4.80 from 49 votes

S’mores Cookies

Name: S'mores Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup unsalted butter (softened); ¾ cup granulated sugar; ¾ cup light brown sugar (firmly packed ); 2 large eggs; ½ teaspoon vanilla extract; 2 ⅓ cups all-purpose flour; 1 ¼ cups graham cracker crumbs; 2 teaspoons cornstarch; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon table salt; 2 cups mini marshmallows (divided, see note); 1 cup milk chocolate chips; 5-6 oz coarsely chopped milk chocolate bars

By Sam MerrittPublished Aug 18, 2026

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159 Comments

Servings: 27 cookies

30 mins

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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 real graham crackers infused into the dough. And did I mention there’s NO chilling required?! Recipe includes a how-to video.

S'mores cookies on a wood cutting board, surrounded by a green cloth, mini marshmallows and broken chocolate pieces.

S’mores, but Make Them Cookies

There are plenty of ways to make s’mores cookies (and nearly all of them quite delicious) but I didn’t want to just toss marshmallows and chocolate into a regular chocolate chip cookie dough (not even my best chocolate chip cookie recipe, though I’m sure that would be quite good!) and call it a day. I wanted every bite to actually taste like a s’mores, with distinct graham cracker flavor, gooey marshmallows, and melty milk chocolate.

I retest these nearly every summer to see if there’s something I should change about them to make them even better, and every year I decide nope, they’re perfect just as they are. They’ve accrued a solid 4.8-star review over the past 10 years, so it’s safe to say I’m not the only one who thinks so.

What To Know About These S’mores Cookies:

Graham cracker flavor baked into every bite. The actual cookie dough is infused with graham cracker crumbs, so the flavor is present throughout the entire cookie, rather than just baking the cookie on top of a cracker.
Strategic marshmallow distribution. You’ll notice that marshmallows baked into the dough will disappear (just as they do in my cornflake cookies). That’s expected, but we still add them because they still add gooeyness and classic marshmallow flavor. But in order to make these really feel like s’mores cookies, we also add mini marshmallows on top after baking.
No chilling. These aren’t gourmet-style cookies, so they won’t come out of the oven as round balls; they’re designed to be softer, chewier, but still thick enough to hold in all the key ingredients that make a s’more a s’more.
No chilling. Enough said 😉

What You Need

overhead view of ingredients for smores cookies including graham cracker crumbs, hershey bars, marshmallows, flour, and more

Here are the key ingredients you need to make these s’mores cookies:

Unsalted butter. Using unsalted butter gives us better control over the flavor of the cookie, and we’ll used softened butter (preferably with a slight bit of a chill to it, still) which means the s’mores cookies 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 after baking. Using ground graham crackers fixes this problem and gives the cookies a much better texture.
Cornstarch. One of my favorite “secret ingredients”, I love cornstarch for the way it helps cookies keep their shape and keeps them soft and tender rather than cakey.
Mini marshmallows. We’ll add some in the dough and reserve the rest for topping the cookies after they’re baked.
Chocolate. Using just milk chocolate bars would be my preference, but the bars are so expensive I usually do a blend of bars and milk chocolate chips. This works well, but chocolate chips don’t stay as melty as the bars. If you wanted to use all chocolate bars, just add an additional 1 cup of chopped milk chocolate.

As always, 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

Overhead of clear bowl with cookie dough, milk chocolate chips, and marshmallows being mixed together to make smores cookies

First, make the dough. This is a no-fuss dough; you’ll cream the butter and sugar, stir in the eggs and vanilla, whisk your dry ingredients separately and then gradually fold them into the wet ingredients.

Next, the add-ins (marshmallows and chocolate) get folded in with a spatula until they’re well distributed throughout the dough.

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.

Overhead of 6 smores cookies on a baking sheet.

Next, scoop and bake. Scoop the cookie dough into balls, trying to tuck any exposed marshmallow into the dough. Bake the cookies until the edges are set and lightly golden.

After baking, let the cookies cool for only a minute before carefully pressing additional mini marshmallows (and additional chocolate, if you’d like) into the tops of each cookie.

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. 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.

cross section of a cookie made with chocolate pieces and marshmallows

Frequently Asked Questions

Can s’mores cookies be frozen?

Yes! You can freeze the dough before baking (follow my instructions on how to freeze cookie dough) or freeze the baked cookies. Just make sure to wrap them well and store them in an airtight container.

Can I make s’mores cookie dough ahead of time?

Yes, this cookie dough can be made up to 4 days in advance of using it, just cover it tightly and store it in the refrigerator. The dough will be harder to scoop and you may need to let it sit at room temperature for a bit to soften it. You can alternatively scoop all of the cookie dough balls, place them in an airtight container, and then store these in the refrigerator until you’re ready to bake. Cookie dough baked straight from the fridge may need an extra minute or two in the oven, but check them at the indicated time in the recipe.

Why are my s’mores cookies spreading too much?

This can happen if your butter is too soft or if you don’t have enough flour in your cookies. Make sure you follow my tips on 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 can cause your cookies to spread.

Can I use marshmallow bits instead of mini marshmallows?

Absolutely, marshmallow bits will work quite well here but they don’t add quite the same “gooeyness” that mini marshmallows add to the cookies.

S’mores Cereal Bars

Kitchen Sink Cookies

S’mores Brownies

Cornflake Cookies

If you like these s’mores cookies, be sure to give my s’mores brownies and peanut butter smore’s cookie bars a try!

Enjoy!

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