S'mores Cookies are chewy, gooey, and nostalgic. This take on a classic American dessert is loaded with marshmallows, chocolate, and Graham crackers and there's no campfire required!
Plus, this summer cookie recipe is quick and easy to make in under 20 minutes using one bowl, pantry staples , and no chilling required! The easiest smores cookies ever.
Why You'll Love S’mores Cookies
- S’mores in cookie form. If you’ve never had a s’more, it’s about time you did. They’re all about 3 classic ingredients and these smores cookies feature them all — decadent melted chocolate, soft and sugary roasted marshmallows, and sweet thin graham crackers. And it’s brought to you in cookie form!
- They’re quick and easy to make. Have you ever been struck by a sudden craving that you needed to satisfy quickly? Well, these s’mores cookies will do the job. This easy one bowl cookie recipe is ready in less than 20 minutes, and you only need to wait 10-12 excruciating minutes while your cookies bake.
- Everyone loves them. You’ll love how fun and easy it is to make s’mores cookies. It’s also a great recipe to make as a fun family activity for kids. But they are so much more fun to eat! They especially hit the spot in the summer months during camping season but you can enjoy them all year round.
Ingredient Notes
To make this easy S’mores Cookies, you will need the following ingredients (full measurements in recipe card below):
- butter - the key is to use softened butter, otherwise it won’t cream properly with the sugars and the texture of the cookies will be off. Using softened butter ensures cookies that be round, fluffy, and perfectly textured.
- sugar - for the best smores cookies, we use both brown sugar and granulated sugar.
- eggs
- vanilla extract
- all-purpose flour
- cornstarch
- baking soda
- salt
- chocolate chips - feel free to use chocolate chunks or crush up a chocolate bar into small pieces.
- mini marshmallows
- Hershey’s chocolate bars
- graham crackers
Baking Equipment
You will also need:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- medium cookie scoop
- half sheet baking pan
- wire cooling rack
How to Make the Best S’mores Cookies
- Cream butter and sugars. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add wet ingredients. Then, add egg and vanilla, and beat on low until incorporated.
- Add dry ingredients. Next, add flour, cornstarch, baking soda, and salt and beat until just combined.
- Add classic smores ingredients. Add 1 cup of the graham cracker pieces, 1 cup marshmallows, and chocolate chips. Fold in until evenly incorporated in the dough.
- Shape cookies. Line a large half sheet baking tray with a silicone baking mat or parchment paper. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball (this will ensure cookies with smooth edges). Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet).
- Bake. Bake in a preheated 350F oven for 10-12 minutes, until edges just start to brown. DO NOT OVERBAKE. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
- Press in remaining toppings. Immediately press in the remaining marshmallows, graham crackers, and Hershey bar pieces into the top of each cookie. Let it sit to start cooling.
- Broil (optional). Optionally, pop into the broiler for about 1 minute to toast the marshmallows on top but keep a close eye on the cookies as they can burn fast.
- Cool. Allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.
How to Serve
You can serve these smores cookies warm out of the oven or at room-temperature cookie. I personally love s’mores cookies warm and gooey so that the chocolate and marshmallows start to soften and melt.
Enjoy s’mores cookies with a tall glass of your favorite milk or a scoop of Vanilla Ice Cream!
Storing Instructions
- How to store: Store leftover cookies at room temperature in an airtight container for up to one week. You can extend their life by storing them in the fridge, but your cookies'taste and texture will suffer.
- How to freeze: To freeze baked smores cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months. Allow cookies to thaw in the refrigerator overnight or on the kitchen counter until thawed.
- How to reheat: Reheat on a microwave-safe plate for 5-15 seconds until warm or in the air fryer.
More Cookie Recipes
- 50 Best Cookie Recipes
- Chocolate Chip Cookies
- Chewy Chocolate Chip Oatmeal Cookies
- Italian Rainbow Cookies
- M&M Cookie Bars
- White Chocolate Cranberry Cookies
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Recipe
S'mores Cookies
- Total Time: 20 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
S'mores Cookies are chewy, gooey, and nostalgic, loaded with marshmallows, chocolate, and Graham crackers — and no campfire required. Quick and easy too!
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 and ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chocolate chips, semisweet
- 1 + ½ cups mini marshmallows, divided
- 2 Hershey’s chocolate bars, broken up to small pieces
- 1 and ½ cups graham crackers, broken up to small pieces (about 6-7 crackers)
Instructions
- Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
- In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add egg and vanilla, and beat on low until incorporated. Add flour, cornstarch, baking soda, and salt and beat until just combined.
- Add 1 cup of the graham cracker pieces, 1 cup marshmallows, and chocolate chips. Fold in until evenly incorporated in the dough.
- Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball (this will ensure cookies with smooth edges). Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet).
- Bake for 10-12 minutes, until edges just start to brown. DO NOT OVERBAKE. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
- Immediately press in the remaining marshmallows, graham crackers and Hershey bar pieces into the top of each cookie. Let it sit to start cooling, or optionally, pop into the broiler for about 1 minute to toast the marshmallows on top but keep a close eye on the cookies as they can burn fast.
- Allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.
Notes
How to store: Store leftover cookies at room temperature in an airtight container for up to one week. You can extend their life by storing them in the fridge, but your cookies'taste and texture will suffer.
How to freeze: To freeze baked smores cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months. Allow cookies to thaw in the refrigerator overnight or on the kitchen counter until thawed.
How to reheat: Reheat on a microwave-safe plate for 5-15 seconds until warm or in the air fryer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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Alyssa says
Absolutely delicious! Everyone loves them I just made them last week and am already going to make another batch!