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S’mores Cookies are thick, chewy cookies loaded with graham cracker crumbs, gooey marshmallows, and melty chocolate — all the flavor of a campfire s’more without the fire.
One of my favorite things about summer is sitting around the campfire and making s’mores. We used to do this every year when I was a kid at my grandparents cabin, and it has always been something I look forward to. But who wants to have the flavor of s’mores only once a year?
These S’mores cookies solve that problem. They start with a thick and chewy chocolate chip cookie base, but graham cracker crumbs go right into the dough, and each cookie gets loaded with gooey marshmallows and plenty of chocolate before it bakes. You get every bit of that campfire flavor in a cookie you can pull together in your own kitchen any night of the year.
Erin’s Notes
- Thick and bakery-style. Chilling the dough keeps these cookies nice and thick instead of thin and crispy.
- All the s’mores flavor, none of the campfire. Graham cracker crumbs, marshmallows, and chocolate all show up in one bite.
- Simple, no-mixer-required steps. It comes together just like a classic chocolate chip cookie — no special equipment needed.
- Great for a crowd. This recipe makes 3 dozen cookies, so it’s perfect for parties, bake sales, or freezing for later.
Ingredients You’ll Need
- Butter – Soft (not melty) butter creams properly with the sugar, which is what gives these cookies their structure.
- Brown Sugar – light brown sugar adds moisture and a hint of molasses flavor, and it’s a big part of why these cookies stay soft and chewy.
- White Sugar – granulated sugar helps the edges crisp up slightly for a little texture contrast against the chewy centers.
- Eggs – room temperature if you can as they’ll incorporate into the butter and sugar more smoothly.
- Vanilla Extract – use pure vanilla extract for the best flavor.
- Graham Cracker Crumbs – you can buy graham cracker crumbs, or make your own by pulsing whole graham crackers in a food processor until fine.
- All-Purpose Flour – spoon the flour into your measuring cup and level it off (rather than scooping straight from the bag) so you don’t accidentally pack in too much.
- Salt – balances the sweetness and rounds out the flavor.
- Baking Soda – gives the cookies their rise and helps them spread just the right amount.
- Mini Marshmallows – stick with regular mini marshmallows here, mixed right into the dough.
- Chocolate Chips – semi-sweet chocolate chips are mixed into the dough for chocolate in every bite.
- Hershey Bars – chopped and pressed onto the tops of the dough balls for that classic melty, glossy s’mores look.
- Marshmallow Bits – they are freeze dried marshmallow like the ones in hot chocolate mix. You can find the at Walmart, Target, other grocery stores or even Amazon.
S’mores Cookies
Ingredients
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 2 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 12 oz bag semi-sweet chocolate chips
- 1 cup mini marshmallows
- 4 Hershey bars, chopped
- 1/2 cup marshmallow bits
Instructions
- Cream butter and both white and brown sugar together until it is light and fluffy. Mix in the eggs and vanilla extract until it is well incorporated.1 cup butter, 1 cup light brown sugar, 1/2 cup granulated sugar, 2 whole eggs, 1 teaspoon vanilla extract
- Add the flour, graham crackers crumbs, salt and baking soda and mix until just combined.1 1/2 cups graham cracker crumbs, 2 1/4 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda
- Using a spatula mix in the bag of chocolate chips and mini marshmallows until everything is evenly distributed.1 12 oz bag semi-sweet chocolate chips, 1 cup mini marshmallows
- Scoop balls of dough onto a baking sheet and then top each ball of dough with pieces of Hershey candy bar and a few of the marshmallow bits.4 Hershey bars, 1/2 cup marshmallow bits
- Chill the dough. I like to place the baking tray in the fridge for 20-30 minutes before putting them in the oven.
- Preheat oven to 350º F.
- Bake for 10-11 minutes until the edges are golden and the top is set and looks dry.
- Remove from the oven and let them cool on the baking tray for at least 5 minutes before removing to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make S’mores Cookies
- 1. Mix the dough. Cream the butter with the white and brown sugar until light and fluffy. Mix in the eggs and vanilla extract until well incorporated. Add the flour, graham cracker crumbs, salt, and baking soda, and mix until just combined.
- 2. Add the mix-ins. Using a spatula, fold in the bag of chocolate chips and the mini marshmallows until they’re evenly distributed throughout the dough.
- 3. Top the dough balls. Scoop balls of dough onto a baking sheet, then press pieces of chopped Hershey bar and a few marshmallow bits onto the top of each one.
- 4. Chill. Place the baking tray in the fridge for 20-30 minutes before baking. This step keeps the cookies thick instead of letting them spread thin.
- 5. Bake. Preheat the oven to 350°F and bake for 10-11 minutes, until the edges are golden and the tops look set and dry.
- 6. Cool. Let the cookies cool on the baking tray for at least 5 minutes before moving them to a wire rack to cool completely.
Recipe Tips
- The mini marshmallows will melt and can make a mess of your baking tray, so use a silicone baking mat to make cleanup easy.
- Because the marshmallows can make a mess, pay attention to how you place the dough balls on the tray — keep any exposed marshmallows facing up, not on the side, so you don’t lose them to the pan.
- Chilling the dough helps the cookies bake up thick instead of thin. It’s optional, but since you handle the dough more than usual while decorating the tops, it warms up more — chilling firms the butter back up and gives you a thicker cookie.
- If you can’t find marshmallow bits, don’t worry! You can simply leave them out.
- Different chocolate: I’ve swapped the semi-sweet chocolate chips and Hershey bars for dark chocolate or milk chocolate bars, and both work well use whichever you and your family prefer.
How To Store Cookies
These cookies are best stored in an airtight container. They’ll last for 4-5 days at room temperature.
You can also freeze the baked cookies. Store them in an airtight container in the freezer for up to 3 months.
To make things even easier, you can freeze the unbaked dough balls, toppings and all. Freeze the scooped, topped dough balls on a tray until solid, then transfer them to a freezer bag. When you’re ready to bake, add a few extra minutes to the bake time straight from frozen, or let them thaw in the fridge first.
And if you want to make traditional s’mores in the middle of winter, don’t miss my Oven S’mores.
The most common culprit is warm dough. Between scooping and topping each cookie with chocolate and marshmallow bits, the dough has time to soften, so chilling the tray for 20-30 minutes before baking is what keeps these cookies thick instead of thin.
You can, and the cookies will still taste great, but they won’t be as thick. If you’re short on time, even 15 minutes in the fridge helps.
No, they’re a nice extra crunch and texture, but they’re optional. If you can’t find them, just leave them out and the cookies will still be delicious.
These would not last long at our house!! They’re incredibly delicious!!
WOW!! We made these the other day and they were AMAZING!! I can’t wait to make them again and again! Thank you!
All my favorite flavors. We ate the whole batch in 3 days opps!
Oh my goodness! How inviting these cookies are! A must make recipe!
I’m definitely making this again, soon! It quickly became a favorite at my house!
Yes please! I need these in my life!