Best thing ever: s’mores cookies! melty toasted marshmallow, crunchy Graham crackers and lots of chocolate all in a chewy cookie. It’s a MUST make recipe! If you love these then you will also love my chocolate chip cookie recipe!
What You’ll Need for This Recipe
Mini marshmallows: I used mini marshmallows for this recipe but you can definitely use marshmallow bits, which are available in some supermarkets in the baking aisle. They’re hard at room temp but become gooey when baked.
Chocolate Chips: You can use semisweet or bittersweet chocolate chips and if you love that classic s’mores chocolate i.e. Hershey’s then you can use all chopped Hershey’s bars.
Brown Sugar: I used light brown sugar in this recipe, if you only have dark brown sugar at home sub in half granulated sugar.
How to Make S’mores Cookies
1. Roughly chop the Graham crackers, break the Hershey’s bar apart and tear the mini marshmallows in half.
2. Sift the flour, salt, baking powder, baking soda, and cornstarch into a bowl then whisk together and set aside.
3. Cream the room temperature butter in a stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Add the granulated and brown sugar and beat until well-combined. Drop in the egg and vanilla then mix, scrape the bowl down and mix once more until homogenous.
4. Add the dry mixture and mix on low until just combined then scrape the bowl down one last time.
5. Reserve a handful of the torn marshmallows then add the remaining marshmallows, Graham cracker pieces, and chocolate chips to the dough and mix on low until just distributed. Cover and chill for at lease an hour.
6. Preheat oven to 350F, roll the chilled dough into two tablespoon sized balls then place on a parchment paper or silicone lined baking sheet.
Now you have a choice; you can top with torn marshmallows and pieces of Hershey’s chocolate bar and bake at 350 for 10 minutes OR you can bake for 8 minutes then pull out of the oven and top with marshmallows and chocolate then bake for an additional 2-3 minutes. I’ve baked these cookies both ways and the only difference is the toppings are more intact and pretty if you pop them on towards the end of baking. See note two below for what to do it your cookie has some marshmallow seepage.
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If your cookies have a marshmallow blowout use a circle-shaped cookie cutter to corral them together as soon as they come out of the oven. You could also use a spatula or knife to push the edges back in.
- These cookies are going to have that CLASSIC s’mores taste if you use the Hershey’s chocolate bar so it’s worth it to add to your shopping list.
- Let the cookies cool on the baking sheet, they’ll be soft after coming out of the oven and need time to firm up.
Frequently Asked Questions
How long will they last?
Your s’mores cookies will last for 4 days in an airtight container at room temperature.
Can you Freeze the dough?
Yes! Roll your dough out then place on a baking sheet or large plate and freeze. Once firm to the touch transfer frozen dough balls to a freezer-safe plastic bag, and stash in the freezer for up to 3 months.
What kind of marshmallows should I use?
I used mini marshmallows and tore them in half. Even though they are “mini” that’s still too big for a cookie. You can also use marshmallow bits, they’re firmer, smaller marshmallows similar to the ones you’d find in cereal.
If you love this recipe try these out!
If you’ve tried this S’mores Cookies recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Smores Cookies
Equipment
- Large bowl
- Baking Sheet
- Parchment paper
Ingredients
- 1 1/2 cups all-purpose flour 180g
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp corn starch
- 3/4 cup semisweet chocolate chips
- 10 tbsp unsalted butter room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup mini marshmallows OR marshmallow bits, divided
- 1 bar Hershey's Chocolate 1.55oz
- 4 Graham crackers 56g
Instructions
- Roughly chop the Graham crackers and Hershey's bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don't halve them.
- Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
- Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
- Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
- Refrigerate dough for an hour or more.
- Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey's bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
- Leave on pan to cool completely.
Video
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If your cookies have a marshmallow blowout use a circle-shaped cookie cutter to corral them together as soon as they come out of the oven. You could also use a spatula or knife to push the edges back in.
- These cookies are going to have that CLASSIC s'mores taste if you use the Hershey's chocolate bar so it's worth it to add to your shopping list.
- Let the cookies cool on the baking sheet they'll be soft after coming out of the oven and need time to firm up.
SO good! I love all of John’s recipes!
These are incredible!! I’ve tried other s’mores cookie recipes in the past and though delicious, there was always something I needed to tweak. With your recipe though, they are perfect as written. I did add additional chopped graham crackers on top, but that was more for presentation vs flavor (the graham flavor comes through without the additional topping). Thanks for sharing!
These cookies were pure awesomeness! I love it that you show the video and you have the step by step recipe. Second time making them ,a charm!! thank you for sharing homemade goodness from your kitchen to ours.
These were absolutely delicious! I had a bit of marshmallow blowout, but everyone helped themselves to seconds and thirds.
Not only do these cookies taste DELICIOUS, they look BEAUTIFUL too! I tried other recipes-don’t waste your time-just use this one!
These were both beautiful and delicious! I was short on time and was only able to chill the dough for ~30 minutes, but they still came out well! I had tried a different s’mores cookie recipe prior to this, and can confirm these are the better ones! There was slight marshmallow blowout, but was able to round up the mess once the cookies cooled for a few minutes. Wish I could attach a photo because they were honestly gorgeous