Easy S’mores Cookies

My Easy S’mores Cookies give you everything you love about s’mores: crispy edges, a gooey center loaded with marshmallows, chocolate chips, and bits of graham cracker, all without ever needing a campfire. I created them because I’m obsessed with that classic s’mores flavor and wanted a way to get it any time of year. Now they’re the one cookie my family and friends request on repeat. You only need one bowl and about 30 minutes to pull them off.

 

Best S’mores Cookie Recipe 

Enjoying all the gooey goodness of s’mores doesn’t have to involve a fire pit, and that’s exactly how this recipe found its way into my kitchen. I wanted those same chocolate, marshmallow, and graham flavors, but in a form that was easier to make, serve, and carry to cookouts and parties.

What most S’mores cookie recipes get wrong is that they taste like an ordinary chocolate chip cookie with a few extras stirred in. Chopping the graham crackers and chocolate too fine is usually the reason for that issue. With this recipe, you’ll get distinct bites of all three flavors in every cookie, just the way you expect in traditional s’mores. And, I kept the full-size piece of chocolate on top just the way you’d get in a real s’more.

I have plenty more s’mores recipes if you can’t get enough of that graham cracker, marshmallow, and chocolate combination. Try my S’mores Dip, S’mores Popcorn and S’more Hand Pies that will turn those familiar campfire flavors into easy desserts you can enjoy any time of year.

Why My Chewy S’mores Cookies are the Best

• More s’mores flavor – I fold graham cracker pieces, marshmallows, and chocolate chips right into the dough, so the cookies taste like s’mores from the center to the edges.
• Better marshmallow texture – Folding the marshmallows into the dough creates soft, gooey pockets instead of letting them melt into one layer on top.
• Hershey’s chocolate matters – Hersey bars are added to the top to give them that familiar milk chocolate flavor.

Ingredients Needed to Make S’mores Cookies

• Unsalted butter – One cup of softened butter creates a rich cookie dough and helps the cookies spread properly.
• Brown sugar – One cup adds moisture, sweetness, and a deeper caramel flavor.
• Granulated sugar – Half a cup helps the edges set and gives the cookies their lightly crisp finish.
• Eggs – Two large eggs bind the dough and provide structure.
• Vanilla extract – Two teaspoons round out the chocolate and brown sugar flavors.
• All-purpose flour – Two and three-quarter cups give the cookies enough structure to hold the graham crackers, chocolate, and marshmallows.
• Baking soda – One teaspoon helps the cookies spread and keeps the centers from becoming too dense.
• Salt – Half a teaspoon balances the sweetness and strengthens the chocolate flavor.
• Semi-sweet chocolate chips – One and a half cups provide plenty of melted chocolate without making the dough overly sweet.
• Mini marshmallows – They are small enough to spread evenly throughout the dough.
• Graham crackers – Eight full sheets are broken into pieces and folded directly into the cookie dough.
• Hershey’s milk chocolate bars – Two bars are divided into rectangles and pressed into the warm cookies after baking.

Substitutions or Variations

• Out of mini marshmallows? You can use large marshmallows and cut them into quarters instead.
• Don’t want a big piece of chocolate on top? You can chop the chocolate rectangle into pieces and place on top or use chocolate chips if you don’t want one large piece on top of each cookie.
• Want a deeper flavor? Swap half the brown sugar for dark brown sugar.

How to Make Easy S’mores Cookies

1. Preheat the oven to 350° F and line two baking sheets with parchment paper.
2. Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat for 2 to 3 minutes, until light and fluffy. Mix in the eggs and vanilla extract until fully combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.

4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.

6. Use a 1 1/2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
7. Bake for 9 to 11 minutes, keeping closer to 9 minutes for softer centers. The edges should be lightly golden while the centers still look slightly underbaked.

8. Remove the cookies from the oven and immediately press a piece of Hershey’s chocolate into the top of each one.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

S’mores Cookie Recipe FAQs

Can I Make the Dough Ahead of Time?

Yes, the dough can be made up to 3 days in advance and stored in the refrigerator until you’re ready to bake.

Can I Freeze the Cookie Dough?

Yes, scoop the dough into balls and freeze them on a tray before transferring to a freezer bag. Bake straight from frozen, adding an extra minute or two to the bake time.

How Do I Keep the Cookies Soft After a Few Days?

Store them in an airtight container with a slice of bread, which helps keep moisture in.

Can I Crush the Graham Crackers?

Yes, if you don’t want chunks of graham crackers, you can put them in a food processor and blend them. You’ll still get the graham cracker flavor, but it will be more distributed and won’t be as noticeable.