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Smores cookies on a black wire cooling rack with hersheys chocolate bars to the left side.
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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.
Course Dessert
Cuisine American
Keyword s'mores cookies, smore cookies
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 20 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

Storage: 
  • Store baked cookies in an airtight container in the fridge for 3–4 days.
Tips:
  • 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.