These S’mores Cookies are the perfect way to get your s’mores fix without a campfire. They’ve got all the components of the classic treat: gooey marshmallow, milk chocolate bars, and a graham cracker base. NO chilling required! Recipe includes a how-to video.
The Perfect Summer Cookie
My S’mores cookies recipe transforms the quintessential campfire-side treat into a simple, irresistible cookie that tackles all of your s’mores cravings.
They’re soft and chewy and loaded with all the classics: graham crackers (more specifically, graham cracker crumbs), melty milk chocolate bars, and, of course, marshmallows. They’re super simple to make, and they allow you to enjoy all the flavors of s’mores, no campfire required.
These s’mores cookies are:
- Quick–just 20 minutes to prep!
- Easy to make with NO chilling
- Perfectly summer-y and such a crowd pleaser
- Great for times when a campfire simply isn’t possible
What You Need
Here are the key ingredients you need to make these s’mores cookies:
- Unsalted butter. Using softened butter means this cookie dough can go right in the oven without chilling first–yay!
- Graham cracker crumbs. You can use the pre-ground crackers, or you can pulverize them yourself. I experimented with adding larger pieces of crackers, but found they became too stale/soft, so stick with the crumbs!
- Cornstarch. I love using this in my cookies to prevent them from spreading too much. It also ensures that your s’mores cookies will be chewy, not cakey.
- Mini marshmallows. We’ll add some in the dough and reserve the rest for topping the cookies after they’re baked.
- Chocolate. I use a combination of milk chocolate chips and chopped milk chocolate bars, but you can use all of one type if you like. Remember to save a handful of the chopped bars for topping the cookies after they come out of the oven!
SAM’S TIP: Don’t add all of your dry ingredients at once! Instead, add them in 3-4 parts. This will make your s’mores cookie dough much more manageable and keep it from becoming dry, crumbly, and difficult to stir.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make S’mores Cookies
- Cream together the butter and sugars.
- Stir in the eggs and vanilla.
- Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
- Stir in the add-ins until they’re evenly incorporated.
- Scoop dough into balls, making sure to cover any exposed marshmallows with dough.
- Bake for 10-12 minutes, let cool for 1 minute, then press additional mini marshmallows and chocolate bits on top.
SAM’S TIP: If you see any marshmallows sticking out of your cookie dough balls after rolling, try to cover them up with dough. Otherwise, the marshmallow will leak out of the cookie and make a mess. A little bit of melty messy marshmallow can be charming, but let’s limit it. If some marshmallow does leak out of your s’mores cookies after baking, you can use the back of a spoon to try and nudge it back in.
Frequently Asked Questions
Yes! You can freeze the dough before baking or freeze the baked cookies. Just make sure to wrap them well and store them in an airtight container.
You can use salted butter if that’s all you have on hand; simply leave out the additional salt in the recipe. I do have a post on using salted vs. unsalted butter, if you’d like to learn more about how to substitute one for the other.
This can happen if your butter is too soft or if you don’t have enough flour in your cookies. Make sure you know how to measure flour properly, as many people simply scoop a measuring cup straight into the flour (please don’t do this!). If you think your butter is too soft, pop your dough in the fridge for a few minutes before scooping and rolling. Also, never put cookie dough on a warm cookie sheet; this also can cause your cookies to spread.
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
- 1 cup unsalted butter softened (226g)
- ¾ cup granulated sugar (150g)
- ¾ cup light brown sugar firmly packed (150g)
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour (290g)
- 1 ¼ cups graham cracker crumbs (125g)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 cups mini marshmallows divided (80g, divided), see note
- 1 cup milk chocolate chips (170g)
- 5-6 oz coarsely chopped milk chocolate bars (140-170g)
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Combine butter and sugars in a large bowl (or the bowl of a stand mixer with paddle attachment) and use an electric mixer to beat on medium speed until light and creamy.
- Add eggs and vanilla extract and stir into batter until completely combined.
- In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
- With mixer on medium-low speed, gradually add dry ingredients to butter mixture just until completely combined.
- Add 1 cup (40g) mini marshmallows, chocolate chips, and chocolate bars and use a spatula to stir until ingredients are well incorporated.
- Scoop dough by heaping 1 ½ Tablespoon-sized ball and drop on prepared baking sheet, spacing at least 2” apart. For more uniform/round cookies, briefly roll dough between your palms to make a smooth ball before placing on cookie sheet. Any exposed marshmallows will melt onto the tray, this is fine (and why we line the tray with parchment paper) but to help keep the marshmallows in the cookie, try to tuck any exposed pieces of marshmallow into the dough.
- Transfer cookies to center rack of 350F (175C) oven and bake for 10-12 minutes. While cookies are baking, use a knife to cut the remaining 1 cup (40g) marshmallows in half crosswise.
- Within 1 minute of the cookies being removed from the oven, gently press marshmallow halves into the surface of the cookies.
- Allow cookies to cool completely on baking sheet before enjoying.
MarshmallowsIf you can find the super miniature marshmallows (the tiny kind you use in hot chocolate) you can substitute these instead. Use 1-1 ½ cup and stir them all into the dough.
ChocolateInstead of a mix of chips and chocolate bars, you could use 2 cups (340g) milk chocolate chips or 12 oz of coarsely chopped milk chocolate candy bars.
StoringStore s’mores cookies in an airtight container at room temperature for up to 3-5 days. Exposed marshmallows that have been pressed onto the surface may begin to feel a bit stale after 24 hours (if this happens they will be easy to remove/discard).
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.