The Best S’mores Cookie Recipe
This is the best s’mores cookie recipe! These cookies bring the campfire home with gooey marshmallows, melty chocolate chips, and crunchy graham cracker pieces baked into every bite!
This is the best s’mores cookie recipe we have ever tried! These cookies combine the perfect ratio of chocolate chips to melty mini marshmallows, all wrapped in a soft, golden brown cookie loaded with graham crackers.
Nothing says summer like classic s’mores. While we’ve tried many s’mores variations over the years, including mint, coconut, and even a BACON version, my family tends to keep coming back to the original.
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The combination of crunchy graham crackers, melted chocolate, and gooey marshmallows, toasted to a perfect golden brown over an open fire, just can’t be beat. These s’mores cookies have all the nostalgia of late-night fires and sticky fingers without smoke blowing in your face.
Plus, they freeze beautifully, making them ideal for bake-ahead snacking… which teenage boys consider a survival necessity.
The Best S’mores Cookie Recipe
If you love traditional s’mores as much as we do, then you may be looking for different ways to recreate them at home. Until you can hit the road and roast a few s’mores around the campfire, these s’mores chocolate chip cookies are the sweet fix to satisfy the craving.
For more yummy s’mores recipes, try these easy skillet s’mores, s’more brownie bars, s’mores crack, and this s’mores dessert board.
We also love these oatmeal raisin cookies, these pumpkin chocolate chip cookies, and these snickerdoodle cookies too.
Ingredients
- Unsalted butter, softened – Softened butter gives cookies their dreamy chewy texture.
- Granulated white sugar – Sweetness that caramelizes into cookie perfection.
- Light brown sugar – Adds moisture and that deep, toffee-like flavor. Use dark brown sugar for even deeper flavor.
- Large egg – Holds everything together.
- Vanilla extract – Just a splash is all you need.
- All-purpose flour – The foundation of most cookie masterpieces.
- Baking soda – The secret to lift and irresistible softness.
- Milk chocolate chips – A Hershey’s bar chopped into chunks works too!
- Mini marshmallows, frozen and divided – You can’t have s’mores without marshmallows; save half for topping.
- Graham crackers, chopped – Adds crunch and classic s’mores flavor. Crumbs may be used instead, but I like the texture of the chopped graham crackers.
Instructions
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl cream together sugar and butter. Add egg and vanilla, mix well.
3. Add dry ingredients and combine until a soft dough forms.
4. Finally add chocolate chips, the frozen marshmallows (reserve a handful) and graham crackers. Mix well.
5. Using a cookie scoop or a spoon, drop 2 tbsp sized balls of dough onto a greased or parchment lined cookie sheet. Top each with a few frozen marshmallow halves. Bake for 10-12 minutes or until the edges start to brown.
6. If the cookies have a marshmallow, caramel explosion, use a round cookie cutter or butter knife to quickly press them back into a uniform cookie shape.
7. Transfer baked cookies to a cooling rack.
Notes
The mini marshmallows will melt when baking. If your cookie has a melted section, simply use a round cookie cutter to bring it back into shape and create bakery-style edges.
Tips and Tricks
- You can make these cookies in a stand mixer fitted with a paddle attachment or using an electric hand mixer.
- Using a food processor is a great way to get even crumbs and avoid big graham cracker pieces.
- Line pans with silicone mats if you’re out of parchment paper.
- Chill dough in the fridge for 20 minutes for thicker cookies.
- Make stuffed cookies. Flatten out the portions of dough, add a bit of marshmallow fluff in the middle, then wrap the dough around the fluff. Your baked cookies will have a deliciously gooey marshmallow center.
- Freeze cookie dough balls for quick future baking. Once solid, they can be transferred to a storage container and kept frozen for up to 3 months.
- Store cookies in an airtight container at room temperature for up to 7 days or freeze for 3 months.
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Kitchen Essentials for Baking
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
Frequently Asked Questions
How do I keep the marshmallows from melting too much?
Using halved marshmallows inside the dough and adding extra on top near the end prevents total melt-down.
Can I freeze s’mores cookie dough?
Yes! Freeze scooped dough on a baking sheet first so they don’t stick, then store in a container or freezer bag for up to 3 months.
Why did my cookies spread?
Warm dough spreads more, so chilling it before baking helps them stay fluffy and thick.
Pour a glass of milk, grab a couple of these heavenly s’mores cookies, and enjoy the taste of summer whenever the craving hits — no campfire required. If your teens devour them before you get one… well, that’s just the way the cookie crumbles!
If you love this easy s’mores cookie recipe, please give it a five-star rating and help me share it on Facebook and Pinterest!
The Best S’more Cookie Recipe
Ingredients
- ½ cup unsalted Butter softened
- ½ cup granulated white sugar
- ⅓ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup milk chocolate chips chopped up Hershey bar can be used to for that authentic s’mores vibe
- ½ cup mini marshmallows frozen and cut in half
- 4 graham crackers chopped
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl cream together sugar and butter. Add egg and vanilla, mix well.
- Add dry ingredients and combine until a soft dough forms.
- Finally add chocolate chips, the frozen marshmallows (reserve a handful) and graham crackers. Mix well.
- Using a cookie scoop or a spoon, drop 2 tbsp sized balls of dough onto a greased or parchment lined cookie sheet. Top each with a few frozen marshmallow halves.
- Bake for 10-12 minutes or until the edges start to brown.
- If the cookies have a marshmallow, caramel explosion, use a round cookie cutter or butter knife to quickly press them back into a uniform cookie shape.
- Transfer baked cookies to a cooling rack.
Notes
- Freezing the marshmallows helps to prevent them from melting too soon while the cookie bakes in the oven.
- If your cookie has a melted section, simply use a round cookie cutter to bring it back into shape and create bakery-style edges.
- You can make these cookies in a stand mixer fitted with a paddle attachment or using an electric hand mixer.
- Using a food processor is a great way to get even crumbs and avoid big graham cracker pieces.
- Line pans with silicone mats if you’re out of parchment paper.
- Chill dough in the fridge for 20 minutes for thicker cookies.
- Make stuffed cookies. Flatten out the portions of dough, add a bit of marshmallow fluff in the middle, then wrap the dough around the fluff. Your baked cookies will have a deliciously gooey marshmallow center.
- Freeze cookie dough balls for quick future baking. Once solid, they can be transferred to a storage container and kept frozen for up to 3 months.
- Store cookies in an airtight container at room temperature for up to 7 days or freeze for 3 months.
Nutrition
