S’mores Cookies
These s’mores cookies are pure nostalgia in every bite. Made with graham cracker cookie dough, melty semisweet and milk chocolate, and a gooey marshmallow center, they’re soft, chewy, and irresistibly fun. Perfect for when you’re craving that cozy, childhood favorite without the campfire.
S’mores Cookies
These gooey s’mores cookies are giving full-on Troop Beverly Hills energy—sweet, a little extra, and totally iconic.
Made with graham cracker cookie dough, melty semisweet and milk chocolate, and a gooey marshmallow center, they’re as indulgent as a glam camping trip done Beverly Hills style.
Soft, chewy, and over-the-top in the best way, every bite feels like earning your “dessert badge” with flair. They bring all the cozy campfire vibes without sacrificing a single ounce of luxury.
Perfect for when you want that nostalgic s’mores moment—but with a polished, fabulous twist.
If you get a toasty feeling inside for all things s’mores, check out my s’mores rice krispie treats, s’mores bars, and toasted s’mores cupcakes.
Why You Will Love This Recipe
- Easy recipe: Easy to make with simple, pantry-friendly ingredients.
- Fun & nostalgic: Classic s’mores flavor in a soft, bakery-style cookie (no campfire needed).
- Packed with graham: Graham cracker cookie dough and graham cracker pieces add the perfect nostalgic crunch and flavor.
- Rich chocolate: Layers of chocolate with both semisweet chocolate chips and creamy milk chocolate chunks.
- Gooey & melty marshmallows: Gooey marshmallow center that melts perfectly into every bite.
Recipe Ingredients
- All-purpose flour
- Graham cracker crumbs – Use a food processor to make fine crumbs.
- Baking soda + salt
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar
- Eggs – Room temperature.
- Vanilla extract
- Semisweet chocolate chips – Substitute with milk chocolate chips, if preferred.
- Graham crackers – Roughly chopped.
- Hershey’s milk chocolate bars- Roughly chopped.
- Marshmallows – Regular, full-sized marshmallows.
How to Make S’mores Cookies
Make the graham cracker cookie dough.
Fold in the semisweet chocolate chips, chopped Hershey’s chocolate bars, and chopped graham crackers.
Portion the cookie dough using a large cookie scoop.
Flatten out the cookie dough balls.
Wrap the cookie dough around marshmallows, leaving a little space at the top.
Press additional chocolate chips and chocolate bar pieces into the cookie dough and chill for 30 minutes.
Place the chilled cookie dough balls on a parchment-lined baking sheet pan.
Bake and cool the cookies. If desired, toast the marshmallow with a kitchen torch.
Courtney’s Expert Cookie Baking Tips
- Use a large cookie scoop to portion out the cookie dough for uniform-sized cookies.
- Flatten the cookie dough into a circle before wrapping it around the marshmallow. Leave a small opening at the top so the marshmallow can peek through, but make sure the bottom is completely sealed.
- Chill the cookie dough for at least 30 minutes to prevent the cookies from spreading too much and to keep the cookies thick and soft.
- Press extra chocolate chips and chocolate bar pieces on top of the cookie dough balls before chilling for that bakery-style look.
- Line your baking sheets with parchment paper instead of silicone mats—if any marshmallow leaks out, it’s much easier to shape and remove the cookies from parchment.
- As soon as the cookies come out of the oven, use a small glass bowl or a large round cookie cutter to gently swirl them into perfectly round shapes.
- Let cookies cool on the pan for a few minutes so the marshmallow can set slightly before moving.
- Use a kitchen torch to toast the melted marshmallows for a little extra color and toasty flavor.
Frequently Asked Questions
This usually happens if the marshmallow isn’t fully sealed inside the dough. Make sure there are no cracks or thin spots before baking.
Chilling is highly recommended. It helps prevent spreading and gives you thicker, softer cookies. Chilling also helps the marshmallow firm up so it doesn’t completely melt and disappear during baking.
Absolutely! While a mix of semisweet and milk chocolate adds depth, you can use whatever you have on hand.
Because of the marshmallow center, the cookies will bake up a bit misshapen. Right after baking, use a round cookie cutter or glass bowl to gently swirl the cookies into shape while they’re still warm. Then, let the cookies cool on the pan for a minute or two to set up before moving to a wire rack to cool.
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S’mores Cookies
Ingredients
S'mores Cookies
- 3 cups (375 g) all-purpose flour
- ½ cup (45 g) graham cracker crumbs
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 1 cup (180 g) semisweet chocolate chips
- 3 (3) Hershey's milk chocolate bars (roughly chopped)
- 4 (4) graham cracker sheets (roughly chopped)
- 26 (26) marshmallows
Additional Ingredients
- 1 (1) Hershey's milk chocolate bar (roughly chopped)
- ½ cup (90 g) semisweet chocolate chips
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until light and creamy. Add the eggs and vanilla extract and mix on medium speed until well combined.
- Add in the flour mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated. Fold in the semisweet chocolate chips, chopped Hershey's milk chocolate bars, and chopped graham crackers until they are evenly dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet.
- Flatten each cookie dough ball with your hands. Wrap the cookie dough around a marshmallow, leaving a little hole at the top for the marshmallow to peek through. Press the additional semisweet chocolate chips and chopped Hershey's milk chocolate bar into the cookie dough. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheets, spacing them well apart to allow for spreading. Bake the cookies for about 13 to 14 minutes until the edges are set and the marshmallows have melted.
- During the baking process, the cookies will spread and become misshapen because of the marshmallow centers. Use a small bowl or round cookie cutter to gently swirl around the cookies and shape them into neat circles as soon as they come out of the oven. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely. If desired, use a kitchen torch to carefully toast the marshmallows.
Notes
- Room temperature: Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days. Serve at room temperature or heat the cookies in the microwave for 8-10 seconds to melt the chocolate and marshmallows.
- Refrigerator (cookie dough): Store the unbaked cookie dough balls in the refrigerator in an airtight container or resealable storage bag for 1 week. Let the cookie dough sit out at room temperature for about 5 minutes and then bake as directed.
- Freezer (cookie dough): Store the unbaked cookie dough balls in the freezer in an airtight container or resealable storage bag for 3 months. Thaw the cookie dough balls until they are unfrozen but cold and then bake as directed.
- Freezer (baked cookies): Store the baked cookies in the freezer in an airtight container or resealable storage bag for 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
This is probably a really stupid question. I’m making a list of what I need for these cookies right now because they look amazing. When you say regular full size marshmallows, would it be these:
https://www.walmart.com/ip/Jet-Puffed-Marshmallows-12-oz-Bag/826143995?classType=VARIANT&athbdg=L1102&from=/search
This size seems to be the “in between” or “medium” size….not the mini marshmallows you’d use in hot chocolate but not the jumbos you would use in s’mores either. I just want to make sure that I’m buying the right ones. Thanks so much!
Yes! These are actually the exact ones I used to make this recipe. They melt perfectly.