S'mores Cookies Recipe (Gooey, Chocolatey & Irresistible)

There's something magical about s'mores cookies that brings me right back to summer nights around the campfire with Logan and Ellie. The kids always beg for s'mores when we go camping, but honestly? These cookies are even better than the real thing. You get all those toasted marshmallow vibes, the crunch of graham crackers, and rivers of melted chocolate—without fighting off mosquitoes or worrying about burnt fingers.

Delicious chocolate chip cookies topped with toasted marshmallows on a white plate.

I've been perfecting this recipe for years, and it's become our family's absolute favorite. The trick is knowing exactly when to add those marshmallows so they get all golden and gooey without disappearing completely. Trust me, after a few batches where the marshmallows literally vanished into thin air, I finally figured it out.

These s'mores cookies stay soft for days (if they last that long), and they're surprisingly easy to make. No campfire required—just your oven and a serious craving for something sweet and nostalgic. Let's bake some cookies together!

Jump To

What Makes These S'mores Cookies Special
INGREDIENTS
PREPARATION
Expert Tips for Perfect S'mores Cookies
2 Ways to Make S'mores Cookies (Step-by-Step)
S'mores Cookies FAQ
Variations & Customizations
Mini chocolate chips
Serving Suggestions
Chocolate chip cookies
Why You'll Love This Recipe
📖 The Complete Recipe
💬 Reviews

What Makes These S'mores Cookies Special

The Perfect Balance of Textures

What I love most about these cookies is how they capture everything wonderful about classic campfire s'mores. You've got the buttery, chewy cookie base that melts in your mouth, crunchy graham cracker pieces scattered throughout, pools of melted chocolate, and those gorgeous toasted marshmallows on top. Every bite is different, and every bite is absolutely delicious.

Why This Recipe Works

The secret to perfect s'mores cookies is all in the technique. First, we chill the dough for at least an hour—this keeps the cookies from spreading too much and helps them stay thick and soft. Second, we tear those mini marshmallows in half before adding them. I know it sounds fussy, but this one step prevents those annoying marshmallow blowouts where they puff up and then completely disappear.

Finally, we add the marshmallow and chocolate toppings during the last few minutes of baking. This gives them just enough time to get golden and melty without burning. It's the difference between a good cookie and an amazing one.

INGREDIENTS

For the cookie dough:

225g (1 cup) unsalted butter, softened
150g (¾ cup) light brown sugar, packed
100g (½ cup) granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
280g (2¼ cups) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
4 full graham crackers, roughly chopped
180g (1 cup) chocolate chips
100g (1 cup) mini marshmallows, torn in half

For topping:

50g (½ cup) mini marshmallows
50g (⅓ cup) chocolate chips
Extra graham cracker pieces

PREPARATION

Step 1
Start by chopping your graham crackers into bite-sized pieces—don't worry about making them perfect. Some crumbs are totally fine. Tear about half of your mini marshmallows in half (I know, it's a little tedious, but your fingers will get sticky and the kids think it's hilarious). Set everything aside.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt. This helps everything blend smoothly later. The cornstarch is my secret ingredient for extra soft cookies that stay tender for days.
Step 3
In another bowl, cream the softened butter with both sugars until it's light and fluffy. This takes about 3 minutes with a hand mixer. Add the egg and vanilla, then beat until everything is well combined. The mixture should look pale and creamy.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing just until you see a few streaks of flour remaining. Now fold in the graham cracker pieces, chocolate chips, and those torn marshmallows. The dough will be thick and chunky—exactly what we want.
Step 5
Cover the bowl with plastic wrap and chill the dough for at least 1 hour, or up to 24 hours if you're planning ahead. I usually make the dough the night before so we can bake fresh cookies after school the next day.
Step 6
When you're ready to bake, preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 7
Scoop the dough into balls using about 3 tablespoons of dough per cookie. Place them about 5cm (2 inches) apart on your prepared baking sheets. These cookies don't spread too much, but they need a little room.
Step 8
Bake for 8 minutes—yes, just 8 minutes at first. Remove the cookies from the oven and quickly press a few mini marshmallows, chocolate chips, and graham cracker pieces on top of each cookie. Work fast because the cookies are hot!
Step 9
Return the cookies to the oven and bake for another 2-3 minutes, until the marshmallows are puffed and starting to turn golden. The edges should look set, but the centers will still seem a bit underdone. That's perfect.
Step 10
Let the cookies cool on the baking sheet for 5 minutes. If any of them spread into funny shapes, you can use a round cookie cutter to gently push the edges back into place while they're still warm. Then transfer them to a wire rack to cool completely, though I dare you to resist eating one while it's still warm and gooey.

Expert Tips for Perfect S'mores Cookies

How to Keep Marshmallows from Melting in S'mores Cookies

This is the question I get asked most often, and honestly, it took me a while to figure it out. Here's what works:

Problem	Solution	Why It Works
Marshmallows disappear completely	Tear mini marshmallows in half before adding	Reduces surface area and prevents over-expansion
Marshmallows burn on top	Add them in final 2–3 minutes of baking	Limits heat exposure while still getting golden color
Marshmallows create holes in cookies	Freeze marshmallows for 30 minutes before use	Slows melting rate during initial baking phase
Cookies have marshmallow blowouts	Use cookie cutter to corral edges immediately after baking	Reshapes cookies while still warm and pliable

One more thing—if you're using regular-sized marshmallows instead of mini ones, freeze them solid before adding to the dough. This helps them hold their shape better. For the toppings, stick with mini marshmallows since they toast more evenly.

Getting That Authentic Campfire S'mores Taste

The type of chocolate you use actually matters more than you'd think. I always use Hershey's milk chocolate because that's what you'd use for real s'mores around the campfire. According to National Geographic's history of s'mores, this classic combination has been bringing people together since the 1920s. There's just something about that specific chocolate flavor that makes these cookies taste authentic.

For the graham crackers, regular honey grahams work beautifully. Don't worry about buying anything fancy—the store brand works just as well as the name brand.

Storage and Make-Ahead Tips

These cookies stay wonderfully soft in an airtight container for up to 5 days at room temperature. If you want them to taste freshly baked, pop them in the microwave for about 10 seconds—the chocolate and marshmallows get all melty again.

You can also freeze the unbaked cookie dough balls for up to 3 months. Just scoop them onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you're ready to bake, add an extra minute or two to the baking time. No need to thaw them first.

2 Ways to Make S'mores Cookies (Step-by-Step)

Method 1: Graham Cracker Base (Viral Method)

I tried this technique after seeing it all over social media, and I have to say—it's pretty spectacular for special occasions. The presentation is dramatic, and the graham cracker stays wonderfully crispy.

Line your baking sheet with parchment and arrange whole graham crackers about 5cm (2 inches) apart
Place 1 piece of Hershey's chocolate on each graham cracker
Add 3-4 mini marshmallows (or 1 large frozen marshmallow) on top of the chocolate
Scoop 2-3 tablespoons of cookie dough and flatten it into a disk
Gently press the dough disk over the marshmallow and chocolate to seal the edges
Chill the assembled cookies for 25 minutes to prevent spreading
Bake at 175°C (350°F) for 12-14 minutes until the edges are golden
Cool completely on the baking sheet before removing—they're delicate when warm

Electric stand mixer mixing cookie dough for baking recipes.

Method 2: Mixed-In Method (Classic Recipe)

This is the method I use in the main recipe above. It's faster, easier, and you get s'mores flavor in every single bite.

Roughly chop 4 graham crackers into bite-sized pieces
Chop a Hershey's bar and tear mini marshmallows in half
Mix graham cracker pieces, chocolate, and half the marshmallows into your prepared cookie dough
Chill the dough for 1 hour minimum
Scoop dough into balls and place on your baking sheet
Bake at 175°C (350°F) for 8 minutes
Remove from oven, top with reserved marshmallows and chocolate pieces
Return to oven for 2-3 minutes to finish baking

Which Method is Better?

Honestly, both are wonderful. The graham cracker base method is more dramatic and impressive—perfect if you're making these for a party or want that wow factor. The mixed-in method is my everyday go-to because it's faster and gives you more consistent s'mores flavor throughout. Logan and Ellie actually prefer the mixed-in version because every bite has a little bit of everything.

S'mores Cookies FAQ

Can I use regular-sized marshmallows instead of mini marshmallows?

Yes, you absolutely can! I'd recommend freezing them solid first—pop them in the freezer for at least 30 minutes before you start baking. Use one regular marshmallow per cookie, and press it gently into the dough after the first 8 minutes of baking. The freezing trick helps them hold their shape better and prevents them from completely melting away. Just know that regular marshmallows take a bit longer to get golden, so you might need an extra minute in the oven.

What can I substitute for graham crackers?

If you can't find graham crackers where you live, digestive biscuits work beautifully—they have a similar honey-sweet flavor and texture. You could also use vanilla wafers or even crispy chocolate chip cookies crushed up, though that will give you a different flavor profile. Some readers have told me they've used speculoos cookies with great results too.

How do I keep s'mores cookies soft?

The key is storing them in an airtight container as soon as they've cooled completely. I like to add a slice of bread to the container—it sounds weird, but the cookies will absorb moisture from the bread and stay incredibly soft. Replace the bread slice every couple of days. Also, make sure not to overbake them in the first place. They should look slightly underdone in the center when you pull them out.

Can I make s'mores cookie dough ahead of time?

Yes! The dough actually tastes even better after sitting in the fridge for 24 hours—the flavors have time to develop. You can refrigerate it for up to 3 days or freeze it for up to 3 months. If you're freezing it, I recommend scooping the dough into balls first, freezing them on a baking sheet, then transferring them to a freezer bag. That way, you can bake just a few cookies whenever the craving hits.

Why do my s'mores cookies spread too much?

This usually happens when the dough isn't cold enough or when the butter was too soft when you started. Make sure you're chilling the dough for at least an hour before baking. Also, check that your butter is just softened—not melted or super greasy. If your kitchen is really warm, try chilling the dough balls for 15 minutes after you scoop them. And finally, make sure you're measuring your flour correctly by spooning it into the measuring cup and leveling it off, not packing it down.

Variations & Customizations

Once you've mastered the basic recipe, there are so many fun ways to switch things up. For s'mores cookie bars, press the dough into a 9x13-inch pan lined with parchment paper, bake for about 20 minutes, then add your marshmallow and chocolate toppings and bake for another 5 minutes.

If you need a gluten-free version, use a good 1:1 gluten-free flour blend. I've had success with Bob's Red Mill and King Arthur brands. You might need to chill the dough a bit longer.

Delicious homemade chocolate chip cookies in a white bowl on a marble surface, perfect classic treat.

Mini chocolate chips

For a fun twist, try adding a handful of chopped peanut butter cups or swirling in some mini chocolate chips along with the regular ones. During the holidays, you can even use seasonal marshmallows for a festive look.

Check the recipe here!

Serving Suggestions

These s'mores cookies are incredible on their own, but they're absolutely heavenly with a big glass of cold milk. I love serving them warm with a scoop of vanilla ice cream melting over the top—it's like a campfire dessert and an ice cream sundae had a baby.

They're perfect for birthday parties, summer barbecues, or packing in lunchboxes for a special treat. Last summer, we brought a tin of these to our neighborhood potluck and they disappeared in about five minutes. One neighbor even asked if I'd be willing to make them for her daughter's birthday party.

Chocolate chip cookies

If you're putting together a s'mores-themed dessert table, pair these with some chocolate chip cookie variations and maybe some homemade hot chocolate. The combination is pure magic.

Give it a try!

Why You'll Love This Recipe

After years of testing different s'mores cookie recipes, this one has earned its spot as our family favorite. The cookies stay soft and chewy for days, they're packed with all the best s'mores flavors, and they're honestly easier to make than traditional campfire s'mores. No fire-building skills required.

The best part? Watching Logan and Ellie's faces light up when they bite into a warm cookie with the marshmallow still gooey and the chocolate melting everywhere. That's the kind of memory I want them to have when they think about baking with mom.

I hope these s'mores cookies become a favorite in your kitchen too. There's something so comforting about recreating those campfire moments right in your own home, any time you want.

Happy baking, friends! I'd love to see your s'mores cookies—share a photo on Instagram and tag @allcookierecipes so I can see how yours turned out!