These soft, chewy smores cookies capture everything you love about the classic campfire treat—melted chocolate, gooey marshmallows, and crunchy graham crackers—all in one indulgent oven-baked cookie. Whether you’re baking for a crowd or treating yourself, these are sure to satisfy your sweet tooth and bring nostalgic flavors to your kitchen.
Why You’ll Love This Recipe
Smores cookies combine the best of three dessert worlds: the rich sweetness of chocolate chip cookies, the gooey goodness of marshmallows, and the graham cracker crunch of a campfire s’more. They’re perfectly crisp at the edges, soft in the center, and loaded with chunks of chocolate and toasted marshmallows. Plus, they’re ideal for make-ahead baking since the dough benefits from chilling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups minus 2 teaspoons all-purpose flour
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½ teaspoon salt
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½ teaspoon baking powder
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¾ teaspoon baking soda
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2 teaspoons cornstarch
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2 sticks unsalted butter, at room temperature
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½ cup granulated sugar
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¾ cup light brown sugar
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1 large egg
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1 egg yolk
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1 teaspoon vanilla extract
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2 cups jumbo marshmallows, halved and divided
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6 ounces dark chocolate bar, roughly chopped
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6 ounces Hershey’s chocolate bar, roughly chopped
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½ cup graham cracker crumbs
Directions
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Make the Dry Mix
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside. -
Cream the Butter and Sugars
In a separate bowl, use a hand or stand mixer to beat the butter, granulated sugar, and brown sugar until light and creamy—about 2 minutes. -
Add Eggs and Vanilla
Beat in the egg, then the egg yolk and vanilla extract. Scrape down the sides of the bowl and beat again to fully combine. -
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. -
Fold in Mix-Ins
Reserve a handful of marshmallows for topping. Stir the remaining marshmallows, chopped chocolate bars, and graham cracker crumbs into the dough. -
Shape the Cookies
Portion the dough into ¼ cup-sized balls. Press one marshmallow half into the center of each dough ball and shape around it gently. -
Chill the Dough
Refrigerate the cookie dough balls for at least 1 hour, or overnight for best results. -
Bake
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place the chilled dough balls 2 inches apart. Press a few reserved marshmallows onto the tops of each cookie.
Bake for 12–14 minutes, or until the edges are golden brown and the tops are just set. -
Cool and Serve
Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Servings: 8 large cookies
Prep Time: 1 hour 10 minutes (includes chilling)
Cooking Time: 14 minutes
Total Time: 1 hour 24 minutes
Calories per serving: 390 kcal
Variations
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Mini cookies: Make smaller dough balls for bite-sized cookies (reduce bake time by 2–3 minutes).
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Milk chocolate only: Use only Hershey’s bars for a more traditional s’mores flavor.
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Add crunch: Mix in a few crushed graham cracker pieces for extra texture.
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Marshmallow swap: Use mini marshmallows instead of halved jumbo ones for more even distribution.
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Stuffed version: Place chocolate squares and marshmallows inside the dough ball for a molten center.
Storage/Reheating
Storage:
Store cooled cookies in an airtight container at room temperature for up to 4 days.
Reheating:
For that gooey, fresh-out-of-the-oven taste, reheat individual cookies in the microwave for 8–10 seconds.
Freezing:
Freeze dough balls (before baking) for up to 2 months. Bake from frozen, adding 1–2 extra minutes to the cook time.
FAQs
Can I use mini marshmallows instead of jumbo ones?
Yes, mini marshmallows work well and distribute more evenly throughout the cookie.
Do I need to chill the dough?
Chilling helps the cookies hold their shape and enhances the flavor, so it’s highly recommended.
Can I freeze the cookie dough?
Absolutely. Freeze shaped dough balls and bake from frozen when ready.
Can I use chocolate chips instead of chopped chocolate?
You can, but chopped chocolate melts more smoothly and gives that classic gooey s’mores effect.
Why are my cookies spreading too much?
Be sure your butter isn’t too soft, and chill the dough long enough. Also, don’t overcrowd the baking sheet.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour substitute and certified gluten-free graham crackers.
How can I keep marshmallows from melting too much?
Tuck them inside the dough and place a few on top just before baking. Avoid overbaking.
Can I double the recipe?
Yes, just be sure to use a large mixing bowl and chill the dough in batches if needed.
What kind of chocolate is best?
A mix of chopped dark chocolate and milk chocolate (like Hershey’s) gives the best balance of rich and nostalgic flavor.
How do I get picture-perfect cookies?
Reserve some marshmallows and chocolate pieces to press on top of the dough balls just before baking.
Conclusion
These s’mores cookies are the ultimate dessert for when you want the flavor of a campfire treat without stepping outside. Gooey marshmallows, melty chocolate, and buttery graham cracker crumbs come together in one soft, chewy, unforgettable cookie. Whether for a party, holiday, or just a sweet indulgence, this recipe is guaranteed to impress.
Print
S’mores Cookies
- Prep Time: 1 hour 10 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 24 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft, chewy s’mores cookies are packed with chopped chocolate bars, gooey marshmallows, and graham cracker crumbs—bringing all the magic of a campfire treat into your kitchen oven.
Ingredients
- 2 cups minus 2 teaspoons all-purpose flour (48 teaspoons)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- 2 teaspoons cornstarch
- 2 sticks unsalted butter, at room temperature
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups jumbo marshmallows, halved and divided
- 6 ounces dark chocolate bar, roughly chopped
- 6 ounces Hershey’s chocolate bar, roughly chopped
- ½ cup graham cracker crumbs
Instructions
- In a large bowl, whisk together flour, salt, baking powder, baking soda, and cornstarch. Set aside.
- In another large bowl, use a stand or hand mixer to beat the butter, granulated sugar, and brown sugar until smooth and creamy (about 2 minutes).
- Add the egg, beat to combine, then add the egg yolk and vanilla extract. Scrape down the sides and beat again.
- Gradually mix the dry ingredients into the wet mixture on low speed until just combined.
- Set aside a handful of marshmallows. Add the remaining marshmallows, chopped chocolates, and graham cracker crumbs to the dough. Mix gently until just combined.
- Portion the dough into ¼ cup-sized balls. Press one marshmallow piece into the center of each and shape gently.
- Refrigerate dough balls for at least 1 hour (preferably overnight).
- Preheat oven to 350°F (175°C).
- Arrange chilled dough balls on a parchment-lined baking sheet, spaced 2 inches apart. Press reserved marshmallows on top.
- Bake for 12–14 minutes until the edges are golden.
- Let cookies rest on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, refrigerate dough overnight to develop flavor and texture.
- Use high-quality chocolate bars for richer flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 390
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
