These s’mores cookies are everything you love about classic s’mores over a campfire. It’s the same ingredients, all baked into one buttery, deliciously craveable cookie!
These s’mores cookies are everything you love about classic s’mores over a campfire. It’s the same ingredients, all baked into one buttery, deliciously craveable cookie!
The addition of marshmallow in these chocolate chip cookies gives them a slightly sweet, more gooey flavor profile I think you’re going to absolutely love!
These s’mores cookies capture the essence of the long-famous campfire treat! Luckily, you can make them any time of the year – no campfire required.
There’s just something about that marshmallow mixed with chocolate and graham cracker chunks. It’s decadent and so memorable!
I can’t wait to show you how to make these incredible s’mores cookies. Use the drop down Table of Contents menu to navigate this post with ease – and don’t forget to pin and save for later!
Why You’ll Love these S’mores Cookies
- Easy to Make
- Great for Parties
- No Camping Required
Tools You Need
- Large Cookie Scoop – It’s not required, but it makes consistent sized cookies, which display beautifully and bake evenly. 1¾ scoop is preferred.
- Mixer – Stand mixer or hand mixer (or combine by hand).
- Rubber Spatula – For folding in optional chocolate chips!
- Cookie Sheet or Flat Baking Sheet – A traditional cookie sheet has no sides, allowing you to slide cookies off without ruining their shape after baking. A flat baking sheet works as well! I prefer a light color sheet for a balanced and evenly baked cookie.
- Parchment Paper – Use parchment for easy clean-up.
- Cooling Rack – While not required, it’s nice to remove your cookies to a cooling rack so air can circulate and they won’t continue to cook on the sheet!
Ingredients and Substitutions
- Butter – I use unsalted, but if all you have is salted butter, then reduce the amount of salt by 1/4 teaspoon.
- White sugar – White sugar is often used in recipes together with brown sugar.
- Brown sugar – Some brown sugar gives these cookies a richer flavor and a soft, chewy texture.
- Egg – This binds the ingredients together.
- Vanilla extract – For fragrance and depth.
- Flour – All purpose flour provides substance and structure. Use the scoop and level method to measure.
- Baking soda – This leavening agent keeps these cookies soft.
- Salt – If you’re using salted butter, eliminate this additional salt.
- Graham Crackers – Sheets, broken into small pieces.
- Semi sweet chocolate chips – I prefer semi-sweet chocolate, but you can use whatever you prefer.
- Mini chocolate chips – There are two kinds of chocolate chips in this cookie recipe to ensure you’re getting chocolatey goodness in each bite.
- Mini marshmallows – For the ooey gooey s’mores vibe you crave!
Variations
- Try replacing the mini chocolate chips with your favorite alternatives. You can find mini chips in butterscotch, peanut butter, or white chocolate.
- Add 1/2 cup of your favorite finely chopped nuts for a little crunch.
- Drizzle with extra chocolate over the top for an over-the-top finish!
How to Make
The full printable recipe is below.
- Prep – First, preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Make Dough – Next, cream together butter, vanilla, and sugars. Then add egg until just incorporated. Add flour, baking soda, baking powder, and salt. Mix well, then fold in chocolate chips and graham cracker pieces.
- Bake – Drop balls of dough (divided into 10 portions), add marshmallows according to directions, and place onto cookie sheet and bake for 12 minutes. Cool for up to five minutes on cookie sheet, then transfer to a cooling rack. Enjoy!
Shortcuts
- The best shortcut is to set out all of the ingredients and tools you’ll need.
- Most of all, a stand mixer makes this dough even easier.
- You can make this cookie dough up to 2 months ahead of time and freeze it for later, then bake whenever you want a quick treat.
Tips
- Parchment paper is nearly essential with these in case marshmallow leaks out of the cookies – it won’t stick to the parchment the way it does to metal pans!
- If the marshmallows melt onto the pan during baking, they will stick a little!
- These might look a touch under-baked when you take them out of the oven – that’s okay! Leave them on the tray for 5-10 minutes and they will set up.
- Double or triple the recipe using the 1x2x3x tab in the printable recipe card.
How to Store
- Room Temperature – Store in a sealed container for up to 3 days.
- Refrigerate – Store in an airtight container for up to 5 days.
- Freeze – You can freeze cookies for up to 2 months in an airtight container or sealed Ziploc freezer bag. Separate layers with parchment paper. These mini chocolate chip cookies are so small, it will only take them a few minutes to reach room temperature again.
Frequently Asked Questions
How do you prevent marshmallows from melting in cookies?
To prevent them from melting onto your sheet pan, create extra large dough balls. They’ll encase the marshmallows preventing them from melting. Make balls 2 tablespoons big or use a large cookie scoop.
What is s’mores short for?
The term s’more is believed to be a contraction of “some more”. S’mores were first noted in a cookbook in the early 1920s, referred to as a “Graham Cracker Sandwich”. At that time, it’s believed this treat was already popular with Boy Scouts and Girl Scouts.
More Fun Cookie Recipes
Andes Mint Cookies
Reese’s Pieces Cookies
Peanut Butter Cup Cookies
Disappearing Marshmallow Cookies
S’mores Cookies
These s’mores cookies are everything you love about classic s’mores over a campfire. It’s the same ingredients, all baked into one buttery, deliciously craveable cookie!
Ingredients
- ½ cup butter
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 ⅓ cup all purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 graham cracker sheets, broken into small pieces
- ½ cup semi sweet chocolate chips
- ½ cup mini chocolate chips
- 1 cup mini marshmallows
- 2 Tablespoons chocolate chips, for topping
Instructions
- Preheat oven to 350º
- Cream butter and sugars together until fluffy
- Beat in egg and vanilla
- Combine flour, baking soda, and salt in a separate bowl, and then stir into butter mixture
- Add graham cracker pieces, and chocolate chips
- Stir to combine
- Scoop dough into 10 portions and space evenly onto a parchment-lined baking sheet with at least 2 inches of space between each
- Flatten cookie dough balls, place 2-3 marshmallows in the center of each, and pinch edges together back toward the center to seal marshmallows inside
- Top with the extra 2 tablespoons of chocolate chips if desired
- Bake in center of oven for 12 minutes, or until the edges have begun to brown
- Remove from oven and let cool on the sheet for several minutes before using a spatula to loosen them from the paper
- At this point, you can remove them to a wire cooling rack, or let them continue to cool on the sheet
Video
Notes
- Parchment paper is nearly essential with these in case marshmallow leaks out of the cookies – it won’t stick to the parchment the way it does to metal pans!
- If the marshmallows melt onto the pan during baking, they will stick a little!
- These might look a touch under-baked when you take them out of the oven – that’s okay! Leave them on the tray for 5-10 minutes and they will set up.
- Double or triple the recipe using the 1x2x3x tab in the printable recipe card.
Nutrition
Calories: 335kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 43mgSodium: 195mgPotassium: 93mgFiber: 2gSugar: 27gVitamin A: 332IUVitamin C: 0.1mgCalcium: 32mgIron: 2mg
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