Recipe

S'mores Cookies

Graham cracker cookie dough loaded with chocolate and marshmallows, baked into crisp-edged, gooey-centered s'mores cookies.

By Matt Campbell

•

4.8

A tray of freshly baked s'mores cookies on a parchment-lined baking sheet, with toasted marshmallow tops and melted chocolate pieces in a warm, natural-lit kitchen

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S'mores are chaotic in the best way. Sticky fingers, melty chocolate, marshmallows that go from “not yet” to “on fire” in about three seconds. These cookies take that same energy and put it on a baking sheet, which is honestly a win for everyone involved.

Think of this as a buttery graham cracker cookie with crisp edges, a soft center, pockets of gooey marshmallow, and just enough chocolate to make you pause mid-bite like, okay wow. They are fast enough for a weeknight, impressive enough for a party, and forgiving enough for real life baking.

Measured ingredients for s'mores cookies on a kitchen counter: flour, crushed graham crackers, brown sugar, butter, eggs, chocolate pieces, and marshmallows in small bowls

Why It Works

Graham-forward cookie base: Crushed graham crackers + brown sugar gives that classic toasty, honeyed vibe without needing anything fancy.
Crisp edges, soft middle: Slightly underbake and let them finish on the pan. The centers stay chewy while the edges set up.
Better marshmallow control: We tuck most marshmallows inside the dough so you get gooey pockets, not a whole cookie sheet of caramelized sugar lava.
Chocolate that actually melts: Chopped chocolate bars give you puddles. Chips work too, but bars are the move when you want a little extra drama.

Pairs Well With

Storage Tips

Room temp: Store cooled cookies in an airtight container for up to 3 days. Place a piece of bread in the container if you want them extra soft the next day.

Fridge: Not my first choice because it can firm up the cookie, but it works for up to 5 days. Bring to room temp before eating.

Freeze baked cookies: Freeze in a single layer, then transfer to a freezer bag for up to 2 to 3 months. Thaw at room temp. Warm for 8 to 12 seconds in the microwave if you want the marshmallow goo again.

Freeze cookie dough: Scoop dough balls onto a tray, freeze until firm, then bag. Bake from frozen, adding 1 to 3 minutes to the bake time. Add a couple marshmallow pieces on top halfway through baking for the prettiest toasted look.

Common Questions

Why did my marshmallows disappear?

Marshmallows melt, spread, and can “vanish” into the dough if they are too small or too exposed. For the best gooey pockets, use mini marshmallows tucked inside the dough and add a few marshmallow halves on top near the end of baking for that toasted, classic s'mores look. (And yes, parchment paper helps with any sticky runoff.)

Can I use marshmallow fluff instead?

You can, but it is messy and tends to leak. If you try it, freeze small dollops of fluff on parchment first, then wrap them inside the dough like a surprise. Personally, marshmallows are the low-drama option.

What chocolate is best?

Chopped milk chocolate bars taste the most like a real s'more. If you want a slightly less sweet edge, do half milk chocolate and half semi-sweet.

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free all-purpose flour and gluten-free graham crackers. The dough can be a little softer, so chilling is extra helpful.

How do I keep them from spreading too much?

Make sure your butter is softened, not melty. Also, chill the scooped dough for 20 to 30 minutes if your kitchen is warm or your tray is hot from a previous batch.

Can I toast the tops more?

Yep. For extra golden marshmallow tops, switch the oven to broil for 20 to 45 seconds at the very end. Keep the pan on a middle rack (not right under the broiler) and do not walk away. Marshmallows go from golden to smoke alarm fast.

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 bowl (or stand mixer)
Measuring cups and spoons
Kitchen scale (optional, for weights)
Rubber spatula
Baking sheets
Parchment paper
Cookie scoop (2 tablespoon size is ideal)
Cooling rack

I love the idea of campfire s'mores. I love the taste even more. But I do not always love the logistics, especially when I just want dessert without smelling like smoke and playing “is that marshmallow done yet?” roulette. These cookies are my kitchen-friendly compromise: all the graham, chocolate, and goo, with crisp edges that feel like the best part of toasting anything over a flame. Also, you can eat them on your couch. That is a kind of magic too.

S'mores Cookies

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 to 12 minutes

Total Time 30 minutes

Servings 18 to 24 cookies

Ingredients

1 1/2 cups (180 g) all-purpose flour
1 cup (100 g) graham cracker crumbs (about 8 to 10 full sheets, depending on brand)
1 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon (optional, but cozy)
3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
6 oz (170 g) milk chocolate, chopped (or chocolate chips)
1 cup (about 45 g) mini marshmallows
6 large marshmallows, cut in halves (for topping, optional but recommended)

A small bowl of mini marshmallows next to chopped milk chocolate on a wooden cutting board in a bright home kitchen

Instructions

Heat the oven. Preheat to 350°F. Line 2 baking sheets with parchment.
Mix the dry ingredients. In a bowl, whisk together flour, graham cracker crumbs, baking soda, salt, and cinnamon (if using).
Cream butter and sugars. In a large bowl, beat softened butter, brown sugar, and granulated sugar until fluffy, about 1 to 2 minutes.
Add egg and vanilla. Beat in the egg and vanilla until smooth.
Make the dough. Add the dry ingredients to the wet and mix just until no dry streaks remain. Fold in chopped chocolate and mini marshmallows (tuck the marshmallows in, do not leave a bunch sitting on the outside).
Scoop and shape. Scoop dough into 2-tablespoon portions and roll into balls (a little heaping is fine). Place on the baking sheet, leaving about 2 inches between cookies. Plan for about 6 to 8 cookies per sheet so they have room to spread. If you want extra goo, press a few mini marshmallows into the center of each mound so they are mostly covered.
Yield note: You will get about 18 to 24 cookies depending on how generous your scoops are.
Bake. Bake for 10 to 12 minutes, until the edges look set and the centers still look a little soft. If baking two trays at once, swap racks and rotate the pans halfway through.
Add the marshmallow tops. In the last 2 minutes of baking, gently press a marshmallow half onto the top of each cookie. Place it cut-side up for maximum toasty surface area. (If you prefer a neater look, cut-side down also works, but it can stick and brown a little less.)
Cool like you mean it. Let cookies cool on the pan for 10 minutes before moving to a rack. This sets the structure and keeps the centers chewy.
Optional crisp-edge upgrade. For rounder cookies, use a spoon to gently “scoot” the edges in a circle right when they come out of the oven. Works best while they are still hot and soft.

Nutrition information is estimated.

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S'mores Cookies

Why It Works

Pairs Well With

Recommended

Homemade Marshmallow Fluff

Seven Layer Bars

Skillet Pizookie

Oreo Cookie in a Cookie

Storage Tips

Common Questions

Why did my marshmallows disappear?

Can I use marshmallow fluff instead?

What chocolate is best?

Can I make these gluten-free?

How do I keep them from spreading too much?

Can I toast the tops more?

S'mores Cookies

Ingredients

Instructions