If you love the classic campfire combo of graham crackers, chocolate, and gooey marshmallows, you’re going to love my s’mores cookies. No fire pit required for these! Soft and chewy with melty chocolate and toasty marshmallow bits, this is the easiest way to get my s’mores fix in 20 minutes. These homemade s’mores cookies are a huge hit for after-school snacks, movie nights, or summer parties, and they taste just as good straight from the kitchen as they do by the campfire.
S’mores Chocolate Chip Cookies
My easy s’mores cookies start with a classic chocolate chip cookie dough base made with Hershey’s milk chocolate instead of your typical chocolate chips. I then load them up with crushed graham crackers and mini marshmallows to complete the s’mores flavor and texture experience. I love that they bake up with slightly crispy edges, soft centers, and little pockets of gooey marshmallow in every bite!
S’mores chocolate chip cookies are soft when they first come out of the oven, so I recommend letting them cool on the pan for a few minutes to set. Once they’re cool enough to handle, you get all the flavors of a campfire s’more in one perfectly portioned cookie.
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How to Keep Marshmallows from Melting
One of the trickiest parts of making s’mores cookies is keeping the marshmallows gooey without letting them melt all over the pan. I’ve found that partially freezing the mini marshmallows for 15-20 minutes before folding them into the dough makes a huge difference. The cold marshmallows hold their shape longer in the oven, so they become perfectly soft and toasty instead of disappearing into sticky puddles.
If you want that classic “marshmallow pull,” I also like to press a few extra frozen marshmallows on top of the cookies during the last minute of baking, just enough to toast without over-melting.
S’mores Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- 2-Tablespoon Cookie Portion Scoop (optional)
Ingredients
- 10 tablespoons salted butter melted (1¼ sticks)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- ½ teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 3.1 ounces milk chocolate bars chopped and divided (2 (1.55-ounce) bars)
- 3 graham cracker sheets finely chopped and divided
- 1 cup mini marshmallows divided*
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or spray with nonstick spray. Set aside.
- In a large bowl, using a hand mixer, cream the butter and sugars together.10 tablespoons salted butter, ½ cup brown sugar, ¼ cup granulated sugar
- Beat in the egg and vanilla extract until incorporated.1 large egg, ½ teaspoon pure vanilla extract
- In a separate bowl, whisk the flour and baking soda together.1½ cups all-purpose flour, ½ teaspoon baking soda
- Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.
- Reserve ½ cup each of the chopped chocolate bar, graham crackers, and marshmallows and set aside. Add the rest to the batter, and lightly beat until incorporated.3.1 ounces milk chocolate bars, 3 graham cracker sheets, 1 cup mini marshmallows
- Use a cookie scoop, to drop balls of dough, about 2 tablespoons in size, on a large cookie sheet.
- Bake for 4 minutes.
- Remove the cookies from the oven, and top the cookies with the remaining chocolate, graham crackers, and marshmallows.
- Return the cookies to the oven and bake for another 1-2 minutes.
Notes
- Use Hershey’s milk chocolate for that classic s’mores taste, or elevate your s’mores with semisweet or dark chocolate.
- Measure the flour using the spoon-and-level method to prevent dense, dry cookies.
- To keep the marshmallow from melting, make sure to cover any exposed marshmallows with a bit of cookie dough. Any marshmallows that come in contact with the hot pan will melt much faster!
- For a stuffed s’mores cookie, omit the marshmallows from the dough and instead form the dough around a regular-sized marshmallow before baking. The marshmallow will turn into a gooey, melty center!
- These cookies will be super soft straight out of the oven; let them cool on the baking sheet to keep them from falling apart.
- Chill the cookie dough for a few minutes if you find your first batch is spreading too much. This will help firm up the butter.
- If the marshmallows are melting too much, freeze them for 10-15 minutes to firm them up.
Variations To Try
It’s easy to change up these cookies while still retaining their s’mores essence. Try different flavors of graham crackers, like honey, cinnamon, or chocolate. You can also change up the type of chocolate used: semisweet or dark chocolate are delicious, or try using chopped-up candy bars!
Use colorful mini marshmallows for a pop of color, or get really creative and use my cotton candy marshmallows for a fun twist! You can also add in additional ingredients, like cracker pieces or pretzels, to enhance the saltiness!
How to Make S’mores Cookies Step-by-Step
Mix the Dough: Preheat your oven to 350°F, line a baking sheet with parchment paper or spray with nonstick spray, and set aside. In a large bowl, using a hand mixer, cream 10 tablespoons of melted salted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar together. Beat in 1 large, room-temperature egg and ½ teaspoon of vanilla extract until incorporated. In a separate bowl, whisk 1½ cups of all-purpose flour and ½ teaspoon of baking soda together. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition. Reserve ½ cup each of the 3.1 ounces of chopped milk chocolate bars, 3 chopped graham cracker sheets, and 1 cup of mini marshmallows and set aside. Add the rest to the batter, and lightly beat until incorporated.
Scoop the Cookies: Use a cookie scoop to drop balls of dough, about 2 tablespoons in size, on the prepared baking sheet. Bake the cookies in the preheated oven for 4 minutes.
Bake the Cookies: Remove the cookies from the oven, and top them evenly with the remaining ½ cup each of chopped chocolate, chopped graham crackers, and mini marshmallows. Return s’mores cookies to the oven and bake for another 1-2 minutes, or until lightly browned and just set.
How to Store
Store leftover s’mores cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave for about 10 seconds.
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