S’mores Cookies are gooey chocolate chip cookies packed with crushed graham crackers, mini marshmallows, and semi‑sweet chocolate chips. The dough gets an extra boost of classic s’mores flavor from creamy cookie butter and streaks of marshmallow creme. This straightforward recipe delivers that campfire taste in less than 30 minutes.
Nothing says summer like s’mores, and these cookies capture that nostalgia with less mess. They bake up chewy and gooey: warm from the oven the marshmallows and chocolate stay melty and sticky, while cookie butter and graham cracker pieces deepen the graham flavor.
Why you’ll love this recipe
- Quick, easy dessert that delivers classic s’mores flavor without a bonfire.
- Double graham and double marshmallow elements for bold, nostalgic taste.
- Chewy, gooey texture that works well straight from the oven or cooled.
- Great as large cookies, or make ice cream sandwiches using cooled cookies.
Recipe ingredients
Ingredients below are for approximately 12 large cookies. See notes for swaps and adjustments.
Ingredients (measured)
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (168 g) unsalted butter, room temperature
- 1/4 cup (60 g) creamy cookie butter
- 1/3 cup (66.7 g) granulated sugar
- 1/3 cup (66.7 g) light brown sugar, packed (or dark for more depth)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (135 g) semi‑sweet chocolate chips (or milk/dark)
- 3/4 cup (46 g) graham cracker pieces (about 3 whole crackers crushed)
- 1/2 cup (25 g) mini marshmallows
- 1/2 cup (48 g) marshmallow creme
Ingredient notes
- Cookie butter adds concentrated graham-like flavor; peanut butter works for a different twist.
- Semi‑sweet chips balance the sugar from marshmallows and marshmallow creme; use milk chocolate for a sweeter, more classic s’more profile.
- Crush graham crackers into small pieces so they mix evenly and give little pockets of crunch.
Scroll to the instructions for baking times and tips.
Substitutions & variations
- Swap cookie butter for creamy peanut butter for a peanut butter s’mores twist.
- Use chopped Hershey-style bars or milk/dark chocolate instead of chocolate chips.
- Make cookies into ice cream sandwiches by placing a scoop of vanilla ice cream between two cooled cookies and pressing gently.
If you try other variations, adjust bake time if add-ins change the dough moisture.
How to make s’mores cookies
Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2: Whisk the flour, baking soda, and salt in a medium bowl. In a separate large bowl, cream the butter, cookie butter, and both sugars until light and fluffy. Mix in the egg and vanilla.
Step 3: Stir the dry ingredients into the wet just until the flour streaks disappear; do not overmix.
Step 4: Fold in the chocolate chips, graham cracker pieces, and mini marshmallows. Gently fold in the marshmallow creme so you keep streaks rather than fully blending it into the dough.
Step 5: Scoop large portions (about 3 tablespoons each) and place them at least 2 inches apart on the prepared sheet.
Step 6: Bake at 350°F for about 10–15 minutes, until the edges begin to tan and centers are set but still soft. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Expert baking tips
- Line baking sheets with parchment or silicone so melted marshmallows won’t stick.
- Top dough mounds with a few extra graham pieces, chocolate chips, and mini marshmallows before baking for a photo‑ready finish.
- If the marshmallows spread and flatten the cookie shape, gently nudge the edges back with the back of a spoon while the cookie is warm, or reshape once slightly cooled.
Common questions
S’mores are a classic campfire treat made by roasting a marshmallow and sandwiching it with chocolate between two graham crackers; these cookies recreate those flavors in a baked form.
What kind of graham crackers should I use?
Honey graham crackers are traditional, but cinnamon or chocolate graham crackers can be used to vary the flavor.
Can I freeze the cookie dough?
Yes. Scoop dough balls and freeze them on a sheet pan so they don’t stick. Once frozen, transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the bake time.
Storage
Room temperature
Store cooled cookies in an airtight container for up to 5 days. Place a slice of bread in the container to help keep them soft.
Freezing
Freeze baked cookies in an airtight, freezer-safe container for up to 1 month. For frozen dough balls stored up to 2 weeks, bake from frozen at 350°F; they may need a few extra minutes.
Recipe
Easy S’mores Cookie Recipe — Makes about 12 large cookies • Prep: 15 mins • Cook: 10–15 mins • Total: ~25 mins
Equipment
- Baking sheet lined with parchment or silicone
- Mixing bowls
- Electric mixer or sturdy whisk
- Cookie scoop (3 tablespoon capacity) or large spoon
- Wire rack
Instructions (concise)
- Preheat oven to 350°F and prepare a baking sheet with parchment or a silicone mat.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Cream butter, cookie butter, and both sugars until light and fluffy. Add egg and vanilla; mix to combine.
- Fold dry ingredients into wet until just combined.
- Stir in chocolate chips, graham pieces, and mini marshmallows. Gently fold in marshmallow creme so streaks remain.
- Scoop large dough balls (about 3 tablespoons each) onto the prepared sheet, spacing at least 2 inches apart.
- Bake 10–15 minutes until edges are lightly browned. Cool on the sheet briefly, then transfer to a wire rack.
Notes
- Make ahead: Dough can be refrigerated overnight or frozen in scoops for up to 2 weeks.
- Serving idea: Use cooled cookies to make ice cream sandwiches or sandwich with extra marshmallow creme.
- Best results: Weigh dry ingredients in grams if possible for consistent outcomes.