Name: S’mores Cookies
Prep time: 15 min
Cook time: PT-491906H13M56S
Total time: PT-491906H13M56S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1 cup graham cracker crumbs (about 7 full sheets, crushed); 1 tsp baking soda; 1/2 tsp salt; 1 1/2 cups semi-sweet chocolate chips or chunks; 1 1/2 cups mini marshmallows; Optional: pieces of Hershey's chocolate bar and extra graham cracker bits for topping

Jump to Recipe·Print Recipe

I love these S’mores Cookies because they capture the magic of a classic campfire treat in cookie form. Soft, chewy, and loaded with chocolate, marshmallows, and graham crackers, they’re perfect for cozy nights or sharing with friends.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

¾ cup brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoon vanilla extract

2 ¼ cups all-purpose flour

1 cup graham cracker crumbs (about 7 full sheets, crushed)

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups semi-sweet chocolate chips or chunks

1 ½ cups mini marshmallows

Optional: pieces of Hershey's chocolate bar and extra graham cracker bits for topping

Directions

I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper. Then I cream together the butter and sugars until light and fluffy.

After mixing in the eggs and vanilla, I whisk the flour, graham cracker crumbs, baking soda, and salt in a separate bowl before combining everything.

Next, I fold in the chocolate chips and most of the marshmallows, chilling the dough for 30 minutes if I have time—it really helps them hold shape.

I scoop the dough into balls, top them with extra marshmallows, chocolate, and graham cracker bits, then bake for 10–12 minutes. I let them cool on the pan for 5 minutes before moving them to a wire rack.

Servings and timing

Makes 20–24 cookies

Prep Time: 15 minutes

Chill Time: 30 minutes (optional but recommended)

Bake Time: 10–12 minutes

Variations

I sometimes mix in different types of chocolate—milk, dark, or white—for a flavor twist. Swapping mini marshmallows for marshmallow fluff inside the dough gives an extra gooey center. For a fun treat, I sprinkle a pinch of sea salt on top before baking. I also enjoy adding crushed nuts for a little crunch or using gluten-free graham crackers to make them gluten-free.

Storage/Reheating

I store the cookies in an airtight container for up to 5 days. If I want to keep them longer, I freeze the dough balls and bake them straight from the freezer, adding 1–2 extra minutes to the bake time. To reheat, I pop individual cookies in the microwave for 10–15 seconds for a soft, gooey treat.

FAQs

Can I make these cookies ahead of time?

Yes, I often chill the dough for a few hours or even overnight. It makes the cookies thicker and prevents spreading.

Can I use regular chocolate chips instead of chunks?

Absolutely. I use whatever chocolate I have on hand—chunks give a more rustic look, but chips work perfectly.

Can I make these dairy-free?

I can substitute the butter with a plant-based alternative and use dairy-free chocolate chips. The texture is slightly different, but still delicious.

Do I have to chill the dough?

It’s optional, but I find chilling helps the cookies hold their shape and prevents them from spreading too much.

Can I freeze the baked cookies?

Yes, I wrap baked cookies tightly in plastic wrap and store them in a freezer bag for up to 3 months. I thaw them at room temperature or warm them slightly in the microwave.

Conclusion

I absolutely love making these S’mores Cookies—they’re easy, fun, and bring all the flavors of a campfire classic into my kitchen. Every time I bake a batch, I can’t resist sneaking a warm, gooey cookie before anyone else sees them. Perfect for sharing, gifting, or enjoying as a cozy treat with a glass of milk.

📖 Recipe:

S’mores Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 55–57 minutes (including optional chilling time)
Yield: 20–24 cookies
Diet: Vegetarian

Print Recipe

Description

Soft and chewy S’mores Cookies loaded with chocolate, marshmallows, and graham crackers, bringing the classic campfire treat into cookie form.

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the eggs and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
Combine the dry ingredients with the wet ingredients to form cookie dough.
Fold in the chocolate chips and most of the mini marshmallows.
Optional: Chill the dough for 30 minutes to help cookies hold their shape.
Scoop dough into balls and place on prepared baking sheets.
Top each cookie with extra marshmallows, chocolate pieces, and graham cracker bits.
Bake for 10–12 minutes until edges are lightly golden.
Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.