S’mores Cookies — 🍪 🙌🏻 🎉 These SOFT and CHEWY cookies are loaded with chocolate, marshmallows, and graham crackers!! The best s’mores you’ll ever eat and no campfire required! Kids and adults alike LOVE these amazing cookies!
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I love s’mores, but like most busy adults I don’t frequently find myself just hanging around campfires and roasting marshmallows over an open flame. The last time that happened was probably 1987 and I was a Girl Scout.
Which is why these s’mores cookies are a beautiful thing. They bring the taste of s’mores indoors via soft, tender, chewy chocolate chip cookies.
I adapted my favorite chocolate chip cookie base because the cookies turn out exceedingly soft, every time. I added crushed graham crackers, mini marshmallow bits, and chocolate chips. The result is nothing short of the gooey, chewy, moist, chocolaty heaven.
They’re enough to make the Brownie Scouts jealous that they have to stand around swatting bugs and getting stinky hair for their s’mores.
The graham crackers soften slightly while baking, but retain some crunch, which is a perfect contrast to the the little marshmallow bits that stay chewy.
There’s an abundance of chocolate in every bite because s’mores aren’t good unless there’s chocolate coating your fingernails and dripping all over. Keep the napkins handy.
Ingredients in S’mores Cookies
To make these s’mores chocolate chip cookies, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Graham crackers
- Semi-sweet chocolate chips (milk chocolate chips work too)
- Marshmallow bits
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make S’mores Cookies
Making s’mores cookies with actual graham crackers is very easy. Here are the basic steps:
- Add the butter, sugars, egg and vanilla to a stand mixer and beat until light and fluffy (this will take a few minutes!).
- Add in the dry ingredients and beat just until mixed.
- Then, fold in the graham crackers, chocolate chips, and marshmallows.
- Scoop the cookie dough into balls and set on a plate. Cover with plastic wrap and chill for at least 2 hours.
- Once the dough has chilled, place the cookie dough balls on a parchment paper lined baking sheet and bake until the edges have set and the tops are just beginning to set, even if slightly undercooked, pale and glossy in the center.
Cookie FAQs
Yes, you MUST chill the cookie dough prior to baking it. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Whenever I post a s’mores dessert recipe, I usually have readers from outside the US say they can’t find graham crackers where they live. If that’s the case for you, I recommend using another lightly sweetened cracker or cookie in place of the graham crackers. I think plain digestive biscuits would work well here, but let me know what you wind up using!
However, please make these s’mores cookies with graham crackers if possible. That will deliver the most authentic s’mores flavor.
I used Kraft Jet-Puffed Mallow Bits, rather than actual marshmallows, because they survive the baking process better. The bits are sold in the baking aisle of most grocery stores or Target, but if you can’t find them, use regular mini marshmallows.
Technically yes, but the cookies won’t be nearly as soft and pillowy without it. Cornstarch cookies are some of my favorites because they bake up soft and chewy every time!
I used the classic s’mores mix-ins to make this cookie recipe, but you’re welcome to add additional mix-ins if desired. I imagine shredded coconut and chopped nuts would pair nicely with the marshmallows, chocolate chips, and graham crackers!
I used semi-sweet chocolate chips to make this recipe super easy to throw together, but you can substitute 12 ounces of Hershey’s bars that have been chopped up. Using Hershey’s bars would give these cookies an even more authentic s’mores flavor.
Storage Instructions
Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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Soft and Chewy Smores Cookies
Equipment
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup coarsely chopped graham crackers, about 4 full-size cracker sheets
- 2 cups semi-sweet chocolate chips, (12 ounce bag)
- 1 ¼ cups marshmallow bits
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 26). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want ooey-gooey Smores-like cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy, gooey centers).
- Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
- Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Dough base adapted from Twix Bar Chocolate Chip Cookies, Soft and Chewy M&M’s Cookies, Soft and Chewy Snickers Chocolate Chip Cookies, and Chocolate Chip and Chunk Cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More S’mores Desserts:
All of my chocolate chip cookie recipes and all of my s’mores recipes!
Chocolate Chip Cookie S’mores Bars — Between layers of super soft chocolate chip cookie dough there’s chocolate, marshmallows, and graham cracker crumbs for the most DECADENT smores ever!! So EASY and just 4 main ingredients!!
S’mores Poke Cake — Chocolate cake gets poked all over and soaked in a marshmallow creme mixture before being topped with crushed graham crackers, toasted marshmallows, and hot fudge sauce.
S’mores Brownie Pie — Each bite of the pie is so satisfying and starts with a base of dense, fudgy, rich brownies, topped with melted chocolate chips, fluffy gooey marshmallows, and sprinkled with crunchy bits of graham crackers.
Gooey Chocolate Chip and Marshmallow Cookie Pie — The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!
S’mores Bars — SO EASY, NO-BAKE, just FOUR ingredients, and ready in FIVE minutes!! It doesn’t get any better than that and no campfire required! A hit with kids and adults at parties, potlucks, and picnics!!
Peanut Butter Cookie S’mores Pie — A peanut butter and graham cracker cookie underneath gooey marshmallows and melted chocolate!!
Smores Cake — A three-layer, show-stopping cake that everyone will ADORE! Moist and tender layers of chocolate cake along with crunchy graham cracker crusts, sweet marshmallow buttercream frosting, toasted marshmallows, and chocolate bars for a true smores experience!
Could you use mini marshmallows in this recipe?
You can BUT they melt faster than the marshmallow bits so you will need to make sure they aren’t touching the surface of the baking sheet on the underside because they will melt, stick, and burn.
What do you think about allowing the mini marshmallows to air dry out a bit before mixing them into the dough? Do you think this would help prevent them melting so fast?
Thanks!
It’s an idea that could work but I haven’t tried it. I have only made these cookies with the marshmallow bits. But if you try it, let me know how things go!