These soft and chewy s'mores cookies capture everything that we all love about a classic s'more. The toasted marshmallow, the graham cracker and the melty milk chocolate but no campfire needed. The cookie base bakes up soft in the middle with crispy, buttery edges and the s'mores topping goes on the top at the very end so those marshmallows are perfectly toasted.
This is the s'mores cookie recipe I make all summer long. They are always a crowd favorite and perfect for a backyard BBQ, an afternoon with the kids, or anytime you want s'mores in cookie form. If you love s'mores as much as I do, you'll also want to check out my S'mores Charcuterie Board for your next get together.
Quick Look: S'mores Cookies
- Ready In: about an hour
- Makes: about 36 cookies
- Calories: 155 kcal per cookie
- Add to Your Shopping List: graham crackers, mini marshmallows and milk chocolate chips.
- Dietary Info: contains gluten, dairy and eggs
- Baker's Note: Toasting the marshmallows under the broiler is where the magic happens. Watch closely - the marshmallows go from golden to burnt in seconds. I like to crack the oven door and watch as they toast.
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Key Ingredients
The cookie base uses standard ingredients that you have in your pantry, but there are a few important ingredients you'll want to know about.
Unsalted butter - slightly melted with just a few lumps remaining. The melted butter is what gives the cookies their soft, chewy texture and crisp edges.
Graham crackers - broken into small rectangles so that they fit on the cookies. You'll use 8 or 9 full graham crackers, and break them to top the cookies.
Milk chocolate chips - I use milk chocolate chips to make a true classic s'mores cookie. Semi-sweet or dark chocolate works but milk chocolate is a classic.
Mini Marshmallows - the minis melt and toast evenly and you get a nice layer of toasted marshmallow on every cookie.
HOW TO MAKE S'mores Cookies
Here's a quick walkthrough of the recipe - full measurements and details are in the recipe card below.
Melt the Butter & Add the Sugar
Microwave butter for 30-45 seconds until mostly melted with a few lumps remaining. Add the sugars, eggs and vanilla. Stir by hand until smooth.
Add the Dry Ingredients and Chocolate
Stop mixing as soon as the dough comes together. Add the chocolate chips. Mix until they are well distributed through the cookie dough.
Chill the Dough
At least 1 hour in the fridge, or 30 minutes in the freezer if you're short on time.
Scoop and Bake
Bake at 375°F for 10-12 minutes - pull them when the edges are golden but the centers still look soft.
Add the S'mores Topping
Once the cookies have cooled, arrange them on a sheet pan and top each one with broken graham crackers, milk chocolate chips and a generous layer of mini marshmallows.
Broil Until Golden Brown
Watch closely - the marshmallows go from golden to burnt in seconds. Pull them as soon as they're toasted to your liking.
Variations to Try
Mini S'mores Cookies - Bake the cookies in a mini muffin pan instead of on a sheet pan, then top each one with a piece of graham cracker, a square of Hershey's chocolate and a marshmallow cut in half.
Gluten Free S'mores Cookies - Swap in your favorite gluten free baking flour (I like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure) and use a gluten free graham cracker for the top.
Notes From My Test Kitchen
I've made these s'mores cookies more times than I can count and the most important steps all happen at the very end. First, let the cookies cool completely before you add the toppings. If they are still warm, the chocolate will slide right off and the marshmallows won't stay put. A cool, flat cookie is the easiest way to get a nice layered s'more on top.
When it comes to the broiling, the order of the toppings matters. Start with the graham cracker pieces, then the chocolate chips and then add the marshmallows to the very top. The marshmallows need to be closest to the heat so that they toast up golden brown. The broiler works fast, so keep a close eye on things - the marshmallows will go quickly from perfectly toasted to burnt.
S'mores Cookies FAQs
Yes! This cookie dough freezes beautifully. Scoop it into balls, onto a parchment lined sheet pan, freeze until solid, then transfer to a labeled freezer bag. Bake the frozen dough straight from the freezer - you may need to add a minute or two to the baking time. I always keep a stash of cookie dough in my freeze so I can bake fresh cookies in no time.
Yes. Chilling the cookie dough keeps the cookies from spreading too thin when you bake them. A least 1 hour I the fridge is ideal, but 30 minutes in the freezer works if you are in a rush.
You definitely can, but you'll want to cut them in half. The full sized marshmallows are too tall - cut them the long way and place the cut side down on the cookie.
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S'mores Cookies
Ingredients
Classic Chocolate Chip Cookies
- ¾ cup unsalted butter slightly melted and then cooled I melt for 30 seconds in microwave, some lumps will remain
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract at room temperature
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¼ (290g) cups all-purpose flour
- ½ cup chocolate chips
For the S'mores
- 8-9 graham crackers broken into smaller rectangles
- ½ cup milk chocolate chips
- 1 cup mini marshmallows
Instructions
For the Cookies
- Melt the butter for about 30 seconds in a large mixing bowl. It should be mostly liquid with a few lumps remaining.¾ cup unsalted butter
- Add the brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.¾ cup light brown sugar, ½ cup granulated sugar
- Add the two eggs and vanilla. Stir to combine, scraping the edges of the bowl as needed.2 large eggs, 2 teaspoons vanilla extract
- In a small bowl, combine the flour, baking soda and salt.1 teaspoon baking soda, 2 ¼ (290g) cups all-purpose flour, 1 teaspoon salt
- Add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the chocolate chips.½ cup chocolate chips
- Chill the finished dough in the refrigerator for at least 1 hour. You can also scoop the cookie dough onto a parchment lined sheet pan and freeze the dough for 30 minutes if you are in a hurry.
- Preheat the oven to 375°. Line two half sheet pans with parchment paper.
- Scoop the dough (or place frozen scoops) onto the prepared pans, about 2 inches apart. Bake the cookies for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
- Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring them to a cooling rack.
For the S'mores Topping
- Once the cookies have cooled arrange them on a half sheet pan.
- Layer the broken graham cracker pieces, milk chocolate chips, and marshmallows on top of each cookie.8-9 graham crackers, ½ cup milk chocolate chips, 1 cup mini marshmallows
- Set your oven to broil.
- Place the tray of cookies into the oven and broil until the marshmallows are golden brown and the chocolate chips are slightly melted.
- Allow to cool before serving.
- Store cookies in an airtight container for 2-3 days.
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