There’s something magical about the classic combination of graham crackers, chocolate, and toasted marshmallows that takes us right back to campfires and summer nights. These Hershey’s Chocolate S’mores Cookies capture all that nostalgic flavor in a convenient, handheld treat you can enjoy year-round—no campfire required!
Imagine biting into a soft, chocolatey cookie base studded with graham cracker pieces, topped with gooey marshmallows and melted Hershey’s chocolate squares. These cookies transform the beloved s’mores experience into something you can bake in your kitchen whenever the craving strikes.
Why You’ll Love This
- No campfire needed—enjoy the classic s’mores flavor any time of year
- Perfect balance of textures: chewy cookie, crunchy graham crackers, and gooey marshmallows
- Uses simple pantry ingredients you likely already have on hand
- Kid-friendly recipe that’s perfect for family baking sessions
- Makes a showstopping dessert for parties or potlucks
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated white sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup unbleached flour
- 1/3 cup unsweetened baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1 cup mini marshmallows
- 2-3 Hershey bars, broken into pieces
- 1/4 cup graham cracker crumbs for garnishing
Instructions
- Start by preheating the oven to 350 degrees.
- Cream butter, white sugar, and brown sugar together in a medium sized mixing bowl.
- Add egg and vanilla and mix well.
- In a mixing bowl, use a fork or whisk to combine flour, baking cocoa, baking soda, and salt and then add the dry mixture to the wet mixture.
- Fold in chocolate chunks.
- Using a cookie scoop, create 2 tablespoon cookie dough balls and place them about 2″ apart on a baking sheet that has been lined with parchment paper.
- Press 3 marshmallows into the center of each cookie dough ball and bake for 9-10 minutes.
- Remove from the oven and add 3-6 more marshmallows and use them to spread the melted marshmallows around the top of the cookie.
- Place a piece of chocolate on top of the marshmallows and sprinkle with crushed graham crackers.
Tips & Variations
- For extra gooey marshmallows, place under the broiler for 30 seconds after baking (watch carefully to prevent burning).
- Try different chocolate varieties like Hershey’s dark chocolate or cookies ‘n’ cream for a fun twist.
- Make them gluten-free by using gluten-free graham crackers and a 1:1 gluten-free flour blend.
- For a more pronounced graham flavor, add 2 tablespoons of graham cracker crumbs to the cookie dough.
- The cookie dough can be made ahead and refrigerated for up to 3 days before baking.
- For a festive holiday version, use seasonal Hershey’s Kisses instead of chocolate squares.
Serving Suggestions
These cookies are absolutely divine when served still slightly warm, when the chocolate and marshmallows are at their gooiest. Pair them with a cold glass of milk for the ultimate comfort dessert experience.
For an over-the-top dessert, use these cookies as the base for an ice cream sandwich with vanilla or chocolate ice cream, or crumble them over a bowl of your favorite ice cream for a s’mores sundae.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place cooled cookies in a single layer on a baking sheet until frozen, then transfer to a freezer bag for up to 3 months.
- Cookies are done when the edges are set but the centers still look slightly underdone—they’ll continue cooking on the hot baking sheet.
- For picture-perfect cookies, reserve a few chocolate pieces and marshmallows to place on top immediately after baking.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can. Just cut them into quarters so they melt more evenly during baking.
Why did my marshmallows completely melt and disappear?
If your marshmallows disappeared, they were likely baked too long. Add them during the last few minutes of baking for the perfect toasted look.
Can I make these cookies without cocoa powder for a non-chocolate cookie base?
Absolutely! Simply replace the cocoa powder with an equal amount of all-purpose flour for a traditional graham-flavored cookie base.
How do I prevent the cookies from spreading too much?
If your cookies are spreading too much, chill the dough for 30 minutes before baking, or add an extra 2-3 tablespoons of flour to the dough.
[recipe_card]
