These S’mores Cookies combine classic chocolate chip cookies with crushed graham crackers and marshmallows. Ooey gooey, chewy, and delicious cookies that takes the classic campfire treat to new levels! The perfect summer recipe everyone will enjoy!
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If you love cookies, also be sure to try my Shortcut Texas Sheetcake Cookies and Raspberry Chocolate Chip Cookies!
S’mores Cookies
With summer upon us, I can’t think of a better flavor combination! Crunchy graham crackers, chocolate chunks, and melty marshmallows with a chewy chocolate chip cookie. Quick to prepare and no need to chill the cookie dough! Not only are they perfect when that sweet tooth craving hits, but they are also great for parties, gatherings, dessert, and more!
These cookies take the mess and stickiness out of classic s’mores, but still leave the great flavors and nostalgia.
Smore Cookie Ingredient Notes
Although you may think these cookies are complicated to make, I promise they are easy peasy! In fact, these cookies are a great way to get the kids in the kitchen too! For exact ingredient amounts and step by step directions, see printable recipe card at the bottom of this post.
- Flour– you’ll need all purpose flour for these cookies.
- Baking Soda/ Salt– ensure freshness by changing your baking soda out every 6 months. These combine to give the cookies their texture and thickness.
- Graham Cracker Sheets– any type works, you will want to crush them before starting so you have graham cracker crumbs.
- Butter– unsalted butter at room temperature so it is easier to combine into the cookie dough.
- Sugar– you will need to use both brown sugar and granulated sugar. Use light brown sugar if possible.
- Vanilla Extract– always use pure vanilla and not imitation.
- Eggs– you’ll need two large eggs for this recipe. It is best if the eggs are at room temperature to combine easily.
- Chocolate Chips– semi-sweet chocolate chips are my go-to, however, milk chocolate or dark chocolate work great too.
- Marshmallows– I used mini marshmallows for this recipe, however, if you only have large marshmallows, those work too, just cut into smaller pieces.
- Chocolate Bars– I recommend using two Hershey milk chocolate bars as one will get coarsely chopped into the cookies and the other will be broken into small squares to place on top.
How to make these Easy S’mores Cookies
- Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper, and set aside.
- In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In another large bowl, beat the butter and both sugars, until smooth.
- Add the eggs and vanilla, and mix until just combined.
- Fold in the chocolate chips.
- Add the marshmallows, reserving about 1/4 cup, pulling them in half, as you add them to the bowl.
- Add one of the Hershey’s chocolate bars, roughly chopped. Reserve the other bar.
- Add the roughly crushed graham crackers.
- Fold the dough together.
- Use a 1-1 1/2 inch cookie scoop to scoop the cookie dough balls onto your lined baking sheet, leaving plenty of space for the cookies to spread. *Any marshmallows that end up on the edges of the cookies, not covered in dough, will make for some extra crunchy cookie edges. If you don’t want these, just make sure all of the marshmallows are inside the dough.
- Bake in oven for about 10 minutes, or until edges are slightly golden brown. Start eyeing them around 8 minutes, but they may take as long as 12 minutes.
- Roughly chop the remaining chocolate bar into small and medium chunks while cookies are baking.
- Once finished baking, allow the cookies to cool for 2-3 minutes on the baking pan, then carefully move the cookies to a wire rack. Press extra chocolate bar pieces and marshmallow halves into the top of the cookies. Serve and enjoy!
Pro Tips for Success
- Let the cookies cool on the cookie sheet as they will be quite soft when removed from the oven and need time to firm up so the marshmallow and chocolate don’t ooze everywhere.
- Ensure accuracy when measuring your flour. This is the number one cause of dry, crumbly, hard cookies if you add too much flour. Use a kitchen scale or use a measuring cup and knife method.
- Don’t reduce the sugar. I know in some recipes it is easy to cut down on the sugar to make them less sweet, however, in this specific recipe, you’ll want to keep things as written as it really fuses the flavors together and makes these cookies incredible.
- Cut the edges off the marshmallows that are sticking through the cookie dough as once baked, these will get incredibly hard. If covered with cookie dough, they stay soft and gooey.
How to store these campfire s’mores cookies
- Once baked and fully cooled, store in an airtight container or bag at room temperature up to 4 days.
- You can refrigerate if desired, however, the fridge can make the cookies harder and not as enjoyable.
- To freeze before baked, scoop your dough balls out and place on a baking sheet or large plate to freeze. Once firm to the touch transfer frozen dough balls to a freezer-safe plastic bag, and stash in the freezer for up to 3 months.
- If freezing AFTER baked, allow to fully cool and place in an airtight container or freezer bag up to 3 months. Allow to thaw and reheat for a few seconds in the microwave.
- Although you do not need to chill the dough, if you want to make these soft and chewy smores cookies ahead of time, you can make the dough up to 2 days in advance.
More Cookie Recipes you’ll love
Peanut Butter Oatmeal Chocolate Chip Cookies– thick, soft, and chewy treats offer a delightful combination of rich peanut butter, wholesome oats, and mouthwatering chocolate chips, making them an irresistible choice for all cookie lovers.
Frosted Sugar Cookie Bars– perfect for any occasion and sure to be a crowd pleaser, now you can enjoy all the flavors of classic sugar cookies, without having to chill/roll out the dough.
Chocolate Brownie Cookies– a perfect cross between a cookie and brownie due to the fact they are chocolate filled, chewy, rich, fudgy, and super easy to make! With no chill time required, these cookies can be ready to devour in under 20 minutes!
Secret Ingredient Chocolate Chip Cookies– the ULTIMATE chocolate chip cookie that has a crisp outside and chewy center! Simple to make, these may just be your new favorite chocolate chip cookies!
Cinnamon Roll Sugar Cookies– soft, perfectly sweet, and simple to make…these Cinnamon Roll Sugar Cookies are a favorite with all!
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Easy S'mores Cookies
Ingredients
- 2 1/4 cup flour all-purpose
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup graham crackers crushed
- 1 cup butter unsalted, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chocolate chips
- 1 cup marshmallows mini or cut large into smaller pieces
- 2 chocolate bars Hershey bars are best
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper, and set aside.
- In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In another large mixing bowl, beat the butter and sugars, until smooth.
- Add the eggs and vanilla, and mix until just combined.
- Fold in the chocolate chips.
- Add the marshmallows, reserving about 1/4 cup, pulling them in half, as you add them to the bowl.
- Add in one of the chocolate bars, roughly chopped. Reserve the other bar for later.
- Pour in the crushed graham crackers and mix dough.
- Use a 1-1 1/2 inch cookie scoop to scoop the cookies onto your parchment paper, leaving plenty of space for the cookies to spread. *Any marshmallows that end up on the edges of the cookies, not covered in dough, will make for some extra crunchy cookie edges. If you don't want these, just make sure all of the marshmallows are inside the dough.
- Bake in oven for about 8-12 minutes.
- While cookies are baking, roughly chop the remaining chocolate bar into small pieces and medium sized pieces.
- Once finished baking, allow the cookies to cool on the baking sheet, then carefully move the cookies to a cooling rack. Press chocolate bar pieces and marshmallow halves into the top of the cookies. *If the candy bars start to melt, move the cooling rack to the refrigerator to let the cookies finish cooling. Enjoy!
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