Easy S’mores Cookies
Craving that campfire magic without actually leaving your kitchen? These easy s’mores cookies pack every gooey, chocolatey, marshmallow-y bite of the real thing — straight from your oven in under 30 minutes.
Okay, real talk: the first time I made these, I ate three before they even cooled down. No regrets. There’s something about that combo of melty chocolate chips, soft marshmallows, and crunchy graham cracker crumbs tucked into a buttery cookie that just gets you.
This smores cookie recipe has become my go-to whenever I need a crowd-pleaser — and trust me, the crowd is always very, very pleased.
Table of Contents
What Makes These S’mores Cookies So Good
Let’s be honest — not all s’mores-inspired bakes actually taste like s’mores. These ones? They nail it. The graham cracker crumbs give every bite that toasty, slightly nutty crunch. The mini marshmallows get soft and chewy in the oven (not burnt, not crunchy — just right). And the chocolate chips melt into little pockets of richness throughout.
They’re soft, slightly underbaked in the center (the way a great cookie should be), and come together with pantry staples you probably already have. No campfire, no skewers, no sticky fingers — well, maybe a few sticky fingers.
Ingredients
For the Cookie Dough
| Ingredient | Amount |
|---|---|
| Butter | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Brown sugar, packed | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Large egg | 1 |
| All-purpose flour | 1 2/3 cups |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
The S’mores Mix-Ins
| Ingredient | Amount |
|---|---|
| Mini semisweet chocolate chips | 1/2 cup |
| Mini marshmallows, halved | 1/2 cup |
| Graham cracker crumbs | 1/4 cup |
Makes: 12 cookies
Quick tip on flour: Don’t scoop the flour directly with your measuring cup — it packs in and you’ll end up with dry, dense cookies. Spoon it into the cup and level it off. Your cookies will thank you.
How To Make S’mores Cookies Step by Step
Step 1: Get Your Oven Ready
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Go ahead and halve your mini marshmallows now too — it only takes a minute and helps them distribute evenly through the dough.
Step 2: Melt the Butter
Pop the butter in a microwave-safe bowl and microwave for about 40 seconds. Give it a good whisk until it’s completely smooth and melted. Using melted butter (instead of softened) gives these cookies that slightly chewy, dense texture — like the best kind of fudgy cookie-brownie hybrid.
Step 3: Mix in the Sugars
Add both the granulated sugar and packed brown sugar to the melted butter. Stir it all together until well combined. The brown sugar adds that subtle molasses depth that makes these smores cookies taste a little more complex — in the best way.
Step 4: Add the Wet Ingredients
Stir in the vanilla extract and egg until everything is incorporated. At this point your dough will look glossy and smooth. That’s exactly what you want.
Step 5: Add the Dry Ingredients
Add in the flour, baking soda, and salt. Mix until the dough just comes together — don’t overwork it. The dough should be soft and a little sticky, but not so sticky that it’s climbing up the spoon. If it feels too wet, a quick 10-minute chill in the fridge will help.
“Just combined” is your magic phrase here. Overmixing = tough cookies. We don’t want tough cookies.
Step 6: Fold in the Good Stuff
Now for the fun part — gently stir in the mini chocolate chips, halved marshmallows, and graham cracker crumbs. The marshmallows are delicate, so fold them in carefully. You’ll already start smelling that graham cracker scent and it is absolutely heavenly.
Step 7: Scoop and Space
Using a medium cookie scoop (about 3 tablespoons of dough), portion out your cookies onto the prepared baking sheet. Space them about 2 inches apart — they spread a little and you don’t want a s’mores mega-cookie (okay, maybe you do, but let’s play it safe).
Step 8: Bake to Perfection
Bake for 10–15 minutes. Here’s the key: pull them out when they look just slightly underbaked in the middle. They’ll be puffy, the edges will be set, but the center will still look a little soft. That’s perfect. They firm up as they cool and stay wonderfully chewy inside.
Let them sit on the baking sheet for 5 minutes before moving — they’re fragile when hot and will fall apart if you rush it (I’ve learned this the hard way, multiple times).
Expert Tips for the Best S’mores Cookies
Use mini marshmallows, not regular ones. Regular marshmallows are too big and will melt into weird pools. Mini ones (halved) stay more contained and give you that chewy marshmallow texture in every bite.
Don’t skip the graham cracker crumbs. They might seem like a small detail, but they’re what makes this genuinely taste like a s’more and not just a chocolate chip cookie. You can crush them in a zip-lock bag with a rolling pin — no food processor needed.
Underbake slightly. Seriously, this is the move. S’mores cookies that are fully baked through will be dry and crumbly. You want that soft, melty center.
Chill the dough if needed. If your kitchen is warm or the dough feels too soft to scoop, refrigerate it for 15–20 minutes. Cold dough = thicker cookies that don’t spread too thin.
Variations Worth Trying
Double Chocolate S’mores Cookies
Swap 2 tablespoons of flour for 2 tablespoons of cocoa powder for a richer, fudgier base. It leans very chocolate-forward, which honestly nobody’s going to complain about.
Peanut Butter S’mores Cookies
Reduce the butter to 6 tablespoons and add 3 tablespoons of creamy peanut butter. The nutty, salty contrast with the sweet marshmallow is chef’s kiss.
Dark Chocolate Upgrade
Use dark chocolate chips instead of semi-sweet for a more grown-up, bittersweet vibe. Pairs especially well with a sprinkle of flaky sea salt on top right before baking.
Stuffed S’mores Cookies
Flatten a ball of dough, place a square of Hershey’s chocolate in the center, and wrap the dough around it before baking. It’s extra, it’s dramatic, and it’s worth every second.
If you love baking with chocolate, you might also enjoy these fudgy roasted cherry brownies — they’ve got that same rich, gooey energy going on.
Troubleshooting Common Issues
Cookies spreading too much: Your butter might have been too warm, or the dough too soft. Chill it for 15–20 minutes before baking and make sure your baking sheet isn’t still warm from a previous batch.
Cookies too dry or crumbly: You likely overmeasured the flour or overbaked them. Use the spoon-and-level method for flour, and pull them out when the centers still look underdone.
Marshmallows burning: This happens if marshmallows are sitting right on top of the dough exposed. Try pressing any visible ones slightly into the dough before baking.
Dough too sticky to scoop: That’s totally normal with this recipe! A light spray of cooking oil on your cookie scoop helps, or just chill the dough for a few minutes.
Storage & Make-Ahead Guide
| Method | Duration | Notes |
|---|---|---|
| Room temperature (airtight container) | Up to 5 days | Place a slice of bread in the container to keep cookies soft |
| Refrigerator | Up to 1 week | Bring to room temp before eating for best texture |
| Freezer (baked cookies) | Up to 3 months | Freeze in a single layer, then transfer to a bag |
| Freezer (unbaked dough balls) | Up to 3 months | Bake from frozen, add 2–3 minutes to bake time |
Reheating
Warm a cookie in the microwave for 10–15 seconds and it’ll taste freshly baked. The chocolate gets melty again and the marshmallow softens up beautifully.
No-Waste Kitchen Tips
Leftover graham cracker crumbs? Stir them into a easy cherry clafoutis batter for a crunchy twist. Got extra mini marshmallows? They’re perfect on top of hot cocoa — or honestly just eaten straight from the bag, no judgment.
This is the kind of recipe that makes you want to cook everything in sight. Lucky for you, the S’mores & Marshmallow Cookies collection is full of exactly that. Go explore and find your new go-to dish.
Nutritional Information
Per cookie (based on 12 cookies)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Carbohydrates | 30g |
| Sugar | 18g |
| Protein | 2.5g |
| Sodium | 115mg |
| Fiber | 0.5g |
These are estimates and can vary based on specific brands and exact measurements used.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! You can make the dough up to 48 hours in advance and keep it covered in the fridge. In fact, chilled dough often produces slightly thicker, chewier cookies. Just let it sit at room temp for 10 minutes before scooping so it’s easier to work with.
Do I have to halve the mini marshmallows?
Technically no, but it helps! Halved marshmallows distribute more evenly through the dough and are less likely to melt into large sticky patches. It takes maybe 2 extra minutes and makes a noticeable difference in how to make s’mores cookies that hold together well.
Can I use large marshmallows instead of mini?
Mini marshmallows work much better for this smores cookie recipe. Large marshmallows contain too much moisture and tend to melt out of the cookie entirely, leaving sticky craters. If mini isn’t available, cut large ones into quarters.
Why do my cookies look underbaked when I pull them out?
That’s intentional! These easy s’mores cookies are meant to come out looking slightly underdone in the center — they firm up as they cool on the pan. If you wait until they look fully baked, they’ll be dry once cooled. Trust the process.
Can I add more chocolate on top?
Yes, and please do. Press a few extra chocolate chips on top of each dough ball just before baking for that bakery-style look. A drizzle of melted chocolate after baking is also a very valid life choice.
Try These Next
If you’re on a baking kick (as you should be), check out these other recipes from the blog:
- Cherry Cinnamon Rolls with Homemade Filling — pillowy, sticky, and absolutely worth the effort
- Cherry Amaretto Tiramisu — sophisticated but secretly easy
- Shepherd’s Pie Recipe — for when you need something savory after all these sweets
Go Make These Right Now!
Honestly, if you’ve made it this far, you already know you’re going to make these easy s’mores cookies — and you absolutely should. They come together fast, make your kitchen smell incredible, and taste like summer campfire memories in cookie form.
When you make them, save this recipe to Pinterest so you can find it again (and again, and again). And I’d love to hear how they turned out — did you add the peanut butter twist? Go full dark chocolate? Leave a comment below and let me know! Happy baking!
Easy S’mores Cookies
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Medium Cookie Scoop
- Microwave
Ingredients
Cookie Dough
- ½ cup Butter melted
- ½ cup Granulated Sugar
- ¼ cup Brown Sugar packed
- 1 tsp Vanilla Extract
- 1 Large Egg
- 1 ⅔ cups All-Purpose Flour spooned and leveled
- ½ tsp Baking Soda
- ¼ tsp Salt
S’mores Mix-Ins
- ½ cup Mini Semisweet Chocolate Chips
- ½ cup Mini Marshmallows halved
- ¼ cup Graham Cracker Crumbs
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. While the oven heats up, go ahead and halve your mini marshmallows — it only takes a minute and helps them distribute evenly through the dough.
- Place the butter in a microwave-safe bowl and microwave for about 40 seconds. Whisk until the butter is completely melted and smooth. Using melted butter gives these cookies that slightly chewy, dense texture we’re going for.
- Add the granulated sugar and packed brown sugar to the melted butter. Stir until well combined and the mixture looks smooth and glossy.
- Stir in the vanilla extract and egg until fully incorporated. The dough should look glossy and smooth at this point.
- Add the flour, baking soda, and salt. Mix until the dough just comes together — don’t overwork it. The dough should be soft and a little sticky but not overly sticky. If it feels too wet, refrigerate for 10–15 minutes. Tip: Spoon flour into your measuring cup and level it off — don’t scoop directly or you’ll pack in too much.
- Gently fold in the mini chocolate chips, halved marshmallows, and graham cracker crumbs. Be careful with the marshmallows — fold them in softly so they stay intact in the dough.
- Using a medium cookie scoop (about 3 tablespoons of dough per cookie), portion out the dough and place the balls about 2 inches apart on the prepared baking sheet.
- Bake for 10–15 minutes, or until the edges are set and the tops look just slightly underbaked in the center. The cookies will be puffy and still look a little soft in the middle — that’s perfect. They firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring.
