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These S’mores Cookies are a twist on the classic chocolate chip cookies and something that everyone will love! They’re simple to make and come together ALL in one bowl.
Ooey gooey S’mores Cookies are an irresistible treat inspired by the campfire favorite with melty marshmallows, buttery graham cracker pieces and rich-sweet chocolate. These are perfect for those of us with no patience for waiting for the perfect marshmallow! Plus, you’ll get enough for leftovers!
One bite and you’ll be hooked! The texture is beyond delicious with a soft, chewy cookie, plenty of graham cracker flavor, chocolate and marshmallow oozing out of every bite. No campfire required!
Ingredients you’ll need
The ingredient list for this s’mores cookie recipe is very simple and includes all of the basics that you’d expect to find in most cookie recipes, plus a few delicious add-ins for that nostalgic s’mores flavor. Here’s everything you’ll need:
- Butter: Melted unsalted butter adds richness and moisture.
- Sugars: We’re using both brown sugar and granulated sugar for sweetness and a chewy texture.
- Egg: One egg will help bind the ingredients together and also provide shape and structure.
- Vanilla extract: For extra warm flavor.
- Flour: All-purpose flour will ensure these cookies have a soft and tender crumb.
- Baking powder: Helps the cookies rise while baking.
- Chocolate: A Hershey’s chocolate bar is classic for s’mores but other bars may be used. You could even use chocolate chips in a pinch.
- Graham crackers: I like to use Honey Maid or Nabisco Graham Cracker squares for these cookies. They bake nicely in the cookies without burning around the edges.
- Mini marshmallows: Soft and fluffy mini marshmallows work best and get deliciously gooey as they bake.
How to make this recipe
- Prep: Pre-heat the oven to 350 degrees F, and line 2 large baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl or stand mixer (with the paddle attachment), cream together the butter and sugars. Add in the egg and vanilla and mix until JUST combined.
- Mix in dry ingredients: Add in the flour, baking powder, and salt and mix until combined.
- Stir in add-ins: Pour in the chopped chocolate and graham crackers as well as 2/3 (roughly) of the halved mini marshmallows. Mix until just combined.
- Make dough balls: Roll the dough into large balls (roughly 2 tablespoons of dough each) and place onto the baking sheet, leaving plenty of space between cookies. I like to take some of the excess chocolate, graham cracker chunks, and marshmallows and place them on the top to make sure that every one of them looks nice.
- Bake: Place in the oven and bake for 8 minutes and remove from the oven. Place the reserved mini marshmallows all around the tops of the cookies and bake for 2-4 more minutes. ENJOY!
Helpful tips
This s’mores cookie recipe is really quite easy, and here are our TOP tips for making sure they turn out perfect!
- Melting the butter: I like to melt the butter by cutting it into small chunks and melting it for 20 seconds, giving it a quick stir and then microwaving another 20 seconds.
- Measure the flour correctly: For soft, chewy cookies with the perfect texture, you’ll want to measure all ingredients, but especially the flour, correctly. Lightly spoon flour (don’t pack) into a measuring cup, and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
- Use parchment paper: When baking cookies, it’s best to use parchment paper or even a silicone baking mat over the baking tray. You don’t want to grease the pan because this can create an overly greasy foundation, which could cause these to spread too much.
Frequently asked questions
No, these cookies bake up perfectly without chilling the dough. However, you can refrigerate the dough (covered) for up to 2 days before baking, if you’d like.
Yes, this recipe makes 12 cookies, so if you’d like to make more, feel free to double the recipe.
Yes, if you prefer warm s’mores cookies, simply reheat single servings in the microwave in 5-second intervals. To reheat a large batch, place them on a parchment-lined sheet pan and heat at 300ºF until warm, about 5 minutes.
Storing tips
- At room temperature: Place any leftover s’mores cookies in an airtight container and store at room temperature for 1-2 days. After a couple of days the graham cracker will start to soften, but these will still taste delicious.
- To freeze: Store baked cookies in a freezer-safe bag or container for up to 3 months. You can let them thaw at room temperature or microwave them for a few seconds, if you’d like to enjoy them warm.
One Last Bite
Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make these cookies and you love them, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂
More cookie recipes to try:
- Vegan Chocolate Chip Cookies
- Vegan Sugar Cookies
- Vegan Skillet Cookie
- Rainbow Cookies
- Oatmeal Cookies
S’mores Cookies
Ingredients
- ½ cup of butter, 1 stick, melted
- ¼ of brown sugar
- ½ cup of granulated sugar
- 1 egg
- 1 teaspoon of vanilla
- 1 ½ cups of flour
- ½ teaspoon of baking powder
- 2 bars of Hershey’s chocolate, chopped
- 2 sheets of graham crackers, chopped
- ⅔ cup of mini marshmallows, cut/ torn in half
Instructions
- Pre-heat the oven to 350 degrees F and line 2 large baking sheets with parchment paper.
- In a large bowl or standmixer (with the paddle attachment), cream together the butter and sugars. Add in the egg and vanilla and mix until JUST combined.
- Add in the flour, baking powder, and salt and mix until combined.
- Pour in the chopped chocolate and graham crackers as well as 2/3 (roughly) of the halved mini marshmallows. Mix until just combined.
- Roll the dough into large balls (roughly 2 tablespoons of dough each) and place onto the baking sheet, leaving plenty of space between cookies. I like to take some of the excess chocolate, graham cracker chunks, and marshmallows and place them on the top to make sure that every one of them looks nice.
- Bake for 8 minutes and remove from the oven. Place the reserved mini marshmallows all around the tops of the cookies and bake for 2-4 more minutes. ENJOY!
