Tessa’s Recipe Rundown
TASTE: Butterscotch cookie + chocolate + marshmallows = heaven.
TEXTURE: The cookies are soft, thick, and chewy, with extra gooeyness and chewiness from the marshmallows.
EASE: Easy, quick recipe – and you don’t even need to chill the dough!
PROS: A delicious twist on chocolate chip cookies. Plus, they stay soft and yummy for days.
CONS: None at all.
WOULD I MAKE THIS AGAIN? Yes!
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S’mores Cookies combine classic, chewy chocolate chip cookies with ooey-gooey campfire treat flavors, for the most ridiculously fun cookie.
Is there anything more nostalgic than a s’more? They’re messy, sticky, and such a crowd pleaser.
The cookie version retains all the best parts of a s’more but without as much mess and stickiness – or the need to build a campfire.
I recently decided to update this recipe and made a few improvements along the way. This new version is thicker, chewier, and downright adorable.
These S’mores Cookies are perfect for a summer barbecue or cookout and also make a cute addition to your Christmas cookie plate.
These cookies are sure to be a huge crowd-pleaser no matter the time of year!
Sprinkle of Science
How to Make S’mores Cookies
What Type of Chocolate for S’mores Cookies?
- I use semisweet miniature chocolate chips inside the cookie dough so the toppings really take the center stage. This also helps to balance the sweetness of the milk chocolate chunks.
- These cookies are topped with chopped Hershey’s milk chocolate bar for a super cute, super s’mores-y finish with the classic nostalgic flavor. If you want a more elevated milk chocolate, Endangered Species makes an excellent bar.
How to Prevent Dry Cookies
- Be sure to measure your flour correctly by weighing with a digital kitchen scale or using the spoon and level method. If you don’t measure your flour correctly, you could end up with DRY, crumbly dough, and HARD, tough cookies that don’t spread and lack flavor.
- Measuring your dry ingredients accurately is one of the best ways to improve your baking.
- Don’t reduce the sugar. Sugar does so much more in baking beyond sweetening. Learn more about sugar’s role in baking here.
How to Prevent Overspread Puddle Cookies
If you tend to have cookies that spread too flat while baking, it’s important to ensure your butter is at a COOL room temperature when creaming. Your sticks of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67°F, or even a couple of degrees colder if your kitchen is very warm. Don’t let the dough sit out for too long in a warm place, as this can also create flat cookies.
Can I Make This S’mores Cookie Recipe With a Hand Mixer?
Yes! A hand mixer will work just fine for these s’mores cookies.
Can I Double This Recipe?
Yes! Simply double all ingredients. You’ll yield about 80 medium-sized cookies when doubling this recipe.
What Size Are These S’mores Cookies?
I love using a medium 1.5-Tablespoon size cookie scoop for this recipe. If you wish to make larger cookies, use a large 3-Tablespoon size cookie scoop and add a few minutes to the bake time.
What Kind of Baking Sheet is Best for Cookies?
- A light-colored aluminum half-sheet pan is my favorite for baking cookies.
- Avoid dark nonstick pans as they brown too much and may burn the bottoms of your cookies before the cookies have a chance to spread and bake evenly.
- Check out my Baking Pans 101 post for all the surprising details and my recommendations for the best pans available.
Do I Need to Chill S’mores Cookie Dough?
No, this recipe works perfectly without chilling the dough beforehand – but you may refrigerate for up to 2 days before baking if you wish. Be sure to wrap the dough well in plastic wrap or place it inside an airtight container. Learn more about chilling cookie doughs here.
Perfectly Round S’mores Cookies
This is one of my favorite tips for making perfectly round cookies. If your cookies spread a little, or are just not as perfectly round as you would prefer, use a round cookie cutter that’s slightly larger than the size of your cookies, and swirl it around the cookie edges a few times. Make sure you do this straight out of the oven before they have a chance to set fully. Take a look at this hack in action over on our Instagram page.
How to Store S’mores Cookies
S’mores cookies can be stored in an airtight container at room temperature for up to 3 days. Store cookies with a tortilla or piece of bread to keep them soft for longer.
Can You Freeze S’mores Cookies?
For warm-from-the-oven homemade cookies in minutes, I recommend freezing the pre-portioned balls of cookie dough in an airtight container, or inside a freezer bag. Bake directly from frozen, lowering the oven temperature to 325°F and adding a few minutes to the total baking time. Be sure to have your milk chocolate and marshmallows handy! Learn more about freezing cookie dough here.
More Cookie Recipes You’ll Love:
- Bakery Style Chocolate Chip Cookies
- Peanut Butter S’mores Blondies
- Soft Chewy Sugar Cookies
- Snickerdoodle Recipe
- Hostess Cupcake Cookies
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S’mores Cookies
Ingredients
- 2 ½ cups (318 grams) all-purpose flour
- 1 cup (8 full crackers or 120 grams) graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛ teaspoon cinnamon
- 2 sticks (226 grams) unsalted butter, at cool room temperature
- ¼ cup (50 grams) granulated sugar
- 1 cup (200 grams) light brown sugar
- 2 large eggs, at cool room temperature
- 1 teaspoon vanilla extract
- 1 cup (170 grams) miniature chocolate chips
- 1 ½ cups mini marshmallows
- 2-3 milk chocolate candy bars, broken into pieces
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon.
- In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, then slowly beat in the flour mixture. Stir in the chocolate chips with a rubber spatula.
- Use a medium spring-loaded cookie scoop to drop 1 1/2-tablespoon sized balls onto the prepared baking sheets, spacing about 1 1/2 inches apart.
- Bake for 6 to 7 minutes, or until they have spread and are just beginning to set at the edges. Remove from the oven.
- Push 2 to 3 marshmallows and pieces of chocolate bar into each cookie. Return to the oven and bake an additional 3 to 4 minutes or until golden brown at the edges. Cool for 5 minutes before removing to wire racks to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Recipe Notes
This post was originally published in 2016 and has been updated with new photos, recipe improvements, and additional baking tips. Photos by Joanie Simon.
Previous Baking Challenge
This recipe was one of our recent picks for the Handle the Heat Baking Challenge. Every month, we select a recipe, you make it, snap a photo, and enter to win PRIZES!
These cookies were delicious! I will definitely make them again.
Amazing cookies! I made these like 5 different times…lol😅
I missed the July Challenge by a few days, but oh wow! The perfect s’mores cookie! It’s a delicate balance of graham cracker, marshmallow and chocolate! I wasn’t sure how to get 40 cookies with a medium scoop size so I did 12 cookies with a medium and 24 with a small (reduced baking time). Loved these! I used my brûlée torch on the marshmallows.
These were so delicious and cute and fun for the kids!
I made these delicious cookies today. Easy to make. If you like chocolate, marshmallows and/ or s’mores this is a cookie recipe you must try. I think these cookies would be great for making some ice cream sandwiches. Thank you for this fun challenge.
These cookies were delicious and easy to make. I added more chocolate and marshmallows.
These cookies were absolutely delicious! I loved that I could taste the graham cracker and they came together so quickly. Best parts of a s’mores without the mess. This recipe is a keeper.
These cookies were such a perfect summer treat and they were gone in seconds! Absolutely delicious and I would definitely make these again in a heartbeat!
A delicious cookie that is different enough from chocolate chip to be worth making. I’ve tried a variety of desserts that were inspired by s’mores, but none have capture the s’more flavor. These come close. Though, they still aren’t s’mores, they hint at the flavor at times while also being yummy. They’re like making chocolate chips cookies but with two additional steps (making the graham cracker crumbs and adding the toppings after a partial bake).
Overall, really good recipe! graham cracker flavor was very subtle (so tasted more like chocolate chip cookie with a little graham cracker and marshmallow); if there was a way to have more graham cracker and marshmallow flavor, would be great but may be hard without more graham cracker making it too dry
Made these wonderful cookies for RMHC and everyone loved them! Great recipe!