There’s nothing quite like the magic of s’mores, and now you can enjoy that beloved campfire flavor year-round with these absolutely divine s’mores cookies! These aren’t just any cookies—they’re a showstopper dessert that combines crispy edges, chewy centers, and all the gooey, chocolatey, marshmallow goodness you crave.
I’ve been perfecting this s’mores cookie recipe for years, and I’m thrilled to finally share it with you. The secret lies in using quality chocolate, perfectly toasted marshmallows, and a buttery graham cracker base that ties everything together. What makes these cookies truly special is the combination of textures—the slight crunch of graham crackers, the melt-in-your-mouth marshmallow, and the rich chocolate all working in perfect harmony.
These cookies are perfect for parties, potlucks, or just satisfying a sweet craving on a Tuesday night. They’re also incredibly fun to make with kids, and everyone will be asking for the recipe. The best part? They stay fresh for several days, though I guarantee they won’t last that long. Whether you’re a s’mores fanatic or just looking for a fun twist on classic cookies, this recipe is absolutely foolproof and delivers restaurant-quality results every single time.
The beauty of this recipe is its versatility. You can customize the chocolate type—dark, milk, or even white chocolate—and experiment with different marshmallow varieties. Some people love adding a touch of cinnamon or vanilla extract for extra depth, while others prefer keeping it classic. No matter how you make them, these s’mores cookies are guaranteed to be the star of any dessert table. For more cookie inspiration, check out our delicious pasta recipes or explore other classic desserts on Serious Eats for more baking ideas.
Making s’mores cookies from scratch is easier than you might think, and the results are absolutely worth the minimal effort required. With this detailed step-by-step guide, even beginner bakers will achieve perfect results. The combination of butter, brown sugar, and vanilla creates the perfect cookie base, while the addition of graham cracker crumbs and chocolate chips ensures every bite is loaded with flavor. Check out more creative dessert ideas on Bon Appétit for additional inspiration.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups crushed graham crackers (about 10 full crackers)
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups marshmallow pieces or mini marshmallows
- 1/4 teaspoon ground cinnamon (optional)
- 2 tablespoons honey (for glazing marshmallows)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper, making sure to cover the entire surface for easy cleanup and even baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon if using. Set this dry mixture aside and make sure there are no lumps.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat for approximately 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Add the egg and vanilla extract to the butter mixture and beat on medium speed for about 1 minute until everything is well combined and fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
- Fold in the crushed graham crackers, semi-sweet chocolate chips, and milk chocolate chips using a rubber spatula or wooden spoon until evenly distributed throughout the dough.
- Gently fold in the marshmallow pieces, being careful to distribute them evenly without breaking them apart too much. Reserve a few marshmallows for topping if desired.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for proper spreading during baking.
- If you reserved marshmallows, gently press one marshmallow piece onto the top of each cookie dough ball, pressing it in slightly so it stays in place.
- Place the baking sheets in the preheated oven and bake for 12-14 minutes until the edges are golden brown but the centers still appear slightly underbaked and soft.
- Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes. This allows them to set slightly while still maintaining their chewy centers.
- Transfer the cookies to a wire cooling rack using a spatula, and let them cool completely for at least 15-20 minutes before serving or storing.
Pro Tips
- For extra decadent s’mores cookies, try using a combination of semi-sweet and dark chocolate chips for deeper flavor complexity and richness that rivals homemade chocolate.
- Fresh marshmallows make a significant difference in this recipe. Avoid using stale marshmallows, as they won’t melt or blend properly into the cookies.
- If your marshmallows seem too sticky to work with, lightly dust your hands with flour or powdered sugar before handling the dough.
- These cookies are best enjoyed within 2-3 days of baking, though they can be stored in an airtight container for up to 5 days. For longer storage, freeze the dough balls before baking and bake fresh when needed.
- For a more authentic campfire s’mores experience, lightly toast your marshmallows with a kitchen torch before adding them to the cookies for caramelized edges.
- Don’t skip the cooling time on the baking sheet—this crucial step allows the cookies to firm up enough to transfer without breaking apart.
- Brown butter can be substituted for regular butter to add a rich, nutty depth that elevates these cookies to gourmet status.
- For dietary preferences, you can substitute all-purpose flour with gluten-free flour blends without significantly affecting the texture or taste of your finished cookies.
- These cookies make excellent gifts when packaged in decorative boxes or bags tied with rustic twine, perfect for holiday gift-giving.
- For a fun twist, try dipping the cooled cookies halfway in melted dark chocolate and allowing it to set for an extra touch of elegance.