If you love the classic flavors of s’mores, but don’t always have a campfire handy, these s’mores cookies will be a new favorite! With rich milk chocolate chips, gooey marshmallows, and a graham cracker-flavored dough, they bring all the deliciousness of a campfire treat into a soft, chewy cookie. They’re perfect for sharing at a party or enjoying all to yourself—they might be too good to share!
If you're feeling generous, these cookies also make a great gift. Just place each cookie in a cellophane bag, tie them with a bow, and you’ve got a homemade treat that’s as fun to give as it is to eat!
How to Make S'mores Cookies
Step 1: Make the Dough
Start by preheating your oven to 400° F and line two baking sheets with parchment paper. Set them aside while you get the dough ready.
Next, slice your cold salted butter into small ¼-inch cubes. Add the cubed butter, light brown sugar, and cane sugar to a standing mixer. Mix on medium speed for about 4-5 minutes, or until the mixture is smooth with no chunks of butter. Scrape down the sides of the bowl halfway through to get an even mix.
In a separate bowl, whisk together the all purpose flour, graham cracker crumbs, sea salt, cornstarch, and baking soda. Set this dry mix aside to use in a later step.
Add the eggs and vanilla extract to the butter and sugar mixture, then mix on medium speed until fully combined (about 2 minutes). Scrape the sides of the bowl again to make sure everything is incorporated.
Now it’s time to add the whisked dry ingredients. Slowly add them to the standing mixer on the lowest speed. Just before the flour is fully mixed in, add in the milk chocolate chips and give it a quick stir until everything is combined. Be careful not to overmix—this helps keep the cookies soft and chewy!
Step 2: Shape the Cookies
Take your graham crackers and break them in half, creating 12 squares—these will be the base of your cookies. Place the squares on your prepared baking sheets, giving each one plenty of space to spread.
Next, divide your dough into 12 even portions and roll each one into a ball. Flatten each ball into a disk, then place a marshmallow in the center. Gently fold the dough around the marshmallow, shaping it back into a ball. Don’t worry about sealing the marshmallow in completely. Leaving a little bit peeking through will let the marshmallow crack through the surface while baking.
Place each dough ball on top of the graham cracker square and gently press down so the dough covers the cracker. These cookies will spread as they bake, so don’t worry about making them too flat—just give them a little press.
Step 3: Bake the Cookies
Bake the cookies one baking sheet at a time for about 10-12 minutes. The cookies will spread and get nice and soft, with a slightly crisp edge. If you want them to be a little more uniform, you can gently press the edges with a round cookie cutter or spoon while they’re still warm. You only have a small window of time to do this. The cookies' shape starts to solidify the second they are taken out of the oven.
Once you take them out of the oven and you have rounded out the edges, press a piece of Hershey’s chocolate into the center of each cookie. The warm cookie will melt the chocolate just enough to make it extra gooey and delicious.
Let the cookies cool completely before you dive in, though I won’t blame you if you sneak a bite while they’re still warm!
Step 4: Enjoy!
These cookies are everything you love about s’mores—graham crackers, gooey marshmallows, and milk chocolate—but in cookie form! They’re soft, chewy, and packed with flavor. The best part? You don’t need a campfire to enjoy them!
Eat them on their own or with a glass of milk--but be sure to tell me how your cookies turned out in the comments below.
Pro Tips for Perfect S'mores Cookies
- Cold butter is key: Cold butter helps the dough hold its shape and prevents the cookies from spreading too much in the oven. It’s a small step that makes a big difference!
- Finely crush the graham crackers: Make sure to crush your graham crackers into a fine crumb using a food processor or a rolling pin. The crumbs should practically be dust. This gives the dough the perfect s’mores flavor while maintaining a soft dough.
- Leave some marshmallow exposed: If you want the gooey marshmallow to shine, don’t worry about sealing it completely inside the dough. Let it peek through the top so that it can crack through the surface. However, don't leave a large opening, or the marshmallow will expand out of the top, spread everywhere, and will be rock-hard once they cool. (Can you tell I've made that mistake before?)
- Shape the cookies while they’re warm: If you want perfectly round cookies, gently press them with a round cookie cutter or spoon within the first minute of baking. This will give them a nice shape before they set.
I have a lot of cookie recipes here at All You Can Eats, so make sure to check out some of my other favorites:
Chewy Oatmeal Chocolate Chip Cookies
If you try out these s'mores cookies or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. Or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
S'mores Cookies
Print Pin RateIngredients
- 1 cup cold salted butter, sliced in ¼ inch cubes
- 1 ¼ cup light brown sugar, packed
- ½ cup cane sugar
- 2 ¼ cup all purpose flour
- 1 cup graham cracker crumbs* (about 9 large crackers)
- 1 teaspoon fine sea salt
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cup milk chocolate chips (I prefer Ghirardelli)
- 6 large graham crackers
- 12 marshmallows (the size used for campfire s'mores)
- 1 XL Hershey's chocolate bar (only need 12 pieces)
Instructions
- Preheat the oven to 400° F. Line two baking sheets with parchment paper and set aside.
- Slice the salted butter into small, ¼ inch cubes. Add the cubed butter to a standing mixer, along with the light brown sugar and the cane sugar. Mix on medium speed for about 4-5 minutes, until there aren't any chunks of butter and the mixture is smooth.1 cup cold salted butter, sliced in ¼ inch cubes, 1 ¼ cup light brown sugar, packed, ½ cup cane sugar
- In a separate bowl, whisk together the all purpose flour, graham cracker crumbs*, sea salt, cornstarch, and baking soda. Set aside.2 ¼ cup all purpose flour, 1 cup graham cracker crumbs* (about 9 large crackers), 1 teaspoon fine sea salt, 2 teaspoon cornstarch, 1 teaspoon baking soda
- Add the eggs and the vanilla extract to the standing mixer, then mix on medium speed until smooth (about 2 minutes). Scrape down the sides of the bowl halfway through to get an even mix.2 large eggs, 1 tablespoon vanilla extract
- Add the whisked dry ingredients to the standing mixer, and mix on the slowest speed. Before the dry ingredients are completely mixed in, add the milk chocolate chips. Stop the standing mixer as soon as the flour has been incorporated in to prevent overmixing.2 cup milk chocolate chips (I prefer Ghirardelli)
- Break the graham crackers in half, creating 12 squares. Place 6 on each baking sheet.6 large graham crackers
- Divide the cookie dough into 12 even balls. Take each individual ball of cookie dough, and flatten it into a disk. Place a marshmallow at the center, and bring up the sides, remaking the dough into a ball shape. Don't worry about sealing the top completely--it's okay if a small bit of the marshmallow is visible.**12 marshmallows (the size used for campfire s'mores)
- Place each ball of cookie dough (with marshmallow inside) on the center of each graham cracker square on the baking sheet. Press down slightly, covering the graham crackers.
- Bake each baking sheet individually, for about 10-12 minutes each. Feel free to round out the edges of each cookie using either a round cookie cutter or a spoon when they come out of the oven.***
- While the cookies are still warm, press a piece of Hershey's chocolate into the center of each. Let the cookies cool completely before eating.Enjoy!1 XL Hershey's chocolate bar (only need 12 pieces)
Notes
Equipment
- standing mixer with beater attachment
- rubber spatula
- medium-sized bowl
- whisk
- baking sheets
- parchment paper
Megan says
These are literally so amazing!! The crunch of the graham cracker on the bottom is my favorite part!
Maddie Saxey says
Thanks for trying them! Glad you enjoyed them!
Abby P says
I cannot express enough how much I love this recipe. I only made a 1/2 batch for me and my family to try, but it’s safe to say the cookies didn’t last 24hours! This recipe is so so yummy and the perfect balance of sweetness. The one thing I changed in the recipe was I substituted 1/2 of the chocolate chips for semi sweet since my family loves dark chocolate. The cookie dough did get a little too warm while I was shaping it but nothing 10minutes in the freezer before baking couldn’t fix! I’ll be trying more of your recipes for sure??
All You Can Eats says
So glad to hear it! Thanks for trying them! 🙂