S’mores Cookies

I can’t think of a more fun and delicious mash-up then S’mores Cookies! The chocolate, marshmallow and graham cracker flavor combination you love, transformed into a delicious, chewy cookie.

Out of all of the cookie recipes on my website, these S’mores cookies definitely rank near my very top favorites, along with Pumpkin Chocolate Chip Cookies and Snickerdoodles.

What are S’mores Cookies, you ask? The base of the cookie dough is the most delicious, soft and chewy graham cracker chocolate chip cookie, with chocolate chips and mini marshmallows mixed into the batter. Dare I say it, I prefer these to regular campfire s’mores! Seriously people, these are GOOD!

How to make S’mores Cookies:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• In large mixing bowl cream together the butter, granulated sugar and brown sugar for 2-3 minutes. Add egg and vanilla and mix.
• Add flour, graham cracker crumbs, baking soda and salt and mix until combined. Stir in marshmallows and chocolate.

• Scoop dough into heaping 1 1/2 inch size balls and place on prepared baking sheet, a few inches apart.
• Bake for 10-12 minutes or until they look just set, (not shiny/doughy on top). Remove from oven– they will continue to set up as they rest on the hot baking sheet– and allow to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Make ahead and Freezing Instructions:

To make ahead: S’mores cookie dough can be made up to 3 days ahead of time, stored in the fridge.

To freeze: The cookie dough can be frozen for up to 3 months or the baked cookies, can be frozen (once cooled) for up to 3 months. Thaw on the counter microwave for a few seconds until warm.

Looking for more awesome dessert recipes? Try these:

• S’more Cookie Bars
• Perfect Chocolate Chip Cookies
• German Chocolate Cake
• Snickerdoodles Bars
• Mississippi Mud Brownies 

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S'mores Cookies

I can't think of a more fun and delicious mash-up then S'mores Cookies! The chocolate, marshmallow and graham cracker flavor combination you love, transformed into a delicious, chewy cookie.

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 24

Calories: 151kcal

Author: Lauren Allen

Ingredients

• ¾ cup butter , room temperature
• 1/2 cup granulated sugar
• ½ cup light brown sugar , packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• 1 1/4 cup graham cracker crumbs (about 8 or 9 whole graham crackers, crushed)
• ½ teaspoon baking soda
• 1/2 teaspoon salt
• 2 (1.5 oz) Hershey's chocolate bars chopped
• 1 cup semi-sweet chocolate chips
• 1 heaping cup mini marshmallows

Instructions

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• In large mixing bowl cream together the butter, granulated sugar and brown sugar for 2-3 minutes. Add egg and vanilla and mix. 
• Add flour, graham cracker crumbs, baking soda and salt and mix until combined. Stir in marshmallows, chocolate chips and chocolate chunks.
• Scoop dough into heaping 1 1/2 inch size balls and place on prepared baking sheet, a few inches apart.
• Bake for 10-12 minutes or until they look set, (not shiny/doughy on top). Remove from oven (they will continue to set up as they rest on the hot baking sheet) and allow to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Notes

Make ahead Instructions: S'mores cookie dough can be made up to 3 days ahead of time, stored in the fridge.

Freezing Instructions: The cookie dough can be frozen for up to 3 months. Thaw overnight in the fridge, or bake from frozen, just add a few minutes to the bake time. The baked cookies can be frozen (once cooled) for up to 3 months. Thaw on the counter microwave for a few seconds until warm. Adapted from From here

Nutrition

Calories: 151kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 131mg | Potassium: 30mg | Sugar: 13g | Vitamin A: 185IU | Calcium: 11mg | Iron: 0.6mg

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Adapted from here.

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I originally shared this recipe June 2015. Updated June 2020 with process photos and additional tips.