Recipe

S’mores Cookies

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

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

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.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowls
Whisk
Rubber spatula
Hand mixer or stand mixer (helpful, not mandatory)
Sheet pans
Parchment paper
Cookie scoop (about 2 tbsp) or spoon
Wire rack for cooling

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

S’mores Cookies

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 10 to 12 minutes

Total Time 1 hour 5 minutes (includes chilling)

Servings 18 cookies (about 2 tbsp each)

Ingredients

1 1/2 cups (190 g) all-purpose flour
1 cup (100 to 120 g) graham cracker crumbs (brand and grind vary), plus more for topping
1 tsp baking soda
1/2 tsp fine salt
1/2 tsp cinnamon (optional, but cozy)
3/4 cup (170 g) unsalted butter, melted and cooled for 5 minutes
3/4 cup (150 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
6 oz (170 g) milk chocolate or semisweet chocolate, chopped (or chips)
1 1/2 cups mini marshmallows, divided (freeze 1 cup for 10 minutes, and reserve about 1/2 cup for topping)
1 regular-size chocolate bar, broken into squares (optional for stuffing)

Quick note: Graham cracker crumbs can be a little chaotic. If you can, measure by weight for the most consistent dough.

Measured flour, graham cracker crumbs, sugars, melted butter, eggs, chopped chocolate, and mini marshmallows arranged on a kitchen counter in small bowls

Instructions

Prep the oven and pans. Heat oven to 350°F (175°C). Line two sheet pans with parchment.
Mix the dry ingredients. In a bowl, whisk together flour, graham crumbs, baking soda, salt, and cinnamon (if using).
Mix the wet ingredients. In a larger bowl, whisk melted butter, brown sugar, and granulated sugar until glossy. Whisk in egg, egg yolk, and vanilla. (You can use a hand or stand mixer here if you want, but it is not required.)
Make the dough. Add dry ingredients to wet and fold just until no dry streaks remain. Do not overmix. Fold in chopped chocolate and 1 cup of the marshmallows (use the frozen ones here if you can). Reserve the remaining marshmallows for topping.
Chill. Cover and chill dough for 30 to 45 minutes. This helps thickness and keeps the marshmallows from going full chaos.
Scoop. Scoop dough into about 2-tablespoon balls and place 2 to 3 inches apart. Optional: press a small piece of chocolate bar into the center of each dough ball and pinch to seal.
Bake, then top. Bake 8 minutes. Pull the tray out and press a few mini marshmallows on top of each cookie. Bake 2 to 4 minutes more, until the edges are set and lightly golden and the centers are still puffy and soft.
Make them pretty. As soon as they come out, sprinkle a pinch of graham crumbs on top. If you want extra toast on the marshmallows, broil for 15 to 30 seconds on an upper or middle rack and do not walk away. Marshmallows go from golden to tragedy fast.
Cool. Let cookies cool on the pan for 10 minutes, then move to a wire rack. They finish setting as they cool.

Unbaked s’mores cookie dough balls with chocolate chunks on a parchment-lined sheet pan ready to go into the oven

A sheet pan of s’mores cookies fresh from the oven with golden toasted marshmallow tops and melted chocolate

Two s’mores cookies stacked on a small plate with a linen napkin on a wooden table, showing gooey marshmallow and melted chocolate inside

Nutrition information is estimated.

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S’mores Cookies

Why It Works

Pairs Well With

Recommended

Toll House Chocolate Chip Cookies

Nestle Toll House Chocolate Chip Cookies

DoubleTree Chocolate Chip Cookies

Double Chocolate Chip Cookies

Storage Tips

Common Questions

Why did my marshmallows disappear?

Can I use marshmallow fluff instead?

Chocolate chips or chocolate bars?

How do I keep the cookies thick?

Can I make these gluten-free?

S’mores Cookies

Ingredients

Instructions