Gooey marshmallows, chocolate chunks and crunchy graham crackers come together to make the best S’mores Cookies, a classic combination! They are a delicious treat that is sure to satisfy those chocolate cravings.
Whether you’re going camping with the family or sitting around a bonfire with friends, these S’mores Cookies are the perfect cookie to enjoy! Crisp around the edges and soft in the middle, they are easy to make and stay chewy and delicious for days.
If you love s’mores, you’ll love these cookies. Chunks of graham crackers, pieces of Hershey’s Chocolate bars, and mini marshmallows are folded into the cookie dough and baked until slightly golden. Top each cookie with another chunk of chocolate and a marshmallow for a pretty presentation before serving.
More Classic Cookie Recipes
S’mores Cookies Recipe
Key Ingredients:
- Mini Marshmallows– Use mini marshmallows in the batter and some to decorate the top of each cookie after they come out of the oven.
- Hershey’s Chocolate bars– Break the chocolate bars into small pieces and fold some into the dough and place one small piece on top of each cookie after baking.
- Graham Crackers– Crumble graham cracker squares into the cookie dough and mix just until combined.
- Wet Ingredients– Butter, eggs and vanilla get combined with the dry ingredients to make the cookie dough.
- Dry Ingredients– Granulated sugar, brown sugar, all-purpose flour, baking soda, cornstarch and salt are mixed with the wet ingredients.
For exact measurements and complete instructions, check out the recipe card below.
How to make S’mores Cookies
Step-by-Step Instructions:
- In the bowl of a stand mixer, cream together the softened butter, white and light brown sugars for about 4 minutes. Add vanilla and one large egg and mix until fluffy.
- Add the all-purpose flour, baking soda, cornstarch and salt to a medium bowl and mix to combine. Slowly add dry ingredients to wet ingredients and mix until combined.
- Break graham cracker squares into smaller pieces, cut marshmallows in half, and chop 2 of the chocolate bars into small pieces. Stir these gently into the cookie dough. Cover and refrigerate the dough for at least 2 hours.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Scoop dough onto the prepared sheet pan using a 1 1/2 tablespoon scoop. Place cookies 2 inches apart. Bake for 10-12 minutes, until golden.
- Remove cookies from the oven. Immediately add a piece of chocolate and half of a mini marshmallow to the top of each cookie and let cookies cool for 15 minutes. (Reshape cookies with a butter knife if they have melted edges. Simply push the edges of the cookie back into a round shape and let cool.)
- Transfer cookies to a wire rack to cool completely. Recipe makes 22 medium cookies.
This recipe can easily be doubled when making S’mores Cookies for a crowd. It’s fun to share these chocolatey cookies with someone who loves s’mores!
Storage and Make-Ahead Suggestions for S’mores Cookies
Keep the cookies in an airtight plastic bag or container at room temperature for best results. This will keep S’mores Cookies soft and chewy for up to 5 days.
If you want to make the dough ahead of time, follow steps 1 and 2 of the instructions. Then place the cookie dough in a freezer bag and freezer for up to 3 months.
When ready to bake the cookies, thaw the cookie dough in the refrigerator and then follow steps 3 through 6. Marshmallows do not freeze well, so you will need to add them, along with the chocolate chunks and graham cracker squares, after the dough has been thawed.
More Favorite Cookie Recipes
- Buttery Potato Chip Cookies
- Pumpkin Snickerdoodles
- Pistachio Pudding Cookies
- Pecan Sandies
- Cornflake Cookies
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S’mores Cookies
Ingredients
- 8 tablespoons unsalted butter, softened
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 6 squares graham crackers, cut into pieces
- 2/3 cup marshmallows, cut in half (Plus 11 more, cut in half, to top each cookie.)
- 4.5 ounces milk chocolate, 3 Hershey's Bars (Use 2 bars in the dough and 1 bar for topping the cookies.)
Instructions
- In the bowl of a stand mixer, cream together the softened butter, white and light brown sugars for about 4 minutes. Add vanilla and one large egg and mix until fluffy.
- Add the all-purpose flour, baking soda, cornstarch and salt to a medium bowl and mix to combine. Slowly add dry ingredients to wet ingredients and mix until combined.
- Break graham cracker squares into smaller pieces, cut marshmallows in half, and chop 2 of the chocolate bars into small pieces. Stir these gently into the cookie dough. Cover and refrigerate the dough for at least 2 hours.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Scoop dough onto the prepared sheet pan using a 1 1/2 tablespoon scoop. Place cookies 2 inches apart. Bake for 10-12 minutes, until golden.
- Remove cookies from the oven. Immediately add a piece of chocolate and half of a mini marshmallow to the top of each cookie and let cookies cool for 15 minutes.
- Transfer cookies to a wire rack to cool completely. Recipe makes 22 medium cookies.
Equipment
- 1 stand mixer, fitted with paddle attachment
- 1 medium mixing bowl
- 2 baking sheets, lined with parchment paper
- 1 1 1/2 tablespoon scoop, to form cookies
- 1 wire rack, for cooling
