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

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

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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.

Chilling the dough is optional but helps prevent spreading.

Cookies can be stored in an airtight container for up to 5 days.

Freeze unbaked dough balls for later use; bake directly from frozen, adding 1–2 minutes to bake time.

For a dairy-free version, use plant-based butter and dairy-free chocolate chips.

Customize by adding different types of chocolate, marshmallow fluff, crushed nuts, or a sprinkle of sea salt.