I just made Chewy Smores Cookies that ruin every other cookie for me and you need to see why.

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I’m obsessed with these Chewy Smores Cookies because every bite hits like a campfire riot. Gooey mini marshmallows pull, melted chocolate pockets, and crunchy graham crackers in the dough make me forget the ordinary.

I love that the edges get slightly crisp while the center stays soft and pillowy. And the smell of warm chocolate and mini marshmallows makes me want to bake them tomorrow.

I’m not kidding when I say these are the Fun Family Desserts everyone fights over at potlucks. Pure, messy dessert joy.

Bring them to party and watch them disappear. They’re impossible to share, every time.

Ingredients

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Flour: the cookie backbone, soft but holds everything together, nothing fancy.
Baking soda: gives a little lift so cookies aren’t flat.
Cornstarch: Basically makes them extra tender and soft in the middle.
Salt: balances the sweetness, brings out the chocolate’s real flavor.
Butter: rich, gives chew and that irresistible buttery cookie taste.
Granulated sugar: adds crisp edges and straightforward sweet crunch.
Brown sugar: Plus it keeps cookies moist and gives caramel notes.
Eggs: bind the dough and give structure, keeps cookies from falling apart.
Vanilla: warms things up, makes everything taste familiar and cozy.
Chocolate chips: melty pockets of chocolate, the gooey heart of these cookies.
Graham crackers: gives that classic crunch and toasty, slightly honeyed flavor.
Mini marshmallows: ooey gooey, sticky bites everyone will fight over.
Flaky sea salt: Optional, a little pop of savory against the sweetness.

Ingredient Quantities

2 cups (250g) all purpose flour

1 tsp baking soda

1 tsp cornstarch (for softer cookies)

1/2 tsp salt

1 cup (2 sticks, 227g) unsalted butter, softened

1/2 cup (100g) granulated sugar

3/4 cup (150g) packed light brown sugar

2 large eggs, at room temperature

2 tsp vanilla extract

1 1/2 cups (about 225g) semisweet chocolate chips or chopped chocolate

1 1/2 cups (about 9 full sheets, 150g) graham crackers, crushed into crumbs

2 cups mini marshmallows (or a bit more if you like extra ooey gooeyness)

Optional: flaky sea salt for sprinkling on top

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.

2. In a medium bowl whisk together 2 cups flour, 1 tsp baking soda, 1 tsp cornstarch, and 1/2 tsp salt until evenly mixed.

3. In a large bowl cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until light and a little fluffy, about 2 to 3 minutes, then beat in 2 large room temp eggs one at a time and stir in 2 tsp vanilla.

4. Add the dry ingredients to the butter mixture and mix until just combined, dont overmix or the cookies get tough.

5. Fold in 1 1/2 cups semisweet chocolate chips (or chopped chocolate) and 1 1/2 cups crushed graham crackers so theyre evenly distributed.

6. Gently fold in about 1 1/2 cups of the mini marshmallows, saving the rest for topping, because if you bake them all inside they melt away too much.

7. Scoop tablespoon sized dough balls onto the prepared sheets, spacing them about 2 inches apart; if you want bigger cookies use a 2 tablespoon scoop.

8. Press a few extra mini marshmallows onto the top of each dough ball and sprinkle a few extra graham crumbs or chocolate chips on top for looks, optional flaky sea salt goes great on top if you like sweet and salty.

9. Bake for 9 to 12 minutes until edges are set and tops are lightly golden, the centers will still look soft. If you want the marshmallows melty and toasted, pop the tray under the broiler for 20 to 45 seconds watching closely so they dont burn.

10. Let cookies cool on the baking sheet for 5 minutes so they set up, then transfer to a wire rack to finish cooling. Eat warm for best gooeyness, store leftovers in an airtight container with a piece of bread to keep marshmallows soft.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Two baking sheets lined with parchment paper or a silicone mat
3. Medium and large mixing bowls
4. Whisk for dry ingredients and measuring spoons for baking soda, cornstarch, salt, vanilla
5. Electric mixer or sturdy wooden spoon for creaming the butter and sugars
6. Measuring cups (for flour, sugars, chips) and a kitchen scale if you want precision
7. Rubber spatula for scraping the bowl and folding in chips, crumbs, marshmallows
8. Tablespoon scoop or cookie scoop (1 Tbsp or 2 Tbsp sizes) and a baking spoon for shaping
9. Oven-safe wire rack for cooling the cookies
10. Small baking sheet or broiler pan for quick toasting of marshmallows under the broiler

FAQ

Q: Can I make the dough ahead of time and bake later? A: Yes, you can. Chill the dough in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. If chilled, let sit at room temp 15 to 20 minutes before scooping so it softens a bit.

Q: My marshmallows melt and disappear while baking, how do I keep them gooey? A: Toss the mini marshmallows in a little flour or cornstarch before folding them in so they dont stick to each other and sink as fast. Add a few extra marshmallows on top of each cookie halfway through baking or right when they come out of the oven for that toasted gooey top.

Q: Can I swap ingredients for dietary needs? A: Yep. Use vegan butter and dairy free chocolate to make them dairy free, and egg replacer or flax "egg" for egg free. Texture might change a bit so watch baking time closely.

Q: How do I get chewier cookies instead of crisp ones? A: Use more brown sugar than white, dont overbake, and add the cornstarch as listed. Also pull cookies from the oven when edges are set but centers still look slightly underbaked, they finish on the hot pan.

Q: Can I use regular sized chocolate and graham crackers instead of chopping or crushing? A: Yes. Chop a chocolate bar into chunks for big melty bites, and pulse graham crackers in a zip bag with a rolling pin or blender to crumbs. Leave some larger pieces for texture if you want.

Q: What is the best way to store leftovers so they stay soft? A: Cool completely, then store in an airtight container at room temp with a slice of bread or a single tortilla to keep moisture in for 2 to 4 days. For longer storage freeze in a zip bag up to 3 months.

Classic S’mores Cookies Recipe Substitutions and Variations

All purpose flour
- 1 for 1 gluten free baking blend, use the same weight and add 1/4 tsp xanthan gum if your blend lacks it.
- Whole wheat pastry flour, swap 1:1 but expect a nuttier flavor and slightly denser cookie.
- Oat flour, use 3/4 cup oat flour + 1/4 cup AP flour for texture, or 100% oat flour but chill dough longer so it holds together.
Unsalted butter
- Coconut oil, solid, use 1:1 by weight; gives a hint of coconut and makes cookies a little crispier.
- Margarine or vegan butter, use 1:1 by weight for dairy free cookies, but watch bake time cause they brown faster.
- Mashed avocado, use 3/4 of the butter weight for a healthier swap, cookies will be softer and a bit greener looking.
Eggs
- Flax egg: 1 tbsp ground flax + 3 tbsp water, let sit 5 min. Use 1 flax egg per real egg for binding.
- Applesauce, 1/4 cup per egg for moisture and less fat, cookies will be cakier.
- Silken tofu, 1/4 cup pureed per egg, keeps cookies chewy and is great if you need a neutral flavor.
Graham crackers
- Digestive biscuits, crush same volume, very similar flavor and texture.
- Shortbread cookies or vanilla wafers, use same amount for a richer, buttery crumb.
- Crushed pretzels, use half pretzel + half graham for salty sweet cookies, works great with chocolate.

Pro Tips

1) Chill the dough for at least 30 minutes if you want thicker, chewier cookies. Warm butter makes them spread too much. If you’re short on time even 15 minutes in the fridge helps.

2) Don’t overmix once you add the flour. Mix just until you can’t see streaks of flour or you’ll end up with tough cookies. Scrape the bowl and fold by hand the last few stirs if needed.

3) Add most of the marshmallows at the end and save some to press on top right before baking. That way you keep gooey pockets inside and get pretty toasted marshmallows on top. If you want extra melty tops, use the broiler for 20 to 40 seconds but watch them closely so they dont burn.

4) For best texture, slightly underbake by pulling them out when edges are set but centers still look soft. Let them cool on the sheet 5 minutes so they finish cooking without drying out. Store leftovers in an airtight container with a slice of bread to keep marshmallows soft longer.

Classic S’mores Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just made Chewy Smores Cookies that ruin every other cookie for me and you need to see why.

Servings

servings

Calories

240

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Two baking sheets lined with parchment paper or a silicone mat
3. Medium and large mixing bowls
4. Whisk for dry ingredients and measuring spoons for baking soda, cornstarch, salt, vanilla
5. Electric mixer or sturdy wooden spoon for creaming the butter and sugars
6. Measuring cups (for flour, sugars, chips) and a kitchen scale if you want precision
7. Rubber spatula for scraping the bowl and folding in chips, crumbs, marshmallows
8. Tablespoon scoop or cookie scoop (1 Tbsp or 2 Tbsp sizes) and a baking spoon for shaping
9. Oven-safe wire rack for cooling the cookies
10. Small baking sheet or broiler pan for quick toasting of marshmallows under the broiler

Ingredients

2 cups (250g) all purpose flour
1 tsp baking soda
1 tsp cornstarch (for softer cookies)
1/2 tsp salt
1 cup (2 sticks, 227g) unsalted butter, softened
1/2 cup (100g) granulated sugar
3/4 cup (150g) packed light brown sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 1/2 cups (about 225g) semisweet chocolate chips or chopped chocolate
1 1/2 cups (about 9 full sheets, 150g) graham crackers, crushed into crumbs
2 cups mini marshmallows (or a bit more if you like extra ooey gooeyness)
Optional: flaky sea salt for sprinkling on top

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.
In a medium bowl whisk together 2 cups flour, 1 tsp baking soda, 1 tsp cornstarch, and 1/2 tsp salt until evenly mixed.
In a large bowl cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until light and a little fluffy, about 2 to 3 minutes, then beat in 2 large room temp eggs one at a time and stir in 2 tsp vanilla.
Add the dry ingredients to the butter mixture and mix until just combined, dont overmix or the cookies get tough.
Fold in 1 1/2 cups semisweet chocolate chips (or chopped chocolate) and 1 1/2 cups crushed graham crackers so theyre evenly distributed.
Gently fold in about 1 1/2 cups of the mini marshmallows, saving the rest for topping, because if you bake them all inside they melt away too much.
Scoop tablespoon sized dough balls onto the prepared sheets, spacing them about 2 inches apart; if you want bigger cookies use a 2 tablespoon scoop.
Press a few extra mini marshmallows onto the top of each dough ball and sprinkle a few extra graham crumbs or chocolate chips on top for looks, optional flaky sea salt goes great on top if you like sweet and salty.
Bake for 9 to 12 minutes until edges are set and tops are lightly golden, the centers will still look soft. If you want the marshmallows melty and toasted, pop the tray under the broiler for 20 to 45 seconds watching closely so they dont burn.
Let cookies cool on the baking sheet for 5 minutes so they set up, then transfer to a wire rack to finish cooling. Eat warm for best gooeyness, store leftovers in an airtight container with a piece of bread to keep marshmallows soft.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.