My son had a bag of marshmallows left over from a camping trip that never happened the weather turned, the trip got cancelled, and a half-empty bag sat in the pantry for weeks. I didn’t want to waste them, so I started digging through the cabinet for graham crackers and chocolate bars. That’s how this easy s’mores cookies recipe was born.
He took one bite, watched the gooey marshmallow stretch from the cookie to his mouth, and said, “This is better than the real thing.” Now it’s the homemade s’mores cookies recipe he asks for every time friends come over, rain or no rain.
Why You’ll Love This Recipe
These chewy s’more cookies are a homemade twist on classic s’mores cookies, made with graham cracker crumbs, semisweet chocolate chips, and chunks of Hershey’s milk chocolate folded into the dough. The dough comes together in one bowl with a 30-minute chill, then bakes in just 14 minutes. Each cookie is topped with a marshmallow that toasts golden in the oven, giving you that campfire flavor without needing a fire. It’s an easy dessert cookie that’s perfect for bake sales, lunchboxes, or a quick after-dinner treat.
Ingredients for Gooey Marshmallow Chocolate Cookies
Dry Ingredients
- 3 cups (375 g) all-purpose flour – the base of the dough; spoon into the cup and level it off so the cookies don’t turn out dry.
- ½ cup (45 g) graham cracker crumbs – gives these graham cracker cookies their signature toasty, slightly sweet flavor.
- 1 tsp baking soda – helps the cookies spread just enough while staying thick and chewy.
- 1 tsp salt – balances the sweetness from sugar, chocolate, and marshmallows.
Wet Ingredients
- 1 cup (227 g) unsalted butter, room temperature – creamed with sugars for a soft, tender texture.
- 1½ cups (330 g) light brown sugar – adds moisture and keeps these cookies soft for days.
- ½ cup (100 g) granulated sugar – gives the edges a light crispness.
- 2 large eggs, room temperature – bind the dough together; cold eggs can make the butter seize.
- 2 tsp vanilla extract – enhances the chocolate and graham flavor.
Mix-Ins
- 1 cup (180 g) semisweet chocolate chips – create melty pockets of chocolate throughout the dough.
- 3 Hershey’s milk chocolate bars, roughly chopped – rich chocolate chunks for that classic s’mores cookies flavor.
- 4 graham cracker sheets, roughly chopped – add crunch and texture.
- 26 marshmallows – one per cookie for that gooey toasted topping.
For Topping
- 1 Hershey’s milk chocolate bar, roughly chopped – pressed on top after baking for extra melt.
- ½ cup (90 g) semisweet chocolate chips – added while warm for a bakery-style finish.
How to Make S’mores Cookies (Step by Step)
1. Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. Set this aside while you prepare the wet ingredients.
2. Cream the Butter and Sugars
In a large bowl, beat the room-temperature butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. I rushed this step once with cold butter and ended up with greasy, flat cookies — don’t skip the room-temperature butter.
3. Add the Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
4. Combine Wet and Dry Mixtures
Gradually add the flour mixture to the butter mixture, mixing on low speed just until no dry streaks remain. Overmixing can make the cookies tough, so stop as soon as it comes together.
5. Fold in Chocolate and Graham Crackers
Using a spatula, fold in the semisweet chocolate chips, chopped Hershey’s bars, and graham cracker sheets until evenly distributed throughout the dough.
6. Chill the Dough
Cover the bowl and refrigerate for at least 30 minutes. This step is important — chilled dough holds its shape and creates thick, chewy cookies instead of thin, crispy ones.
7. Preheat and Scoop
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough into golf ball-sized portions (about 3 tablespoons each) and place them a few inches apart.
8. Bake and Add Marshmallows
Bake for 10 minutes, then remove the tray and press one marshmallow into the center of each cookie. Return to the oven for another 3–4 minutes until marshmallows are golden and puffy and edges are set.
9. Add the Finishing Touches
Immediately press a piece of chopped Hershey’s bar onto each marshmallow and sprinkle extra chocolate chips on top. The heat will melt everything into a gooey topping.
10. Cool and Serve
Let cookies rest on the pan for 5 minutes before transferring to a wire rack. Best enjoyed warm when the marshmallow and chocolate are still soft and gooey.
Expert Tips for Perfect S’mores Cookies
Don’t Skip the Chill Time
After baking a batch straight from the mixing bowl, I ended up with cookies that spread into thin, crispy discs. Thirty minutes in the fridge keeps the dough firm enough to bake up thick and chewy.
Use Room-Temperature Eggs and Butter
Cold ingredients don’t blend smoothly, and I’ve had batches come out greasy because the butter never fully creamed with the sugar.
Add Marshmallows Halfway Through Baking
I tried putting marshmallows on raw dough once, and they melted completely flat and disappeared into the cookie. Adding them partway through gives a toasted top that still holds its shape.
Use Roughly Chopped Chocolate Bars
Instead of using chips only, chop chocolate bars into uneven chunks. This creates big melty pools of chocolate that make these taste like bakery-style s’mores cookies.
Measure Flour Properly
Scoop flour into the measuring cup with a spoon, then level it off with a knife. Scooping directly from the bag packs in extra flour and leads to dry, crumbly cookies.
Watch the Bake Time After Adding Marshmallows
Marshmallows can go from perfectly toasted to burnt within a minute or two, so stay near the oven during the final stretch.
Add Extra Crunch for Texture
For easy oven baked s’mores cookies with extra crunch, save a few chopped graham cracker pieces to press on top of the marshmallow before it cools.
Ingredient Substitutions
No Graham Cracker Crumbs?
Crush extra graham cracker sheets in a zip-top bag with a rolling pin the texture will be slightly coarser, but the flavor stays the same.
Dairy-Free Option
Instead of unsalted butter, use a plant-based butter stick like Earth Balance the texture will be slightly softer but still rich and chewy.
Gluten-Free Option
Instead of all-purpose flour and regular graham crackers, use a 1:1 gluten-free flour blend and gluten-free graham crackers, such as Pamela’s the cookies will be a touch more delicate but still hold together well.
No Hershey’s Bars?
Instead of milk chocolate bars, chop up any milk or dark chocolate baking bar the sweetness level will shift slightly depending on the cocoa percentage.
Egg-Free Option
Instead of eggs, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) the cookies will be a bit denser but still chewy.
How to Store S’mores Cookies
Room Temperature
Store cookies in an airtight container for up to 3 days. The marshmallow topping will firm up slightly but softens again with a quick reheat.
Refrigerator
Keep in an airtight container for up to 1 week. Bring to room temperature or warm slightly before serving for the best texture.
Freezer
Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. You can also freeze scooped dough balls for up to 3 months and bake straight from frozen, adding 1–2 extra minutes to the bake time.
Reheating Tip
Warm a cookie in the microwave for 10–15 seconds to restore that fresh-from-the-oven gooey marshmallow and melted chocolate texture.
Try More Cookies Recipes
- Banana Bread Chocolate Chip Cookies
- Chocolate Chip Cookies
- Peanut Butter M&M Cookies
- Sourdough Chocolate Chip Cookies
- sugar cookies
- Red Velvet Cookies
Frequently Asked Questions
Can I make s’mores cookies without a campfire?
Yes that’s the whole point of this recipe. The oven toasts the marshmallow on top of each cookie during the last few minutes of baking, giving you that classic toasted marshmallow flavor without any open flame.
Why did my marshmallows melt into the dough instead of staying on top?
This happens if the marshmallows go on too early or the dough wasn’t chilled. Add them after the first 10 minutes of baking, and make sure your dough rested in the fridge for at least 30 minutes beforehand.
Can I use mini marshmallows instead of regular ones?
Yes, but use a small handful per cookie instead of one large marshmallow. Mini marshmallows melt faster, so check them after just 1–2 minutes once added.
Why are my s’mores cookies flat and greasy?
This usually means the butter was too warm or the dough wasn’t chilled long enough. Make sure your butter is just room temperature (not melted) and chill the dough for the full 30 minutes.
How do I get that bakery-style look with melted chocolate on top?
Press extra chopped chocolate onto each cookie right when it comes out of the oven. The residual heat melts it into glossy pools without overbaking the cookie itself.
Final Thoughts
These s’mores cookies turned a half-empty bag of marshmallows into one of the most requested treats in our house, and that’s really what makes a recipe worth keeping. With graham cracker crumbs in the dough, chunks of milk chocolate throughout, and a toasted marshmallow on top, this easy s’mores cookies recipe brings the whole campfire experience home.
If you make these, let me know in the comments how they turned out for you. They’re a perfect summer cookie recipe for backyard nights, and a quick homemade dessert for kids whenever they’re craving something sweet. You might also enjoy my classic chocolate chip cookies or easy graham cracker crust recipe.
S’mores Cookies
Ingredients
- 3 cups 375 g all-purpose flour
- ½ cup 45 g graham cracker crumbs
- 1 tsp baking soda
- 1 tsp salt
- 1 cup 227 g unsalted butter, room temperature
- 1½ cups 330 g light brown sugar
- ½ cup 100 g granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
Mix-ins
- 1 cup 180 g semisweet chocolate chips
- 3 Hershey’s milk chocolate bars chopped
- 4 graham cracker sheets chopped
- 26 marshmallows
Topping
- 1 Hershey’s milk chocolate bar chopped
- ½ cup 90 g semisweet chocolate chips
Instructions
- Whisk together flour, graham cracker crumbs, baking soda, and salt in a medium bowl until well combined. Set aside while you prepare the wet mixture.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until light, fluffy, and pale in color. This step helps create soft, chewy cookies.
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until fully combined and smooth.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed just until no dry streaks remain. Avoid overmixing to keep cookies tender.
- Gently fold in chocolate chips and chopped graham cracker pieces using a spatula until evenly distributed throughout the dough.
- Cover the bowl and refrigerate for 30 minutes. This helps the dough firm up and prevents spreading, giving thick and chewy cookies.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into even portions and place them a few inches apart.
- Bake for 10 minutes, then remove from oven and gently press a marshmallow onto the center of each cookie. Return to oven and bake for another 3–4 minutes.
- While cookies are still warm, press chopped chocolate onto the tops so it melts slightly and creates gooey pools of chocolate.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for the best gooey marshmallow texture.
Notes
- Make sure your butter is at room temperature for the best soft and chewy texture.
- Chilling the dough is important — it helps prevent spreading and gives thick bakery-style cookies.
- Add marshmallows halfway through baking so they toast on top instead of melting into the dough.
- Use chopped chocolate bars along with chips for extra gooey chocolate pools.
- Don’t overbake — cookies continue to set as they cool, so remove them when edges are just golden.
- For best results, enjoy warm when the marshmallow is soft and the chocolate is melted.
