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 ½ 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
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
S'mores Cookies
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 ½ 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
Nutrition
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Adapted from here.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe June 2015. Updated June 2020 with process photos and additional tips.
Tried this recipe out and it tasted AMAZING
These were a big hit for family cookout. They are so delicious and soft! I also had a sticky mess on my first pan, so my advice to keep them from spreading out is to form a ball in your hand and try to keep the marshmallows on top. The rest turned out perfectly once I squeezed the dough together. Parchment is a MUST, as is the 5 min resting on the pan. Recipe also doubles nicely.
I am a very seasoned and experienced baker, I followed the directions to a tee, and these probably taste ok, but they turned into a horrible, melted mess. Was very disappointed since this site is usually a go to for new recipes. Do not waste the ingredients to make these
These were amazing. Suggest keeping dough cold so the cookies don’t spread.
Melted into a horrible mess. Edges burned within 6-7 minutes and the middle was a pool. Followed the recipe down to the gram in measurements and I bake often. Seriously disappointed. I don’t know if it was missing more of a binder or what but it did not hold together at ALL. I should have listened to the previous comment stating this.