Make a batch of S’mores Cookies for that campfire taste without leaving your kitchen. Mix a cinnamon dough with graham crackers, milk chocolate and marshmallows for the perfect cookie.
Weeknight-easy
Beginner-friendly
You’ll Learn: The secret to getting perfectly browned marshmallows without a fire pit
Worth It: It builds a freezer stash for stress-free snacks later
Bonus: Simple swaps to match what’s in your pantry
Why You’ll Love this recipe
- Taste of summer – There are a few foods that instantly transport me back to warm summer nights. Things like hot dogs, watermelon and warm, gooey s’mores remind me of being a carefree child enjoying my summer break.
- Great for any occasion – Serve these s’mores cookies for a summer party, a cozy movie night at home, or just for fun! They are a great way to switch it up from chocolate chip cookies.
- No mess s’mores – These smores cookies are a great option for a mess free s’more! They are perfect for avoiding a fire and getting crumbs and chocolate everywhere.
Serving Suggestions
These s’mores cookies are the perfect addition to your favorite summer meal. I would start the meal with classic hamburgers and hotdogs, add in some baked beans from scratch, a grilled watermelon salad, sweet potato wedges, and finish it all up with these crunchy yet gooey cookies.
They are also the perfect afternoon pick me up. Serve them with a honey vanilla iced shaken espresso for an unbeatable summer treat.
For another fun cookie twist, try this kitchen sink cookie recipe!
Ingredients
- Salted butter – I use salted butter for this recipe so you do not need to worry about adding a quarter teaspoon salt separately
- Brown sugar and granulated sugar – the sugars sweeten the cookie and help create the perfect texture for your cookie
- Large egg – the egg brings the dough together
- Vanilla extract – the vanilla adds depth of flavor to your cookie
- All purpose flour – if you want these gluten free, use a one to one flour substitute
- Baking soda – baking soda helps give a bit of rise to your cookies
- Cinnamon – the cinnamon creates that smore flavor
- Graham crackers – the crunchy graham crackers provide smore flavor and a great texture for the cookie
- Milk Chocolate like a hershey’s bar – use your favorite chocolate to recreate the melty chocolate in a s’more
- Marshmallows – the marshmallows on top of your cookie bring everything together
Ingredient substitutions
I like to use full size marshmallows for the top of the cookies, but you can use mini marshmallows instead. Instead of chopped milk chocolate you can use milk chocolate chips or even semi sweet chocolate chips.
If you only have unsalted butter, add 1/4 tsp salt to the dry ingredients. Instead of using whole graham crackers you can use pre-crumbled graham cracker crumbs to save time.
Usually I use light brown sugar for this chewy cookie recipe, but using dark brown sugar will actually increase the chewiness.
You can make this s’mores cookies recipe gluten free by using a 1:1 gluten free flour substitute and gluten free graham crackers. Be sure to check that all of the other ingredients like the marshmallows are milk chocolate are gluten free.
How to make
Step 1: Prepare dough
To begin, preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking sheet. Cream softened butter, brown sugar, and granulated sugar together with a hand mixer or a stand mixer with a paddle attachment until smooth and fluffy.
Then, mix in the egg and vanilla extract. in a separate medium bowl combine the flour, baking soda and cinnamon.
Fold dry ingredients into wet ingredients with a rubber spatula. Mix in graham cracker pieces and chocolate chunks with the spatula. This s’mores cookie recipe does not require chilling, but you can keep the dough in the fridge if you are not ready to bake.
Step 2: Bake cookies
Then, scoop about a 1/4 cup of batter out of the bowl for each cookie. Roll into a ball. Place each cookie dough ball on the cookie sheet with lots of space between each cookie. These are large cookies so they need plenty of room.
I recommend baking in 2 batches so that the cookies don’t bake together. Next, bake at 350F for a total time of 15-16 minutes.
Then, remove the s’mores cookies from oven and place a marshmallow sideways on top of each cookie. Bake for another 2 minutes and remove from the oven.
Use a spatula to press down gently on the warm marshmallows on the cookies so they stick to the cookie.
Step 3: Brown marshmallows
To get a golden brown top to the marshmallow, use a torch to cool slightly OR increase the oven heat to a broil and place the cookie sheet below the broiler for 30 seconds or less! Be careful because the marshmallow will burn quickly.
Remove the cookies from the oven and transfer to a wire cooling rack to cool completely.
Storage and freezing
Once prepared, store these cookies in an airtight container on the counter for up to 4 days. To keep the cookies softer I like to store them with a slice of soft bread.
You can either store these cookies in a freezer bag the freezer for up to 3 months, or you can store the cookie dough in the freezer without the marshmallows in individual dough balls and bake them as wanted.
Check out these other homemade cookie recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
S’mores Cookies
Ingredients
- 1/2 cup 1 stick salted butter at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 2 tsp vanilla extract
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup broken graham cracker pieces
- 4.5 oz milk chocolate cut into chunks
- 13 marshmallows
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper. Cream softened butter, brown sugar, and granulated sugar together with a hand mixture or electric mixer until smooth and fluffy.
- Mix in the egg and vanilla extract. in a separate bowl combine the flour, baking soda and cinnamon. Fold dry ingredients into wet ingredients with a rubber spatula.
- Mix in graham cracker pieces and chocolate chunks with the spatula.
- Scoop about a 1/4 cup of batter out of the bowl for each cookie. Roll into. a ball and place on the cookie sheet with lots of space between each cookie – I recommend baking in 2 batches.
- Bake at 350F for 15-16 minutes. Remove from oven and place a marshmallow sideways on top of each cookie. Bake for another 2 minutes and remove from the oven. Use a spatula to press down gently on the warm marshmallows on the cookies so they stick to the cookie.
- To get a golden brown top to the marshmallow, use a torch to cool slightly OR increase the oven heat to a broil and place the cookie sheet below the broiler for 30 seconds or less! careful because the marshmallow will burn quickly
- Remove the cookies from the oven and transfer to a wire rack to cool completely.
Recipe Notes
- use gluten free all purpose flour and gluten free graham crackers to make these cookies gluten free
- use mini marshmallows in place of full size if necessary
- you can use dark chocolate chips or semi sweet chocolate chips in place of the milk chocolate
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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