Nothing says summer quite like s’mores by the campfire, gooey marshmallows, melty chocolate, and crunchy graham crackers all in one sweet bite. But if you’re looking to skip the sticky mess and bring those same nostalgic flavors inside, these S’mores Cookies are your new favorite treat!
These cookies are packed with all the best parts of a s’more: gooey marshmallows, crushed graham crackers, and pockets of rich, melted chocolate—all folded into a soft, homemade chocolate chip cookie dough. They’re everything you love about summer in one easy-to-make dessert.
Want more delicious cookie ideas? Check out this family favorite Chocolate Crinkle Cookies recipe and these incredibly delicious Iced Oatmeal Cookies!
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Ingredients & Substitutions
- Unsalted butter, at room temperature. Be sure to use butter that is completely softened, this helps with the overall texture and spread of the cookie. This recipe has salt in it so if you are using salted butter omit the salt from the recipe.
- Eggs
- Vanilla extract. Using real vanilla is always best for flavor but it can be substituted for imitation.
- All-purpose flour
- Granulated sugar and light brown sugar. Both sugars are necessary for their own reasons. Brown sugar brings a delicious depth of flavor from the molasses in it and granulated sugar adds to the cookies texture.
- Chocolate chips. Here you can use whatever kind you prefer, I use semi-sweet, but you can use milk chocolate if you like.
- Graham cracker pieces. Break 9 sheets of graham crackers into small pieces.
- Mini marshmallows are best for this s'mores cookie recipe; I find that larger marshmallow make the cookie dough spread too much and cause the cookie to fall apart. If you only have large marshmallows, you can cut them into smaller pieces.
Tips for Making Cookies
Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.
Creaming the butter and sugar. This is one of the most important steps to making cookies. Properly creamed butter and sugar should be light in color an become fluffy. This will greatly improve the texture of your cookies.
Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated.
Baking the cookies. The cookies will continue to cook after the have been removed from the oven. This is called carry over cooking. Pulling the cookies from the oven while the center is slightly under, and the edges have browned lightly will ensure that you end up with perfectly baked cookies every time.
Frequently Asked Questions
Yes! You can make the dough two days ahead and keep it chilled in the refrigerator. When you're ready to bake, let it sit at room temperature for about 10–15 minutes before baking.
The marshmallows will melt and caramelize quickly, which adds to the s'mores part of the cookie recipe. However, I like to gently press a few marshmallows on top of each cookie right after baking to enhance the overall look of the finished cookies.
More Delicious Recipes
If you tried this S'mores Cookies recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
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📖 Recipe
S'mores Cookies
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons dry milk powder optional
- 3 cups semi-sweet chocolate chips
- 9 sheets graham crackers broken into small pieces
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- In a mixer add the butter and both sugars. Cream until the butter is lighter in color and fluffy. Next add in the eggs and vanilla extract. Mix well.
- In a large bowl mix together the flour, baking powder, baking soda, milk powder and salt.
- Slowly add the flour mixture to the butter mixture, mixing just until fully incorporated. Then, stir in the chocolate chips, all but ½ cup of the graham cracker pieces and all but ½ cup of the mini marshmallows. Mix until everything is fully combined.
- Using a 1-ounce cookie scoop, drop the cookies onto the prepared baking sheet. Placing the cookies about 3" apart. These cookies spread quite a bit so be sure to give them plenty of room.
- Bake for 12-13 minutes for perfectly baked cookies. If you want a more done center bake for 1 to 2 minutes longer. 12 minutes is the sweet spot for me!
- Once out of the oven top the cookies with the remaining marshmallows and graham cracker pieces. Enjoy!
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