S’mores Cookies bring everything you love about classic campfire desserts into one irresistible, bakery-style cookie. These gooey treats combine melted chocolate, toasted marshmallows, and crunchy graham crackers in every bite. If you crave soft chewy cookies with rich texture and bold flavor, this recipe delivers every time. Best of all, you can enjoy these nostalgic cookies year-round without needing a fire pit.
Story
I first made S’mores Cookies on a summer afternoon when I wanted that familiar campfire flavor without leaving my kitchen. Since then, S’mores Cookies have become my go-to dessert for gatherings and quick cravings. They capture the magic of chocolate marshmallow treats while staying simple enough for everyday baking. Every batch of S’mores Cookies fills the kitchen with a warm, sweet aroma that feels comforting and familiar. Because they combine campfire treats with a cookie base, they offer the perfect balance of crispy edges and gooey centers. Once you try S’mores Cookies, they quickly become a regular favorite.
Ingredients
- 1 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows, divided
- 2 cups graham cracker pieces (about 9–10 crackers), divided
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
Step-by-Step Instructions
Preparing the Ingredients
Preheat your oven to 375°F and line two baking sheets with parchment paper while you measure all ingredients carefully and break the graham crackers into small pieces.
Cooking Instructions
In a large bowl, beat butter, brown sugar, and granulated sugar for 2–3 minutes until creamy, then mix in eggs and vanilla until smooth before adding flour, cornstarch, baking soda, and salt just until combined, then fold in most marshmallows, graham crackers, and chocolate chips, scoop dough balls onto baking sheets, bake for 10 minutes, add extra toppings, and bake 1–2 more minutes until golden.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid overmixing the dough because it can make the cookies dense, and do not overbake since the centers should stay soft and slightly gooey for the best texture.
Pro Tips for Better Flavor
Use a mix of chocolate types for depth, chill the dough briefly if it feels too soft, and lightly toast the marshmallows at the end for that classic campfire flavor.
Serving and Storage
How to Serve
Serve these cookies warm so the chocolate stays melted and the marshmallows remain gooey, making them perfect with a glass of milk or as a dessert centerpiece.
How to Store Leftovers
Store cookies in an airtight container at room temperature for up to five days, and reheat briefly to restore their soft texture.
Conclusion
S’mores Cookies turn a nostalgic outdoor dessert into a simple homemade treat that you can bake anytime, and once you taste their gooey texture and rich flavor, you will want to make them again and again.
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Frequently Asked Questions
Can I freeze S’mores Cookies dough?
Yes, you can freeze the dough in portions, and when ready to bake, simply add a couple of extra minutes to the baking time for perfect results.
Why are my cookies spreading too much?
This usually happens when the butter is too soft, so chilling the dough for 20–30 minutes helps maintain shape during baking.
Can I use large marshmallows instead of mini?
Yes, but you should cut them into smaller pieces so they distribute evenly and melt properly throughout the cookies.
Print
S’mores Cookies
- Total Time: 21 minutes
- Yield: 18 servings 1x
- Diet: Vegetarian
Description
These gooey S’mores Cookies combine chocolate, marshmallows, and graham crackers into a soft, chewy dessert perfect for any time of year.
Ingredients
- 1 cup salted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows divided
- 2 cups graham crackers broken into pieces divided
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 Hershey’s bars broken into pieces
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper
- Beat butter and sugars until creamy
- Add eggs and vanilla and mix well
- Mix in dry ingredients until combined
- Fold in marshmallows graham crackers and chocolate chips
- Scoop dough onto baking sheets
- Bake for 10 minutes
- Add extra toppings and bake 1 to 2 more minutes
- Cool slightly before serving
Notes
- Do not overbake for soft cookies
- Toast marshmallows carefully to avoid burning
- Store in airtight container for up to 5 days
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 315
- Sugar: 23
- Sodium: 362
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 4
- Cholesterol: 48