These S’mores cookies are chewy graham cracker cookies loaded with gooey marshmallows and milk chocolate. All the flavors of S’mores with no campfire needed !
When I get a cookie craving, I typically whip up some dessert recipes like M&M cookies , no bake peanut butter cookies , molasses cookies , haystack cookies , red velvet cookies , or these amazingly delicious S’mores cookies. I have to say, these cookies are some of the best that I’ve EVER had.
S’mores are one of my all time favorite treats – who can resist gooey marshmallows with melted chocolate and graham crackers? These S’mores cookies are so good that I think they might even be better than actual S’mores! They’re full of marshmallows, chocolate and graham crackers, and super easy to make. Forget regular old chocolate chip cookies, this cookie recipe is a must-try.
- S’mores Cookies Ingredients
- How Do You Make S’mores Cookies?
- Tips For The Perfect Cookies
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Cookie Recipes
- Love This Recipe?
- S’mores Cookies Recipe
S’mores Cookies Ingredients
To make these cookies, you will need butter, brown sugar, granulated sugar, egg, egg yolk, vanilla extract, baking soda, corn starch, salt, all purpose flour, graham cracker crumbs. marshmallow bits, milk chocolate bars and miniature marshmallows.
How Do You Make S’mores Cookies?
Place the butter and sugars in the bowl of a stand mixer and cream until light and fluffy. Add the egg, egg yolk and vanilla, then beat to combine. Next stir in the baking soda, corn starch, salt, flour and graham crackers. Mix just until a dough starts to form. Add the marshmallow bits and 2/3 of the milk chocolate bar pieces, then beat to combine. Chill the dough in the refrigerator. Preheat the oven and line a cookie sheet with parchment paper or a nonstick baking mat. Roll the dough into balls, and place the dough balls on the baking sheet. Bake until the edges are set. When the cookies come out of the oven, quickly press the mini marshmallows and chocolate bars into the tops of the cookies. Let the cookies cool on a wire rack, then serve.
Tips For The Perfect Cookies
- Marshmallow bits come in a plastic container near the regular marshmallows, and they’re firm like the marshmallows you’d find in a box of cereal. They’re sold under the name Mallow Bits. I use marshmallow bits because they hold their shape better – if we used actual marshmallows, they would be oozing everywhere and the cookies wouldn’t be nearly as pretty.
- Use a food processor to grind your graham crackers into crumbs.
- The dough needs to chill for at least one hour , but you can store it in the fridge for up to one day before you plan to bake your cookies.
- You will need to bake your cookies in multiple batches unless you have more than one oven.
Quick Tip
This recipe works best with a stand mixer , but you can also do it with an electric hand mixer with great results.
S’mores cookies contain butter, sugar, flour, leavening agents, graham crackers, marshmallows and chocolate.
The term S’mores refers to the fact that when you eat these treats, you immediately want “some more”, hence the name “S’mores”.
S’mores typically contain milk chocolate bars. You can also use dark chocolate bars with great results.
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Flavor Variations
These cookies are delicious as-is, but you can easily customize some of the ingredients to your tastes.
- Chocolate: No milk chocolate bars on hand? Make the recipe with milk chocolate chips, or use semi sweet or white chocolate.
- Add-Ins: Feel free to replace up to half of the chocolate or marshmallows with other ingredients such as nuts, coconut, chopped caramels, toffee bits or peanut butter cups.
S’mores cookies are dessert perfection – you’ve got a chewy graham cookie base, loads of marshmallows and plenty of melty chocolate. If you love S’mores, you’ll adore these cookies.
More Cookie Recipes
Monster Cookies
25 mins
Funfetti Cookies
15 mins
Almond Roca Cookies
30 mins
Chocolate Fudge Cookies
1 hr 30 mins
Avalanche Cookies (No Bake)
6 mins
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Ingredients1x2x3x
- ▢ 12 tablespoons butter softened
- ▢ 1 cup brown sugar
- ▢ 1/2 cup granulated sugar
- ▢ 1 egg
- ▢ 1 egg yolk
- ▢ 1 1/2 teaspoons vanilla extract
- ▢ 1 teaspoon baking soda
- ▢ 2 teaspoons corn starch
- ▢ 1/2 teaspoon salt
- ▢ 2 cups all purpose flour
- ▢ 1 cup graham cracker crumbs
- ▢ 1 cup marshmallow bits
- ▢ 6 regular sized Hershey’s Milk Chocolate Bars coarsely chopped, divided use
- ▢ 3/4 cup miniature marshmallows
Instructions
- Place the butter, brown sugar and granulated sugar in the bowl of a mixer. Beat until light and fluffy.
- Add the egg, egg yolk and vanilla to the bowl and beat until well combined.
- Add the baking soda, corn starch, salt, all purpose flour and graham cracker crumbs to the bowl. Stir on low speed until combined.
- Add the marshmallow bits and approximately 2/3 of the Hershey bars to the bowl. Beat for 20 seconds or until just combined.
- Cover the bowl of dough and let it chill for an hour.
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
- Roll 1 inch balls of dough and place them 2 inches apart on the prepared pan. You will have to work in batches.
- Bake for 8-10 minutes or until edges are set. Remove the cookies from the oven and quickly press a few pieces of chocolate and miniature marshmallows into the tops.
- Repeat with remaining cookie dough. Let cool, then serve, or store in an airtight container for up to 3 days.
Notes
- Marshmallow bits come in a plastic container near the regular marshmallows, and they’re firm like the marshmallows you’d find in a box of cereal. They’re sold under the name Mallow Bits. I use marshmallow bits because they hold their shape better – if we used actual marshmallows, they would be oozing everywhere and the cookies wouldn’t be nearly as pretty.
- Use a food processor to grind your graham crackers into crumbs.
Nutrition
S’mores Cookies
Ingredients
- 12 tablespoons butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 cup marshmallow bits
- 6 regular sized Hershey’s Milk Chocolate Bars coarsely chopped, divided use
- 3/4 cup miniature marshmallows
Instructions
- Place the butter, brown sugar and granulated sugar in the bowl of a mixer. Beat until light and fluffy.
- Add the egg, egg yolk and vanilla to the bowl and beat until well combined.
- Add the baking soda, corn starch, salt, all purpose flour and graham cracker crumbs to the bowl. Stir on low speed until combined.
- Add the marshmallow bits and approximately 2/3 of the Hershey bars to the bowl. Beat for 20 seconds or until just combined.
- Cover the bowl of dough and let it chill for an hour.
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
- Roll 1 inch balls of dough and place them 2 inches apart on the prepared pan. You will have to work in batches.
- Bake for 8-10 minutes or until edges are set. Remove the cookies from the oven and quickly press a few pieces of chocolate and miniature marshmallows into the tops.
- Repeat with remaining cookie dough. Let cool, then serve, or store in an airtight container for up to 3 days.
Notes
- Marshmallow bits come in a plastic container near the regular marshmallows, and they’re firm like the marshmallows you’d find in a box of cereal. They’re sold under the name Mallow Bits. I use marshmallow bits because they hold their shape better – if we used actual marshmallows, they would be oozing everywhere and the cookies wouldn’t be nearly as pretty.
- Use a food processor to grind your graham crackers into crumbs.
