Name: Smore Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups semi-sweet chocolate chips or chunks; 1 cup mini marshmallows; 1 cup graham crackers, broken into small pieces

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Smore Cookies- All the nostalgic campfire flavors—gooey marshmallows, melty chocolate, and crunchy graham crackers—baked right into soft, chewy cookies. These s’more cookies give me all the cozy vibes of summer nights without ever lighting a fire. They're the perfect marriage of a classic cookie and the iconic s’more.

Smore Cookies

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 teaspoons vanilla extract

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups semi-sweet chocolate chips or chunks

1 cup mini marshmallows

1 cup graham crackers, broken into small pieces

Directions

I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.

In a large bowl, I cream the butter and sugars until light and fluffy. Then I beat in the eggs and vanilla.

In a separate bowl, I whisk together the flour, baking soda, and salt, then gradually add that to the wet mixture.

I fold in the chocolate chips, marshmallows, and graham cracker pieces until everything is well mixed.

I scoop about 2 tablespoons of dough per cookie onto the prepared sheets. For a prettier finish, I like to press a few extra marshmallows and chocolate pieces on top.

I bake the cookies for 9–11 minutes until the edges are golden but the centers are still soft. After baking, I let them cool on the sheet for 5 minutes before moving them to a rack.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Calories: ~210 kcal per cookie

Variations

I like to switch things up depending on what I have in the pantry. Sometimes I use dark chocolate chunks for a more intense flavor, or even milk chocolate for that classic s’mores taste. If I want a bit of nuttiness, I’ll add crushed pecans or walnuts. For a festive twist, I’ve even swapped in colored mini marshmallows or added a pinch of cinnamon to the dough.

Storage/Reheating

To keep these cookies fresh, I store them in an airtight container at room temperature for up to 5 days. If I want to enjoy them warm again, I pop one in the microwave for about 10–15 seconds to bring back that gooey texture. They also freeze well—either the baked cookies or the cookie dough. When I freeze the dough, I scoop it into balls first, then bake straight from the freezer, adding a minute or two to the baking time.

FAQs

How do I keep the marshmallows from melting too much in the oven?

I find that gently pressing a few marshmallows on top of each dough ball just before baking helps them stay visible and gooey without completely disappearing into the dough.

Can I use large marshmallows instead of mini ones?

I wouldn’t recommend it. Large marshmallows tend to melt too fast and spread out too much. Mini marshmallows mix better into the dough and give more even results.

Can I make the dough ahead of time?

Yes, I often chill the dough for a day or two before baking. It helps develop the flavor and makes the cookies even chewier.

What’s the best way to break the graham crackers?

I usually break them by hand into small chunks rather than crushing them into crumbs. That way, I still get a bit of crunch in each bite.

Can I use gluten-free flour?

I haven’t tried it myself, but I’ve heard others have had success using a 1:1 gluten-free flour substitute. Just make sure the graham crackers are also gluten-free.

Conclusion

These s’more cookies are my go-to when I’m craving something nostalgic but want the convenience of baking at home. They’re gooey, chewy, chocolatey, and packed with everything I love about classic s’mores. Whether it's for a party, a cozy night in, or just a sweet treat, this recipe always delivers.

Recipe:

Smore Cookies

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Author: Cheryl
Total Time: 25 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

All the nostalgic campfire flavors—gooey marshmallows, melty chocolate, and crunchy graham crackers—baked into soft, chewy cookies that capture the essence of s’mores without a fire.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart.
Optionally, press a few extra marshmallows and chocolate pieces on top of each dough ball.
Bake for 9–11 minutes, until the edges are golden and the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.