S'mores Cookies
These s’mores cookies are a gooey, bakery-style twist on the classic campfire treat, made with graham cracker crumbs, rich chocolate, and toasted marshmallows. The dough comes together in one bowl, chills briefly for thickness, then bakes into soft, chewy cookies with melty chocolate centers and a golden marshmallow topping. Perfect for bake sales, summer gatherings, or a quick homemade dessert when you’re craving something sweet and nostalgic.
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.