S’mores Cookies
These easy and decadent S’mores Cookies are soft, chewy, and full of gooey, chocolatey flavor and texture. They’re bakery-style cookies at home, perfect for any occasion, with no campfire needed.
There are some flavor combos that just work, and chocolate with marshmallows and graham crackers are one of them. Our family absolutely loves these decadent S’mores Cookies, my kids now request them on repeat. These gooey, cookies can be made all year-long with no fire required, plus they’re craved by everyone, making them perfect for an easy dessert to take to any party.
Melty marshmallows, a graham cracker crunch, and rich chocolate get mixed into mounds of soft and chewy dough that’s baked into gooey, melty perfection. These S’mores Cookies are bakery-quality cookies you can make at-home, with ease. After one taste, you’ll want to make even more of these s’more treats.
If you like this dessert, try some of our other favorites packed with the same decadent flavors. We love this S’mores Dip for another twist on the classic treat and this Holiday S’mores Board is always a hit when entertaining.
Why You’ll Love This Recipe
- S’mores Flavors in Cookie Form: Get all of that classic ooey gooey, chocolatey, marshmallow, graham cracker goodness…in an easy cookie.
- No Campfire Needed: No need to make a fire or light a flame for this warm, melty treat. Simply preheat the oven.
- Soft, Chewy, and Gooey: These cookies are the perfect balance of warm, soft textures and flavors.
- Crowd-Pleasing and Kid-Friendly: With delicious, sweet, familiar flavors of a classic dessert, these cookies are a fan favorite with kids and adults, and always a hit.
- Great for Holidays: Make these for your next holiday gathering, special celebration, bake sale or any entertaining — they’re a winner each time.
Ingredients
- All-Purpose Flour: The base for the cookie.
- Baking Powder & Baking Soda: Leavening agents so the cookies rise perfectly.
- Cornstarch: For that perfect melt-in-your-mouth texture.
- Salt: Just a pinch to balance the sweetness.
- Unsalted Butter: For richness and flavor.
- Brown Sugar: Adds a deeper sweetness.
- Sugar: To sweeten the cookies just so.
- Egg & Egg Yolk: Binders for the dough.
- Vanilla Extract: Use pure, real, vanilla extract.
- Semisweet Chocolate Chips: Not overly sweet, these are the perfect choice. If you have milk or dark chocolate chips, feel free to use those too.
- Hershey’s Chocolate Bar: That signature chocolate for a traditional s’mores!
- Graham Crackers: Another essential s’mores ingredient, adds crunch and flavor.
- Mini Marshmallows: A classic key ingredient, these are fluffy and gooey once baked.
- Flaky Sea Salt: To balance out the sweetness.
How To Make S’mores Cookies
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Roughly chop the Hershey’s chocolate bar and graham crackers. Tear half of the mini marshmallows in half.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt.
4. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy, about 2–3 minutes.
5. Add the egg, egg yolk, and vanilla extract. Mix until fully combined.
6. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
7. Fold in the chocolate chips, chopped Hershey’s chocolate, crushed graham crackers, and most of the marshmallows. Reserve some marshmallows and chocolate for topping.
8. Cover and chill the dough for at least 1 hour.
9. Scoop large 2–3 tablespoon sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 8 minutes. Remove from the oven and gently press extra marshmallows and chocolate pieces onto the tops of the cookies.
11. Return to the oven and bake for another 3–5 minutes until the edges are golden brown and the marshmallows are toasted.
12. Sprinkle with flaky sea salt if desired and allow the cookies to cool on the baking sheet for 10 minutes before serving.
Expert Tips
- Don’t Skip Chilling the Dough: Once mixed, let the dough sit in the fridge for a few hours before baking for thicker cookies.
- Add Marshmallows Mid-Bake: Wait until the halfway point to add these to prevent them from burning.
- Use Chopped Chocolate: This will give you melty pools and pockets of chocolate, versus chips which tend to hold their shape better.
- Don’t Over-bake: Avoid overcooking for soft centers. Over-baking will result in a dry, hard, crunchy cookie.
- Line a Baking Sheet: Use a sheet of parchment paper for easy cleanup.
- Add a touch of cornstarch. This gives those crisp edges and chewy center, a true pro tip!
Storage
Store baked s’mores cookies in an airtight container in the fridge for 3–4 days.
You can make the dough ahead of time and freeze individually wrapped cookie dough balls in the freezer for up to 3 months. Simply remove from freezer and bake later when you’re ready. They may just take a couple minutes longer in the oven.
We recommend chilling the dough for up to 24-48 hours for the best results.
Frequently Asked Questions
If they’re added too early, or not fully mixed into the dough, the marshmallows can get super melty and won’t hold their shape.
Definitely. Fold spoonfuls of marshmallow fluff into the center of the dough and disperse evenly, without overworking the cookie dough. The result is melty and delicious.
Chilling the dough for 20-30 minutes, and up to 24 hours gives the cookies the best texture, prevents them from spreading too much, deepens the flavor and keeps the marshmallows in tact.
Underbaking the cookies slightly will keep them soft. Also, adding a touch of cornstarch (as instructed above to the dry mix) ensure soft centers.
More Delicious Cookie Recipes
- Peppermint Chocolate Chip Cookies
- Healthy Banana Breakfast Cookies
- Italian Biscotti Cookies
- Santa Oreo Cookies
S’mores Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 12 tbsp unsalted butter room temperature
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 Hershey’s chocolate bar chopped
- 5 graham crackers roughly crushed
- 1 1/4 cups mini marshmallows divided
- Flaky sea salt optional
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Roughly chop the Hershey’s chocolate bar and graham crackers. Tear half of the mini marshmallows in half.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy, about 2–3 minutes.
- Add the egg, egg yolk, and vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined.
- Fold in the chocolate chips, chopped Hershey’s chocolate, crushed graham crackers, and most of the marshmallows. Reserve some marshmallows and chocolate for topping.
- Cover and chill the dough for at least 1 hour.
- Scoop large 2–3 tablespoon sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8 minutes. Remove from the oven and gently press extra marshmallows and chocolate pieces onto the tops of the cookies.
- Return to the oven and bake for another 3–5 minutes until the edges are golden brown and the marshmallows are toasted.
- Sprinkle with flaky sea salt if desired and allow the cookies to cool on the baking sheet for 10 minutes before serving.
Notes
- Store baked cookies in an airtight container in the fridge for 3–4 days.
- Make the dough ahead of time and freeze individually wrapped cookie dough balls in the freezer for up to 3 months. Simply remove from freezer and bake later when you’re ready.
- We recommend chilling the dough for up to 24-48 hours for the best results.
