S’mores Cookies

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These s’mores cookies are brown sugar cookies filled with chocolate chips, mini marshmallows, and graham crackers! They are chewy, delicious, and addictive!

On the lookout for more easy cookie recipes that the whole family will love? Try these chewy molasses cookies, classic chocolate chip cookies, and peanut butter blossoms as well!

Why You’ll Love These S’mores Cookies

Classic s’mores hold a special place in my heart, but these s’mores cookies are just as good! Here’s why I think you should skip the campfire and get straight to mixing them together:

  • Soft and chewy. This cookie is everything I love about a cookie – chewy and full of chunks of goodness. From the soft cookie base that’s filled with brown sugar and graham cracker crumbs, to the chocolate chips and Hershey bars to the melted mini marshmallows, these cookies have it all! Plus, when the mini marshmallows melt, some of them kind of caramelize around the edges and make them even more delicious!
  • Easy to make. I actually started with my white chocolate macadamia nut cookies and made some changes to create these little delights. As far as cookies go, these are fairly simple. No crazy ingredients and you don’t need to refrigerate the cookie dough. That means you’re on your way to delicious cookies in no time!
  • Crowd-pleaser. Cookies packed with graham crackers, marshmallows, and chocolate are a guaranteed hit for kiddos and adults alike. They’re perfect for practically any occasion you can think of – the holidays, a bake sale, a sweet snack, you name it!
S'mores cookie broken in half with other cookies around it.

What You’ll Need

The ingredients in these s’mores cookies are pretty straightforward. Grab your s’mores ingredients to add to them and let’s go! (For exact ingredient amounts, scroll down to the recipe card below.)

  • All-purpose flour – Make sure to weigh your flour for the most accurate results, or to measure it using the spoon and sweep method.
  • Graham crackers – You’ll grind some into crumbs to replace some of the flour in the cookies and then also add chopped ones.
  • Baking soda – This helps the cookies come out perfectly tender and chewy.
  • Salt – You can use kosher salt, sea salt, table salt, etc.
  • Butter – This recipe calls for unsalted butter, but if you leave out the extra salt in the cookie you could use salted butter.
  • Light brown sugar – Adds sweet caramel notes to the cookies.
  • Sugar – Regular granulated sugar is also a must in this recipe!
  • Eggs – To bind the cookie dough together. Let these come to room temperature before you begin.
  • Vanilla extract – Pure vanilla extract offers the strongest flavor.
  • Milk – I generally use 1 or 2% milk when I make these cookies.
  • Chocolate chips and Hershey bars – Double the chocolate means double the deliciousness!
  • Mini marshmallows – Cut them in half so that they’ll incorporate into the cookie dough easily.
Two s'mores cookies on a marble table.

How to Make S’mores Cookies

These smore cookies can be whipped together in just about an hour if you follow these simple instructions:

  • Prep the oven. Preheat the oven to 350°F (180°C), then line your baking sheets with parchment paper or silicone baking mats.
  • Combine the dry ingredients. Combine the flour, graham cracker crumbs, baking soda, and salt in a medium sized bowl and set it aside.
  • Cream the butter and sugar. Cream the butter and sugars together in a large bowl on medium speed until the mixture is light in color and fluffy. Scrape down the sides of the bowl while it’s mixing a few times, as needed. You should be able to see the change in color and texture happen and know it’s ready.
  • Add the eggs. Add the egg and egg yolk one at a time and mix until well combined after each addition.
  • Mix in the vanilla. Pour the vanilla extract in and mix until well combined once more.
  • Add the dry ingredients. Stir in the dry ingredients and mix until the dough is just combined. Do not over-mix. It will be thick.
  • Pour in the milk. Add the milk and combine on low speed, just until it incorporates. Use a rubber spatula to finish combining the dough and help it come together. Add an additional teaspoon of milk only if it is really needed to help the dough come together. You don’t want to add too much liquid and end up with cookies that spread too much.
  • Add the mix-ins. Stir in the chocolate chips, chopped graham crackers, and 1 cup of mini marshmallows.
  • Create cookie dough balls. Scoop and roll 2 tablespoon-sized balls of cookie dough until all the cookie dough has been used.
  • Bake the cookies. Place the cookie dough balls onto a cookie sheet and bake them for 5-6 minutes, or until the cookies are starting to flatten out, but aren’t fully flat. Then, open the oven and carefully place a few pieces of chopped Hershey’s bar and mini marshmallows on top of each cookie. Bake the cookies for another 2-3 minutes, until they are golden and the marshmallows are slightly melty.
  • Let the cookies cool. Remove the cookies from the oven and allow them to cool on baking sheets for 5-10 minutes, before transferring them to a wire rack to cool completely. If the cookies have spread a little more than you like, or some marshmallows got unruly, you can use a spoon to gently push the sides in a bit.
Lots of s'mores cookies sitting on a marble table.

Tips for Success

This s’mores cookie recipe is pretty straightforward, but there are a few tips that are helpful to keep in mind!

  • Use a food scale. I’m a big fan of using a food scale for measuring ingredients to ensure everything is correct. Over or under measuring flour especially can make a big different in your results.
  • Add toppings during the baking process. After baking the cookies part-way, add the toppings as the instructions say and work quickly. The extra bits of chocolate and marshmallows not only make your cookies look great, but they also make them extra gooey and melty.
  • Not too much milk. Don’t be afraid of a thick cookie dough. Add just two teaspoons of milk and only add more if your cookie dough is still crumbly. It shouldn’t be, though.
A broken s'mores cookie with melted marshmallows.

How to Store

You can store these cookies in an airtight container at room temperature. They should keep for 3-4 days there, or you can try keeping them in the fridge – note that the marshmallows will become stickier, but the cookies will store for a few days longer.

Can I Freeze S’mores Cookies?

Sure! Feel free to keep your s’mores cookies in an airtight container, or in tight layers of plastic wrap, in the freezer for 1-2 months. Be sure to let them thaw overnight in the fridge before you eat them again!

You can also freeze pre-portioned cookie dough balls in an airtight container and bake them at a later date, if you like.

More Easy S’mores Recipes

Can’t get enough when it comes to s’mores desserts? Me neither! Here are a few more to try:

Print
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two smores cookies on marble table
Recipe

S’mores Cookies

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 21 minutes
  • Total Time: 1 hour 6 minutes
  • Yield: 30-32
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These soft and chewy s’mores cookies are filled with chocolate chips, mini marshmallows, and graham crackers! They’re such a fun twist on a classic campfire treat.


Ingredients

  • 1 1/2 cups (195g) all-purpose flour
  • 1 cup (134g) graham cracker crumbs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (225g) light brown sugar
  • 1/2 cup (104g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 teaspoons of milk
  • 1 cup (169g) chocolate chips
  • 6 full graham cracker sheets, chopped
  • 1 1/4 cups (65g) mini marshmallows, halved
  • 12 Hershey’s bars, chopped


Instructions

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.1.
  2. Combine the flour, graham cracker crumbs, baking soda and salt in a medium sized bowl and set aside.

  3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. Scrape down the sides of the bowl while it’s mixing a few times, as needed. You should be able to see the change in color and texture happen and know it’s ready.

  4. Add the egg and egg yolk one at a time and mix until well combined after each addition.

  5. Add the vanilla extract and mix until well combined.

  6. Add the dry ingredients and mix until the dough is just combined. Do not over mix. It will be thick.

  7. Add the milk and combine on low speed just until incorporated. Use a rubber spatula to finish combining the dough and help it come together. Add an additional teaspoon of milk only if really needed to help the dough come together. You don’t want to add too much liquid and end up with cookies that spread too much.

  8. Stir in the chocolate chips, chopped graham crackers and 1 cup of mini marshmallows.

  9. Scoop and roll 2 tablespoon-sized balls of cookie dough until all the cookie dough has been used.

  10. Place cookie dough balls onto cookie sheet and bake for 5-6 minutes, or until the cookies are starting to flatten out, but aren’t fully flat. Then, open the oven and carefully place a few pieces of chopped Hershey’s bar and a few of the remaining mini marshmallows on top of each cookie. Bake cookies for another 2-3 minutes, until cookies are golden and marshmallows are slightly melty.

  11. Remove cookies from the oven and allow to cool on baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. If the cookies have spread a little more than you like or some marshmallows got unruly, you can use a spoon to gently push the sides in a bit.

  12. These cookies are at their best when warm, but can be stored in an airtight container for 3-4 days.


Notes

  • To store. You can store these cookies in an airtight container at room temperature. They should keep for 3-4 days there, or you can try keeping them in the fridge – note that the marshmallows will become stickier, but the cookies will store for a few days longer.
  • To freeze. Feel free to freeze your s’mores cookies in an airtight container, or in tight layers of plastic wrap, for 1-2 months. Be sure to let them thaw overnight in the fridge before you eat them again!

Nutrition

  • Serving Size: 1 cookie
  • Calories: 188
  • Sugar: 16.6 g
  • Sodium: 149.6 mg
  • Fat: 7.4 g
  • Carbohydrates: 28.9 g
  • Protein: 2.4 g
  • Cholesterol: 23 mg

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Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29