S’mores Cookies

S’mores Cookies bring all the nostalgic flavors of campfire treats right into your kitchen, no bonfire required! These delightful cookies combine the classic elements of s’mores—graham crackers, chocolate, and marshmallows—into a convenient, handheld treat that’s perfect year-round.

With a buttery graham cracker-infused cookie base, melty chocolate chunks, and gooey marshmallows that get perfectly toasted in the oven, these cookies capture the essence of summer nights while being accessible any time you’re craving that iconic flavor combination.

Why You’ll Love This

No campfire needed—enjoy s’mores flavor any time of year!
Perfect balance of chewy cookie, melty chocolate, and gooey marshmallow
Kid-friendly recipe that’s great for family baking sessions
Makes a manageable batch of 12 cookies (about 4 servings)
Ready in just 45 minutes from start to finish

Ingredients

1 cup (226g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
¾ cup (150g) light brown sugar, packed
1 large egg plus 1 egg yolk, room temperature
2 teaspoons vanilla extract
2¾ cups (345g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon kosher salt
⅓ cup finely ground graham cracker crumbs
1½ heaping cups chocolate chips (milk, semi-sweet or dark)
8 full size marshmallows, halved
16 soft caramels (like Werther’s), each cut into 3 pieces

Instructions

Cut marshmallows in half and freeze. Preheat oven to 375°F. Line baking sheets with parchment.
Cream butter and sugars 4 minutes until fluffy. Add eggs one at a time, then vanilla.
Mix flour, baking soda, cornstarch, and salt. Add to wet ingredients in two additions until just combined.
Stir in graham cracker crumbs and chocolate chips.
Scoop 2-ounce balls, make well in center. Add marshmallow half and caramel pieces, wrap dough around filling completely.
Place 2-3 inches apart. Bake 9-10 minutes until edges golden but centers slightly underbaked. Cool 5-10 minutes on sheet.

Tips & Variations

For extra toasty marshmallows, broil the cookies for 30 seconds at the end of baking (watch carefully to prevent burning!).
Try using chocolate graham crackers in the dough for an even more chocolatey experience.
Add a sprinkle of cinnamon to the dough for a warming flavor twist.
For a holiday version, substitute peppermint chocolate chunks and add crushed candy canes on top.
The dough can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months.
If marshmallows are browning too quickly, tent the cookies with aluminum foil for the final baking minutes.

Serving Suggestions

Serve these S’mores Cookies slightly warm for the ultimate gooey experience. They pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream for an elevated dessert. For a fun summer dessert table, serve alongside fresh berries and a chocolate dipping sauce.

These cookies also make a delightful addition to a hot chocolate bar during colder months—let guests dunk their cookies in steaming mugs of cocoa topped with whipped cream!

Notes

Store cookies in an airtight container at room temperature for up to 3 days.
To refresh leftover cookies, warm them in the microwave for 10-15 seconds.
Cookies are done when the edges are golden but the centers still look slightly underbaked.
For the best texture, don’t overmix the dough after adding the dry ingredients.

FAQs

Can I use regular-sized marshmallows instead of mini ones?
Yes, but cut them into quarters before using, as whole marshmallows will spread too much during baking.

Why did my marshmallows disappear during baking?
If added too early, marshmallows can melt completely. Make sure to add them during the second half of baking as directed.

Can I make these cookies gluten-free?
Yes! Use gluten-free graham crackers and substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

How do I know when the cookies are done?
The edges should be golden brown while the centers remain slightly soft. The marshmallows should be puffed and lightly toasted.

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