S’mores Cookies

These S’mores Cookies bring all the classic flavors of a campfire treat—melty chocolate, toasted marshmallows, and crunchy graham crackers—baked into soft, chewy cookies. They’re the perfect blend of nostalgia and comfort, and no sticks or flames required! Whether you’re craving summer vibes or just a decadent dessert, these cookies are guaranteed to satisfy.

The first time I baked S’mores Cookies, it was a rainy weekend and we had promised my daughter a backyard campout. The weather canceled the fire, but I whipped up a batch of these instead. As soon as she took a bite—with marshmallow pulling away like melted magic—she said, “This tastes like summer in a cookie!” My husband agreed, claiming they were even better than the original. Now they’re our year-round go-to when we want something cozy and sweet.

Why You’ll Love S’mores Cookies

• Loaded with Gooey Marshmallows & Melty Chocolate

• Crunchy Graham Cracker Bits in Every Bite

• Perfectly Soft & Chewy Texture

• Tastes Just Like a Campfire Classic

Ingredients Notes For S’mores Cookies

• Butter: Softened for richness and chew

• Brown & White Sugar: Brown sugar adds moisture and depth

• Egg & Vanilla Extract: For structure and flavor

• All-Purpose Flour: The cookie base

• Baking Soda & Salt: Helps cookies rise and enhances flavor

• Graham Cracker Crumbs: Crushed and folded into the dough

• Chocolate Chips or Chunks: Semi-sweet or milk chocolate

• Mini Marshmallows: Folded in and some pressed on top before baking

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Recipe Steps

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.

2. Make the Dough: Cream butter and sugars until light and fluffy. Add egg and vanilla. Mix in flour, baking soda, and salt. Stir in graham cracker crumbs, chocolate chips, and marshmallows.

3. Shape the Cookies: Scoop dough into balls (about 1.5 tbsp). Press a few extra marshmallows and chocolate chunks on top for that bakery look.

4. Bake: Bake for 9–11 minutes, just until the edges are golden and marshmallows are toasty. Centers should be slightly underbaked.

5. Cool: Let cool on the pan for a few minutes before transferring to a wire rack. Enjoy warm for maximum gooeyness!

Storage Options

• Room Temp: Store in an airtight container for 3–4 days

• Freezer: Freeze baked cookies or raw dough balls for up to 2 months

• Reheat Tip: Microwave for 10 seconds to bring back that gooey center

Variations & Substitutions

• Add Peanut Butter Chips for a nutty twist

• Use Hershey’s Chunks to mimic the original s’mores chocolate

• Try a Graham Cracker Base—flatten the dough over a graham square

Frequently Asked Questions

Do marshmallows melt everywhere? They puff up and toast beautifully—pressing a few on top before baking gives the best look.

Can I use jumbo marshmallows? Stick with minis or cut larger ones into small pieces for even baking.

Can I make the dough ahead of time? Yes! Chill for up to 48 hours or freeze for later.

S'mores Cookies

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Ingredients

 

• ▢ ½ cup 1 stick / 0.25 lbs unsalted butter, softened
• ▢ ½ cup 0.25 lbs brown sugar, packed
• ▢ ¼ cup 0.13 lbs granulated sugar
• ▢ 1 large egg
• ▢ **1 teaspoon vanilla extract
• ▢ 1 cup 0.5 lbs all-purpose flour
• ▢ ½ cup 0.25 lbs graham cracker crumbs (about 4 full crackers)
• ▢ **½ teaspoon baking soda
• ▢ **¼ teaspoon salt
• ▢ ¾ cup 0.38 lbs semi-sweet chocolate chips or chunks
• ▢ ¾ cup 0.38 lbs mini marshmallows
• ▢ ½ cup 0.25 lbs chopped graham cracker pieces (additional for topping)
• ▢ Optional: extra chocolate chunks or marshmallows for pressing on top

Instructions

• Preheat Oven:
• Set oven to 350°F (175°C).
• Line baking sheets with parchment paper.
• Cream Butter & Sugars:
• In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
• Add Egg & Vanilla:
• Mix in the egg and vanilla until smooth.
• Mix Dry Ingredients:
• In a separate bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
• Gradually add dry ingredients to the wet mixture and mix until combined.
• Add the Good Stuff:
• Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
• Scoop & Bake:
• Scoop dough into heaping tablespoons and place 2 inches apart on baking sheets.
• Press a few extra chocolate chunks or marshmallows on top for that signature s’mores look.
• Bake for 8–10 minutes, or until the edges are golden and marshmallows are gooey.
• Cool Slightly & Serve:
• Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
• Enjoy warm for maximum gooeyness!