Mom's Best Recipes
Recipe

S’mores Cookies

Chewy, buttery cookies loaded with graham cracker crumbs, melty chocolate, and gooey marshmallows with lightly toasted tops.

Author By Matt Campbell
4.8
A stack of freshly baked s’mores cookies with toasted marshmallow pieces and melted chocolate chunks cooling on a wire rack on a warm-toned kitchen counter
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S’mores are the ultimate proof that messy can be magical. But I do not always want to smell like a campfire, hunt down skewers, or explain to a toddler why their marshmallow is now a charcoal briquette. Enter: s’mores cookies.

These are thick, chewy cookies with crisp edges, buttery graham flavor, and pockets of melted chocolate. The marshmallows go in two ways: some inside for gooey stretch, and some on top so they get that toasty, golden vibe in the oven. You get the campfire energy, minus the smoke and the sticky fingers on your patio door handle.

Graham crackers, chocolate bars, marshmallows, flour, butter, sugar, and eggs arranged on a clean kitchen counter with a mixing bowl nearby

Why It Works

  • Chewy centers, crisp edges: Brown sugar and a sturdy dough keep them thick and satisfying.
  • Real s’mores flavor: Graham crumbs are in the dough, not just sprinkled on top.
  • Better marshmallow behavior: Freezing mini marshmallows helps them stay gooey instead of vanishing into sugar slicks.
  • Big chocolate puddles: Chopped chocolate bars melt into those dramatic, bakery-style pools.

Pairs Well With

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Storage Tips

Room temp: Store in an airtight container for up to 3 days. Marshmallows can firm up faster than a classic chocolate chip cookie, so these are best in the first couple of days. Add a slice of bread in the container if you want to keep them extra soft.

Fridge: Not my first choice (it firms up the marshmallow), but they will keep up to 5 days. Warm a cookie for 10 to 15 seconds in the microwave to bring it back to life.

Freeze baked cookies: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temp or microwave briefly.

Freeze cookie dough: Scoop into balls and freeze on a sheet pan. Once solid, bag them up for up to 2 months. Bake from frozen, adding 1 to 2 minutes. Press a few marshmallows on top halfway through baking for the best toasted look.

Common Questions

Why did my marshmallows disappear?

Marshmallows melt fast, and the sugar can dissolve into the dough. Use mini marshmallows, freeze them for 10 minutes, and save a handful to press on top mid-bake so you actually see them.

Can I use marshmallow fluff instead?

I would not for this dough. Fluff turns the centers sticky and can leak. Stick with minis for controlled gooey pockets.

Chocolate chips or chocolate bars?

Both work, but chopped bars melt into bigger pools. If using chips, consider a mix of chips and chunks.

How do I keep the cookies thick?

Three things: chill the dough, do not overmix, and pull them when the centers still look slightly underdone. They set as they cool.

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free baking flour and gluten-free graham crackers. Expect a slightly more tender, sandy crumb, still delicious.

I love s’mores. I also love not having to explain why there is melted chocolate on a door knob. The first time I tested these, I went in thinking, “How hard can it be?” and promptly created a tray of cookies that looked like they lost a marshmallow fight.

So I tweaked it: graham goes into the dough for that cozy, toasty flavor, and the marshmallows get a little freezer time so they melt slower. Now they come out looking like the best parts of a campfire night, but in cookie form and with way less drama. Still a little chaos though. That is the point.

A pair of hands scooping and rolling s’mores cookie dough balls with visible chocolate chunks on a parchment-lined baking sheet