S’mores Cookies Recipe

Chewy edges, soft centers, gooey marshmallows, and pockets of melty chocolate… sound like a dream? These S’mores Cookies are exactly that—a dreamy dessert mashup of classic campfire s’mores and your favorite cookie. No tent or fire pit required! They come together in under 30 minutes and deliver all that toasty, chocolaty magic in every single bite. Trust me, these won’t last long on the cooling rack. 😉

Why You’ll Love This Recipe

• Campfire Flavor, No Fire Needed: Get that nostalgic s’mores vibe right from your oven.
• Perfectly Gooey & Chewy: Toasted marshmallows + melted chocolate + soft cookie = bliss.
• Fun to Make: A kid-friendly baking adventure and a crowd-pleaser for grown-ups too.
• Make-Ahead Friendly: Freeze the dough for s’mores on demand (yes, please!).
• Great for Gifting or Parties: These cookies are attention-grabbers—just wait for the oohs and ahhs.

Ingredients

Here’s everything you’ll need to bake your way to s’mores heaven:

• All-Purpose Flour: Forms the structure of the cookie.
• Graham Cracker Crumbs: Adds that signature s’mores flavor and a tender texture.
• Baking Soda: Helps the cookies rise just the right amount.
• Salt: Balances the sweetness and deepens the flavor.
• Unsalted Butter: Softened for easy creaming and rich taste.
• Granulated Sugar: For classic cookie sweetness and crisp edges.
• Brown Sugar: Adds moisture and caramel notes.
• Egg: Binds the dough and gives it structure.
• Vanilla Extract: Adds warmth and enhances all the other flavors.
• Semi-Sweet Chocolate Chips: Classic cookie chocolate goodness.
• Mini Marshmallows: For that gooey, toasty s’mores magic.
• Chopped Milk Chocolate (like Hershey’s): For melty pockets of nostalgic flavor.
• Extra Graham Cracker Pieces: A crunchy, golden topping that screams s’mores!

👉 Full ingredient list with exact measurements is in the recipe card below.

How to Make the S’mores Cookies

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Trust me, this makes cleanup a breeze and ensures even baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. Set aside—this will be folded in later for the perfect dough texture.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). This step creates that soft cookie base we all love.

Step 4: Add Egg and Vanilla

Crack in the egg and pour in that splash of vanilla extract. Mix until everything is beautifully smooth and combined.

Step 5: Combine Wet and Dry

Gradually add your dry mix to the wet ingredients, stirring until just combined. Don’t overmix—we want tender cookies!

Step 6: Fold in the Mix-Ins

Fold in the chocolate chips, chopped milk chocolate, and mini marshmallows. Expect a thick, slightly sticky, chunky dough. That’s the sweet spot!

Step 7: Scoop and Top

Scoop heaping tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each one. Press extra marshmallows and graham cracker pieces on top for that Instagram-worthy finish.

Step 8: Bake to Golden Perfection

Bake for 9–11 minutes, until the edges are golden brown and the marshmallows look toasted. The centers should still look slightly soft—they’ll firm up as they cool.

Step 9: Cool (or Not!) and Enjoy

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Or eat them warm for the ultimate gooey, melty bite. No judgment. 😋

Pro Tips for Making the Recipe

• Chill the Dough for Thicker Cookies: Optional, but chilling for 30 minutes can help the cookies hold their shape better.
• Don’t Skip the Graham Cracker Topping: It adds that crackly, golden magic on top.
• Watch the Bake Time Closely: Slightly underbaking gives you that chewy middle—just what we want!
• Use Room Temp Butter and Egg: This helps everything blend smoothly.

How to Serve

You can serve these beauties:

• Fresh from the Oven: Gooey, warm, and absolutely magical.
• With Ice Cream: Sandwich them around a scoop of vanilla or chocolate—hello s’mores ice cream sandwich!
• On a Dessert Platter: Pair with brownies, rice krispie treats, or chocolate-dipped fruit.
• With Hot Cocoa or Coffee: The melty marshmallows and chocolate pair perfectly with warm drinks.

Make Ahead and Storage

Storing Leftovers

Place cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy!

Freezing

Freeze raw dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen, just add 1–2 extra minutes to the bake time.

Reheating

Warm in the microwave for 10–15 seconds to bring back that gooey, fresh-from-the-oven feel.

FAQs

Can I use regular-sized marshmallows instead of mini?
You can, but mini marshmallows melt more evenly. If you only have large ones, chop them up first for better distribution.

Why did my cookies spread too much?
Your butter may have been too soft or warm. Try chilling the dough next time to help them hold their shape.

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend and gluten-free graham crackers. The texture may vary slightly but the flavor stays on point.

Can I double the recipe for a party?
Absolutely. These are perfect for parties and bake sales. Just make sure to bake in batches and don’t overcrowd your pans.