Introduction
S’mores cookies bring the nostalgic campfire treat into cookie form—chewy, gooey, and irresistibly delicious. With the perfect blend of graham cracker, melted chocolate, and toasted marshmallow, these cookies are everything you love about s’mores, minus the smoke and the mess. Whether baked for a gathering or just a cozy night in, they deliver comfort and decadence in every bite.
The History of S’mores
The classic s’more dates back to at least the 1920s, first published in a Girl Scouts cookbook under the name “Some More.” It quickly became a staple of American campfires. The idea of transforming the s’more into other desserts—like bars, cakes, and cookies—gained popularity in the early 2000s as home bakers looked to bring the outdoorsy favorite indoors.
Ingredients Breakdown
Base cookie dough:
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins:
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup mini marshmallows
- 1 cup graham cracker pieces (roughly broken, not finely crushed)
Optional toppings:
- Extra marshmallows for topping
- Chocolate squares (Hershey-style)
- Graham cracker crumbs for garnish
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the dough:
Cream butter and sugars until light and fluffy. Add eggs one at a time, then mix in vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix the dry ingredients into the wet until combined. - Add the s’mores elements:
Fold in chocolate chips, graham cracker pieces, and mini marshmallows. - Scoop and shape:
Use a cookie scoop or tablespoon to portion the dough. Slightly flatten the tops and press extra marshmallows or chocolate chunks in if desired. - Bake:
Bake for 9–11 minutes, or until the edges are golden brown and the centers are just set. If desired, switch to broil for the last 30 seconds to toast the marshmallows (watch closely!). - Cool slightly and serve:
Let cookies rest on the pan for 5 minutes before transferring to a wire rack.
Tips for the Perfect S’mores Cookies
- Don’t overbake! The cookies continue to cook on the pan after removal. Soft centers = gooey perfection.
- Chill the dough for at least 30 minutes for thicker, bakery-style cookies.
- Use mini marshmallows or cut large ones to avoid marshmallow “meltdown” during baking.
- Add marshmallows mid-bake to avoid them burning or vanishing into the cookie.
Variations and Customizations
- Peanut butter twist: Add ½ cup peanut butter to the dough or use peanut butter chips.
- Nutty crunch: Add chopped pecans or walnuts for texture.
- Stuffed cookies: Wrap dough around a square of chocolate and marshmallow for a molten center.
- Vegan option: Use vegan butter, flax eggs, plant-based marshmallows, and dairy-free chocolate.
Health Considerations and Nutritional Value
S’mores cookies are a treat and should be enjoyed as such! Each cookie ranges from 150–250 calories, depending on size and ingredients. They’re high in sugar and carbs, but can be made a bit lighter by using dark chocolate, reducing sugar slightly, or making mini cookies for portion control.
FAQ
Q: Can I freeze the dough?
A: Yes! Scoop dough onto a tray, freeze, then transfer to a bag. Bake from frozen at 350°F, adding 1–2 minutes to the bake time.
Q: Why did my marshmallows disappear?
A: They likely melted too much—try adding some to the tops halfway through baking.
Q: How long do they keep?
A: In an airtight container, they stay fresh for 3–4 days. Reheat briefly in the microwave for gooeyness!
Q: Can I use graham cracker crumbs instead of pieces?
A: Yes, but the texture will be different. Larger chunks give that classic “s’mores bite.”
S’mores Cookies
Ingredients
- 1 cup 120 grams all-purpose flour
- ½ teaspoon 2.5 grams baking soda
- ¼ teaspoon salt
- 6 tablespoons 3 ounces unsalted butter, softened
- ½ cup 100 grams granulated sugar
- 3 tablespoons 41 grams brown sugar
- 1 large egg
- 1 teaspoon 5 mL vanilla extract
- ¾ cup 170 grams chocolate chips
- 6 large marshmallows snipped in half (or 36 mini marshmallows*)
- 4 whole graham cracker sheets divided use
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a separate bowl, beat together the butter and granulated sugar until smooth, about 1 minute. Then, add the brown sugar and beat until creamy, about 30 seconds.
- Add the egg and vanilla and beat until combined. Add the dry ingredients to the wet ingredients, and mix on low until combined and no streaks of flour remain.
- Stir in the chocolate chips.
- Using a 1-tablespoon measure, scoop out 6 balls of dough. Press a marshmallow chunk on top of one dough ball.
- Place another one-tablespoon-sized dough ball on top of each marshmallow. Use your fingers to seal the edges together as best as you can, and then roll the cookie dough ball so that the marshmallow is completely hidden inside the dough ball. Repeat with the rest of the dough, making 12 cookies total.
- Place the cookies on a plate (or keep on the baking sheet if it fits). Then, break 3 graham cracker sheets into 12 pieces each (break into the four quadrants following the lines on the cracker and then each quadrant into 3 smaller pieces). We’re putting 3 small pieces of graham cracker in each cookie, so we need 36 pieces of graham cracker from 3 whole sheets. Each quadrant of a graham cracker makes 3 pieces for one cookie. Three sheets = enough pieces for all 12 cookies. (The remaining graham cracker sheet will be crushed and sprinkled over the cookies after baking). Press three small pieces of graham cracker into each dough ball.
- Refrigerate the cookie dough balls for 30 minutes while you preheat the oven to 350°F.
- Space 6 cookie dough balls evenly on a large baking sheet, and add a few extra chips on top of each cookie. Bake for 11–13 minutes, until the cookies are starting to turn golden brown around the edges.
- Right when the cookies come out of the oven, use your fingers to crush the remaining graham cracker sheet and sprinkle it over the cookies while still warm. Then, let the cookies cool completely on the cookie sheet (so that the marshmallow doesn’t stick to the pan!).