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.
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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 Recipes You’ll Love:
S’mores Cookies
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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
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This post was originally published in 2016 and has been updated with new photos, recipe improvements, and additional baking tips. Photos by Joanie Simon.
These cookies came out great and were a hit at work. I doubled the recipe with no issues.
Came out amazing and super easy to follow the recipe. I did however add rolling the dough balls in the leftover graham cracker crumbs, which I suggest if you what that graham cracker feeling to the cookie. Will definitely be saving this for a future quick reference!