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    Home ยป Recipes ยป Cookies

    S’mores Cookies

    Updated: Jul 21, 2022 โ€ข Published: Jul 21, 2022 by Sam Merritt โ€ข 152 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of two images of smores cookies, the top being a close-up of a single cookie and the bottom being an overhead view of many cookies

    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.

    pile of cookies topped with marshmallows and broken chocolate pieces

    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.

    overhead view of smores cookies topped with chocolate and marshmallows

    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

    overhead view of ingredients 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 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

    collage of four photos showing cookie dough being prepared with marshmallows and milk chocolate
    1. Cream together the butter and sugars.
    2. Stir in the eggs and vanilla.
    3. Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
    4. Stir in the add-ins until they’re evenly incorporated.
    collage of two photos showing cookie dough balls being rolled and topped with mini marshmallows after baking
    1. Scoop dough into balls, making sure to cover any exposed marshmallows with dough.
    2. 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.

    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 or freeze the baked cookies. Just make sure to wrap them well and store them in an airtight container.

    What if I only have salted butter?

    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.

    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 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.

    If you like these s’mores cookies, be sure to give my chocolate chip cookies 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

    close-up view of smores cookies topped with chocolate and marshmallows

    S’mores Cookies

    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.
    4.79 from 46 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: cookie, Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 24 cookies
    Calories: 268kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (226 g) unsalted butter softened
    • ¾ cup (150 g) granulated sugar
    • ¾ cup (150 g) light brown sugar firmly packed
    • 2 large eggs
    • ½ teaspoon vanilla extract
    • 2 ⅓ cups (290 g) all-purpose flour
    • 1 ¼ cups (125 g) graham cracker crumbs
    • 2 teaspoons cornstarch
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon table salt
    • 2 cups (80 g) mini marshmallows divided, see note
    • 1 cup (170 g) milk chocolate chips
    • 5-6 oz (140-170 g) coarsely chopped milk chocolate bars

    Recommended Equipment

    • Baking sheet
    • Mixing bowls
    • 1 ½ Tablespoon cookie scoop

    Instructions

    • 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.
      1 cup (226 g) unsalted butter, ¾ cup (150 g) granulated sugar, ¾ cup (150 g) light brown sugar
    • Add eggs and vanilla extract and stir into batter until completely combined.
      2 large eggs, ½ teaspoon vanilla extract
    • In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
      2 ⅓ cups (290 g) all-purpose flour, 1 ¼ cups (125 g) graham cracker crumbs, 2 teaspoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table 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.
      2 cups (80 g) mini marshmallows, 1 cup (170 g) milk chocolate chips, 5-6 oz (140-170 g) coarsely chopped milk chocolate bars
    • 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.

    Notes

    Marshmallows

    If 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.

    Chocolate

    Instead 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.

    Storing

    Store 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).

    Nutrition

    Serving: 1cookie | Calories: 268kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 131mg | Potassium: 55mg | Fiber: 1g | Sugar: 24g | Vitamin A: 273IU | Vitamin C: 0.05mg | Calcium: 38mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Sharon Bunger

      December 20, 2020 at 4:11 pm

      5 stars
      Itโ€™s really messy, but good. I used parchment paper because of the stickiness of the marshmallows and still was unable to get a whole cookie off without breaking it into, maybe it was just me.

      Reply
    2. Sarah H.

      December 06, 2020 at 1:42 pm

      Hi we rolled the cookies into balls but they flattened out A LOT. What can we do differently?

      Reply
      • Sam

        December 06, 2020 at 10:39 pm

        Hi Sarah! Your cookie dough may have just needed a little bit more flour if they were spreading too much. I hope this helps. ๐Ÿ™‚

        Reply
    3. Joe

      November 08, 2020 at 5:15 pm

      When you combined the marshmallows and the bits, what were the quantities of each? You have 2 cups marshmallows or 1 cup of the bits. If I use half of each, would it be 1 cup marshmallows and 1/2 cup of the bits?

      Reply
      • Sugar Spun Run

        November 08, 2020 at 8:44 pm

        Hi, Joe! You will need 2 cups mini marshmallows (80 g), 1 cup chocolate chips and 5 oz chopped milk chocolate bars. You will add these in step 5 of the instructions. ๐Ÿ™‚

        Reply
    4. Lovette

      September 01, 2020 at 9:46 pm

      This is an awesome recipe. Thank you for sharing with us. Can this recipe be done by hand?

      Reply
      • Sam

        September 01, 2020 at 9:55 pm

        I am so glad you enjoyed it, Lovette! You will be able to do it by hand, the trickiest part would be creaming the butters and sugars together, but if you can get that done you will be in good shape. Enjoy! ๐Ÿ™‚

        Reply
    5. Sue

      August 07, 2020 at 7:26 pm

      Hi! My family loved these cookies – sooooo good. My only problem was that my marchmallows that touched the cookie sheet stuck really bad to the cookie sheet. Not sure if my cookies were too big, so I had to cook them longer, so then they stuck? Some were really bad, others not as bad, but still struggled getting every cookie off my pans. I use these pans for all my cookies and never have any issues. Thoughts or tips?

      Reply
      • Sam

        August 13, 2020 at 9:22 pm

        Hi Sue! I am so sorry this has happened! Parchment paper has been a real game changer for me. I use it whenever I bake cookies. There’s no sticking and easy clean up. ๐Ÿ™‚

        Reply
    6. Rebecca

      July 26, 2020 at 12:54 pm

      These came out tasting so yummy but mine were very flat, not thicker like yours. I did use only the mini marshmallows because I couldn’t find the other kind. Any tips for thicker cookies?
      Thanks!

      Reply
      • Sam

        July 27, 2020 at 11:28 am

        Hi Rebecca! They may have needed a bit more flour if they flattened out too much. ๐Ÿ™‚

        Reply
    7. Liceldy

      July 03, 2020 at 11:42 pm

      Hi! I loved the recipe but I wanted to know what Iโ€™m doing wrong. When Iโ€™m baking the cookies, theyโ€™re gooey.

      Reply
      • Sam

        July 04, 2020 at 10:40 am

        They may need another minute or two in the oven. ๐Ÿ™‚

        Reply
    8. Des

      July 01, 2020 at 4:51 pm

      Hi! Can I pre-make the dough and refrigerate overnight? Does this change how they should be baked?

      Reply
      • Sam

        July 01, 2020 at 10:13 pm

        I think refrigerating them overnight will be fine. They may need an extra minute or two in the oven. ๐Ÿ™‚

        Reply
    9. Gemma Cook

      June 19, 2020 at 11:13 pm

      WOW! I tried these cookies and they topped my expectations. So delicious, chocolatey and perfectly gooey! Will most definitely make again.

      Reply
      • Sam

        June 20, 2020 at 11:04 am

        I am so glad you enjoyed them so much, Gemma! ๐Ÿ™‚

        Reply
    10. Gemma Cook

      June 19, 2020 at 7:27 pm

      Canโ€™t wait to try these! Do you recommend chilling the dough before baking?

      Reply
      • Sam

        June 20, 2020 at 11:11 am

        Hi Gemma! There is no need for chilling with these cookies. ๐Ÿ™‚

        Reply
    11. Linda

      June 05, 2020 at 11:58 pm

      5 stars
      I printed your smores cookie recipe and put it into the very front of my recipe binder. No contest, best cookie recipe I have ever used. Made it again tonight. I have lost count how many times we have made this. Thank you for sharing your talents! So glad to give you 5 star rating โญ๏ธ โญ๏ธ โญ๏ธ โญ๏ธ โญ๏ธ

      Reply
      • Sam

        June 08, 2020 at 10:02 am

        Yay! I am honored to be in the front! I am so glad you enjoy them so much. ๐Ÿ™‚

        Reply
    12. Sherri Huff

      June 02, 2020 at 9:23 pm

      5 stars
      I made these delicious cookies for my end if the year gift to my kinder class with a note that said โ€œI wish we had sโ€™more time together! Have a great summer!โ€ I excluded your recipe to my families do they can enjoy all your fantastic recipes too!
      My students and families loved them! My taste testers (nephew and wife that live a mile from me) got these treats right out if the oven.
      Thank You for a great recipe that I will be making a lot!

      Reply
      • Sam

        June 03, 2020 at 9:34 am

        That is such a cute idea Sherri! I am so glad everyone enjoyed the cookies so much. ๐Ÿ™‚

        Reply
    13. A

      May 31, 2020 at 3:09 am

      Hi! I don’t have a kitchenAid stand mixer, can I just do it with a hand mixer instead? Thanks

      Reply
      • Sam

        June 01, 2020 at 12:06 pm

        That will work just fine here. ๐Ÿ™‚

        Reply
    14. Amy

      May 23, 2020 at 5:37 pm

      Hi! What kind of chocolate chips did you use – semisweet? Thanks!

      Reply
      • Sam

        May 23, 2020 at 8:34 pm

        I like to use milk chocolate for more of a classic s’mores flavor but semisweet will work ๐Ÿ™‚

        Reply
    15. Jade

      May 06, 2020 at 10:43 pm

      Hi, we dont have sweet cream butter in my country. How can i replace it then?

      Reply
      • Sugar Spun Run

        May 07, 2020 at 8:40 am

        Hi, Jade! What type of butter is available where you live?

        Reply
        • Jade

          May 07, 2020 at 9:41 pm

          Hi, Sam! We only have the regular salted and unsalted butters. Can I substitute it with that?

        • Sugar Spun Run

          May 08, 2020 at 9:50 am

          Yes, unsalted butter will work, Jade! Enjoy! ๐Ÿ™‚

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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