These Smores Cookies are soft, chewy, and loaded with gooey marshmallows, chunks of chocolate, and crunchy graham cracker crumbs. With golden brown edges and melty chocolate pools, they taste just like the campfire treat in cookie form.
Perfect for anytime you want cozy flavors, this cookie recipe brings the best part of s’mores indoors. They’re a fun, family-friendly bake that feels like a little bite of nostalgia.
A few of our other favorite cookie recipes you may want to try are our Espresso Chocolate Chip Cookies and Banana Chocolate Chip Cookies.
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Why You Will Love This Recipe
- Gooey Marshmallows: Frozen marshmallows bake into pockets of melted sweetness instead of disappearing!
- Classic S’mores flavor: Chocolate, graham crackers and marshmallows in every bite.
- Chewy Texture: A mix of white and brown sugar keeps the cookies soft and chewy.
- Crowd Favorite: These delicious cookies are a guaranteed hit for kids and adults.
- Simple Prep: Made with basic ingredients you likely already have in your pantry.
Ingredients
These cookies use pantry staples with s’mores-inspired add-ins for the perfect cookie.
See the recipe card below for the exact quantities of each ingredient.
- Granulated Sugar: Sweetens and helps create golden brown edges.
- Light Brown Sugar: Adds moisture and chewiness with a hint of caramel flavor.
- Unsalted Butter: Creams with sugars for the base of the cookie dough.
- Large Egg: Binds everything together and helps the dough rise.
- Chocolate Bar (chopped): Adds rich chocolate chunks plus extra for topping.
- Marshmallows: Freeze before baking for gooey marshmallow pockets.
- Graham Cracker Crumbs: Crushed pieces add crunch and authentic s’mores flavor.
Grab measuring cups and spoons, a stand mixer with a paddle attachment, mixing bowl, baking sheet, parchment paper, 3-tablespoon cookie scoop and cooling rack for these cookies.
Variations
- Chocolate Chips: Swap chopped chocolate for chocolate chips if preferred.
- Vegan Option: Use vegan marshmallows and dairy-free butter.
- Hershey Bar Pieces: Classic s’mores flavor when topped with chocolate bar squares.
- Extra Gooey: Use large marshmallows, cut into smaller pieces, instead of minis.
How to Make Smores Cookies
These cookies bake just like classic chocolate chip cookies with fun s’mores add-ins.
Freeze marshmallows for 20 minutes.
Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk all-purpose flour, sea salt, baking soda and baking powder. Set aside.
Place sugars and butter in the base of a stand mixer and cream together for about 2 minutes, scraping down the sides as needed. Add egg and pure vanilla extract and mix until just combined.
Add flour mixture to the stand mixer bowl and mix for about one minute.
Fold in chocolate chips, then frozen marshmallows.
Scoop dough using a 3-tablespoon cookie scoop, placing them 1 ½-2 inches apart.
Bake for about 9-10 minutes or until edges begin to brown.
Once out of the oven, press and sprinkle some graham cracker pieces on top, and if using, a piece of Hershey chocolate.
Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Hint: Freezing the marshmallows keeps them intact while baking for gooey pockets.
Recipe Tips
- Scoop Evenly: Use a cookie scoop for uniform cookies and best results.
- Top Before Baking: Add extra chocolate chunks and marshmallows for bakery-style cookies.
- Cool on Baking Sheet: Let cookies rest for 10 minutes before moving to a wire rack.
- Work in Batches: Keep the rest of the dough chilled while baking to prevent spreading too much.
For another simple cookie recipe, try our 4-Ingredient Peanut Butter Cookies.
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Storage Instructions
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer: Freeze dough balls in a freezer-safe bag for up to 2 months; bake straight from frozen with a slightly longer bake time.
- Reheating: Eat room temperature or warm cookies in the microwave for 10-15 seconds for gooey marshmallow centers.
Serving Suggestions
- More Cookies: Cake Mix Cookies, Ginger Molasses Cookies, Leftover Halloween Candy Cookies, Peppermint Cookies, Lemon Blueberry Cookies and Sugar Cookie Cups.
Smore Cookies Recipe FAQs
It helps them hold their shape during baking and prevents them from melting into nothing. Freeze for at least 20 minutes before baking.
Yes, chill dough balls in the fridge for up to 24 hours or freeze for longer storage.
Chopped chocolate bars give melty pools, but chocolate chips or chunks also work.
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Smores Cookies
Equipment
- Measuring Cups and Spoons
- Stand Mixer with Paddle Attachment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- 3 Tablespoon Cookie Scoop
- Cooling Rack
Ingredients
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 100 grams granulated sugar about ½ cup
- 100 grams light brown sugar about ½ cup, packed
- 1 stick butter unsalted, softened
- ½ tablespoon pure vanilla extract
- 1 large egg
- 3 1.5-ounce Hershey chocolate bars chopped (about 1 cup), plus more for topping if desired
- 1 ½ cups marshmallows
- graham cracker crumbs roughly chopped
Instructions
- Freeze marshmallows for 20 minutes.
- Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk all-purpose flour, sea salt, baking soda and baking powder. Set aside.
- Place sugars and butter in the base of a stand mixer and cream together for about 2 minutes, scraping down the sides as needed. Add egg and pure vanilla extract and mix until just combined.
- Add flour mixture to the stand mixer bowl and mix for about one minute.
- Fold in chocolate chips, then frozen marshmallows.
- Scoop dough using a 3-tablespoon cookie scoop, placing them 1 ½-2 inches apart.
- Bake for about 9-10 minutes or until edges begin to brown.
- Once out of the oven, press and sprinkle some graham cracker pieces on top, and if using, a piece of Hershey chocolate.
- Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Notes
- Freezing the marshmallows keeps them intact while baking for gooey pockets. You can also do this step ahead of time.
- Use a cookie scoop for uniform cookies and best results.
- Add extra chocolate chunks and marshmallows for bakery-style cookies.
- Let cookies rest for 10 minutes before moving to a wire rack.
- Keep the rest of the dough chilled while baking to prevent spreading too much.
Nutrition
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Eva Filer says
These are one of my favorite cookies. We are big S'mores lovers in this house, but I personally prefer just the marshmallow and chocolate. So these hit perfectly!