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These S’mores Cookies deliver everything you love about gooey campfire s’mores without ever having to go outside. They are soft, chocolatey cookies with a big, melted gooey marshmallow in the center and graham cracker in every bite. If you want a fun, crowd pleasing treat that tastes like summer no matter the season, this is it!
Imagine the smell of toasted marshmallows, warm chocolate and buttery graham crackers wafting through your kitchen. That’s exactly what happens when you bake these S’mores Cookies. Each cookie is soft on the inside, golden on the edges and dotted with a gooey marshmallows that has an amazing pull when you break the cookie apart. They are nostalgic, cozy and wildly delicious just like the campfire treat we all love, just upgraded and in cookie form.
If you’re in the mood for more delicious desserts, try my Crescent Roll Apple Dumplings or this Easy Banana Pudding.
Table of Contents
The Best S’mores Cookies You’ll Ever Make
These s’mores cookies are next level and here is why they are the absolute best on the internet! They are a delicious and indulgent treat that perfectly captures the flavor of classic s’mores.
- They combine the best of everything. Delicious melted chocolate, toasted marshmallow, crunchy graham crackers, and buttery cookie dough all in one bite.
- No campfire is needed. All the nostalgic s’mores flavor of your favorite campfire treat but baked right in your kitchen.
- Marshmallow-y center! Oh my goodness, the best part of these cookies is when you break them apart and see that pull from the marshmallow. No other cookie has that.
- They make everyone smile. I don’t know anyone that doesn’t like these cookies. Whether for a family night, bake sale or potluck, they are a guaranteed to be loved by all.
⭐️ READER REVIEW ⭐️
“Really, these were the best cookies I’ve ever made. Wonderful, absolutely wonderful. They were big and soft a gooey and the graham cracker still stayed crunchy, these were a joy. Had my family begging for the extra ones! 🙂” – Eva
Ingredients You Need
You can find all the ingredients you need for chewy s’mores cookies at your local grocery store. But you probably already have most of the ingredients in your pantry!
Note: The full list of ingredients with measurements is provided in the recipe card below.
- Unsalted butter: Gives the cookies that rich, buttery flavor while letting you control the salt perfectly.
- Dark brown sugar: Adds a deep, molasses sweetness that makes every bite taste cozy and caramel-y. You can substitute with light brown sugar, if needed.
- White sugar: Balances the brown sugar and helps the cookies get that perfect chewy texture.
- Eggs: Holds everything together as the binder and keeps the cookies nice and soft in the middle.
- All-purpose flour: This is the base of the cookie dough that give structure. For best results, make sure to measure and level out for accuracy.
- Semi-sweet chocolate chips or chocolate chunks: The classic, melty pockets of chocolate that make every bite irresistible.
- Bittersweet chocolate chips or chunks: Adds a little grown up richness to balance all the gooey sweetness.
- Graham cracker squares: The base of the cookies that will give them that classic s’mores crunch and toasty flavor. Use your favorite kind.
- Hershey’s Chocolate Bars: Because what’s a s’more without the classic Hershey’s bar? They melt perfectly into the cookies.
- Marshmallows: Use large ones for the best stretch and to sandwich in between the chocolate bar and cookie dough.
How to Make S’mores Cookies
These cookies come together super quick and in 4 easy steps!
Step 1: Preheat the oven to 350°F. Then using a hand mixer or stand mixer beat together the sugar and butter in a large bowl. Add the eggs and vanilla and mix until smooth.
Step 2: In a separate bowl, whisk together the flour, baking soda and salt.
Step 3: Pour the dry ingredients into the wet ingredients and mix until incorporated.
Step 4: Fold in the chocolate chips. Refrigerate the dough for 30 minutes.
Step 5: On a baking sheet lined with parchment paper, evenly space the graham crackers. Place 2 pieces of chocolate on top of the graham cracker and then marshmallow on top of the chocolate, like you are layering a s’more.
Step 6: Scoop out enough cookie dough to cover the graham cracker and marshmallow mound, pressing the dough over the mound to make the cookies until 8 are made.
Step 7: You can place extra chunks of chocolate or chocolate chips on top of each cookie before baking. Bake the cookies for 12 to 15 minutes until golden brown. Let cool before transferring to a wire rack.
Expert Tips
- Measure the flour correctly: Spoon and level is the easiest method to ensure that you are using the correct amount of flour. Fluff your flour with a spoon, then spoon into the measuring cup before using a knife to level it off. If you don’t measure the flour correctly, your cookies may be too dense.
- Don’t skip any ingredients: For classic s’mores flavor, do not skip any of the ingredients. This combination of ingredients yields the best gooey s’mores cookies.
- Use large marshmallows: For this recipe, we are sandwiching the marshmallow between the chocolate bar and cookie dough, so you want to use a large one instead of minis.
- Chill the dough: The dough should be chilled for 30 minutes to prevent the cookies from spreading and this also helps create a thicker cookie.
- Bake on parchment paper and not directly on the cookie sheet: This will help prevent the cookies from sticking to the pan.
- Reserve extra chocolate chips or chunks. You can press any extra into the top of the cookie dough balls before baking for that glossy, melty finish.
- Let them cool for 10 minutes before enjoying: They are ultra delicate straight out of the oven because of the melted marshmallow so be patient and wait a few minutes.
Frequently Asked Questions
Unfortunately, not for this recipe. The large marshmallow is sandwiched between the graham cracker/chocolate layer and cookie dough to provide the gooey melty center. Mini marshmallows will not be big enough to hold the cookie dough in place.
The Hershey’s milk chocolate bars mimic that classic campfire s’mores flavor. Milk chocolate chips or chunks are great for nostalgic taste while semi-sweet give a good balance so the cookies are not overly sweet.
Yes! Chilling will help prevent the cookies from spreading along with lending to a thicker cookie.
Make sure the dough is chilled and the butter is not too warm but room temperature.
Serving Suggestions
Serve these s’mores cookies with a warm cup of hot chocolate or during the holiday season with a glass of Coquito.
There especially dreamy with a scoop of vanilla ice cream pressed between two cookies for a s’mores style ice cream sandwich.
Enjoy my favorite chocolate chip cookies anyway you like!
Storage and Make Ahead Instructions
To store, place baked cookies in an airtight container for up to 4 days at room temperature.
To freeze, place baked cookies in a freezer safe bag or airtight container for up to 2 months. Thaw at room temperature before enjoying.
Make Ahead: You can prepare the dough up to 48 hours in advance. Store the dough in an airtight container and refrigerate until ready to bake. If the dough becomes too firm, let it sit at room temperature for 10 minutes before baking. Assemble cookies, then bake.
More Dessert Recipes
S’mores Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup bittersweet chocolate chips or chunks
- 4 graham crackers broken in half
- 2 Hershey's chocolate bars (or another chocolate of your choice)
- 8 large marshmallows
Instructions
- Preheat the oven to 350°F.
- Use a hand mixer or stand mixer to beat together the sugar and butter in a large bowl. Add the eggs and vanilla and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda and salt. Pour the dry ingredients into the wet ingredients, and mix until incorporated. Fold in the chocolate chips. Refrigerate the dough for 30 minutes.
- On a baking sheet lined with parchment paper, evenly space the graham crackers. Place 2 pieces of chocolate on top of the graham cracker and then marshmallow on top of the chocolate, like you are laying a s'more. Scoop out enough cookie dough to cover the graham cracker and marshmallow mound, pressing the dough over the mound to make cookies. You should have 8 large cookies.
- Bake the cookies for 12 to 15 minutes until golden brown.
THE BEST COOKIE RECIPE ON THE PLANET!! I made these one day and my husband loved them so much he made another batch the very next day to share with his coworkers. That melted marshmallow at the center is everything! If you want to make an impression, this is the cookie to make.
Thank you for this recipe!
These s’mores cookies were incredible gooey marshmallows, melty chocolate, and that perfect crunch! I enjoyed them warm with a glass of milk.