Introduction

These Easy S’mores Cookies capture the nostalgic flavors of a classic campfire treat in a soft, chewy cookie form. Perfect for any occasion, they combine chocolate, marshmallows, and graham crackers into one irresistible bite.

A close-up view of many round cookies stacked on top of each other on white parchment paper over a wooden board, each cookie showing a warm brown color with visible soft texture and slight crisp edges. Each cookie has irregularly shaped melted chocolate pieces in dark brown scattered on top along with small round white marshmallows partly melted into the surface. Extra small pieces of dark chocolate and bits of white marshmallow are scattered around the edges on the parchment paper. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup white sugar
1 egg, at room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup semisweet chocolate chips
1 Hershey’s bar, chopped, plus more for topping
1/2 cup crumbled graham crackers, plus more for topping
1/2 cup mini marshmallows, plus more for topping

Instructions

Step 1: In a large bowl, cream the butter and both sugars together using a hand mixer or stand mixer until smooth and fluffy.
Step 2: Add the egg and mix just until combined, avoiding overmixing.
Step 3: Add the flour, baking powder, and baking soda. Mix until just combined to form the dough.
Step 4: Gently fold in the semisweet chocolate chips, chopped Hershey’s bar, crumbled graham crackers, and mini marshmallows.
Step 5: Chill the dough in the refrigerator for 1 hour to firm up.
Step 6: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 7: Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheet.
Step 8: Bake for about 10 minutes, or until the edges begin to brown.
Step 9: Optional: In the last 2 minutes of baking, sprinkle additional marshmallows, graham crackers, and chopped Hershey’s bar on top to add extra gooeyness and crunch.
Step 10: Remove from the oven and let the cookies cool on the baking sheet for 7-8 minutes. For a neat finish, gently press a cookie cutter into each cookie to shape them while still warm. Serve and enjoy!

Tips & Variations

For extra gooey cookies, add more mini marshmallows on top just before finishing baking.
Use white chocolate chips instead of semisweet chocolate chips for a different flavor twist.
Chilling the dough helps prevent spreading and improves texture.
Try using flavored graham crackers like cinnamon for added depth.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows soft, add a slice of bread to the container which will help maintain moisture. Reheat briefly in the microwave for a warm, gooey treat.

How to Serve

A pile of soft, golden-brown cookies is placed on white parchment paper over a white marbled surface. Each cookie has a slightly bumpy texture and is dotted with melted chocolate chunks and white marshmallow pieces, some slightly toasted. The cookies overlap each other in a scattered stack with chocolate pieces also lying around on the parchment. The warm, gooey chocolate and fluffy marshmallows create a rich contrast against the cookie base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag once solid. Bake from frozen, adding a couple of extra minutes to the baking time.

What if I don’t have mini marshmallows?

You can chop regular marshmallows into small pieces as a substitute. Just be mindful that larger pieces may melt differently during baking.

Easy S’mores Cookies Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

These Easy S’mores Cookies combine all the classic flavors of a campfire s’more into a chewy, delightful cookie. Loaded with chocolate chips, chunks of Hershey’s chocolate, graham cracker crumbs, and mini marshmallows, these cookies capture the nostalgic taste of gooey, melty s’mores with the convenience of an oven-baked treat.

Author: Ella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: Approximately 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

10 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup white sugar
1 egg, room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup semisweet chocolate chips
1 Hershey’s bar, chopped
1/2 cup crumbled graham crackers
1/2 cup mini marshmallows

Topping (Optional)

Additional chopped Hershey’s bars
Additional crumbled graham crackers
Additional mini marshmallows

Instructions

Cream the Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream together the room temperature butter, brown sugar, and white sugar until the mixture is light and fluffy.
Add the Egg: Beat in the room temperature egg until just combined, ensuring not to overmix.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients and mix until just combined.
Fold in the Mix-ins: Gently fold in the semisweet chocolate chips, chopped Hershey’s bar, crumbled graham crackers, and mini marshmallows to the dough to distribute them evenly.
Chill the Dough: Cover and refrigerate the dough for 1 hour to let it firm up, which helps maintain cookie shape during baking.
Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Scoop the Dough: Using a tablespoon or cookie scoop, portion about 2 tablespoons of dough for each cookie and place them spaced about 2 inches apart on the prepared baking sheet.
Bake the Cookies: Bake for approximately 10 minutes or until the edges start to turn golden brown.
Add Optional Toppings: If desired, during the last 2 minutes of baking, carefully sprinkle extra mini marshmallows, crumbled graham crackers, and chopped Hershey’s bar pieces on top of each cookie to get that melty, toasted effect.
Cool and Shape: Allow the cookies to cool on the baking sheet for 7-8 minutes to set. While still warm, use a cookie cutter to gently shape the cookies into rounds for a neat finish.
Serve and Enjoy: Once cooled completely, serve these decadent s’mores cookies and enjoy a delightful twist on a classic treat.

Notes

Room temperature butter and egg ensure the dough mixes evenly and results in a tender cookie texture.
Chilling the dough helps prevent the cookies from spreading too much during baking, maintaining a thicker chewy center.
Adding toppings in the last few minutes of baking gives them a toasted, melty finish reminiscent of campfire s’mores.
Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
Store baked cookies in an airtight container at room temperature for up to 3 days for best freshness.

Keywords: s’mores cookies, easy cookies, campfire dessert, chocolate chip cookies, marshmallow cookies, graham cracker cookies