S’mores Cookies taste like a campfire in cookie form with sweet graham crumbs, soft marshmallows, and pools of melty chocolate.
Author’s Notes
S’mores Lovers, Meet Your New Obsession!
These cookies are everything I love about classic s’mores—graham crackers, chocolate, and marshmallows—but in the best-ever cookie form. They’re thick, ultra-chewy, and packed with flavor.
You get rich, melty pools of chocolate, sweet gooey marshmallows, and toasty graham cracker crumbs in every bite. The edges are just slightly crisp, while the centers stay soft, thick, and a little underbaked—exactly how I like them!
I tested these more times than I can count to get the perfect texture and flavor—this is the s’mores cookie recipe I’ll never stop making (and I think you’ll feel the same)!
What You’ll Need for This Recipe
The full recipe is below, but here are a few quick notes about some of the ingredients:
- Brown sugar: Make sure it’s soft and fresh—no hard clumps.
- Egg & extra yolk: The extra yolk adds richness & keeps the centers soft.
- Milk & mini chocolate chips: Using both means more even chocolate in every bite!
- Chocolate bars: Chop & press on top so you get melty pools like real s’mores.
- Mini marshmallows: Use fresh ones so they stay soft & gooey after baking.
How To Make S’mores Cookies (Tips)
- Crush Grahams finely: Blend into a flour-like texture; no big chunks.
- Measure Grahams right: Spoon & level—don’t pack the crumbs in.
- Use fresh ingredients: Be sure to use fresh baking soda.
- Let butter cool: Hot butter will melt the sugar and make greasy cookies.
- Use a liner: Bake on a Silpat® or parchment for soft bottoms.
S’mores Cookie Storage
- Store S’mores Cookies in a sealed container at room temp. They’re best the day you bake them since the marshmallows get hard.
- Freeze dough instead of baked cookies—drop dough balls on a sheet, freeze until solid, then move to a sealed container or bag for up to 3 months.
- Bake from frozen, adding a few extra minutes before topping with marshmallows and chocolate.
More S’mores Treats
Desserts
S’mores Pizookie
Desserts
S’mores Icebox Cake
Desserts
S’mores Cereal Bars
Snacks
S’mores Muddy Buddies
S’mores Cookies
These S'mores Cookies are soft, chewy, and packed with all the essentials: gooey marshmallows, melted chocolate, and crushed graham crackers.
Equipment
- Blender or food processor
- Sheet pan (15" x 10")
Ingredients
- 12 tablespoons unsalted butter 3/4 cup
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar lightly packed (make sure it's fresh/soft)
- 1 large egg
- 1 large egg yolk
- 1/2 tablespoon vanilla extract
- 3/4 cup graham cracker crumbs 7 to 9 sheets
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-3/4 cups all-purpose flour
- 1/2 cup milk chocolate chips
- 1/2 cup mini chocolate chips
- 2 full chocolate bars like Hershey’s, regular-sized
- 1/2 cup miniature marshmallows
Instructions
- Preheat the oven to 350°F (176°C). Line a sheet pan with parchment paper or a nonstick liner. Melt the butter in a large microwave-safe bowl, then let it cool for 5 minutes (hot butter = greasy cookies).
- Whisk in both sugars until smooth, about 1–2 minutes. Add the egg, then the yolk and vanilla. Thoroughly whisk until the mixture is smooth and fully emulsifed.
- Use a blender to finely crush graham crackers until they resemble flour (see note 1). Spoon crumbs into a measuring cup and level off the top.
- Add the graham cracker crumbs, salt, and baking soda to the wet mixture and whisk to combine. Add the flour, milk chocolate chips, and mini chips. Mix with a wooden spoon or electric hand mixer until a thick dough forms and no dry streaks remain.
- Scoop dough into 2-tablespoon (40g) portions and roll into smooth balls. IF the dough balls feel warm/greasy and aren't holding shape in a ball, chill for 30–60 minutes; otherwise, bake right away.
- Place 6 dough balls, spaced apart, on the prepared sheet pan. Bake for 8 minutes, then remove from the oven. Quickly press 2-3 mini marshmallows and 3–4 chopped chocolate pieces into the tops of each cookie. Return to oven and bake 2 more minutes, or until the edges are lightly golden and the tops are just set (don’t overbake).
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Repeat with remaining dough or freeze extras (see below).
Video
Recipe Notes
Note 1: Use a blender or food processor for fine, even crumbs—larger chunks will mess up the cookie texture.
Storage: Store cookies in an airtight container at room temp and enjoy the same day (the marshmallows get stale and harden over time). To freeze, roll dough balls, freeze on a tray until solid, then transfer to a sealed bag or container for up to 3 months. When baking frozen, press them down slightly with the back of a spatula midway through bake time.
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 28.7g | Protein: 2.2g | Fat: 6.9g | Cholesterol: 27.2mg | Sodium: 132.2mg | Fiber: 0.9g | Sugar: 18.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea I need to bake the cookies ahead of time did u ever freeze them after baking??
I have, and they’re usually fine, but they do lose some of their great texture and flavor. I highly recommend freezing the dough balls instead and baking them fresh right before you go. You can bake them straight from the freezer—just add a couple of extra minutes. They’ll taste just like they did the day you made them.
As Chelsea’s employee I have made these cookies several times and they are always a hit! They satisfy your craving for cookies and s’mores all at once!
The photography for these is brilliant. I could just reach through the screen and eat one!
Chelsea, You are so talented and creative. I love your recipes. I can’t wait to try these cookies.
I love s’mores everything and these cookies look fabulous!
These look delicious! Never tried s’mores before- I think I’m missing out on something very tasty! ):
You definitely have a knack for baking! You’ve been posting some amazing looking treats, great job again 🙂
Thank you Eric!