Every bite of these s’mores cookies is loaded with rich chocolate, gooey marshmallows, and sweet graham crackers. Not only are they soft and chewy, but they’re super easy and fun to make!
I’ve been making these s’mores cookies for years now. I love a good s’mores on the campfire during the summer months, and I’ve made a few decadent s’mores-inspired desserts, like s’mores cheesecake, s’mores cupcakes and s’mores cake, but these cookies remain a favorite. They’re just so easy and great for sharing!
As I do with many of my older recipes, I gave this s’mores cookies recipe a little upgrade recently. There had been some issues with overspreading with the old version for some people, so I decided to revisit the recipe. The added milk in the original could certainly lead to a little more spreading than is ideal, so that was removed. I’ve also added more detail to the recipe and instructions to make these easy to get the desired result. They are super tasty – especially warm!
I love adding the bits of chocolate and mini marshmallows just before the cookies are done baking. Those marshmallows will start to soften and puff up, but not melt as much as the others. The chocolate pieces ensure some melty chocolate right on top when you bite into these cookies when they’re warm. Such a yummy addition!
Why These S’mores Cookies Are So Good
- Taste like s’mores. These cookies are loaded up with graham cracker crumbs in the flour and as bigger graham cracker pieces, chocolate chips, and mini marshmallows in the dough. I even added some chopped Hershey’s bars and extra marshmallows on top.
- Soft and chewy. These s’mores cookies are incredibly soft and chewy. Plus, when the mini marshmallows melt, some of them kind of caramelize around the edges and make them even more delicious!
- Something different. I love making these cookies for picnics, cookie trays, and even bake sales. They’re so easy to make without any hard-to-find ingredients or extra effort yet they’re always so unexpected.
Ingredient Notes
The ingredients in these cookies are a combination of your classic s’mores ingredients and cookie dough staples. The exact measurements can be found in the recipe card at the end of the post.
- All-purpose flour – Make sure to weigh your flour for the most accurate results, or to measure it using the spoon and level method, as described in my post How To Properly Measure Flour. Too much or too little flour will impact how much these cookies spread.
- Graham crackers – Graham cracker crumbs are combined with the dry ingredients while larger chopped pieces are added as a mix-in with the chocolate.
- Baking soda – Helps the cookies rise a touch and adds to their tender and chewy texture.
- Salt – Enhances the flavors already present.
- Butter – Since we’re adding salt separately, be sure to use unsalted butter. It should be at room temperature.
- Sugar – Both brown sugar and granulated sugar are added to these cookies. The brown sugar helps add a light molasses flavor and contributes to the chewy texture by adding moisture.
- Egg – This recipe uses one large egg plus an additional yolk, which helps bind the dough and achieve the perfect chewy texture.
- Vanilla – A small amount of vanilla extract helps to add flavor to the dough.
- Chocolate – Semi-sweet chocolate chips are stirred into the dough, while chopped Hershey’s bars are pressed into the tops of the cookies near the end of baking, to mimic the authentic s’mores flavor.
- Mini marshmallows – You can’t have s’mores without marshmallows! Even though we’re working with mini marshmallows, you’ll still want to cut them in half so they distribute evenly throughout the dough.
How To Make S’mores Cookies
Let’s take a look at just how easy these cookies are to make. The full printable instructions can be found in the recipe card at the end of the post.
Whisk the flour, graham cracker crumbs, baking soda, and salt in a bowl.
Beat the butter and sugars on medium speed for 2-3 minutes, until light in color & fluffy.
Mix in the egg and egg yolk one at a time, then add the vanilla. Mix until well combined.
Mix in the dry ingredients until just combined. Use a rubber spatula if needed.
Stir in the chocolate chips, chopped graham crackers, and 1 cup of marshmallows.
Roll 2 tablespoon-sized balls of dough. Refrigerate for 1 1/2 to 2 hours.
When you’re ready to bake the cookies, preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
Bake the cookies 6 at a time for 9 minutes. Carefully add a few pieces of Hershey’s bar and some mini marshmallows on top. Bake for another minute, until just brown around the edges.
Let the cookies cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Use a spoon to gently push the sides in a bit, if needed.
These s’mores cookies are definitely at their best when enjoyed warm, but they can be served at room temperature, too.
Tips to Prevent Too Much/Too Little Cookie Spread
The most common issue I’ve seen occur with these s’mores cookies is the dough spreading too much or too little. This happens more with this recipe than with other cookies due to all of the mix-ins. Here are a few things to keep in mind to ensure your cookies spread just the right amount.
- Refrigerate the cookie dough. This s’mores cookie dough needs to chill for 1 ½ to 2 hours. No refrigeration will lead to more spreading.
- Don’t refrigerate too long. If the cookie dough is refrigerated for much longer than the recipe calls for, they many not spread as well. If that happens, just press the cookie balls down a bit before baking and they’ll spread better.
- Keep in mind that the marshmallows in the cookie dough melt when they bake. If there are several of them on the edge of a cookie, they will melt awkwardly and make it look like the cookie spread a lot, when it’s actually melted, caramelized marshmallow – yum!
- Adjust the shape. If your cookies spread in a funky way, or more than you want, you can press the sides in with a spoon (or use a circle biscuit or cookie cutter to shape them). Just be sure to spray it with non-stick spray first or the marshmallows will stick.
- Are some of your cookies lumpy, or seem to have a lump in the middle? That could be because chunks of graham cracker or several chocolate chips ended up in there and rather than spreading, those chunks sat there and made a big hump.
Proper Storage
- Room temperature: S’mores cookies can be stored in an airtight container on the counter for 3-4 days.
- Freezer (baked cookies): Once cooled, place the cookies in an airtight container and freeze for 2-3 months. Thaw on the counter or fridge, then enjoy.
- Freezer (dough): You can also freeze pre-portioned cookie dough balls in an airtight container and bake them at a later date, if you like. I like to bring them back to room temperature, then bake as listed in the recipe. If you want to bake from frozen, that should be fine. They just may spread a little less and may need another minute or two to bake.
More S’mores Recipes To Try
S’mores Cookies
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Ingredients
- 1 ½ cups (195g) all-purpose flour
- 1 cup (134g) graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter (room temperature)
- 1 cup (225g) packed light brown sugar
- ½ cup (104g) sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup (169g) semi-sweet chocolate chips
- 6 full graham cracker sheets (chopped)
- 1 ¼ cups (65g) mini marshmallows (halved, divided)
- 1-2 Hershey’s bars (chopped)
Instructions
- Combine the flour, graham cracker crumbs, baking soda and salt in a medium sized bowl and set aside.
- Add the butter and sugars together to a large mixing bowl and beat on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the egg and egg yolk one at a time and mix until well combined after each addition. Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is just combined. Do not over mix. It will be thick. Use a rubber spatula to finish combining the dough and help it come together, if needed.
- Stir in the chocolate chips, chopped graham crackers and 1 cup of mini marshmallows. Hold onto the remaining ¼ cup of mini marshmallows for later.
- Scoop and roll 2 tablespoon-sized balls (roughly 32-34g, depending on the mix-ins) of cookie dough until all the cookie dough has been used. Place cookie dough balls on a plate or cookie sheet and refrigerate for 1 ½ to 2 hours (if you refrigerate the dough for longer, see note below).
- When ready to bake, preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Place cookie dough balls onto baking sheet 6 at a time (depending on the size of your baking sheet). Bake cookies for 9 minutes, or until they are almost done, 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. Close the oven and bake for one more minute, or until the cookies are just beginning to brown around the edges and just look done in the center. Don’t over bake.
- Remove cookies from the oven and allow to cool on baking sheets for 5 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. If the cookies/marshmallows are sticking to the spoon, spray a little non-stick spray on it.
- These cookies are at their best when warm (hello s’mores!), but can be served at room temperature as well. Store in an airtight container at room temperature. Best if eaten within 3-4 days.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
