S’mores Cookie Recipe

Forget sticky fingers and melting chocolate bars! These are the best s’mores cookies—all the gooey, crunchy goodness of that classic campfire treat packed into one chewy, golden brown bite!

Nothing says summer like classic s’mores. The combination of crunchy graham crackers, melted chocolate, and gooey marshmallows, toasted to a perfect golden brown over an open fire, just can’t be beat.

While we have tried many variations over the years, including mint, coconut, and even a BACON version, our family tends to keep coming back to the original.

But what if you could enjoy all that deliciousness without a campfire? That’s where these chewy s’mores cookies come in!

They’ve got the perfect ratio of chocolate to gooey marshmallow, all wrapped up in soft chocolate chip cookies. They are perfect for taking on camping trips!

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Plus, they’re super easy to make, no campfire needed. Whether you’re baking for a camping trip or just want a taste of summer at home, these cookies will satisfy every s’mores craving in the best way possible!

If you love traditional s’mores as much as we do, then you may be looking for different ways to recreate them at home. We are excitedly planning our camping season, but until we can hit the road and roast a few s’mores around the campfire, these s’mores chocolate chip cookies help to satisfy the craving.

For more yummy s’mores recipes, try this camp cooker s’more recipe, easy skillet s’mores, and this Dutch oven s’mores recipe.

The Best S’mores Cookie Recipe

Ingredients

Start with a few simple ingredients from the grocery store. The full list can be found in the recipe card below.

• Unsalted butter, softened – Using room temperature butter makes mixing much easier.
• Granulated white sugar – Adds just the right amount of sweetness.
• Light brown sugar – For that extra chewy texture. Dark brown sugar works too!
• Large egg – The glue that holds it all together.
• Vanilla extract – A must for any great cookie recipe.
• All-purpose flour – The base of any chocolate chip cookie recipe.
• Baking soda – Helps the cookie dough rise to perfection.
• Milk chocolate chips – A Hershey’s bar chopped into chunks works too!
• Mini marshmallows, divided- For that gooey marshmallow magic. Reserve half for topping
• Graham crackers, chopped – Adds that essential crunchy graham cracker texture. Crushed graham cracker crumbs may be used instead, but I like the texture of the chopped graham crackers.

Instructions

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, cream together butter and sugars. Add egg and vanilla extract. Mix well.
3. Add dry ingredients and combine until a soft dough forms.
4. Finally add chocolate chips, half of the marshmallows, and graham cracker pieces. Mix well.
5. Using a cookie scoop or a spoon, drop balls of dough onto a greased or parchment-lined cookie sheet. Bake for 10 minutes.
6. Remove from the oven, place the remaining mini marshmallows on top of each cookie, and bake for an additional 2-3 minutes.
7. Transfer baked cookies to a wire rack and let cool.

Notes

The mini marshmallows will melt when baking. If your cookie has a melted section simply use a round cookie cutter to bring it back into shape.

Tips and Tricks

• You can make these cookies in a stand mixer fitted with a paddle attachment or using an electric hand mixer.
• Using a food processor is a great way to get even crumbs and avoid big graham cracker pieces.
• Make stuffed cookies using marshmallow fluff. Flatten out the portions of dough, add a bit of fluff in the middle, then wrap the dough around the marshmallow. Your baked cookies will have a deliciously gooey marshmallow center.
• Swap in peanut butter cups or pieces of your favorite candy bar for an extra indulgent twist!
• Freeze the unbaked cookie dough. The best way to do this is to scoop all of the dough, then freeze the cookie dough balls on a baking sheet. This prevents them from sticking together. Once solid, they can be transferred to a storage container and kept frozen for up to 3 months.
• Store baked cookies in an airtight container at room temperature for up to 7 days or freeze for 3 months.

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Kitchen Essentials for Baking

• I love using this non-stick bakeware for all of my baking.
• These silicone mitts are perfect for grasping hot pans and baking dishes.
• This Henckel Knife is my favorite for slicing and dicing in the kitchen.
• These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.

These s’mores cookies are the perfect way to bring a little bit of the campfire experience into your kitchen. They’re easy to make, packed with melty chocolate and gooey marshmallows, and guaranteed to disappear fast!

Whether you’re enjoying them on a camping trip or just curled up at home, they’re the ultimate sweet treat. Happy baking!

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