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S’mores Cookies

smores cookies

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.

smores cookies

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.

scooped cookies

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.

smores cookies

Storing

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:

A stack of s'mores cookies.
smores cookies

S’mores Cookies

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.
5 from 9 votes
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Course Dessert
Cuisine American
Servings 18 servings
Calories 315 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 315kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 48mgSodium: 362mgPotassium: 88mgFiber: 1gSugar: 23gVitamin A: 345IUCalcium: 28mgIron: 2mg
Keyword s’mores cookies, s’mores cookies recipe
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14 Comments

  • Meredith
    December 14, 2020 at 4:03 am

    5 stars
    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!!

    Reply
  • Madeline
    December 15, 2020 at 4:24 am

    5 stars
    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.

    Reply
  • Roseanne
    January 23, 2021 at 12:02 am

    5 stars
    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!

    Reply
  • Chel
    January 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

    Reply
  • Jacinda
    March 27, 2021 at 11:13 pm

    5 stars
    These were absolutely wonderful!! Feels like ur by a campfire!!!

    Reply
  • […] Recette issue du blog Best Desserts […]

    Reply
  • Courtney
    April 28, 2021 at 12:24 am

    5 stars
    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.

    Reply
  • Sherri Dorso
    May 14, 2021 at 12:31 am

    5 stars
    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!!

    Reply
  • Blair
    June 9, 2021 at 1:03 pm

    Does the butter need to be at room temp or cold for this recipe?

    Reply
    • laurenb
      July 14, 2021 at 7:16 pm

      Room temperature

      Reply
  • Rebecca
    June 10, 2021 at 3:42 pm

    5 stars
    These were a big hit with my family! And me! I’m a sucker for all things Smores, and these were decadent without being a ton of work. Making another batch today for my neighbors – excited for s’more babies since they just share with us they’re expecting. 😁

    Reply
  • Alice Messina
    July 30, 2021 at 2:02 am

    5 stars
    The cookies taste fantastic! Can you share a tip on how you got your (Hershey)chocolate (pictured above) not to melt as mine did? lol I took them from the fridge so they chocolate wouldn’t be too soft and placed them right on the cookie and back in the oven only for a minute and it melted anyway. My family doesn’t care, but I’m a stickler for detail. Thank you! 🙂

    Reply
  • Rene Sebens
    August 3, 2021 at 4:26 pm

    Cookies were very good.I used mini morsels instead and tasted great.

    Reply
  • Sarah Chute
    September 19, 2021 at 4:51 pm

    These were SO AMAZING! The recipe was perfected and therefore I got HERO STATUS with the volleyball team, coaches and my family and friends! An absolute new FAVOURITE! They were good on EVERY level!!
    Such easy to follow instructions!

    Reply

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