S’more Cookies Recipe

Craving that campfire magic without leaving your kitchen? This s’more cookies recipe brings together buttery cookie dough, gooey marshmallow centers, and melty chocolate in every single bite — it’s the kind of sweet baking idea that makes people ask for the recipe before they’ve even finished chewing.

If there’s one treat that instantly takes me back to summer nights around a fire, it’s s’mores. But here’s the thing — I don’t always have a campfire handy (or the patience for it, honestly). So I stuffed everything I love about s’mores into a thick, chewy cookie, and my whole family has never been the same since.

What Makes These S’more Cookies So Good

These aren’t your average cookies. We’re talking about soft, bakery-style cookies loaded with crushed cinnamon graham crackers, two kinds of chocolate, AND a hidden pocket of marshmallows right in the middle. Every bite gives you that classic s’mores combo — crunch, chew, goo, and chocolate — all in one.

They’re a seriously crowd-pleasing snack with marshmallows that feels fancy but is totally doable at home. Whether you’re baking for a party, a bake sale, or just Tuesday night, these deliver every time.

Ingredients

Cookie Dough

Ingredient	Amount
All-purpose flour	2 ½ cups (320g)
Salt	½ tsp (2.5g)
Baking soda	1 tsp (5g)
Baking powder	½ tsp (2.5g)
Ground cinnamon (optional)	1 tsp
Butter, room temperature	1 cup (227g)
Brown sugar	¾ cup (165g)
Granulated sugar	½ cup (100g)
Large egg, room temperature	1
Large egg yolk, room temperature	1
Vanilla extract	1 tsp (5g)

Mix-Ins & Filling

Ingredient	Amount
Crushed cinnamon graham crackers	1 cup (90g)
Semi-sweet chocolate chips	⅔ cup (117g)
Milk chocolate, roughly chopped	½ cup (88g)
Mini marshmallows (for dough)	1 cup (50g)
Mini marshmallows (for filling)	2 cups (100g)

Makes: 20 cookies

Step-by-Step Instructions

Step 1 — Mix the Dry Ingredients

In a medium bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder. Give it a good stir so everything’s evenly distributed, then set it aside. Nothing fancy here — just getting all your dry stuff ready so you’re not scrambling later.

Step 2 — Prep the Graham Crackers

Break your graham crackers into small pieces by hand or pulse them briefly in a food processor. You want rustic little chunks with some fine crumbs mixed in — not a fine powder. Those chunky bits are what give these cookies their signature texture and that nostalgic baking smores flavor.

Step 3 — Cream the Butter and Sugars

In a large mixing bowl, beat the butter with both sugars until the mixture is light, fluffy, and pale — about 3 to 4 minutes. Don’t rush this step! This is what gives your cookies that soft, slightly chewy middle that everyone goes crazy for.

“Properly creamed butter is your best friend in cookie baking — it aerates the dough and makes everything tender.”

Step 4 — Add Eggs and Flour

Add the whole egg first, beating well, then the yolk, then the vanilla. Mixing one at a time helps everything emulsify properly. Now, slowly add your flour mixture and beat just until it’s incorporated — overmixing is the enemy of a soft cookie, so stop as soon as you don’t see dry flour anymore.

Step 5 — Fold In the Good Stuff

Using a spatula, fold in the graham cracker pieces, both chocolates, and the 1 cup of mini marshmallows. The dough is going to look a little chaotic and full — that’s exactly what you want. These sweet baking ideas are all about going big on mix-ins.

Step 6 — Stuff the Marshmallow Filling

Here’s the fun part. Scoop about a tablespoon of dough and press a small indentation in the center. Pack 4 to 5 mini marshmallows tightly into that little well — and I mean TIGHTLY. Top with another 2 teaspoons of dough and press it closed so those marshmallows are completely sealed inside.

Repeat with the rest of your dough. If you want them to look extra gorgeous, press a few extra chocolate chips and marshmallows on top. (For a photo-worthy finish, check out how we style our mini lemon tarts with lilac meringue — same idea!)

Step 7 — Chill the Dough

Place your stuffed cookies on a lined baking sheet, cover tightly with plastic wrap, and refrigerate for at least 1 hour — overnight is even better. Chilling is non-negotiable for this s’more cookies recipe. It keeps the marshmallows from bursting out during baking and gives you that thick, bakery-style shape.

You can chill them for up to 3 days, which makes this great for prepping ahead.

Step 8 — Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Uncover your chilled cookies and bake for 8 to 9 minutes, until the edges are set and lightly golden. They’ll look slightly underdone in the center — that’s perfect. They firm up as they cool.

Use a spatula to transfer them to a wire cooling rack. Pro tip: place them near a fan to cool quickly so that marshmallow center sets up nicely without continuing to melt out.

Serve immediately for the ultimate gooey experience, or store in an airtight container and enjoy within 24 hours.

Expert Tips, Variations & Troubleshooting

Tips for the Best Results

Don’t skip the chill time. Seriously — at least an hour in the fridge makes a huge difference in the final shape and texture. If you’re in a rush, 30 minutes in the freezer can work in a pinch.

Use room temperature butter and eggs. Cold butter won’t cream properly, and cold eggs can cause the dough to curdle slightly. Leave them out about 30 minutes before you start.

Pack those marshmallows tight. If they’re loose in the center, they’ll steam and burst through the top instead of staying hidden and gooey inside.

Fun Variations to Try

Dark chocolate lover? Swap the milk chocolate for dark chocolate chunks for a more intense, less sweet flavor. It pairs beautifully with the sweet graham cracker crumble.

Peanut butter s’mores cookies: Press a teaspoon of peanut butter into the center alongside the marshmallows. Honestly, it tastes like a Reese’s s’more — which is a very good thing.

Holiday version: Add a pinch of peppermint extract and use peppermint patties instead of milk chocolate for a festive winter twist. These are perfect alongside our lemon crumb bars on a holiday cookie platter.

Troubleshooting Common Problems

Marshmallows oozing out: Your dough wasn’t sealed tightly enough, or you skipped chilling. Make sure the seam is completely closed before baking, and always chill first.

Cookies spreading too flat: Butter may have been too warm, or the dough wasn’t chilled long enough. Pop them back in the fridge for another 30 minutes and try again.

Cookies too dry or cakey: You may have over-measured the flour. Always spoon flour into your measuring cup and level it off — don’t scoop directly from the bag.

Storage Instructions

Storage Method	How Long	Notes
Room temperature (airtight container)	Up to 24 hours	Best texture and gooey center
Refrigerator	Up to 3 days	Reheat before serving
Freezer (unbaked dough balls)	Up to 1 month	Bake straight from frozen, add 1-2 min
Freezer (baked cookies)	Up to 2 months	Thaw at room temp or warm in oven

Reheating Tips

To bring baked cookies back to life, pop them in a 300°F oven for 4 to 5 minutes or microwave for 10 to 15 seconds. That marshmallow center gets gooey all over again — almost like fresh out of the oven.

No-Waste Kitchen Ideas

Leftover dough? Roll it into balls and freeze on a baking sheet before transferring to a freezer bag. You can bake them straight from frozen whenever a craving hits — just add a minute or two to the baking time. Leftover graham crackers make a great topping for yogurt or a quick ice cream crumble, kind of like the topping on our strawberry crunch salad.

Nutritional Information

Per cookie (approximate, based on 20 cookies)

Nutrient	Amount
Calories	~285 kcal
Total Fat	14g
Saturated Fat	8g
Carbohydrates	38g
Sugars	22g
Protein	3g
Fiber	1g
Sodium	160mg

Nutritional values are estimates and will vary based on specific brands and ingredient substitutions.

S’more Cookies Recipe FAQs

Ready to Make These?

Go on — grab that butter out of the fridge and let it come to room temperature. These s’more cookies are exactly the kind of sweet baking idea that makes an ordinary afternoon feel a little more special. Whether you’re making them for a crowd or just sneaking a few for yourself (no judgment), they’re guaranteed to disappear fast.

If you make this s’more cookies recipe, I’d love to hear how it went! Drop a comment below and let me know if you tried any fun variations. And if you’re on Pinterest, save this recipe so you can find it again — trust me, you’re going to want to come back to it.

Looking for more fun baking and food ideas? Check out our arugula citrus salad for a fresh and bright counterpoint to all these sweet treats, or browse our corned beef and cabbage recipe for a hearty savory dinner before dessert!