S’mores Cookies and 10 Irresistible S’mores Recipes

These S’mores Cookies are made with graham cracker–infused cookie dough, mini chocolate chips, and marshmallow bits—an easy, tasty twist on classic campfire s’mores.

These S'mores Cookies are made with a graham cracker cookie dough, miniature chocolate chips, and marshmallows bits for a great alternative to campfire s'mores that is equally as tasty.

These s’mores cookies quickly became a favorite in my kitchen. Crushed graham crackers are folded into the dough, while mini chocolate chips and marshmallow bits peek through every bite. To finish, each cookie can be topped with a few pieces of milk chocolate, extra marshmallow bits, and graham cracker crumbs for that unmistakable s’mores look and flavor.

If you love classic chocolate chip cookies, these are a delicious upgrade. I’m not always a fan of sticky campfire s’mores, so these cookies are perfect—they capture the toasted marshmallow, chocolate, and graham flavor without the mess. They’re easier to eat and just as satisfying.

Coincidentally, today is National S’mores Day, so what better way to celebrate than with cookies? You can always roast marshmallows over a stove or fire-pit and make traditional s’mores, but these cookies are an irresistible option—portable, bakeable, and perfectly gooey.

I had to package these cookies quickly and deliver them to neighbors because they’re dangerously good fresh from the oven. Instead of the usual chocolate chip cookie, try making s’mores cookies next time—you might not go back. Enjoy!

4.33 from 31 ratings

S’mores Cookies

Created by Amber Brady

Prep: 15

Cook: 10

Total: 25

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Yields36 cookies

Ingredients

1 cup (226 g) unsalted butter, (2 sticks) softened
½ cup (100 g) granulated sugar
1 ¼ cup (250 g) brown sugar, gently packed
2 large eggs
2 tsp pure vanilla extract
2 ½ cups (300 g) all-purpose flour, (stir, spoon, & level)
9 (140 g) graham crackers, finely crushed in a food processor (about 1 rounded cup)
1 ½ tsp baking soda
1 tsp salt
12 oz (340 g) miniature semi-sweet chocolate chips
1 cup (40 g) miniature marshmallow bits
1.55 oz (43 g) Hershey’s milk chocolate bar, cut into small pieces

Instructions

Preheat the oven to 350°F (175°C).
In a stand mixer fitted with the paddle attachment, cream the softened butter with the granulated and brown sugars until light and fluffy. Scrape the bowl, then add eggs one at a time, mixing thoroughly after each. Stir in the vanilla and scrape the bowl again.
In a separate bowl, whisk together the all-purpose flour, crushed graham crackers, baking soda, and salt. With the mixer running on low, gradually add the dry mixture to the wet ingredients and mix until just combined. Fold in the mini chocolate chips and marshmallow bits with a spatula.
Using a cookie scoop, place dough balls onto a baking sheet lined with parchment or a silicone mat. If you like, press additional graham cracker crumbs, marshmallow bits, and pieces of the chopped Hershey bar into the tops of the dough balls for a decorative finish.
Bake 10 minutes, until the edges are lightly golden and the centers remain slightly gooey. Let cookies rest on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely. Store in an airtight container for up to 5 days.

Notes

*This recipe has been lightly adapted from the original by Bakerita.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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