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S’mores Cookies

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If you love classic campfire s’mores but want them in cookie form, these S’mores Cookies are gooey, chocolatey, and irresistibly chewy. Each bite is filled with graham cracker crunch, melty chocolate, and toasted marshmallow — everything you love about s’mores, no fire required!

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows (plus extra for topping)
  • 3/4 cup graham cracker pieces

Instructions

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the eggs one at a time, then add the vanilla.
  • In another bowl, whisk together the flour, baking soda, and salt. Slowly mix into the wet ingredients until combined.
  • Fold in chocolate chips, marshmallows, and graham cracker pieces.
  • Scoop dough balls onto the baking sheet. Press a few extra marshmallows and chocolate pieces on top for that “gooey s’mores” look.
  • Bake for 9–11 minutes, until the edges are golden but the centers are still soft.
  • Cool slightly before enjoying — the marshmallows will be gooey and delicious!

Notes

  • Best enjoyed warm while the marshmallows are still gooey.
  • Chill the dough for 30 minutes before baking if you want thicker, bakery-style cookies.
  • Press extra marshmallows and chocolate chunks on top before baking for a prettier presentation.
  • Store in an airtight container at room temperature for up to 3 days, or freeze the dough balls for later baking.
  • To get that toasted marshmallow flavor, you can lightly torch the marshmallows on top after baking.