S’mores Cookies

S’mores Cookies

These thick, gooey s’mores cookies are loaded with chunks of chocolate, graham cracker pieces, and a surprise toasted marshmallow center. They bring the flavor of a campfire classic right into your kitchen for the perfect summer treat!

I don’t know about you, but some of my favorite childhood memories involve sticky fingers, burnt marshmallows, and perfectly melted chocolate squished between graham crackers. That classic s’mores flavor is pure nostalgia, and these cookies capture it perfectly.

I created this s’mores cookie recipe when I was craving all the campfire goodness and missing a summer vacation. These are everything I love in a cookie: soft and chewy on the inside, golden on the edges, and packed with real chunks of Hershey’s chocolate, graham crackers, and gooey marshmallow that bubbles up just right in the oven.

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes

• 1 cup brown sugar

• ½ cup granulated sugar

• 2 eggs

• 1 tbsp vanilla extract

• 1½ cups cake flour

• 1½ cups all-purpose flour

• 1½ tsp cornstarch

• ¾ tsp baking soda

• ¾ tsp salt

• 1 cup milk chocolate chips

• 2 Hershey’s Milk Chocolate Bars (plus 2 more for optional topping)

• 4 graham cracker cookies, crumbled (plus 2 more for topping, optional)

• 10 medium marshmallows, cut in half

Instructions

1. Cream the Butter and Sugars

In a stand mixer fitted with the paddle attachment, beat the cold, cubed butter, brown sugar, and granulated sugar on medium-high for 3–4 minutes, or until the mixture is light and fluffy.

Tip: Using cold butter helps keep these cookies thick and chunky!

2. Prep Your Fillings

While the butter and sugars are mixing:

• Cut all marshmallows in half.

• Crumble 4 graham cracker cookies into chunky pieces.

• Break 2 Hershey’s bars into small chunks (save the other 2 for topping later, if using).

3. Add Eggs and Vanilla

Scrape down the sides of the bowl, then add the eggs one at a time, mixing just until combined. Add vanilla extract and mix briefly.

4. Mix Dry Ingredients

In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.

5. Combine Wet and Dry

Add the dry ingredients to the stand mixer and mix on low speed just until the flour disappears. The dough will be thick—don’t overmix.

6. Add the S’mores Goodness

Fold in the chocolate chips, graham cracker chunks, and Hershey’s bar pieces using a spatula.

7. Stuff with Marshmallows

Using a large cookie scoop, portion out dough balls. Press your thumb into the center of each to create a little pocket. Add half a marshmallow and shape the dough around it, leaving part of the marshmallow exposed on top.

8. Chill the Dough

Place the dough balls on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 30–60 minutes. This step helps the cookies hold their shape when baking.

9. Preheat the Oven

About 20–30 minutes into chilling, preheat your oven to 400°F (204°C) and line a new baking sheet with parchment paper.

10. Bake

Bake cookies for 11–13 minutes, or until the edges are golden and the marshmallow tops are slightly toasted.

11. Optional Toppings

If using the extra chocolate and graham crackers:

• Let the cookies cool for 30–60 minutes (so the marshmallow softens slightly).

• Break 2 graham crackers into 6 small chunks and break 2 Hershey’s bars into their individual squares.

• Gently press one graham chunk and one chocolate piece into the center of each cookie.

Tips for Success

• Don’t skip chilling—the colder dough helps keep the cookies thick and chewy.

• For extra gooey marshmallow centers, try using large marshmallows cut in half instead of medium ones.

• These cookies are best enjoyed slightly warm—pop leftovers in the microwave for 8–10 seconds.

How to Store S’mores Cookies

To keep your s’mores cookies soft, gooey, and just as delicious as day one, here’s how to store them:

Room Temperature

• Store cookies in an airtight container at room temperature for up to 4–5 days.

• To prevent them from sticking together (especially if marshmallow oozed out), place a small piece of parchment or wax paper between layers.

Tip: Add a slice of sandwich bread to the container to help keep the cookies soft longer—it works like magic!

Reheating

For that freshly baked feel, pop a cookie in the microwave for 8–10 seconds before serving. The marshmallow will get gooey again and the chocolate slightly melty—just like they came out of the oven.

Freezing

• To freeze baked cookies: Let them cool completely, then place in a single layer on a baking sheet to flash-freeze (about 1 hour). Transfer to a zip-top freezer bag or airtight container and freeze for up to 2 months.

• To freeze unbaked cookie dough balls: Assemble the stuffed dough balls and freeze them on a tray. Once solid, store in a freezer bag. Bake from frozen at 400°F for an extra 1–2 minutes.

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Share the Love!

These cookies aren’t just tasty—they’re photogenic, too. Their golden edges and marshmallow tops make them perfect for sharing on Instagram or Pinterest. Don’t forget to tag me with your photos so I can see your amazing cookies!

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S'mores Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 60 MinCook time: 11 MinTotal time: 1 H & 11 M

These s’mores cookies combine gooey marshmallows, melty chocolate, and crunchy graham crackers for the ultimate campfire treat in cookie form. Perfectly golden and irresistibly chewy, they bring classic s’mores flavor to every bite with no fire needed!

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• ½ cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 1 cup milk chocolate chips
• 2 Hershey's Milk Chocolate Bars (1.55 oz bars) + 2 more bars for topping (optional)
• 4 Graham cracker cookies crumbled + 2 more cookies for topping (optional)
• 10 medium-sized marshmallows (cut in half).

Instructions

1. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes) in a stand mixer with the paddle attachment. While the butter and sugar are mixing, cut all the marshmallows in half with scissors, crumble 4 of the graham cracker cookies into chunks, and break apart 2 Hershey's milk chocolate bars into chunks to save for later.
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick. Remove the bowl from the stand mixer.
5. Fold in the chocolate chips and the crumbled Hershey's chocolate and graham crackers with a spatula.
6. Using a large cookie scoop, scoop large, chunky scoops of dough, but don't level the dough. Use your thumb to make a dent in the center, add half of a cut marshmallow, and form the dough around the marshmallow while allowing the top to show while baking. Once all cookies are on the cookie sheet, cover it with plastic wrap and place it in the fridge for 30-60 minutes before baking. Around 20-30 minutes before baking. Preheat the oven to 400 degrees and line the cookie sheets with parchment paper to allow the oven to reach and maintain temperature.
7. Remove the plastic wrap. Bake for 11-13 minutes or until the cookies become golden brown on the edges and the marshmallow top is golden brown.
8. If you top the cookies with a graham cracker and Hershey chocolate chunks, allow the cookies to cool for 30-60 minutes for the cooked marshmallow to soften. Break two graham cracker cookies into 6 chunks to make mini squares (as best as possible) and break apart 2 Hershey's chocolate bars into their 12 pre-outlined chunks. Stick a Graham chunk and a Hershey chunk into the center of the marshmallow. Enjoy!

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula
7. Scissors

Notes

These cookies are great with chopped nuts of your choosing.