S’mores cookies bring together everything you love about campfire s’mores and pack it into a soft, chewy cookie. These treats combine chocolate, marshmallow, and graham cracker pieces in one delicious package. You don’t need a campfire to enjoy this classic flavor combination anymore.
The cookies have a buttery base, melted chocolate throughout, and bits of crispy graham crackers that add texture. Each bite gives you that same warm, comforting feeling you get from toasting marshmallows over a fire. These cookies work great for parties, bake sales, or just having something sweet at home. They’re simple to make and use ingredients you probably already have in your kitchen. Whether you’re baking for friends or family, s’mores cookies always impress people and disappear fast from the plate.
Reasons to Try S’mores Cookies
S’mores cookies offer the perfect mix of flavors and textures. The chocolate melts on your tongue while the marshmallow stays soft and chewy. Graham cracker pieces add a subtle saltiness and crunch that balances the sweetness. These cookies taste like a classic campfire treat but without the ash or burnt fingers.
The combination of three key flavors works because each one enhances the others. Chocolate provides richness, marshmallow adds sweetness and chew, and graham crackers give structure and a slight saltiness. You get variety in every single bite instead of the flat taste of a regular cookie. They’re also fun to make because you can see all the ingredients mixed throughout. Kids love helping make these cookies, and adults enjoy eating them just as much. These cookies travel well, store easily, and stay fresh for several days.
SaveIngredients Notes
Graham crackers form the foundation of these cookies. Use regular honey graham crackers from any grocery store. Break them into small pieces, about the size of peas. Avoid crushing them into crumbs because you want texture in the finished cookie.
Semi-sweet chocolate chips provide the richness. Quality matters here. Better chocolate makes better cookies. Look for chocolate chips that contain real cocoa, not just cocoa powder mixed with vegetable oil. Some people prefer dark chocolate chips for less sweetness.
Marshmallows are essential. Use mini marshmallows because they distribute evenly throughout the dough. Regular-sized marshmallows work too, but cut them into smaller pieces so they don’t create oversized pockets in your cookies.
Butter should be unsalted so you control the salt level. Cold butter from the refrigerator works best for mixing. Use real butter, not margarine or vegetable oil spreads.
Sugar includes both brown and white sugar. Brown sugar adds moisture and chewiness. White sugar helps the cookies spread slightly. A mix of both creates the best texture.
Eggs bind the ingredients together. Use large eggs at room temperature. They mix better and create a smoother dough.
Vanilla extract adds flavor depth. Use pure vanilla, not artificial, for a more complex taste.
All-purpose flour provides structure. It doesn’t need to be fancy or special. Regular grocery store flour works perfectly.
Baking soda makes the cookies rise slightly and spread evenly.
Salt enhances all the flavors. A small amount goes a long way.
SaveHow to Make S’mores Cookies
Step 1: Preheat your oven to 350°F (175°C). Place a rack in the middle of your oven. This temperature bakes the cookies evenly without browning the bottom too quickly.
Step 2: In a small bowl, mix together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set this bowl aside.
Step 3: In a large bowl, combine 1 cup softened butter, 3/4 cup white sugar, and 3/4 cup brown sugar. Mix these together with a mixer or by hand for about 2 minutes until the mixture looks light and fluffy. This step is important because it adds air to your cookies.
Step 4: Add 2 large eggs and 2 teaspoons vanilla extract to the butter mixture. Mix for another minute until everything blends together smoothly.
Step 5: Slowly add your flour mixture to the wet ingredients. Mix just until the flour disappears. Don’t overmix or your cookies will be tough.
Step 6: Fold in 1 cup chocolate chips, 1 cup mini marshmallows, and 1 cup graham cracker pieces. Use a spatula to gently combine these ingredients without crushing the marshmallows.
Step 7: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper. Leave about 2 inches between each cookie because they will spread.
Step 8: Bake for 12 to 14 minutes. The edges should look golden brown, but the center should still look slightly underbaked. This keeps them chewy. Remove from the oven when you see just a touch of browning on the edges.
Step 9: Let the cookies cool on the baking sheet for 5 minutes. They will firm up slightly. Transfer them to a cooling rack to finish cooling.
What You Must Know About S’mores Cookies
The most common mistake is overbaking. These cookies continue to cook on the hot baking sheet even after you remove them from the oven. Pull them out when the edges just start to brown and the center still looks soft. They firm up as they cool.
Don’t overmix the dough once you add the flour. Mixing too much develops gluten in the flour, which makes cookies tough and dense. Mix just until you see no more white streaks of flour.
Chop the marshmallows into pieces before adding them to the dough. Whole marshmallows create large pockets that collapse during baking and can make the cookie dense and awkward to bite through.
The dough should be at room temperature, not warm, when you bake it. Warm dough spreads too much and creates thin, crispy cookies instead of chewy ones. If your kitchen is very warm, chill the dough for 30 minutes before baking.
These cookies are best eaten within three days because the marshmallows begin to get stale after that time. However, the cookies still taste good for up to a week if stored properly.
SaveHelpful Tips
Keep some extra graham crackers on hand in case you break more pieces than needed when crumbling them. The pieces should be the size of peas, not powder.
Press the chocolate chips and marshmallows gently into the dough after placing it on the baking sheet. This keeps them from falling off during baking and gives you more of each ingredient in every bite.
If you find that your cookies spread too much, your butter was too soft. Use slightly cooler butter next time, or chill the dough before baking.
Toast your graham crackers lightly in a dry pan for about 30 seconds before crumbling them. This adds extra flavor and makes them crunchier. Let them cool completely before adding to the dough.
For extra-chewy cookies, slightly underbake them. Remove the pan from the oven when the centers look barely set. The residual heat will finish cooking them while they cool on the sheet.
Variations and Substitutions
Dark Chocolate Version: Use dark chocolate chips instead of semi-sweet for a richer, less sweet cookie. Dark chocolate works especially well if you find the marshmallow version too sweet.
Graham Cracker Crust: Use honey graham crackers for a sweeter taste, or switch to whole grain graham crackers for a nuttier flavor.
Marshmallow Fluff: Replace mini marshmallows with marshmallow fluff mixed directly into the dough. Use about 3/4 cup of fluff. This creates a more uniform marshmallow flavor throughout.
Add Nuts: Mix in 1/2 cup of crushed pecans or walnuts for texture and flavor. Nuts pair well with chocolate and marshmallow.
Brown Butter: Brown your butter before mixing it with sugar. This adds a nutty depth to the cookie that complements the chocolate and marshmallow beautifully.
Serving Suggestions for S’mores Cookies
Serve these cookies warm from the cooling rack with a cold glass of milk. The coolness of the milk contrasts perfectly with the warm, melted chocolate.
Crumble the cookies over ice cream, especially vanilla ice cream, to create a s’mores sundae. The warm cookie pieces melt slightly into the cold ice cream.
Stack two cookies together with a layer of chocolate frosting in the middle to create a sandwich cookie. These make great treats for lunchboxes or events.
Arrange the cookies on a platter with fresh berries and whipped cream for a dessert spread. The tartness of berries balances the sweetness of the cookies.
Package them in small bags tied with string as gifts for friends or neighbors. These cookies travel well and stay fresh for several days in an airtight container.
SaveStorage
Store your s’mores cookies in an airtight container at room temperature. They stay fresh for 3 to 4 days. Place parchment paper between layers to prevent sticking.
Keep cookies away from moisture because graham crackers absorb humidity and become soft and stale quickly. An airtight container protects them from air exposure.
You can freeze the baked cookies for up to three months. Place them in a freezer bag with parchment between layers. Thaw them at room temperature for about 30 minutes before eating.
Unbaked dough keeps in the refrigerator for up to 5 days. Scoop the dough onto a baking sheet, freeze it solid, then transfer the frozen scoops to a freezer bag. Bake directly from frozen, adding about 2 extra minutes to the baking time.
Frequently Asked Questions About S’mores Cookies
Can I use regular marshmallows instead of mini marshmallows?
Yes. Cut regular marshmallows into small pieces before adding them to the dough. Mini marshmallows are more convenient, but both work as long as the pieces are small enough to distribute evenly.
What if my cookies spread too much?
This usually means the butter or dough was too warm. Chill the dough for 30 minutes before baking. You can also slightly reduce spreading by adding one extra tablespoon of flour.
Can I make these cookies gluten-free?
Yes. Use a 1:1 gluten-free flour blend that contains xanthan gum. If the dough feels dry, add one tablespoon of milk. Baking time stays the same.
How do I keep the marshmallows from burning?
Remove the cookies when the edges are golden but the centers still look slightly underbaked. If your oven runs hot, bake at 325°F (160°C) for a slightly longer time.
Can I use white chocolate instead of semi-sweet chocolate?
Yes, but the flavor will be sweeter and less balanced. White chocolate has a vanilla-forward taste. Semi-sweet chocolate pairs more traditionally with marshmallows.
What’s the best way to soften butter quickly?
Cut the butter into small cubes and let it sit at room temperature for about 20 minutes. The butter should be soft but not greasy or melted.
Why are my cookies cakey instead of chewy?
This happens when too much flour is used or the cookies are overbaked. Measure flour by spooning and leveling, use enough brown sugar, and pull the cookies out slightly early.
Can I double this recipe?
Yes. Double all ingredients using the same ratios. The baking time remains 12 to 14 minutes.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 160mg |
| Total Carbohydrates | 26g |
| Dietary Fiber | 0g |
| Sugars | 18g |
| Protein | 2g |
Serving size: 1 cookie. Recipe makes 24 cookies.
Easy S’mores Cookies Recipe: Chewy Chocolate, Marshmallow & Graham Cracker Treats
Ingredients
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup graham cracker pieces
Instructions
- Preheat your oven to 350°F (175°C) with the rack in the middle position.
- Mix together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt in a small bowl and set aside.
- Combine 1 cup softened butter, 3/4 cup white sugar, and 3/4 cup brown sugar in a large bowl and mix for about 2 minutes until fluffy.
- Add 2 large eggs and 2 teaspoons vanilla extract to the butter mixture and mix for another minute.
- Slowly add your flour mixture to the wet ingredients and mix just until the flour disappears.
- Fold in 1 cup chocolate chips, 1 cup mini marshmallows, and 1 cup graham cracker pieces using a spatula.
- Drop rounded tablespoons of dough onto parchment-lined baking sheets with about 2 inches between each cookie.
- Bake for 12 to 14 minutes until edges are golden brown and centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.