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S’mores Cookies – thick and gooey cookies that are full of chocolate, marshmallows, and graham crackers. All the flavors of s’mores in cookie form without the hassle of a camp 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 are kind of like a thick and chewy chocolate chip cookie, but there are graham cracker crumbs in the dough plus lots of marshmallows and plenty of chocolate. So they are over the top amazing, and something you can make all year round!
What You Need To Make S’mores Cookies
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter
- Brown Sugar
- White Sugar
- Eggs
- Vanilla Extract
- Graham Cracker Crumbs
- All-Purpose Flour
- Salt
- Baking Soda
- Mini Marshmallows
- Chocolate Chips
- Hershey Bars
- 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.
How To Make S’mores Cookies
- These come together pretty much just like when you make regular chocolate chips cookies. So start creaming the butter with the white and brown sugar until it is light and fluffy. Then mix in the eggs and vanilla extract until it is well incorporated. Add the flour, graham crackers crumbs, salt and baking soda and mix until just combined.
- Now comes the fun part of adding all the mix-ins! I like to mix in a bag of semi-sweet chocolate chips and some regular mini marshmallows until they are evenly distributed.
- 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.
- Chill the dough. I like to place the baking tray in the fridge for 20-30 minutes before putting them in the oven.
- 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.
Recipe Tips
- The mini marshmallows will melt and can make a mess of your baking tray. So I like to use a silicone baking mat to make clean up easy.
- Because the marshmallows can make a mess, pay attending to what is sticking out the balls of dough when you place them on the tray. I like to make sure that any visible marshmallows are facing up and not on the side. This way you don’t loose them.
- I like the chill the dough to make sure my cookies stay nice and thick. But this is optional, they will bake up just fine when skipping this step. You tend to handle the cookie dough more than normal when you are decorating the top, so they warm up, and I find chilling the dough solidifies the butter, and you get thicker cookies.
- If you can’t find marshmallow bits, don’t worry! You can simply leave them out.
How To Store Cookies
These cookies are best stored in an air tight container. They will last for 4-5 days at room temperature.
You can also freeze them. They are great store in an air tight container in the freezer for up to 3 months. Or you can freeze balls of dough and take just a couple of them out to bake when you are craving cookies.
And if you want to make traditional s’mores in the middle of winter, don’t miss my Oven S’mores.
Looking For More Cookie Recipes
- Brownie Cookies
- Frosted Sugar Cookies
- Soft Monster Cookies
- Butterscotch Pudding Cookies
- Perfect Chocolate Chip Cookies
- Lime Cooler Cookies
- Peanut Butter Chocolate Chip Cookies
- Bisquick Cookies
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. Add the flour, graham crackers crumbs, salt and baking soda and mix until just combined.
- Using a spatula mix in the bag of chocolate chips and mini marshmallows until everything is evenly distributed.
- 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.
- 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.
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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!