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Make soft and chewy S’mores Cookies filled with graham crackers, gooey mini marshmallows, and plenty of melted chocolate. These have all the delicious flavors of s’mores, minus the campfire!
Irresistible s’mores cookies are the best way to enjoy all the ooey-gooey goodness of a campfire s’more, without the campfire. These easy cookies are filled with classic ingredients like toasty marshmallows and melty chocolate bars, with delicious graham cracker flavor throughout. The dough comes together in 20 minutes, and the cookies bake up soft and chewy. What’s better than a rich and decadent homemade s’mores cookie to satisfy a summertime dessert craving?
- Quick to prep. All you need is 20 minutes to make the dough!
- No chilling. Some cookie recipes call for chilling the dough to prevent the cookies from spreading in the oven, but not this recipe. Simply mix, drop, and bake.
- Ultra-chocolatey. A mixture of chopped chocolate and chocolate chips leaves no shortage of chocolate in these easy s’mores cookies. Chopped chocolate creates pools of melty chocolate all throughout the cookies, just like a melty campfire s’more.
What Is a S’more?
For those unfamiliar, a s’more is a classic American camping treat, made from marshmallows and chocolate sandwiched between graham crackers, then toasted over a fire. Yes, it’s as delicious as it sounds. Now, imagine that wrapped up in a chewy chocolate chip cookie recipe!
Key Ingredients
The secret to chewy, rich, and authentic-flavored s’mores cookies lies in a few key ingredients, which I go over below. Remember to refer to the recipe card with the full amounts and recipe details.
- Sugar – I borrow the cookie dough base from my favorite thick chocolate chip cookies, which use a combination of brown sugar and granulated sugar. Brown sugar adds moisture, for extra chewy cookies.
- Graham Crackers – This cookie recipe uses both graham cracker crumbs and chopped whole graham crackers. The chopped graham crackers soften when the cookie is baked.
- Marshmallows – I recommend using mini marshmallows over regular-sized marshmallows to achieve a more gooey texture throughout the cookies.
- Chocolate – Use your favorite brand of chocolate bar. I love the dark chocolate bars from Trader Joe’s or Ghirardelli. You’ll also need a half-cup of semi-sweet chocolate chips.
- Sea Salt – I love sprinkling the tops of my cookies with flaked sea salt for sweet-salty contrast and crunch. My favorite is the Maldon sea salt flakes.
Let’s make some s’mores cookies! Take the butter out of the fridge and line a baking pan with parchment paper (or a Silpat baking mat) while the oven preheats to 350ºF.
Prepare the cookie dough. First, cream the softened butter and both sugars together, followed by the eggs and vanilla. In a separate bowl, whisk together graham cracker crumbs with flour, salt, and baking soda, then gradually add the dry ingredients to the dough.
Fold in the add-ins. Next, stir in your s’mores ingredients: chopped chocolate and chocolate chips, mini marshmallows, and roughly chopped graham crackers.
Portion the dough. Use a large cookie scoop to portion the dough onto a lined baking sheet. I like to press additional pieces of chopped chocolate into the tops of the cookie dough so that the cookies bake up nice and pretty.
Bake. These s’mores cookies take anywhere between 10 and 14 minutes at 350ºF. Keep an eye on the cookies while they bake, and take them out just as they start to turn golden at the edges.
Cool. While the cookies are fresh from the oven, use a spatula to gently reshape the edges, for perfect, round cookies. Afterward, leave them to rest on the baking sheet for 15 minutes before moving the cookies to a wire rack.
Rule #1 for perfectly soft, chewy cookies is, don’t overbake the cookies! Your s’mores cookies should still be a little underbaked in the middle when they come out of the oven. They’ll continue to set up while they rest on the baking sheet. Of course, if the cookies are very gooey, loose, and shiny when you check them, they may need a bit more time in the oven. Be sure to watch them closely. For more tips, check out my chewy chocolate chip cookie recipe.
Recipe Tips
With this jazzed-up chocolate chip cookie recipe, you’re almost guaranteed to wind up with delicious cookies on the other side! Here are my final tips for the best s’mores cookies:
- Measure the flour correctly. Under and overmeasuring flour can affect the texture of your cookies. Instead of scooping the flour directly from the bag using a measuring cup, use the spoon and sweep method. You can refer to the tutorial linked above.
- Add the dry ingredients gradually. To prevent overmixing and to help the ingredients combine more smoothly, add the dry ingredients to the wet ingredients a little at a time.
- Fix mishapen cookies. Marshmallows along the edges will melt while baking (see the photos below). These edges are the best part! However, it can lead to somewhat wonky-looking cookies. To fix this, right when you take the cookies out of the oven, use a knife or spatula to press the edges of each cookie back into the center to create a nice round shape. This has to be done immediately before the melted sugar hardens.
- Add a sprinkle of flaked sea salt. You can do this before or after baking. I love giving the tops of these melty cookies a sprinkle with flaked sea salt for an irresistible sweet-salty combo.
- Let the cookies cool on the baking sheet for about 10-15 minutes before moving them to a wire rack to cool completely. This lets the cookies firm up a bit, while still remaining soft-baked in the center.
Common Questions
The name s’more is believed to be a contraction of “some more”, as in, “Gimme s’more of those toasty chocolate and marshmallow campfire treats!”
Mini marshmallows work best in these homemade s’mores cookies. You can also chop them in half if you find them too big. Another option is to use marshmallow bits (the small, firm marshmallows like the ones you find in cereals).
Make sure that your butter isn’t warmer than room temperature, and also make sure that you’re measuring your flour correctly (see my tip above). If you’re worried that your cookies might spread, you can always place the dough into the fridge for a few minutes before you portion and bake it.
Yes. You can freeze the cookie dough before baking, and you can also freeze the baked cookies. Make sure that you store them airtight. See the section below for detailed storage and freezing instructions.
Variation Ideas
These s’mores cookies are a taste of summer, made with all the fixings! But that doesn’t mean that you can’t change up this recipe any way you’d like. Here are some ideas:
- Rocky Road. Stir in chopped almonds and white chocolate chips to make rocky road s’mores cookies.
- Colored marshmallows. For a fun twist, try using colored mini marshmallows.
- Add nuts. Chopped pecans, walnuts, or peanuts will give these fudgy cookies extra crunch.
- Peanut butter. Use peanut butter chips in place of chocolate chips for peanut butter s’mores cookies!
How to Store
- Storing baked cookies. Store s’mores cookies airtight at room temperature for up to 4-5 days.
- Freeze the cookie dough. I like to pre-freeze the s’mores cookie dough after it’s portioned into balls on the baking sheet. Afterward, transfer the frozen dough balls to an airtight container or freezer bag and keep the dough frozen for up to 3 months.
- Freeze the baked cookies. Store the cooled s’mores cookies airtight and freeze them for up to 3 months. Defrost the cookies uncovered at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10-14 minutes
- Total Time: 0 hours
- Yield: 24 cookies
Print Recipe
Pin RecipeDescription
Make soft and chewy S’mores Cookies filled with chunks of graham crackers, gooey mini marshmallows, and plenty of melted chocolate. These homemade cookies are the perfect summer treat, minus the campfire!
Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- ½ cup (110g) packed light brown sugar
- 1 cup (190g) granulated sugar
- 2 large eggs
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup graham cracker crumbs
- 3 cups (360g) all-purpose flour
- 1 teaspoon (5g) salt
- 1 teaspoon (4g) baking soda
- 1 ½ cups (75g) mini marshmallows
- 1 cup chopped chocolate bar, divided
- ½ cup (112g) semi-sweet chocolate chips
- 4–6 sheets of graham crackers, roughly chopped
- Maldon sea salt flakes (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least 20 minutes.
- Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next, add the eggs and vanilla extract and continue beating until well incorporated.
- Grind the graham crackers into a fine crumb using a food processor. In a separate bowl, combine the graham cracker crumbs, flour, salt, and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form.
- Roughly chop the chocolate bars into smaller pieces then ¾ cups to the dough along with the chocolate chips, mini marshmallows, and roughly chopped graham crackers. Beat until incorporated. Set aside.
- Use a large cookie dough to portion out the dough. Place 3 inches apart on the prepared cookie sheet, and press the leftover chopped chocolate into the top of the dough. Bake for 10-14 minutes. Once you pull them from the oven, immediately take a spatula and press the edges of the cookie back into a circle shape. The center of the cookie should be slightly underbaked but not too gooey or shiny on top. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Chocolate Bars – Use your favorite type. I generally use dark chocolate and prefer the 1lb bars from Trader Joe’s since they’re nice and thick. I also like Ghirardelli bars, either Semi Sweet or 60% cocoa.
- Fix mishapen cookies. Marshmallows along the edges will melt while baking (see the photos below). These edges are the best part! However, it can lead to somewhat wonky-looking cookies. To fix this, right when you take the cookies out of the oven, use a knife or spatula to press the edges of each cookie back into the center to create a nice round shape. This has to be done immediately before the melted sugar hardens.
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: s’mores cookies, smores cookie recipe, smores cookies
Loved this recipe! So easy to make, was the perfect treat with coffee! Cannot wait to make more of these recipes ❤️
★★★★★
So awesome Hannah! Thank you for sharing1