S’mores Cookies Recipe

S’mores Cookies

Today, we embark on a delightful escapade into the realm of S’mores Cookies, a fusion of two beloved classics gooey marshmallow s’mores and chewy, indulgent cookies. A golden-brown cookie base, generously studded with chocolate chunks, topped with a pillowy marshmallow cloud, all adorned with a crunchy graham cracker crust.

Recipe Ingredients

  • 1/2 cups of all-purpose flour (180g) – the sturdy foundation for our cookie canvas.
  • ½ tsp of baking powder – the secret agent ensuring our cookies rise to perfection.
  • ½ tsp of baking soda – the alchemist that gives our cookies a delightful fluffiness.
  • 1 tsp of corn starch – for the chewy texture.
  • 3/4 cup of semisweet chocolate chips – because there’s no such thing as too much chocolate!
  • 10 tbsp of unsalted butter, brought to room temperature – the creamy essence that binds our ingredients with love.
  • 1/4 cup of granulated sugar – the sweet whisper that elevates our cookies to sugary bliss.
  • 1/2 cup of light brown sugar – the warm, caramel undertones that add depth to our creation.
  • 1 egg – the binding force that brings our cookie dough together.
  • 1 tsp of vanilla extract – the aromatic elixir that dances through each bite.
  • ¼ tsp of salt – the fine balance that enhances all the flavors.
  • 1 cup of mini marshmallows or marshmallow bits, divided – the cloud-like surprise nestled within.
  • 1 bar of Hershey’s Chocolate (1.55oz) – the iconic chocolate that will melt into rivers of delight.
  • 4 Graham crackers – the crispy, golden fragments that crown our cookies with a touch of nostalgia.
S’mores Cookies

How to Make This S’mores Cookies Recipe

Sift and Mix the Dry Ingredients

  • Begin by whisking together the all-purpose flour, baking powder, baking soda, and corn starch in a bowl. This ensures a homogeneous mix and a light, airy texture in your cookies. Set this aside as we move on to the wet ingredients.

Creaming the Butter and Sugars

  • In a separate bowl, cream together the room-temperature unsalted butter, granulated sugar, and light brown sugar. Use an electric mixer to achieve a fluffy, pale consistency. This step is the heartbeat of your cookie dough, so take your time until the mixture becomes a velvety delight.

Adding the Egg and Vanilla Elixir

  • Crack open that egg into the butter-sugar concoction and add the vanilla extract. Beat until fully incorporated. The egg adds richness, and the vanilla brings that heavenly aroma.

Wet and Dry

  • Gradually introduce the sifted dry ingredients into the wet mixture. Mix just until combined – don’t overwork the dough.

Chocolaty Symphony

  • Gently fold in the semisweet chocolate chips, distributing them evenly throughout the dough. Each chip is a burst of decadence waiting to surprise your taste buds.

Chill and Relax

  • Cover your cookie dough with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This step is crucial for a perfect texture and helps the flavors meld together. Meanwhile, preheat your oven to 350°F (175°C).

Portioning the Dough

  • Once the dough has chilled, grab about a tablespoonful and roll it into a ball. Place these cookie dough balls on a prepared baking sheet, leaving enough space between each for spreading.

Into the Oven

  • Bake the cookie dough for 8-10 minutes, or until the edges turn a golden brown. While they bake, break the Hershey’s Chocolate bar into pieces and cut the Graham crackers into small bits.

Marshmallow Magic

  • As the cookies near the end of their bake, take them out and gently press a few mini marshmallows onto the tops. Return to the oven for an additional 2-3 minutes or until the marshmallows turn golden and gooey.

Final Flourish

  • Once out of the oven, press a piece of Hershey’s Chocolate and a sprinkle of Graham cracker bits onto the warm marshmallows. This creates a picture-perfect S’mores topping.

Cooling with Care

  • Allow your S’mores Cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This ensures a perfect blend of chewy, gooey, and crunchy textures.
S’mores Cookies

Serving Instructions

  • Warm Embrace: For the ultimate experience, serve these S’mores Cookies warm, straight from the oven. The melty marshmallows and gooey chocolate create a sensory delight that’s hard to resist.
  • Accompaniments: Pair these cookies with a scoop of vanilla ice cream for an extra indulgent treat. The contrast of warm cookies and cold ice cream elevates the experience to a whole new level.
  • Sharing is Caring: Place your batch of S’mores Cookies on a communal platter or stack them on a dessert board.
  • Beverage Pairing: A cup of hot cocoa, a glass of cold milk, or even a mug of your favorite coffee – the beverage pairing possibilities are endless.

Storage and Freezing Instructions


To keep the magic alive, store your S’mores Cookies in an airtight container at room temperature. They should maintain their freshness for up to 3-4 days. However, if you can resist the temptation, a quick pop in the microwave for a few seconds revives the warm, melty goodness.


  • Cool Completely: Allow the cookies to cool completely to room temperature before freezing. This prevents any condensation that can affect the texture.
  • Wrap and Pack: Individually wrap each cookie in plastic wrap or parchment paper. Place them in a single layer in an airtight container, ensuring they are not touching to prevent sticking.
  • Label and Date: Don’t forget to label the container with the date of freezing. S’mores Cookies can be frozen for up to 2 months without compromising on flavor.
  • Thawing Gracefully: When the craving hits, simply take out the desired number of cookies and let them thaw at room temperature for an hour. For a warm-from-the-oven experience, a quick zap in the microwave works wonders.
S’mores Cookies


Can I substitute the all-purpose flour with a gluten-free option?

Yes, you can use a gluten-free all-purpose flour as a substitute. Keep in mind that the texture may vary slightly, so it’s recommended to use a blend designed for baking.

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

Simply cut regular-sized marshmallows into halves or quarters for even distribution. Keep an eye during baking to prevent excessive melting.

Can I make the cookie dough ahead and refrigerate overnight?

Chilled cookie dough can be refrigerated for up to 24 hours. Just allow it to come to room temperature for a bit before portioning and baking.

Is it possible to freeze the baked cookies?

Yes, you can freeze baked S’mores Cookies. Ensure they cool completely, then wrap each cookie individually before storing in an airtight container. They can be frozen for up to 2 months.

Can I use a different type of chocolate for topping, or is Hershey’s essential?

While Hershey’s Chocolate adds a classic touch, feel free to experiment with your favorite chocolate brands. The key is using a high-quality chocolate for a rich and indulgent flavor.

Can I omit the graham crackers if I don’t have them?

Although the graham crackers add a delightful crunch. If omitted, you’ll still have delicious S’mores Cookies, but consider substituting with crushed digestive biscuits for a similar texture.

S’mores Cookies

S’mores Cookies

S'mores Cookies a fusion of two beloved classics gooey marshmallow s'mores and chewy, indulgent cookies. A golden-brown cookie base, generously studded with chocolate chunks, topped with a pillowy marshmallow cloud, all adorned with a crunchy graham cracker crust.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24
Calories 160 kcal


  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp corn starch
  • ¾ cup semisweet chocolate chips
  • 10 tbsp unsalted butter room temperature
  • ¼ cup granulated sugar
  • ½ cup light brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup mini marshmallows OR marshmallow bits, divided
  • ¼ salt
  • 1 bar Hershey's Chocolate
  • 4 Graham crackers


  • Start by whisking together 1 1/2 cups of all-purpose flour, ½ tsp of baking powder, ½ tsp of baking soda, and 1 tsp of corn starch. This ensures a well-mixed dry base.
  • In a separate bowl, embark on the buttery journey. Cream together 10 tbsp of unsalted butter, 1/4 cup of granulated sugar, and 1/2 cup of light brown sugar until a fluffy concoction is achieved.
  • Introduce 1 egg and 1 tsp of vanilla extract to the buttery mix. Beat until well-combined, setting the stage for the star-studded chocolate and marshmallow ensemble.
  • Gradually fold the dry ingredients into the wet mix. The goal is a harmonious union – don't overmix. Allow the semisweet chocolate chips to join the dance, creating a symphony of flavors.
  • Wrap the cookie dough in plastic and let it chill in the refrigerator for at least 30 minutes. Meanwhile, let the anticipation build and preheat the oven to 350°F (175°C).
  • Once chilled, scoop out tablespoonfuls of the dough, rolling them into balls. Place them on a baking sheet, providing ample space for spreading – we're not crowding this cookie stage.
  • Bake the cookies for 8-10 minutes until the edges blush golden. Break the Hershey's Chocolate into pieces and prepare the Graham crackers for the grand finale.
  • In the final minutes of baking, gently press mini marshmallows onto each cookie. Return to the oven for 2-3 minutes until they become golden and gooey.
Keyword Best S’mores Dessert, Chocolate Chip Marshmallow Cookies, Gooey S’mores Cookies, Homemade Cookie Recipe
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.