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S’mores Cookies

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These S’mores Cookies are the perfect fusion of a cozy campfire treat and a soft, gooey chocolate chip cookie. Imagine everything you love about classic s’mores—melty chocolate, toasted marshmallows, and buttery graham crackers—baked into a chewy, golden cookie with irresistible pockets of warm, sticky sweetness. They capture the essence of summer nights without the need for a fire pit.

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Each bite delivers a rich mix of textures: crispy cookie edges, soft centers, gooey marshmallows, and chunks of melted chocolate that stretch as you pull them apart. These cookies don’t just taste amazing—they make you feel something nostalgic and happy, like warm laughter under starry skies. Whether it’s for a weekend treat, a party plate, or just a craving fix, these cookies are a must-bake.


Why You’ll Love This S’mores Cookies Recipe

  • All the campfire flavor—no fire required.
  • They’re ultra-soft and gooey, thanks to the perfect marshmallow and chocolate combo.
  • Fun and easy to make with kids or for cozy indoor baking.
  • Crowd-pleasing at every gathering, from holidays to backyard BBQs.
  • Freezer-friendly dough means you can bake fresh anytime.
  • Perfect for gifting—just wrap them up and spread the joy.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

Getting ready to make S’mores Cookies is just as exciting as enjoying them. To start, gather your tools—it makes the process smooth, efficient, and enjoyable.

  • Mixing Bowls: You’ll need at least two: one for dry ingredients, one for wet. A large mixing bowl helps prevent splashing while creaming butter and sugar.
  • Electric Mixer or Stand Mixer: Creaming butter and sugar properly is key to the cookie’s soft, chewy texture. A mixer saves time and ensures thorough blending.
  • Baking Sheet: Use heavy-duty baking sheets for even heat distribution. Thin sheets can burn the bottom of cookies before the tops are done.
  • Parchment Paper or Silicone Baking Mats: These help prevent sticking and make cleanup a breeze, plus they provide even baking.
  • Cookie Scoop (Optional but Helpful): Ensures uniform cookie sizes so they bake evenly.
  • Cooling Rack: Essential for allowing cookies to cool properly without continuing to bake on the hot tray.

Preparation Tips

Before diving into the mixing, a few small steps can make a big difference in the final outcome.

  • Room Temperature Ingredients: Let your butter and eggs come to room temperature before mixing—this ensures better blending and consistency.
  • Don’t Overmix the Dough: Once the dry ingredients go in, mix just until combined. Overmixing can lead to tough cookies.
  • Chill the Dough (Optional but Recommended): For thicker, bakery-style cookies, chill the dough for 30–60 minutes. It prevents spreading and enhances flavor.
  • Toast the Marshmallows Slightly Before Baking (Optional): A quick torch or broil can help give them that golden, campfire look.
  • Use High-Quality Chocolate: Big chunks or chopped bars melt beautifully and create pockets of gooey chocolate.

Ingredients for This S’mores Cookies Recipe

Every ingredient in these cookies plays a special role in delivering that perfect balance of texture and nostalgic flavor. Here’s what you’ll need:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup graham cracker crumbs (about 8 full crackers, crushed)
  • 1½ cups semi-sweet chocolate chunks (or chopped chocolate bar)
  • 1 cup mini or regular marshmallows, halved if large
  • Extra chocolate pieces and marshmallows, for topping before baking

Optional:

  • Flaky sea salt, to sprinkle on top after baking for a sweet-salty contrast

These simple pantry ingredients come together to create a treat that’s anything but ordinary—chewy, chocolatey, and filled with nostalgic flavor in every bite.


Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with both the brown sugar and granulated sugar using an electric or stand mixer on medium speed. Mix until light, fluffy, and pale in color—this should take about 2–3 minutes.


Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and beat again until everything is fully combined and smooth.


Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Make sure the dry ingredients are evenly distributed.


Step 4: Mix Wet and Dry

Gradually add the dry mixture to the wet ingredients, mixing on low just until everything is incorporated. Avoid overmixing to keep the cookies tender.


Step 5: Fold in the Chocolate and Marshmallows

Use a spatula to gently fold in the chocolate chunks and mini marshmallows. Be careful not to overwork the dough—just mix until they’re evenly spread.


Step 6: Scoop and Chill (Optional)

Scoop the dough onto a parchment-lined baking sheet using a cookie scoop or tablespoon. For extra thick cookies, refrigerate the dough for 30–60 minutes before baking.


Step 7: Add Toppings

Before baking, press a few extra chunks of chocolate and marshmallow pieces on top of each dough ball. This gives the cookies that beautiful, gooey s’mores appearance.


Step 8: Bake

Preheat your oven to 350°F (175°C). Bake cookies for 9–11 minutes, or until the edges are golden and the centers are just set. Don’t overbake—they’ll continue to cook slightly as they cool.


Step 9: Cool and (Optionally) Torch

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. For a true toasted marshmallow finish, carefully use a kitchen torch to brown the tops of the marshmallows after baking.


Notes

  • Chilling the Dough: While not required, chilling helps the cookies bake up thicker and prevents excessive spreading.
  • Marshmallow Tips: If you use regular-sized marshmallows, slice them in half so they melt evenly and don’t overpower the dough.
  • Chocolate Matters: Chopped chocolate bars melt better and create gooier pools than standard chocolate chips.
  • Batch Baking: These cookies are best enjoyed warm but can be reheated for 10 seconds in the microwave to regain that fresh-baked gooeyness.
  • Make Ahead: You can scoop and freeze the dough balls, then bake straight from frozen by adding 1–2 extra minutes to the bake time.

Watch Out for These Mistakes While Cooking

  • Overmixing the Dough: Once the dry ingredients are added, overmixing can make the cookies dense and tough instead of soft and chewy.
  • Overbaking: These cookies are meant to be soft in the center. Pull them out when they look slightly underdone—they’ll finish setting on the baking sheet.
  • Skipping the Chill (if dough is soft): If your dough is very soft or warm, chilling it helps prevent flat cookies.
  • Using Too Many Marshmallows Inside: Marshmallows expand and melt in the oven—too many in the dough can cause the cookies to collapse or burn.
  • Crowding the Baking Sheet: Leave enough space between cookies; they spread while baking.
  • Using Hot Baking Sheets for Batches: Always let baking sheets cool before reusing, or the cookies will start baking too early and spread too much.
  • Not Adjusting for Oven Differences: Every oven is a little different—keep an eye on your first batch and adjust baking time as needed.
  • Skipping the Parchment Paper: Marshmallows can get sticky—parchment or silicone mats are essential for easy removal.

What to Serve With S’mores Cookies?

S’mores Cookies are indulgent and comforting on their own, but pairing them with the right drinks or treats can elevate your dessert game even further.

8 Recommendations

  1. Cold Milk
    Classic and unbeatable—nothing complements the gooey chocolate and marshmallow like an ice-cold glass of milk.
  2. Hot Chocolate or Mocha
    Pairing with a warm beverage deepens the cozy vibe, especially with extra marshmallows or whipped cream.
  3. Vanilla Ice Cream
    Create the ultimate dessert sandwich by placing a warm cookie between two scoops of ice cream.
  4. Coffee or Espresso
    The deep roast flavor balances out the sweetness of the cookie beautifully.
  5. Campfire-Style Presentation
    Serve cookies with skewered toasted marshmallows and a piece of chocolate for a plated s’mores experience.
  6. Strawberries or Berries
    A tart, juicy contrast adds a fresh layer that complements the richness of the cookie.
  7. Peanut Butter Drizzle
    Add a light drizzle of warmed peanut butter over the cookie for a sweet-salty twist.
  8. Salted Caramel Sauce
    Dip or drizzle with caramel to take decadence to a new level—especially with a sprinkle of sea salt on top.

Storage Instructions

To keep your S’mores Cookies tasting fresh and chewy:

  • Room Temperature: Store cooled cookies in an airtight container for up to 4–5 days. Layer with parchment if stacking to prevent sticking.
  • Refrigerate (Optional): If your kitchen is warm, refrigerate for extended freshness up to a week. Bring to room temp or warm briefly before serving.
  • Freeze Baked Cookies: Let cookies cool completely, then freeze in a sealed container or freezer bag for up to 2 months. Reheat in the oven or microwave before enjoying.
  • Freeze Dough Balls: Scoop dough onto a tray, freeze until solid, then transfer to a bag. Bake straight from frozen, adding 1–2 minutes to the cook time.

Estimated Nutrition (Per Cookie, based on 24 cookies)

These values are approximations and may vary based on specific ingredients used:

  • Calories: 220
  • Fat: 11g
  • Saturated Fat: 7g
  • Carbohydrates: 30g
  • Sugar: 18g
  • Protein: 2g
  • Fiber: 1g
  • Cholesterol: 30mg
  • Sodium: 120mg

These cookies are indulgent, so consider them a delicious treat best enjoyed in moderation—or not, we won’t judge!


Frequently Asked Questions

1. Can I make S’mores Cookies without a mixer?

Yes! You can cream the butter and sugars by hand using a sturdy whisk or spatula—it just takes a little more elbow grease.

2. Can I use marshmallow fluff instead of marshmallows?

It’s not recommended. Marshmallow fluff tends to melt and spread too much, which can make the cookies overly gooey and messy.

3. How do I keep marshmallows from melting out?

Fold them gently into the dough and avoid placing them directly at the bottom or edge of the cookie. Adding some on top just before baking helps too.

4. What kind of chocolate is best?

Chopped chocolate bars or chunks give better melt and texture than standard chips, but semi-sweet or milk chocolate chips work too.

5. Can I freeze the dough?

Absolutely. Scoop dough balls, freeze them on a tray, then store in a zip-top bag for up to 2 months. Bake straight from frozen when needed.

6. Why did my cookies spread too much?

This could be from warm dough or overmixing. Try chilling the dough for 30–60 minutes before baking.

7. Can I make these gluten-free?

Yes! Use a gluten-free all-purpose flour blend and gluten-free graham crackers. Check that all other ingredients are certified GF too.

8. Can I add peanut butter or other mix-ins?

Definitely. A swirl of peanut butter or even some chopped nuts can give a tasty twist—just don’t overload the dough or it may affect texture.


Conclusion

S’mores Cookies are more than just a cookie—they’re a nostalgic experience wrapped in warm, gooey sweetness. With golden graham flavor, soft marshmallow bursts, and melty chocolate chunks, they bring the magic of a campfire to your kitchen. Easy to make, customizable, and freezer-friendly, this recipe is a go-to treat for any season. Whether you’re baking a batch for a party or simply craving something cozy, these cookies deliver a comforting bite of joy every time.


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S’mores Cookies


  • Author: Sara McKenney
  • Total Time: 55 minutes
  • Yield: About 24 cookies

Description

These S’mores Cookies combine the classic campfire treat with a soft, chewy cookie. Bursting with gooey marshmallows, rich chocolate, and crunchy graham cracker bits, each cookie is a bite of nostalgic bliss.


Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup graham cracker crumbs (about 8 crackers, crushed)
  • 1½ cups semi-sweet chocolate chunks
  • 1 cup mini or halved regular marshmallows
  • Extra chocolate pieces and marshmallows for topping
  • Optional: flaky sea salt for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in eggs one at a time, then add vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, salt, and graham cracker crumbs.
  5. Gradually add dry ingredients to the wet mixture, mixing just until combined.
  6. Fold in chocolate chunks and marshmallows.
  7. Scoop dough onto prepared baking sheets. Chill dough balls for 30–60 minutes for thicker cookies (optional).
  8. Press additional chocolate and marshmallow pieces on top of each dough ball.
  9. Bake for 9–11 minutes, or until edges are golden and centers just set.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack. Torch marshmallows slightly if desired.
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes

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