S’mores Cookies

These chewy S’mores Cookies have all the flavor you love about s’mores in cookie form. Dotted with mini marshmallows, melty chocolate, and graham crackers, they are sure to please all the s’mores lovers in your life. They stay fresh for days, and everyone loves them. Bring these treats to your next campfire and skip the mess. 

How to make S’mores Cookies

First, whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Then using an electric stand mixer with the paddle attachment or a handheld electric mixer on medium speed, cream the butter, granulated sugar, and brown sugar together until light and fluffy.

Turn the mixer to low speed and add the eggs one at a time and the vanilla, mixing just until incorporated. Add the flour mixture in three intervals mixing just until combined. Scrape down the bowl and beater as needed. Stir in half the crushed graham crackers, chocolate chips, and 1 cup of mini marshmallows split in half.

Using a 1 1/2 tablespoon cookie scoop for even and accurate sizing, roll the cookie dough into a little over 1 inch balls and place on parchment-covered baking sheets about 2-2 1/2 inches apart. Bake in a preheated oven for about 8 minutes. Remove the cookies from the oven and top them with the remaining marshmallows, chopped dark chocolate, and graham cracker crumbs. Bake for another 4 minutes, and then let the cookies cool on the cookie sheet for at least 10 minutes before moving them to a wire rack.

Recipe notes and helpful tips

• Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
• Split the mini marshmallows in half. I cut them in half with my kitchen scissors.
• Do not be tempted to add more marshmallows. If the marshmallow-to-dough ratio is too high, the cookies will not set up right.
• You can substitute milk chocolate chips for the semi-sweet chocolate chips.
• Cover the baking tray with parchment paper or a silicone mat to prevent sticking and promote even browning.
• The cookies need to cool on the cookie sheet for 10-15 minutes before moving to cookie cooling racks.
• Run a test run and bake off a few cookies, and if they spread too fast, cover and chill for an hour.
• Work quickly but thoroughly when you take the cookies out of the oven to add the toppings. Have the marshmallows, chocolate bar pieces, and graham crackers close to the oven.
• Marshmallows make the cookies delicious, but they also cause them to spread sometimes into odd-shaped cookies. Use a spatula to round the cookies back up by gently pushing them back into a round shape.
• Store the cookies on the counter in an airtight container for up to 5 days.

Try using stale marshmallows

When I made these last, the only mini marshmallows I had left in the house were slightly stale. Believe it or not, they seemed to work better in the cookies. They did not melt as fast or spread as much, but we still got that awesome soft sweet marshmallow chew.

More cookie recipes you will love!

S'mores Cookie Recipe

Delicious and easy S'mores Cookies with gooey marshmallows, graham crackers, and pieces of Hershey's chocolate bar baked right in my tried and true chocolate chip cookie recipe.  All the great taste of s'mores in cookie form. 

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Servings: 30 cookies

Calories: 188kcal

Author: Beth Pierce

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter softened
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs room temperature
• 2 teaspoons pure vanilla extract
• ½ cup crushed graham crackers reserve ¼ cup for the top of the cookies
• 1 cup semi-sweet chocolate chips
• 1 ½ cups mini marshmallows cut in half reserve ½ cup for the top
• 2 1.45 ounce bars Hershey’s dark chocolate broken into pieces

Instructions

• Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
• Use an electric stand mixer with the paddle attachment or a handheld mixer on medium speed to cream the butter, granulated sugar, and brown sugar together until light and fluffy.  
• Turn the mixer to low and add the eggs one at a time and the vanilla, mixing just until incorporated. Add the flour in three intervals mixing just until combined. Scrape down the bowl and beater as needed.  Stir in half the crushed graham crackers, chocolate chips, and 1 cup of mini marshmallows. 
• Roll the batter into a little over 1 inch cookie dough balls and place on parchment paper covered baking sheets about 2-2 1/2 inches apart. Bake in a 350 degrees preheated oven for 8 minutes. Remove the cookies from the oven and top each with a few marshmallows, a little bit of chopped dark chocolate, and a sprinkle of graham crackers. Bake for 3-4 more minutes. 
• Let the cookies cool on the cookie sheet for at least 10 minutes before carefully moving them to wire racks. 

Notes

• Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
• Split the mini marshmallows in half. I cut them in half with my kitchen scissors.
• Do not be tempted to add more marshmallows. If the marshmallow-to-dough ratio is too high, the cookies will not set up right.
• You can substitute milk chocolate chips for the semi-sweet chocolate chips.
• Cover the baking tray with parchment paper or a silicone mat to prevent sticking and promote even browning.
• The cookies need to cool on the cookie sheet for 10-15 minutes before moving to cookie cooling racks.
• Run a test run and bake off a few cookies, and if they spread too fast, cover and chill for an hour.
• Work quickly but thoroughly when you take the cookies out of the oven to add the toppings. Have the marshmallows, chocolate bar pieces, and graham crackers close to the oven.
• Marshmallows make the cookies delicious, but they also cause them to spread sometimes into odd-shaped cookies. Use a spatula to round the cookies back up by gently pushing them back into a round shape.
• Store the cookies on the counter in an airtight container for up to 5 days.  

Nutrition

Calories: 188kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 110mg | Potassium: 73mg | Fiber: 1g | Sugar: 12g | Vitamin A: 209IU | Calcium: 22mg | Iron: 1mg

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