I enjoy how these cookies combine multiple textures in one bite. The outside is soft and slightly crisp, while the inside stays gooey and rich from the melted chocolate and marshmallow.
I also like how fun they are to make. As I assemble each cookie, it feels like building a mini dessert surprise. They are perfect for sharing, and they always stand out on a dessert table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, room temperature 1 cup dark brown sugar 1/2 cup white sugar 2 eggs, room temperature 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 cup semisweet chocolate chips 1/2 cup bittersweet chocolate chips or chunks 4 graham crackers, broken in half 2 Hershey’s chocolate bars or another chocolate of choice 8 large marshmallows
Directions
I start by preheating the oven to 350°F and lining a baking sheet with parchment paper.
In a large bowl, I beat together the butter and both sugars until the mixture is smooth and creamy. Then I add the eggs and vanilla extract and mix until fully combined.
In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture and mix until everything is incorporated. Then I fold in the chocolate chips.
I refrigerate the dough for about 30 minutes to help the cookies hold their shape while baking.
On the prepared baking sheet, I place the graham crackers spaced apart. On each one, I add two pieces of chocolate and then a marshmallow on top, building a s’mores base.
I scoop enough cookie dough to fully cover each graham cracker and marshmallow stack, pressing gently so everything is sealed inside. I shape them into large cookies.
I bake the cookies for 12 to 15 minutes, until they turn golden brown on the outside while staying soft in the center.
Servings and timing
I usually get about 8 large cookies from this recipe.
It takes me about 10 minutes to prepare the dough, 30 minutes to chill, and 12–15 minutes to bake, making the total time around 25 minutes of active work plus chilling time.
Variations
I like to experiment with different chocolates depending on what I have. Sometimes I use milk chocolate for a sweeter flavor or dark chocolate for a richer taste.
I also enjoy adding a sprinkle of sea salt on top before baking for a sweet and salty contrast. If I want extra texture, I mix crushed graham crackers directly into the dough.
For a fun twist, I use flavored marshmallows or add a drizzle of caramel after baking.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 3 days.
To reheat, I warm them in the microwave for a few seconds so the chocolate and marshmallow become soft and gooey again.
I can also freeze the dough balls before baking and bake them fresh whenever I want warm cookies.
FAQs
Why do I need to chill the dough?
I chill the dough to help prevent the cookies from spreading too much and to keep the filling nicely enclosed.
Can I use mini marshmallows instead of large ones?
I can use mini marshmallows, but I like large ones because they create a gooey center that feels more like a classic s’more.
How do I keep the filling from leaking out?
I make sure to fully cover the graham cracker and marshmallow with dough so everything stays inside while baking.
Can I make smaller cookies?
I can, but I adjust the amount of filling and reduce the baking time slightly so they do not overbake.
Can I make these ahead of time?
I like preparing the dough in advance and keeping it in the fridge or freezer so I can bake fresh cookies whenever I want.
Conclusion
I find these S’mores Cookies to be one of the most fun and satisfying treats I can make. They combine the classic flavors of s’mores with the comfort of homemade cookies, creating a dessert that feels both familiar and exciting. Every time I bake them, they come out warm, gooey, and impossible to resist.
The Best S’mores Cookies are soft, chewy, and loaded with melted chocolate, toasted marshmallows, and graham crackers for a rich and indulgent treat.
Author:Sarah
Prep Time:10 minutes (+ 30 minutes chill time)
Cook Time:15 minutes
Total Time:25 minutes (+ chilling)
Yield:8 large cookies
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup unsalted butter, room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chips or chunks
4 graham crackers, broken in half
2 chocolate bars (such as Hershey’s), broken into pieces
8 large marshmallows
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy.
Add the eggs and vanilla extract, mixing until smooth and fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until incorporated.
Fold in the chocolate chips.
Refrigerate the dough for 30 minutes to help prevent spreading.
Arrange graham crackers on the prepared baking sheet.
Place pieces of chocolate on each graham cracker, then top with a marshmallow.
Scoop cookie dough over each stack, covering completely and shaping into large cookies.
Bake for 12–15 minutes or until golden brown.
Allow cookies to cool slightly before serving for best texture.
Notes
Chill the dough to prevent cookies from spreading too much.
Use high-quality chocolate for the best flavor.
Slightly underbake for extra gooey centers.
Store in an airtight container for up to 3 days.
Reheat briefly to enjoy melty chocolate and marshmallow texture.
