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S’mores cookies are the perfect way to get your s’mores fix without a campfire. They’ve got all the components of the classic treat: gooey marshmallow, milk chocolate bars, and real graham crackers infused into the dough. And did I mention there’s NO chilling required?! Recipe includes a how-to video.
S’mores, but Make Them Cookies
There are plenty of ways to make s’mores cookies (and nearly all of them quite delicious) but I didn’t want to just toss marshmallows and chocolate into a regular chocolate chip cookie dough (not even my best chocolate chip cookie recipe, though I’m sure that would be quite good!) and call it a day. I wanted every bite to actually taste like a s’mores, with distinct graham cracker flavor, gooey marshmallows, and melty milk chocolate.
I retest these nearly every summer to see if there’s something I should change about them to make them even better, and every year I decide nope, they’re perfect just as they are. They’ve accrued a solid 4.8-star review over the past 10 years, so it’s safe to say I’m not the only one who thinks so.
What To Know About These S’mores Cookies:
- Graham cracker flavor baked into every bite. The actual cookie dough is infused with graham cracker crumbs, so the flavor is present throughout the entire cookie, rather than just baking the cookie on top of a cracker.
- Strategic marshmallow distribution. You’ll notice that marshmallows baked into the dough will disappear (just as they do in my cornflake cookies). That’s expected, but we still add them because they still add gooeyness and classic marshmallow flavor. But in order to make these really feel like s’mores cookies, we also add mini marshmallows on top after baking.
- No chilling. These aren’t gourmet-style cookies, so they won’t come out of the oven as round balls; they’re designed to be softer, chewier, but still thick enough to hold in all the key ingredients that make a s’more a s’more.
- No chilling. Enough said 😉
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What You Need
Here are the key ingredients you need to make these s’mores cookies:
- Unsalted butter. Using unsalted butter gives us better control over the flavor of the cookie, and we’ll used softened butter (preferably with a slight bit of a chill to it, still) which means the s’mores cookies can go right in the oven without chilling first–yay!
- Graham cracker crumbs. You can use the pre-ground crackers, or you can pulverize them yourself. I experimented with adding larger pieces of crackers, but found they became too stale/soft after baking. Using ground graham crackers fixes this problem and gives the cookies a much better texture.
- Cornstarch. One of my favorite “secret ingredients”, I love cornstarch for the way it helps cookies keep their shape and keeps them soft and tender rather than cakey.
- Mini marshmallows. We’ll add some in the dough and reserve the rest for topping the cookies after they’re baked.
- Chocolate. Using just milk chocolate bars would be my preference, but the bars are so expensive I usually do a blend of bars and milk chocolate chips. This works well, but chocolate chips don’t stay as melty as the bars. If you wanted to use all chocolate bars, just add an additional 1 cup of chopped milk chocolate.
As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make S’mores Cookies
First, make the dough. This is a no-fuss dough; you’ll cream the butter and sugar, stir in the eggs and vanilla, whisk your dry ingredients separately and then gradually fold them into the wet ingredients.
Next, the add-ins (marshmallows and chocolate) get folded in with a spatula until they’re well distributed throughout the dough.
SAM’S TIP: Don’t add all of your dry ingredients at once! Instead, add them in 3-4 parts. This will make your s’mores cookie dough much more manageable and keep it from becoming dry, crumbly, and difficult to stir.
Next, scoop and bake. Scoop the cookie dough into balls, trying to tuck any exposed marshmallow into the dough. Bake the cookies until the edges are set and lightly golden.
After baking, let the cookies cool for only a minute before carefully pressing additional mini marshmallows (and additional chocolate, if you’d like) into the tops of each cookie.
SAM’S TIP: If you see any marshmallows sticking out of your cookie dough balls after rolling, try to cover them up with dough. Otherwise, the marshmallow will leak out of the cookie. A little bit of melty messy marshmallow can be charming, but let’s limit it. If some marshmallow does leak out of your s’mores cookies after baking, you can use the back of a spoon to try and nudge it back in.
Frequently Asked Questions
Yes! You can freeze the dough before baking (follow my instructions on how to freeze cookie dough) or freeze the baked cookies. Just make sure to wrap them well and store them in an airtight container.
Yes, this cookie dough can be made up to 4 days in advance of using it, just cover it tightly and store it in the refrigerator. The dough will be harder to scoop and you may need to let it sit at room temperature for a bit to soften it. You can alternatively scoop all of the cookie dough balls, place them in an airtight container, and then store these in the refrigerator until you’re ready to bake. Cookie dough baked straight from the fridge may need an extra minute or two in the oven, but check them at the indicated time in the recipe.
This can happen if your butter is too soft or if you don’t have enough flour in your cookies. Make sure you follow my tips on how to measure flour properly, as many people simply scoop a measuring cup straight into the flour (please don’t do this!). If you think your butter is too soft, pop your dough in the fridge for a few minutes before scooping and rolling. Also, never put cookie dough on a warm cookie sheet; this can cause your cookies to spread.
Absolutely, marshmallow bits will work quite well here but they don’t add quite the same “gooeyness” that mini marshmallows add to the cookies.
If you like these s’mores cookies, be sure to give my s’mores brownies and peanut butter smore’s cookie bars a try!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
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Combine butter and sugars in a large bowl (or the bowl of a stand mixer with paddle attachment) and use an electric mixer to beat on medium speed until light and creamy.
1 cup (226 g) unsalted butter, ¾ cup (150 g) granulated sugar, ¾ cup (150 g) light brown sugar
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Add eggs and vanilla extract and stir into batter until completely combined.
2 large eggs, ½ teaspoon vanilla extract
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In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
2 ⅓ cups (290 g) all-purpose flour, 1 ¼ cups (125 g) graham cracker crumbs, 2 teaspoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt
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With mixer on medium-low speed, gradually add dry ingredients to butter mixture just until completely combined.
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Add 1 cup (40g) mini marshmallows, chocolate chips, and chocolate bars and use a spatula to stir until ingredients are well incorporated.
2 cups (80 g) mini marshmallows, 1 cup (170 g) milk chocolate chips, 5-6 oz (140-170 g) coarsely chopped milk chocolate bars
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Scoop dough by 2 Tablespoon-sized scoops (52g) and drop on prepared baking sheet, spacing at least 2” apart. For more uniform/round cookies, briefly roll dough between your palms to make a smooth ball before placing on cookie sheet. Any exposed marshmallows will melt onto the tray, this is fine (and why we line the tray with parchment paper) but to help keep the marshmallows in the cookie, try to tuck any exposed pieces of marshmallow into the dough.
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Transfer cookies to center rack of 350F (175C) oven and bake for 10-12 minutes. While cookies are baking, use a knife to cut the remaining 1 cup (40g) marshmallows in half crosswise.
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Within 1 minute of the cookies being removed from the oven, gently press marshmallow halves into the surface of the cookies.
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Allow cookies to cool completely on baking sheet before enjoying.
Marshmallows
If you can find the super miniature marshmallows (the tiny kind you use in hot chocolate) you can substitute these instead. Use 1-1 ½ cup and stir them all into the dough.
Chocolate
Instead of a mix of chips and chocolate bars, you could use 2 cups (340g) milk chocolate chips or 12 oz of coarsely chopped milk chocolate candy bars.
Storing
Store s’mores cookies in an airtight container at room temperature for up to 3-5 days. Exposed marshmallows that have been pressed onto the surface may begin to feel a bit stale after 24 hours (if this happens they will be easy to remove/discard).
Serving: 1cookie | Calories: 268kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 131mg | Potassium: 55mg | Fiber: 1g | Sugar: 24g | Vitamin A: 273IU | Vitamin C: 0.05mg | Calcium: 38mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2016. It has been updated with new photos and a new video.