Filed Under: Cookies | S'mores

S’mores Cookies

Recipe By Tessa Arias
July 11th, 2016
5 from 1 vote
5 from 1 vote

You're going to LOVE these adorable S'mores Cookies loaded with graham cracker crumbs, mini marshmallows, and gooey bits of Hershey's chocolate.

Yield: 32 cookies

Prep Time: 15 minutes

Cook: 8 minutes

You're going to LOVE these adorable S'mores Cookies loaded with graham cracker crumbs, mini marshmallows, and gooey bits of Hershey's chocolate.

Tessa's Recipe Rundown...

Taste: Butterscotch flavor + chocolate + marshmallows = heaven.
Texture: The cookies are soft, moist, and chewy with extra gooeyness from the chopped chocolate and extra chewiness from the marshmallows.
Ease: Easy, especially if you have an stand mixer.
Appearance: The bits of marshmallow and chocolate bar topping these cookies is probably the best part.
Pros: A ridiculously good twist on chocolate chip cookies. Plus they stay soft and yummy for days after being baked.
Cons: None at all.
Would I make this again? Yes!

If you know anything about me, then you know cookies will always be near and dear to my heart. I mean, I’ve written two books on the subject.

You're going to LOVE these adorable S'mores Cookies loaded with graham cracker crumbs, mini marshmallows, and gooey bits of Hershey's chocolate.

Because truly, sometimes there’s nothing better to satisfy a sweet craving than one or two (or a dozen) cookies and a tall glass of cold milk. Cookies and milk also happen to pair perfectly with your latest Netflix binge, or whatever trashy reality TV show is on at the moment. Guilty pleasure perfection!

You're going to LOVE these adorable S'mores Cookies loaded with graham cracker crumbs, mini marshmallows, and gooey bits of Hershey's chocolate.

Let me tell you, I was happily surprised by how fantastic these cookies are. I thought the best part would be the cuteness factor but it turns out they taste even better than they look. The marshmallows on top are fun but they add more serious chewy gooey goodness than I thought possible. You will love these cookies, your family will love them, your friends will love them. Unless of course you’re not into sweets or don’t like chocolate. In which case, we can’t be friends.

Kidding. Kind of.

What to do if your cookies end up like flat puddles?

That’s a complaint I hear from many of you, and it happens to the best of us. If you tend to have cookies that spread too flat while baking, I have a few tips for you. First of all, always bake off a test batch of just a few cookies to see how they turn out. Yes, it takes extra time. But it’s worth it if you can prevent your entire dough from getting ruined.

Second, if your first batch spreads too thin, it’s time to get COLD. Freezing cold. Pop your balls of cookie dough into the freezer for 15 to 20 minutes then place them directly into the oven. The cold helps prevent spreading. Too much spreading is often due to the dough being too warm or too ‘wet.’ You can also add a few extra tablespoons of flour to the dough to get thicker cookies.

If you want to learn more ways to customize your cookies, be sure to download my free guide…

5 from 1 vote

How to make
S'mores Cookies

Yield: 32 cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 25 minutes
You're going to LOVE these adorable S'mores Cookies loaded with graham cracker crumbs, mini marshmallows, and gooey bits of Hershey's chocolate.


  • 1 1/2 cups plus 2 tablespoons (206 grams) all purpose flour
  • 1 cup (8 full crackers or 120 grams) graham cracker crumbs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch of cinnamon
  • 2 sticks (226 grams) unsalted butter, at room temperature
  • 3/4 cup (149 grams) granulated sugar
  • 3/4 cup (149 grams) light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • cup (170 grams) miniature chocolate chips
  • 1 1/2 cups mini marshmallows
  • 2 Hershey bars, chopped


  1. Preheat oven to 375°F. Line baking sheets with parchment paper.
  2. In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and cinnamon.
  3. In a large bowl, use an electric mixer on medium-high speed to beat the butter, sugar, brown sugar and vanilla extract until creamy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.
  4. Use a medium cookie scoop to drop 1 1/2 tablespoon-sized balls onto the prepared baking sheet. Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack. Store in an airtight container and room temperature for 3-4 days.

Recipe Notes

Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Caroline — July 13, 2011 at 12:17 pm

    Ahhh…I love the little mini chocolate chips that peek through the cookie. I bet they taste incredible! 🙂

  2. #
    maris — July 13, 2011 at 12:18 pm

    I am loving this series!

  3. #
    Mac — July 13, 2011 at 12:28 pm

    Double yummm!

  4. #
    Baked Perfection — July 13, 2011 at 12:39 pm

    Thanks for linking back to me! Your cookies look great.

  5. #
    Tracey — July 13, 2011 at 1:14 pm

    These are so cute Tessa, good to know they taste as delicious as they look!

  6. #
    miss figgy — July 13, 2011 at 4:06 pm

    oh my god. I have to find some way to make these vegan as soon as possible

  7. #
    Julia — July 13, 2011 at 7:28 pm

    These are PERFECT! I see so many s'more cookies on food blogs, and your's might just be my favorite so far. It looks like each bite has ample amounts of chocolate, which I LOVE, so we can be friends 😉

  8. #
    Noor — July 13, 2011 at 11:22 pm

    Hi i lo ve it but what is cracker crumbs :S

  9. #
    Lucy — July 14, 2011 at 8:37 pm

    These are adorable and so pretty! I think they look extremely addictive, and are going to have to be made soon!

  10. #
    Julie — July 14, 2011 at 9:03 pm

    S'Mores cookies are my go-to cookie to impress at BBQ's, etc. They are always a big hit!!

  11. #
    Elaine — July 15, 2011 at 5:58 am

    Yummy to anything s'mores! I recently made these for the 4th of July:

    I think you'd like these too! Looking forward to trying your recipe soon!!

  12. #
    CookiesCupsCardio — July 15, 2011 at 5:58 am

    I have seen these a lot so far, made them myself, but your pictures are amazing!! Beautiful!

  13. #
    Maggie — July 15, 2011 at 10:02 pm

    These look so yummy! (And much more portable than regular s'mores!!!)

  14. #
    JenSchall — July 19, 2011 at 5:46 pm

    I love the look of these cookies… Perfect summertime treat! 🙂

  15. #
    littlegirlbigtaste — July 25, 2011 at 9:12 pm

    your week of smores was AMAZING! smores are my favorite, i can't wait to try out these recipes! i hope you get the chance to check out my blog! 🙂

  16. #
    annelise — August 13, 2011 at 1:44 pm

    I made these last night and they were DELICIOUS! Definitely rich, but everyone at work loved them. My favorite part was the gooey marshmallows on top 🙂 Thanks for another great recipe.

  17. #
    ellie — December 23, 2011 at 5:39 pm

    after the first time i made these, my family asks me to make them for every event!! everyone LOVES them!

  18. #
    Lauren — October 8, 2012 at 5:16 pm

    I made these with my friend a few months ago and it was probably my favorite cookie ever! We had a great time making them… it was a surprise to take them out of the oven- ours turned out much larger/flatter than the one in the picture, but still delicious!

  19. #
    Patty K-P — July 12, 2016 at 7:56 am

    YUM! All the goodness of a s’mores without the mess 😀

  20. #
    Stephanie — July 12, 2016 at 5:05 pm

    Yes!! These are Anna’s from Cookie Madness and they are awesome. (She rocks.) And so do you – thank you for the weights!

  21. #
    Bonnie Saar — July 17, 2016 at 11:31 am

    I enjoy your receipes. Retired but live alone.No fun to cook for one. I collect the receipes to have a lot to choose when having few friends over. I sometimes cook a casserole to take to church or a salad or dessert. I try to look for receipes that may be a little unusual but ones that most everyone will like.
    Thank you for the ones I have chosen

    • #
      Tessa — July 19, 2016 at 6:10 pm

      Hi, Bonnie! Thanks for sharing, I always love getting to know my readers better 🙂

  22. #
    Lindi Phillips — July 19, 2016 at 9:08 am

    hi LOVE your site Tessa have been following you for 2 or more years now and have always wanted to ask Graham Crackers are they a sweet biscuit (cookie) we have a biscuit called Nice and Marie not as sweet, we use in cheesecake bases or biscuit slices etc. I see Graham crackers are used in many different ways.Oh! i should say I’m from Australia.. Do you think they would work in the same way ? Thankyou for your wonderful recipes and all you amazing and very helpful tips……

    • #
      Tessa — July 19, 2016 at 6:04 pm

      Thanks, Lindi! My mom is from Australia, I just visited Melbourne in March. Graham crackers are slightly sweet and are usually made with honey and/or cinnamon, so the sweetness is more balanced. I haven’t had the biscuits you’re talking about but they should work! Or digestive biscuits can work too.

  23. #
    Nina — July 21, 2016 at 2:07 pm

    What can I sub the 2 sticks of butter with?

  24. #
    Pearlin — December 16, 2017 at 12:19 am

    I have been making these cookies for the past year and I always get compliments on them!! These are so delicious and my GO TO when asked to bake cookies. Both kids and adults love these! Recently, a kid asked me to give his mom the recipe….:) I’ll continue to make these delicious cookies! Thanks so much for such an awesome recipe!

  25. #
    Whitney — September 5, 2020 at 7:04 pm

    After ordering Tessa’s new cookbook I was in the mood to try a new cookie recipe while waiting for the highly anticipated arrival of my book. 🙂 This cookie was exactly what I was looking for – no chill dough (short on time today) and seemed perfect for an end-of-summer recipe. Followed the recipe to a T and let me just say, these are incredible!!! So beautiful you can’t believe they’d actually be so tasty. Perfectly crisp outside and gooey soft inside everyone loves. Highly highly recommend!

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