Soft, chewy s’mores cookies packed with graham crumbs, melted chocolate, and gooey marshmallows. Easy to make and perfect for campfire cravings.
If you haven't noticed yet, I'm a sucker for anything s'mores. S'mores latte, s'mores milkshake, and now s'mores cookies. They're just the perfect combination of crackers, chocolate, and marshmallows. My son picked up on this "favorite" and claims to be the bigger fan.
After countless of cookie batches, getting the right texture balance is everything when you're combining crunchy and gooey elements. These s'mores cookies have that soft, chewy base with crunchy bits throughout and gooey toppings that get slightly toasted. Knowing when to add what is the key. Crush the crackers just enough to keep some texture but not so fine that they disappear into the dough. The marshmallows go on top before the final bake so they get that toasted exterior without melting into nothing, which is exactly what happens if you bake them the whole time. Every bite tastes like a campfire treat without needing actual fire.
I make these when I'm craving s'mores but don't spend time roasting marshmallows or when I need cookies that feel different from the usual options. They come together quickly, which is actually faster than most cookie recipes.
Every time I make anything s'mores-related, my son announces that he's "the real s'mores expert" and rates whatever I made. When I first made these cookies, he ate three before I could even get them on a plate and declared them "better than the milkshake." Now he asks if we can make them every week, and honestly, I don't mind because I love them just as much as he does.
Ingredients
Graham cracker crumbs are what give these cookies that signature s'mores flavor and add this subtle crunch throughout. Using finely crushed graham crackers works best so the texture gets evenly distributed in the dough.
Salted butter enhances all the sweetness while balancing everything else out. If you want your cookies slightly sweeter, you can use unsalted butter and add a pinch of salt to the dough instead.
Mini marshmallows are perfect for topping because they soften during baking and give you that gooey, s'mores-like texture. I like adding extra chocolate chips on top too because they create this rich, melty finish that makes the cookies look and taste even better.
Semi-sweet chocolate chips bring that classic s'mores taste and work well with the sweetness from the marshmallows and graham crackers. If you want stronger chocolate flavor, you can swap these for milk chocolate chips or use a combination of both.
See the recipe card for exact quantities.
How to Make S'mores Cookies?
These s’mores cookies combine all the classic flavors of a campfire treat in a soft, chewy cookie. With gooey marshmallows, melted chocolate, and crunchy graham crackers, they’re perfect for satisfying your s’mores cravings any time of year.
Preheat the Oven
Start by preheating your oven to 350°F. Grease a baking sheet or line it with parchment paper to prevent the cookies from sticking and allow easy cleanup.
Prepare the Cookie Dough
In a large mixing bowl, use a stand mixer to beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Once it’s well combined, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
Add the Dry Ingredients
Next, add the baking soda to the mixture and mix until well combined. Gradually add the flour, a little at a time, mixing on low speed to prevent a flour explosion. Keep mixing until the dough comes together and is smooth.
Incorporate the Add-ins
Once the dough is ready, add the semi-sweet chocolate chips and graham cracker crumbs. Stir everything together until evenly distributed. Be sure to save a few extra chocolate chips to top the cookies later, for extra chocolatey goodness!
Shape the Cookies
Scoop about 2 tablespoons of dough and roll it into a ball with your hands. Place the dough ball onto the prepared baking sheet and gently flatten it into a dome shape, about 2 to 3 inches in diameter. This will give the cookies enough room to spread while baking. Top each cookie with 5-7 mini marshmallows and a few of the extra chocolate chips you saved for topping.
Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes. Keep an eye on them and remove them from the oven when the edges turn slightly golden. They will continue to bake on the baking sheet as they cool, so it’s important not to overbake them.
Cool and Serve
Let the cookies cool on the baking sheet for about 10 minutes to set. Once they’ve cooled slightly, transfer them to a serving platter. Serve warm with a glass of milk and enjoy!
Storage
To store baked cookies, keep them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. To make the dough ahead of time, prepare it, then cover and refrigerate for up to 3 days or freeze it in individual portions for up to 3 months. When ready to bake, simply scoop the dough and bake as instructed, allowing frozen dough to thaw in the fridge first.
Top Tips for S'mores Cookies
Use softened butter: Make sure your butter is at room temperature for a smoother dough that blends better with the sugars and helps the cookies bake evenly.
Don’t overbake: Remove the cookies from the oven as soon as they turn slightly golden around the edges. They’ll continue to cook as they cool, ensuring a soft, chewy texture.
Chill the dough: If you have time, chilling the dough for 30 minutes before baking helps the cookies keep their shape and results in a thicker, chewier texture.
S’mores Cookies
Ingredients
- 1 cup salted butter room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cup semi-sweet chocolate chips extra for topping
- ½ cup graham cracker crumbs
- 1-1 ½ cup mini marshmallow for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a baking sheet or line it with
- parchment paper.
- Mix the softened butter, brown sugar, and granulated sugar together in a large stand
- mixer. Then add the eggs one at a time, followed by the vanilla.
- Mix in the baking soda. Then gradually combine the flour into the mixture.
- Add the chocolate chips and graham cracker crumbs to the mixing bowl and combine
- (be sure to save extra chocolate chips to top the cookies!).
- Scoop 2 tablespoons of the cookie dough and roll it into a ball with your hands. Then
- flatten it into a dome shape (about 2-3 inches in diameter) on the cookie sheet. Top the
- cookie with 5-7 marshmallows and extra chocolate chips.
- Bake the cookies for 10-12 minutes in the preheated oven. Be sure to take them out as
- soon as they turn slightly golden as they will continue to bake on the baking sheet as
- they cool.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring
- them to a serving platter. Serve warm with a glass of milk and enjoy
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