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Smores Cookies

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These easy homemade s’mores cookies capture all the nostalgic campfire flavors—crackly graham crackers, gooey marshmallows, and melty chocolate—in a chewy, portable treat. Perfect for parties, after-school snacks, or anytime you crave a sweet, comforting dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 cup (100g, about 8 full sheets) graham cracker crumbs
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 4 oz (115g) milk chocolate bars, chopped
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 cup (50g) mini marshmallows

Instructions

  1. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper. Chop the chocolate bars and crush the graham crackers, leaving some larger bits for texture.
  2. In a large bowl, beat the softened butter with brown sugar and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract until the mixture is creamy and slightly glossy.
  4. In a separate bowl, whisk together flour, graham cracker crumbs, baking soda, and salt until evenly combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Scrape down the sides as needed and mix until just combined. Do not overmix.
  6. Fold in the chopped milk chocolate, semi-sweet chocolate chips, and mini marshmallows with a spatula until evenly distributed. If the dough is very sticky, chill for 10 minutes.
  7. Scoop heaping tablespoons (about 2 tablespoons each) of dough onto the prepared baking sheets, spacing at least 2 inches apart. Press a few extra marshmallows and chocolate bits on top if desired.
  8. Bake one sheet at a time for 9–12 minutes, until edges are golden and centers look just set but still soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm for maximum gooeyness, or microwave for 8–10 seconds before eating for a melty treat.

Notes

For best results, chill the dough for 15–20 minutes before baking to help cookies keep their shape. Use parchment paper to prevent sticking from melted marshmallows. For gluten-free cookies, substitute with a 1:1 gluten-free flour blend and gluten-free graham crackers. Tuck marshmallows inside dough balls to minimize oozing. Store cookies in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: smores cookies, s'mores cookies, easy cookies, campfire cookies, chocolate marshmallow cookies, graham cracker cookies, summer dessert, kid-friendly cookies, homemade cookies, gooey cookies

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