoseanneJanuary 23, 2021 at 12:02 am
These were DELICIOUS! My three kids said “that’s the most delicious cookie ever!” I left out the Hershey bar chunks because I didn’t have any and they were still nice and full of chocolate!
ChelJanuary 29, 2021 at 10:18 pm
I tried these.
The marshmallows in the batter completely burnt in the oven.
I followed all directions and made my house smell like burned mallows and had to throw the cookies in the trash 🙁
I suggest only adding mallows at the very end or chilling your dough before cooking
JacindaMarch 27, 2021 at 11:13 pm
These were absolutely wonderful!! Feels like ur by a campfire!!!
S’mores Cookies | Ma Cuisine Gourmande by delf745April 19, 2021 at 6:45 am
[…] Recette issue du blog Best Desserts […]
CourtneyApril 28, 2021 at 12:24 am
Oh my goodness. These were AMAZING!! I doubled the recipe and was nervous at first because it made so many! But then I was glad because they didn’t last long when I brought them to work! Next time I’ll get more Hershey bars because I ran out. Broiling them at the end made for the best toasted marshmallow taste. Seriously- the best cookies I think I’ve ever made.
Sherri DorsoMay 14, 2021 at 12:31 am
These are definitely worth the effort! I live in Florida and these were my son’s choice for a prom dessert. The only tip so far is that I threw my Hersheys in the freezer so they were easier to break and didn’t melt in my fingers. These are a hit in the house and my son gave a 2 thumbs up for prom! Yay! THank you so much for this terrific recipe!!
BlairJune 9, 2021 at 1:03 pm
Does the butter need to be at room temp or cold for this recipe?
KystalFebruary 25, 2023 at 9:01 pm
I’m so disappointed. The dough was amazing but I bake a ton of cookies and at 10min these were already over baked, brown, flat and marshmallow had oozed everywhere.
KBDecember 3, 2022 at 10:54 am
Made these and I didn’t have graham crackers. I used graham crumbs roughly 1 cup in dough and some sprinkled on last two mins of cook.
BTFebruary 7, 2023 at 9:58 pm
Hi there! We absolutely love this recipe and the cookies turned out amazing. I was just curious in regards to the nutrition content, could you provide the breakdown for just one cookie or is the information your provided above just for one cookie?
CBMarch 28, 2023 at 9:17 pm
I made these cookies on a whim, and they turned out great! Some of the marshmallows melt out of the bottom of the cookie and burn, but you can easily break that part off once they’ve cooled. Also, they were slightly too salty for my liking, next time I would use 1/2 the amount of salt. Otherwise, an excellent cookie!
MaureenMay 4, 2023 at 9:08 pm
Just made a double batch for a bridal camping theme shower for this Sunday.
They are delish as I had to sample a couple!
AlexusMay 17, 2023 at 2:10 pm
These cookies are really good, however making them was terrible. I’ve been baking awhile and the butter should specify room temp or softened. I didn’t think about when making them but because I didn’t do it the cookie batter was hard to mix. Especially when it came to mixing in the chocolate and marshmallow. The batter was so thick it actually broke the spoon I was working with. I thought maybe I added too much of something but everything was correct. Just keep in mind if you make this to soften your butter and hand mix because my mixer was having seriously troubles with it.