I packed everything I love about classic s’mores into a thick, gooey cookie loaded with melty chocolate, toasted marshmallow, and buttery graham cracker crunch. One bite and I knew these were the cookies everyone would beg for again.

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I’m obsessed with these s’mores cookies because they hit that messy campfire craving without making me smell like smoke. The edges get chewy, the centers stay thick, and every bite has that ridiculous pull from mini marshmallows.

I love how the graham crackers bring that toasty, almost honeyed crunch that keeps the whole cookie from being just another chocolate situation. But let’s be real, I’m here for the gooey middle and those melty pockets that make me hover over the pan.

And yes, I absolutely eat one while it’s still too soft. Honestly.

Worth it. Every single sticky, chocolate-smeared bite.

Ingredients

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Flour gives these cookies their soft, chewy base, so they don’t totally collapse.
Baking soda helps them spread just enough and get those golden edges.
Kosher salt keeps the sweetness in check, which you’ll definitely appreciate.
Soft butter makes the dough rich, tender, and honestly kind of irresistible.
Brown sugar brings that cozy caramel flavor and extra chewiness.
Granulated sugar adds a little crispness around the edges.
Tiny but mighty.
Eggs hold everything together and make the cookies feel bakery-style.
Vanilla adds warmth, like the background flavor you’d miss if it disappeared.
Graham cracker crumbs make the whole thing scream campfire snack.
Chocolate chips melt into gooey pockets, because s’mores need chocolate drama.
Mini marshmallows get toasty, sticky, and a little chaotic in the best way.
Plus flaky sea salt on top makes each bite taste bigger and better.
Basically, these ingredients make cookies that feel fun, messy, and totally worth it.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup (2 sticks, 226 g) unsalted butter, softened

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

1/4 cup (50 g) granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

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

1 1/2 cups (about 255 g) semisweet chocolate chips or chopped chocolate

2 cups mini marshmallows

Flaky sea salt for sprinkling, optional

How to Make this

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

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon kosher salt in a bowl and set aside.

3. In a large bowl, beat 1 cup (226 g) softened unsalted butter, 3/4 cup (150 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 2 large room temperature eggs, one at a time, then mix in 2 teaspoons vanilla extract until smooth.

5. Gradually add the dry ingredients to the butter mixture and mix until just combined.

6. Fold in 1 1/2 cups (about 9 sheets) crushed graham crackers, 1 1/2 cups (about 255 g) semisweet chocolate chips or chopped chocolate, and 2 cups mini marshmallows, reserving a handful of marshmallows and chocolate for topping if you like.

7. Scoop dough by heaping tablespoons or a 1 1/2 tablespoon cookie scoop onto prepared sheets, spacing about 2 inches apart. Gently press a few reserved marshmallows and chocolate pieces onto the tops of each cookie.

8. Bake for 9 to 12 minutes, until edges are set and tops are lightly golden but marshmallows are just puffed. Rotate pans halfway through baking if needed.

9. Remove from oven and immediately sprinkle with flaky sea salt if desired. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper or silicone baking mat
4. Large mixing bowls (one for dry, one for wet)
5. Whisk and measuring cups and spoons
6. Electric hand mixer or stand mixer
7. Rubber spatula and wooden spoon
8. Cookie scoop (1 1/2 tablespoon) or tablespoon for scooping
9. Wire cooling rack

FAQ

Can I substitute whole wheat or gluten free flour? Yes. For whole wheat use up to 25 percent whole wheat flour for best texture. For gluten free use a 1-to-1 gluten free baking blend and check consistency; you may need an extra tablespoon of liquid or a minute more baking time.

Why are my marshmallows sinking into the dough? If the dough is too warm the marshmallows will sink. Chill the dough 30 minutes and press extra marshmallows on top right before baking so they stay visible.

Can I use regular sized marshmallows? Yes. If using regular marshmallows cut them into smaller pieces and expect slightly more browning. You may want to add them in the last 4 minutes of baking to avoid excessive melt.

How do I keep cookies from spreading too much? Make sure butter is softened but not melted. Chill dough before baking and measure flour accurately by spooning into the cup and leveling.

Can I make these ahead for parties? Yes. Bake and store in an airtight container at room temperature up to 3 days. For best gooey texture warm briefly in a low oven or microwave before serving.

THE BEST SMORES COOKIES Recipe Substitutions and Variations

All purpose flour: substitute with 1:1 gluten free all purpose flour blend (may need an extra 1 to 2 tablespoons if dough seems loose) or use whole wheat pastry flour for a nuttier flavor, swap at 1:1.
Unsalted butter: swap with equal amount of unsalted vegan butter or margarine for dairy free cookies, or use 3/4 cup (180 g) melted coconut oil for a slightly crisper edge and hint of coconut.
Graham crackers: replace with digestive biscuits or golden Oreo crumbs for similar sweetness and texture, use same volume.
Semisweet chocolate chips: use chopped dark chocolate (60 to 70% cacao) for richer flavor or milk chocolate for a sweeter cookie; white chocolate works too but will be sweeter and less melty.

Pro Tips

1. Chill the dough for 20 to 30 minutes if your kitchen is warm or the dough feels soft. It makes the cookies thicker and helps the marshmallows stay pillowy instead of melting into the pan.

2. Toast the crushed graham crackers in a dry skillet or in the oven for 5 minutes until fragrant. That little toasty note makes the s’mores flavor pop and prevents a flat, floury taste.

3. Add most of the marshmallows and chips into the dough, but reserve some to press onto the tops just before baking. That way you get those gooey, toasty pockets on the surface instead of scorched bits.

4. Pull the cookies from the oven when the edges are set but the centers still look slightly underbaked. They will finish firming up on the sheet and stay soft and chewy rather than dry.

5. If you like contrast, sprinkle a tiny pinch of flaky sea salt on each warm cookie right after they come out. It brightens the chocolate and balances the sweetness beautifully.

THE BEST SMORES COOKIES Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

244

kcal

Equipment: 1. Oven
2. Baking sheets
3. Parchment paper or silicone baking mat
4. Large mixing bowls (one for dry, one for wet)
5. Whisk and measuring cups and spoons
6. Electric hand mixer or stand mixer
7. Rubber spatula and wooden spoon
8. Cookie scoop (1 1/2 tablespoon) or tablespoon for scooping
9. Wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks, 226 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups (about 9 sheets) graham crackers, crushed into crumbs
1 1/2 cups (about 255 g) semisweet chocolate chips or chopped chocolate
2 cups mini marshmallows
Flaky sea salt for sprinkling, optional

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon kosher salt in a bowl and set aside.
In a large bowl, beat 1 cup (226 g) softened unsalted butter, 3/4 cup (150 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in 2 large room temperature eggs, one at a time, then mix in 2 teaspoons vanilla extract until smooth.
Gradually add the dry ingredients to the butter mixture and mix until just combined.
Fold in 1 1/2 cups (about 9 sheets) crushed graham crackers, 1 1/2 cups (about 255 g) semisweet chocolate chips or chopped chocolate, and 2 cups mini marshmallows, reserving a handful of marshmallows and chocolate for topping if you like.
Scoop dough by heaping tablespoons or a 1 1/2 tablespoon cookie scoop onto prepared sheets, spacing about 2 inches apart. Gently press a few reserved marshmallows and chocolate pieces onto the tops of each cookie.
Bake for 9 to 12 minutes, until edges are set and tops are lightly golden but marshmallows are just puffed. Rotate pans halfway through baking if needed.
Remove from oven and immediately sprinkle with flaky sea salt if desired. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

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.