These S’mores Cookies are soft, chewy, and perfectly gooey. Full of chocolate, marshmallow, and graham crackers, these will have you reminiscing about summer campfires with every bite.
For more decadent cookie recipes, try these Special K bars and cookies and cream cookies.
Table Of Contents
- S’mores Cookies Details
- What you’ll need
- How to Make S’mores Cookies
- Tips for making the BEST S’mores cookies
- Can you use regular sized marshmallows?
- How to avoid a marshmallow blowout
- How to Store them
- Can you freeze s’mores cookie dough?
- More amazing cookie recipes to try!
- Full Recipe Instructions
S’mores Cookies Details
- Taste: This cookie is everything you love about a classic s’more but in the form of a sift and chewy cookie!
- Texture: These cookies are soft and tender with gooey melted marshmallows and Hershey’s chocolate with crunchy pieces of graham crackers.
- Time: Just like any cookie, these come together quickly! The only part that takes extra time is adding extra chocolate on top.
- Ease: This cookie recipe is super easy to whip up. It’s a perfect baking project with kids.
What you’ll need
- Wet ingredients- Unsalted butter (softened), Granulated sugar, Golden brown sugar, Egg, Egg yolk, and Vanilla extract
- Dry ingredients- All-purpose flour, Baking soda, and Salt
- S’mores ingredients- Semi-sweet chocolate chips, Mini marshmallows, Hershey’s chocolate bars (chopped), and Graham crackers (crushed)
How to Make S’mores Cookies
- Cream the butter and sugars. In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Cream them together with an electric hand mixer, about 2-3 minutes.
- Add the egg and vanilla. Now add the egg, egg yolk, and vanilla extract, and mix at high speed for about a minute.
- Sift in the dry ingredients. Place a a fine-mesh sieve over the mixing bowl and add the all-purpose flour (spooned and leveled off), baking soda, and salt. Sift the dry ingredients in and then mix at low speed with the hand mixer to avoid flour flying everywhere.
- Add in the rest of the ingredients. Finally, add the chocolate chips, chopped Hershey’s bars, mini marshmallows, and crushed graham crackers.
- Mix and scoop. Mix everything together with a spatula and then scoop the cookie dough out with a medium-sized cookie scoop.
- Bake. Place the cookie dough balls on a parchment paper-lined baking sheet and bake at 350 degrees Fahrenheit for about 9 minutes. Allow to cool.
Tips for making the BEST S’mores cookies
- Spoon and level off the flour– You don’t want these cookies to be too dry, so spoon your flour into the measuring cup and level it off to get the exact amount without extra packed in.
- Sift the dry ingredients- Again, you don’t want dryness in these s’mores cookies, so use a fine-mesh sieve to sift in the dry ingredients and avoid clumps in your dough.
- Make them look prettier- Add extra chunks of Hershey’s chocolate, crushed graham crackers, and mini marshmallows on top before baking these cookies so they look even better.
- Let them cool. They will be very soft when they come out of the oven so let them cook and firm up a little before serving them, so they don’t fall apart.
Can you use regular sized marshmallows?
Yes, you can. If you don’t have any mini marshmallows, then you can use the larger-sized ones. Just cut or tear them into smaller pieces so they fit in the cookie and won’t bubble over.
How to avoid a marshmallow blowout
If your s’mores cookies do have a marshmallow blowout, just push the edges back with a knife or spatula as soon as they come out of the oven. You can also reshape them with a circle-shaped cookie cutter.
As a precaution, you might want to keep your marshmallows near the center of the cookie ball. To do that, just mix and scoop your cookie dough balls, and then make a small dent in the center and add the mini marshmallows then. Either way is fine.
How to Store them
These chewy S’mores cookies will last for up to 4 days in an airtight container at room temperature. You can also freeze them for 2-3 months in a freezer ziplock bag.
Can you freeze s’mores cookie dough?
Yes, you can freeze this cookie dough. Place your cookie dough balls on a baking sheet in the freezer for an hour to firm up. Then transfer the dough balls to a ziplock freezer bag and freeze for up to 3 months. When you’re ready to bake, there is no need to thaw them. Just bake them straight from the freezer.
More amazing cookie recipes to try!
- Cookies And Cream Cookies
- Chewy Nutella Cookies
- Easy Cream Cheese Cookies
- Monster Cookies
- Double Chocolate Cookies (VIDEO)
Full Recipe Instructions
S’mores Cookies
These S'mores Cookies are chewy and gooey and utterly delicious. This recipe is a must if you love those classic s'mores flavors.
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Servings: 40 cookies
Calories: 132kcal
Ingredients
- 1 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1 cup golden brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract 
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup
semisweet chocolate chips

- 1 cup mini marshmallow
- 2 bars Hersheys Chocolate (64g)
- 6 Graham crackers
Instructions
- Add 1 cup unsalted softened butter into a large mixing bowl along with 1/3 cup granulated sugar, and 1 cup golden brown sugar. Use an electric hand mixer to mix the butter and sugar together until it’s creamed together. This should take about 2-3 minutes
- Next, add 1 large egg, 1 egg yolk, and 1 teaspoon of vanilla extract. Mix again at high speed for about 1 minute.
- Now place a fine-mesh sieve over the mixing bowl and add in 2 1/2 cups all-purpose flour (spooned and leveled off), 1 teaspoon baking soda, and 1 teaspoon salt. Sift the dry ingredients in, then mix again with the hand mixer. You will need to mix at low speed so the flour doesn’t go flying everywhere.
- Lastly, add 3/4 cups semisweet chocolate chips, 1 cup mini marshmallow, 2 bars chopped Hershey's Chocolate (64g), and 
6 crushed Graham crackers squares.
- Mix everything together using a spatula. Then scoop out the cookie dough using a medium-sized cookie scoop. Place the cookie dough balls onto a baking sheet lined with parchment paper and bake at 350 degrees Fahrenheit for about 9 minutes. TIP: to make the cookies look prettier you can add extra chunks of Hershey’s chocolate, crushed graham crackers, and mini marshmallows on top before baking.
Notes
FAQs answered in the post above
- How to store these cookies
- How to freeze them
- How to make them with regular marshmallowsÂ
Nutrition
Calories: 132kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 105mg | Potassium: 42mg | Fiber: 1g | Sugar: 10g | Vitamin A: 156IU | Calcium: 12mg | Iron: 1mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Jane says
Great cookies will put marshmallows inside next time. Took about 5 extra minutes to bake til brown. Definitely a keeper
Dina says
Thank you for the feedback Jane!
Abby says
Hi, can you double this batch? Thank you!
Dina says
Hi Abby, yes you can 🙂
Brie says
I tried this recipe and my cookies came out underbaked at the bottom in the centre. What did I do wrong?!?
Dina says
Hi Brie, every oven runs a little differently. There is a chance you need to add a few more minutes to the bake time 🙂